Posts tagged ‘baking with friends’
So I’m officially a college sophomore. Could my freshman year have gone by any faster?
After classes ended, I headed up to Maine to spend a week with my boyfriend I- and his family in the pine tree state. My last trip was full of snow and bluster, but this time, sunlight broke through the morning fog and the coastline couldn’t be bluer. Maine is beautiful in the spring – all crabapple blossoms and forsythia flowers. It makes you want to grab plastic sunglasses, tumble through grassy fields, and buy fish and chips from the roadside seafood shack.
The food in Maine is good. My theory is that the town is so small, your business has to be solid or people won’t come back. In the mornings I ate eggs, sunny-side up, blueberry pancakes, home fries and chewy bacon. I tried a sweet potato and carnitas burrito (mind-blowing) and a triple-decker crab BLT. For dessert, we gorged on soft-serve hot fudge sundaes.
The food at I-’s home was delicious too. My first night there, I practically inhaled my dinner. It was such a comfort to eat a hot, home-cooked meal that didn’t come out of a can or a microwave. For dessert, I-’s mother gave me a spoonful of strawberry rhubarb crisp and a generous scoop of ice cream.
“By the way,” she added casually, “the rhubarb is from the garden.”
I can count the number of times I’ve eaten rhubarb on one hand. I know it’s not an uncommon ingredient, but we don’t grow it, and my family generally passes it as overpriced in the grocery store. Rhubarb is a luxury for me, something that elicits oohs and ahhs. “Will you make it again with me?” I asked.
I-’s family has made this crisp for years. I-’s mother pulled a card from a tightly packed box of recipes. His parents cut the recipe out of a newspaper 30 years ago – the paper is yellow and faded, and they can’t remember which paper it came from anymore. The clipping is full of cross-outs, changes and substitutions as they made the recipe their own over the years. I told them that made it officially theirs.
She cut a bunch of rhubarb from the plant outside. They sat on the counter, striped red and pink and cream, billowing into dark green leaves. I couldn’t believe how vivid and thick the stalks grew. Then I tried fresh rhubarb for the first time. I bit off an end, gnawing down the fibers, and slowly chewing. It was definitely more bitter and stringy than I’d expected, but I dipped the end into sugar and discovered tangy bliss. I-’s mother peeled off the rhubarb skins, like glossy ribbon on a birthday present.
We tossed the rhubarb chunks and strawberry halves into a bowl, and let them macerate in sugar and their own juices.
After dinner, I made the topping with I-’s father. He popped the butter in the microwave until it was just shy of melty. I used my fingers to rub it into the almonds, oats, and flour. Together, we tumbled the fruit into a pan, blanketed it in crumble, and slid the dish into the warm oven. “It’s that easy!” he said, smiling at me.
As the fruit bubbled and I walked up the stairs, I realized how much I’d missed family time in the kitchen. It’s not just about good food, though I ached for that too. I missed the intimacy of standing side by side at the counter, slicing potatoes and whisking salad dressing. I haven’t danced around my parents in so long, the three of us weaving among each other to grab pots and pans in our too-small kitchen. I suddenly wanted to sit at the dinner table after a long meal, listening to water run while my mother filled the dishwasher, a sleeping dog against my toes.
In my year away, I’d started to forget that family is the smell of simmering beef broth, and that home is the warmth of hot oven air. I called my mom, dad, and grandma that night. As much as I loved Maine and half wanted to stay forever, deep down I also wanted to see my family.
I’m home at last. I already long for the bustle of Boston. Sometimes I get bored without the rush of classes, work, and extracurriculars. I miss my friends, my roommate, and especially I-.
But Seattle is sunny and even greener than I remembered. I love the familiar murmur of rain on the roof at night, the way the towering trees nestle around our house. When I came home my mother showed me around the yard, pointing out where the groundcover had spread and the plants that had burgeoned forth.
She led me to the vegetable garden, dotted with slender green stems and tiny leaves. I saw the apple trees, lush and fragrant with blossoms – I can’t wait to see the branches bowed over with ripe fruit. But most hopeful of all? Our strawberry plants, which have seriously flourished, carpeting the entire ground.
They make me crave rhubarb.
I’m in love with life right now. It’s unabashed. It’s warm and fuzzy. It’s happier than I thought I could be.
I’m updating the blog with this mini-post to announce that homesickness has officially hit, even though I thought I was immune. Some of the credit goes to the Seattle Times, which published an article of mine in the Pacific NW Magazine this week. But most of it goes to a care package. Monday afternoon a box arrived in the mailroom with BERNSTEIN scrawled on the side. I carried it down the stairs, through the drizzly street, up the elevator – all the way to the common room, where I split it open with scissors. A few curious floormates between classes looked up.
It was filled with solid gold, or maybe solid sunshine. A bar of Theo chocolate. A smooth cylinder of orange vanilla green tea. Salts, salts, salts! (Gourmet salts!) A coin purse shaped like a cookie, a breathtakingly beautiful teacup, and a 108-piece, double-sized macaroni and cheese puzzle (which, yes, I finished in one night.) A finger puppet. Cookbooks, some adorable CakeSpy products, gourmet nuts and popcorn, stationary printed with pots and pans.
But best of all? A card. It has a photo of Pike Place Market on the front, and inside, signatures from Seattle foodies. Thorough honesty – standing there in the common room, surrounded by people, I managed not to cry, but barely.
It wasn’t just Seattle, even though that was a big part of it. The chocolate bar, the tea, the CakeSpy cupcake comic, all of it is so Seattle in a way that Boston can never be. I miss Pike Place Market, Molly Moon’s ice cream and Top Pot Doughnuts with serious heartache. I miss mountains. I miss the water. I miss recycling. I miss my neighborhood, the evergreens blackening as the sun drops low. All of this, all of Seattle, managed to fit into that cardboard box.
But it was more than that. With Seattle came everything else, inseparably woven with family and my old life. As I flipped through cookbooks for the first time in a month, it truly hit me how much I missed the ability to get up and bake, whenever. And as I held that letter, I was overwhelmed with humility and appreciation and unfiltered love. There are people who care about me in Seattle. And for a few seconds, I forgot that I wasn’t there, and understood the significance of what I’d left behind.
I’m okay now. I unpacked the box, passed around the salts to be sniffed, broke off a piece of chocolate and felt better. I called Jenny of Purple House Dirt, who organized the mass care package. I left her a scattered, distracted voicemail about how happy I felt, sniffling all the while.
And right now, I’m filled with joy and gratitude.
The package included Gray Salt Caramels from Seattle-based Fran’s Chocolates
I know I do this all too often, but I’m compelled to thank each one of you for your support, kind words, and readership. And tonight, an extra special thank you for these incredible people: Jackie Baisa, Felice Lam, Keren Brown, Linda M Nicholson, Lorna Yee, Frank Guanco, Shirley K, Melissa Peterman, Valentina Vitols, Alice Currah, Kelly Cline, Myra Kohn, Andrea Duchon, Jeanne Sauvage, Jessie Oleson, Jenny Miller, and Janna Wemmer/Secret Stash Salts. Some of you have never even met me in person, and yet, you went out of your way to make my week beautiful.
One final heartfelt thank you to Jenny Richards. I just don’t have any more words to express how much this package meant to me.
[The no-recipe, all-Boston post is in the works. Just getting enough photos to put it together!]
Maybe you’re sick of hearing me saying it, but it’s the only thing on my mind right now – I’m so excited for college.
It’s been coming for months. I felt it in my bones as I reread my acceptance letter, checking and double checking every sentence. It crept up my spine as I leaned over a map of Massachusetts, marveling at the thrill of my school printed there on the paper. Most surreal of all, I might never forget the day I noticed our plane ticket confirmation on the table… two tickets for each of my parents, and a one way ticket for me. There’s no turning back.
And even though my friends have slowly left one by one, the change hasn’t felt real until the past week, when I myself began packing. My whole life fits into four suitcases. Now I look at my room and realize next week I won’t fall asleep beneath these glow in the dark stars, or wake up to these familiar blue walls. I know that each day is one of my last here, and I want to make the most of every one.
One of the best parts? I hosted the Daring Bakers this August. I’ve been a member for over a year, and it’s one of the most dedicated, inspired, supportive communities I’ve ever been a part of. I was beyond thrilled and grateful for the chance! The month they had in mind for me to host was a joint challenge with Sugar High Friday. The creator of SHF, Jen, picked the theme ingredient brown butter, so I needed to incorporate that into the Daring Bakers recipe.
In all honesty, it was difficult. Not only did the month’s challenge need to use brown butter, it also needed to be versatile, accessible, and summery enough for the end of August. Finally, it came to me – brown butter in the form of a toasty, nutty pound cake, with homemade ice cream as ice cream petit fours or a baked alaska.
Individually, I’d made the ice cream, meringue, and glaze recipes before. I knew they’d be successful. But I couldn’t ignore a hesitant uncertainty. I’d never browned butter before, and kept pulling the pan off the heat too soon, mistaking the chocolate brown milk solids for burnt scraps. I didn’t know if the cake would freeze well, or if I could properly glaze petit fours. Worst of all, I wasn’t sure if I could be a good host.
But I shouldn’t have been afraid. Sure, the recipe didn’t work out for some, and I spent plenty of time researching foreign ingredients to answer every person’s question. But I should have known that even if I’d been a complete flop, I’d be greeted with nothing but cheeriness and charm. For most people, the brown butter pound cake was a wild success, and even though last month’s challenge also included ice cream and cake, just about everyone tackled August with an open mind and stomach.
The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.
How cool is that? (That’s me, in the blog checking lines!)
Since my access to a kitchen will be limited the next ten months, this was my last Daring Bakers challenge, and admittedly my favorite one. Every day I opened the Daring Kitchen website to more and more photos of finished Baked Alaskas and ice cream petit fours, and every adaptation, failure, or success made me smile. I loved scrolling through photos and thinking, “At this very second – someone somewhere might be churning a batch of this ice cream, or snacking on brown butter cake scraps.” It’s like we’re all in this together.
And as you’re reading this right now, what am I doing? I might be in our living room, trying to force a stuffed suitcase shut, wondering if I can fit a few more socks in the gap. I might be on my one-way plane, peering out the window, trying to catch one last glimpse of the Puget Sound glittering in the darkness. More than likely, I’ll be in Boston when you read this. I might even be meeting my roommate for the first time, hugging my parents for the last.
Wherever I am, wherever you are, I’m glad we’re in it together – thanks for reading, baking, supporting and inspiring. See you on the other side.
It’s the beginning of January, and I feel like the upcoming year is a note from my friend. She wrote it with love, it made its way across the room towards my desk, and now it’s in my hand. The paper is crisp and neatly folded into a little triangle, almost like a present. I don’t know what kind of message it holds yet, but I can’t help but unfold it with a smile on my face.
Thinking about the potential and excitement of the New Year reminds me that this is a year of beginnings. Twenty ten will mark the start of my legal adulthood (turning 18 in April,) the first year anniversary of 17 and Baking, and most importantly my freshman year of college. It’s more than likely that I’ll be attending college away from home, and at the moment the exhilaration of travel is on my mind.
Travel. Don’t you feel a buzz of electricity and mystery even at the prospect of the word? I haven’t been to many states in the US, or visited many places outside the country, but the small taste I’ve had of the world has worked exactly as an appetizer should. It makes me hungry for more.
When people ask me what kind of job I’d like to have in the future, I always have the same things to say: I want a career where I’m using the written word to help people, I want to explore different cultures and opinions, and I want to be moving.
By moving, I mean that I don’t want to spend the majority of my afternoons sitting still. Although paperwork and an office cubicle are probably a large part of any job, I crave exposure to new experiences, the thrill of possibility that the unexplored world presents. Perhaps this is why I find journalism so appealing, even though the future of print journalism is currently murky. A day spent around the city, talking to people of all backgrounds and stories, and writing – it matches my interests perfectly.
Adventure isn’t just excavating gold along an exotic coast or trekking through a perilous jungle… I’d like to hope that one’s everyday life can be an adventure, too, if you are passionate about your work and refuse to limit your optimism.
This is also one of the reasons I’m looking forward to leaving home for college. As 2010 begins and I approach the halfway mark of my Senior year, I’m beginning to feel the seeds of nervousness. My friends and I often lament the dull routine of our daily lives, but now that my time left in high school has a definite expiration date, it’s hard to imagine anything else.
Quite frankly, the thought that my next New Year could be spent across the country is intimidating. It’s hard to picture living without my parents, my friends, my AP Stats homework, and the lush greenery and silver sleet of Seattle. When some of my friends graduated early after Junior year, I knew then that I wasn’t ready to be on my own. I still don’t feel prepared, but I don’t deny that I anticipate the plunge.
Washington is my home, but I am seizing the opportunity to be free for the next four years. I want to be dazzled by the bright lights of a city that never sleeps, and I hope to encounter people with perspectives I’ve never considered before. I finally turned in my last application last week, and received my first acceptance letter the next day.
But for now, I’m satisfied with an adventure I’m experiencing from my own bedroom. Without leaving my home, 17 and Baking has been an open door to the whole world. Every time I see a new comment on my “Leave Your Location” post, I add a pin to the world map on my wall. The bright pinpoints are like brave explorers making their way across oceans and the unknown terrain.
17 and Baking has also brought me into contact with a diverse variety of people, exactly what I hope to achieve in traveling and in college. From professional chefs in rural towns to big-city teens who are also baking and blogging ( :) JoJo), my readers completely reinforce my belief that no matter what, everyone has a voice and a story. We are all connected by a common thread, whether that is our basic humanity, or a love for good food and delicious photography.
So I want to officially thank you – for letting me connect with you, and for helping me “travel” in spirit. You guys are the one thing I am definitely bringing with me to college, certainly much more valuable than anything I could pack into a suitcase (even the KitchenAid.) Thank you for sticking with me through my adventures, and I hope your New Year unfolds into a wonderful one!