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Yes, you could definitely freeze and reheat these. Sorry about the salt; fixed the recipe now.
It's pretty hard to find. Luckily, I don't think canned corn is that bad.
I am so incredibly sorry! I've made this recipe twice as it's written here and never had a problem - just the very tops of the strawberries get a little singed and taste like toasted strawberry marshmallows. But perhaps my oven runs cooler or yours a little hotter? I hope you'll try again...
Toggle Commented 4 days ago on How to Roast Strawberries at The Wednesday Chef
Lucky you, fresh corn! So glad you liked them.
Kale! Nice one.
Loved that your mom-in-law read the book, too! I could write a whole novel in response to your last paragraph, but the short version is that I no longer really feel that caught between two worlds; I feel like now I live peacefully between them, because I'm where I want to be and where I feel I belong, but I am able to go back and be in the US now and then when I want to, when my heart tugs, etc. When I lived in the US, there were several different factors that kept me from feeling like I could get enough time over here and that always left me feeling terribly bereft. Also, I just didn't really - in my heart - *belong* there. I don't know how else to say it. That sounds relatively black and white, which in reality it's not, which is why I say I could write a novel about the whole thing. But I am at peace now with my situation where before I decidedly was not. As for your children, this is obviously such a personal thing for each individual family. I am not really sure where I yet stand on it. After all, I'm raising Hugo as my little American child, speaking to him in English, reading him English/American books, hoping to send him to an American school, teaching him the songs and traditions I grew up with in my dad's house in Boston and taking him with me whenever I travel to the US. But I desperately DO NOT want Hugo to grow up feeling divided and lost when it comes to his identity. I want him to feel safe and secure and sometimes I think that putting too much emphasis on the American side of things will lead him to feeling not entirely of this place. Do you know what I'm saying? It's hard to spell it all out when so much of it is emotional and delicate. Anyway, it's something I think about a lot. :)
Send me an email, Lisa! And yes, US baking powder does work better; it's all I use, too. :)
Huh! Indeed, there's no salt! And none in the original either. That's weird. I can't remember now if I added some or not. I must have...eyeballing the ingredients, I'd say maybe a 3/4 teaspoon?
Thank you, I will keep you in mind!
Thanks for the tip!
Sounds amazing! What temperature and for how long?
You and me both, sister.
Oooh, Giulia, those look great. Thanks!
I'm going to try crispy!
I don't remember exactly how I stumbled on this recipe, I'm remembering vaguely that I had too many zucchini knocking around in the fridge and a can of chickpeas gathering dust (by the way, Hugo doesn't like beans, what is... Continue reading
Posted Aug 25, 2014 at The Wednesday Chef
I'm looking for an intern to work with me on the German baking book I'm writing for Ten Speed. You must live in Berlin, be an experienced home baker, interested in the German baking canon, fluent in English and at... Continue reading
Posted Aug 25, 2014 at The Wednesday Chef
So sorry, was away on vacation and just saw your question now. I think I usually get about 5 to 6 strips out of a chicken breast. (4 would be fine, too, though - this is a pretty forgivable part of the recipe.)
Ooh! Is your Mürbeteig relatively low in butter? I'm on the hunt for a good Mürbeteig for my next book...
Toggle Commented Aug 23, 2014 on How to Make Crostata at The Wednesday Chef
Thrilled to hear it!!
I knew someone would find that too vague ;) I'm guesstimating you need about a cup to a cup and a half of jam. It should be a good fat layer, but not too thick. Use my photos for guidance? Good luck!
Toggle Commented Aug 11, 2014 on How to Make Crostata at The Wednesday Chef
I know, drives me nuts! ;)
Toggle Commented Aug 11, 2014 on How to Make Crostata at The Wednesday Chef
Here's the potato focaccia: So glad you liked the book!
Toggle Commented Aug 11, 2014 on How to Make Crostata at The Wednesday Chef
Hello from the rolling Montefeltro hills! The verdict so far is that things are blissfully as they always are here: lazy, sunny, delicious, mosquito-filled. We have not done much since getting here. Which is sort of the whole point, of... Continue reading
Posted Aug 10, 2014 at The Wednesday Chef
:) Curran is so cute. I wish I could nibble on his cheeks!
Toggle Commented Aug 1, 2014 on Saltie's Focaccia at The Wednesday Chef