It was a gentle tug at first.
...
I prepped the flour, butter, and eggs. I read the recipe multiple times. Fully absorbing the words. Letting them sink in like a fingerprint in softened unsalted butter.
With only a tablespoon of sugar in the recipe itself, I knew that I could indulge a little once the buttercup yellow dough was firmly tucked around the chocolate.
An egg wash. A dusting of raw sugar.
In fact, the hardest part was the last 40 minute rise.
And, once in the oven, I promised myself that I would retreat. I would not open the light and bend slightly to look inside. I would wait. I could wait.
As the exterior turned golden, and dough puffed, I sank into a kind of euphoria that only comes to those who release their fears of handling flour, butter, and eggs.
...
And, a day later I found myself mesmerized by Tamar Adler. Only a few pages in and I knew exactly what we'd be eating for dinner. I could forgo a trip to the market, using what was on hand, and be ultimately content.
Spaghetti with anchovies and lemon. Tender mozzarella and soft boiled eggs. Ceci sauteed with onion, garlic and butter. Crusty baguette and a newly discovered Montepulciano. A feast which fell upon our table because I chose to look at what we had instead of what we did not.
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This morning while the coffee percolated, I read about aioli and it's virtues. With the freshest of farm eggs and a fine olive oil, it will only be a matter of time.
"A feast which fell upon our table because I chose to look at what we had instead of what we did not."
ReplyDeleteYes. Both pleasant and empowering.
So loved this. Stuck to my bones like butter does.
ReplyDeleteThey look so perfect and very delicious. I like that you let the words sink in like a fingerprint into soft butter - beautiful and evocative writing.
ReplyDeleteI love your description of the alchemy that transformed eggs, flour and butter. And admire the delicious, resourceful feast that has me casting my mind over my own pantry.
ReplyDeleteTrue. Some of the best food on our table comes when the pantry gives fewer choices.
ReplyDeleteAnd like you, I too find it hard to let the oven be.
I chose to look at what we had instead of what we did not - I need to do that more. I really enjoyed this today, baci Rxx
ReplyDeleteMixing flour and water and yeast together always reminds me of when I used to develop my photo prints by hand. Such a wonderful process. I was always so pleased, surprised and excited to see an image swimming up out a tray of developer. It's the same way I feel when I see the dough rise once, then twice and then emerge from the oven brown and shiny, steam rising up. Pure magic!
ReplyDeleteSo beautiful and inspiring. :-) I don't know how I lost track of your blog, Tracy, but I'm so glad I found you again. :-)
ReplyDelete