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Sunday, March 27, 2005

Such a tough act to follow, that Michael fellow.  I'm afraid I can't even touch that inimitable prose, so instead I'll do what I do best, and show off the results of the weekend bake:


These would be two loaves of Portuguese sweet bread, the recipe for which was given to me by the lovely and talented receptionista.  In the interest of science, I baked the one on the left in an 8"x 2" Wilton cake pan, and the one on the right in an 8" perforated pie tin.  Both of them baked evenly and beautifully, but the one from the cake pan ended up straight-sided, while the one from the pie tin had the gentle curve of, well, a real loaf of bread.  Either way, I had to fight to keep from cutting into them the second they came out of the oven.  The way these breads smell while baking transcends all the best language I have.  These breads smell like love made manifest.  The question that faces me now:  Do I slice into one of these beauties, throw them under the broiler until they are brown and fragrant, dip a knife into the fresh, no-gums-or-preservatives-added cream cheese I bought at Murray's Cheese on Bleecker Street on Saturday and slather that cheese over that hot crunchy surface?  Do I eschew the cheese for a certain jar of apricot jam from a certain friend?  Or do I just skip the jam, skip the cheese, skip the toasting and eat it as is?  It's a conundrum, but I'm not complaining about it.  smile

Posted by Bakerina at 11:43 PM in incoherent ravings about food • (4) Comments • (0) Trackbacks

Maybe you should find someone to gently feed you a piece of each of the above.  Blindfolded so each bite is a surprise.

Just an idea. 

Is it hot in here?

mouse on 03/28/05 at 12:56 AM  

Now, see, you fellas (by which I mean ‘mouse, Tvindy, nmi and Big O) are fixated.  I post pictures of baguettes and ficelles and rhubarb and tubers of one sort or t’other, and I don’t hear a peep from you.  But post some pictures of bread, or egg yolks, and you’re all “boobies! boobies!” I ask you.

(Of course I know that Kimberly made the same observation, but it’s different when women notice it.  Because.  It just is.)

Christina, I’m thrilled that the brown sugar cake turned out so well!  Thank you for letting me know.  smile

While everyone’s suggestions have been much appreciated on how to eat this, I have to vote for just treating like cake and eating it as is.  It’s a rich, sweet bread with a very distinct flavor note thanks to the mystery ingredient (the beans on which I will not spill unless receptionista gives me her express permission to do so wink.

Grace, is it true?  Are you in the marathon lottery?  Woo-hoo!

Bakerina on 03/28/05 at 12:25 PM  

Okay, I’ve been patient.  I’ve put up with having my lack of interest in tubers and my normal and proper fixation with round tastey things improperly ridiculed.  Now, down here ten messages deep, I’ve still got to be the first to say, ‘



mouse on 03/28/05 at 01:48 PM  

The frickin’ recipe, Counsellor, was a gift to me from the lovely miss receptionista.  You want me to share it, you’ll have to clear it through the proper channels first.

My, *someone’s* feeling all tense all of a sudden… wink

Bakerina on 03/28/05 at 02:09 PM  
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