by Miss K
Step 1: Watch them roll hot off the presses
Step 2: Add Cinnamon and Sugar
Step 3: Eat with Reckless Abandon
Photos taken at Migue’s Magnificent Mini Donuts, Eastern Market, DC
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Miss K
by Miss K
I don’t like baking. I don’t like cake. And I really don’t like turning on my oven in the summer. Why then, did I recently find myself making this peach cake twice in the same week? Let me tell you why. It is freaking delicious.
Every summer since I discovered my favorite farmer and his one-man market, I have gone a little peach crazy. Each week beginning in mid-July, he sets aside a box of bruised, super-ripe or otherwise slightly inferior peaches, which I then purchase at a deep discount, typically about 80 cents a pound. I usually buy 10-15 pounds at a time. People ask me what I do with all these peaches—can them or freeze them or something? But here’s my guilty little secret: I really just eat them all, with substantial help from my husband and son.
Somehow, though, a few weeks ago, I ended up with a bowl of cut-up peaches in the fridge that were a little ripe to eat raw, even for me. So, I got it in my head that I would use them to make a peach cake. I even went so far as to purchase a little bottle of buttermilk so that I could follow the recipe, which I have now slightly adapted from Lisi’s Luscious Desserts. Company was coming, so I figured that I better do this up right. And it. Was. Good. So good, in fact, that a few days later, with my new crate of peaches on hand, I made another one for an Olympic-themed party. Apple pie may be the quintessential American dessert, but the peak of apple season is still a month away, so peach cake was it. And let me tell you, there was no complaining about my substitution.
Super-Moist Peach Cake Deliciousness
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by Miss K
A Cubana from Rick Bayless’s Tortas Frontera at O’Hare Airport. Why does anyone still go to the McDonald’s next to this place?
by Miss K
As you may have noticed from my various posts on the subject, I am in a constant state of eating down the fridge and/or cabinets. One key to doing this successfully, I have found, is to keep a few interesting ingredients on hand, lest eating down the fridge become an exercise in tedium. The ideal add-ins are shelf-stable, or at least will stay good in the fridge for six months or so. A well-stocked spice rack is a good first step. I am realizing, though, that there is a whole other category of these add-ins, a top shelf, if you will. A jar of capers or sundried tomatoes in oil, for example.
One way I have identified some of these premio foods-to-have-on-hand is by checking out some favorite food blogs and cookbooks and noting things that seem to pop up again and again. The latest addition to the fridge door is white miso paste, purchased at Korean Korner. My new go-to food blog, Everybody Likes Sandwiches, features it often, in everything from tofu glaze to coleslaw.
Also, once you have miso paste, making miso soup is about as hard as boiling water.
