Radiometer! I admit to not totally understanding the science behind this, but the vane inside of this glass bulb moves when exposed to light. It is one of the prettiest objects in my house and a fun conversation piece. (More info on radiometers here.)

Extension Cord, aka The Most Beautiful Extension Cord in the World. I know it is extravagant to spend money on something that would cost you $2 at the hardware store—but come on people! Isn’t that what gifts are about? Look at this thing! And it is perfect for spots where an extension cord can’t be hidden.

Red Rock. Red Rock is the newest creation of Wisconsin cheesemaker Chris Roelli. It is a sharp cheddar with blue veining and is the most beautiful cheese I have ever seen. It looks like a geode, I could stare at it for hours. It is also one of the best things I ate in 2011. I haven’t been this excited about a cheese since last year’s bandaged cheddar. Remember, cheese is always the perfect gift. read more+++

So many people have problems with raisins, I began to think that I didn’t like them. But that’s crazy, I love them.

My love was unexpectedly affirmed shortly before Halloween when Bryan and I stopped by Hoosier Mama (the best pie shop in the world) to buy a pie. They had a sour cream and apple pie that looked amazing and seemed like the obvious choice. But for some reason I told Bryan he could pick. He picked a funeral pie which I found out was an Amish raisin pie (Hoosier Mama’s version had a healthy dose of rum). I spent the rest of the day asking Bryan: What kind of weirdo picks a raisin pie?! Well, you can see where this is going. Pie in my face. The funeral pie was incredible and it got me thinking about raisins. read more+++

Crunch time. Like many of you, I am planning Thanksgiving dinner. For me, Thanksgiving is the perfect holiday: secular, food-centric and followed by 3 days of no work! I thought it would be a good idea to check in and see what you all were planning on cooking. I hope we might be able to inspire each other and get energized for the big day. read more+++

This one is for Carollina, who asked what we brought back from the trip and wisely encouraged us to bring an extra bag.

Merci for Merci, one of my favorite places in Paris. These small enamel bowls are so rad.

Christine Ferber preserves for Pierre Hermé. The lady knows how to preserve fruit. I am always amazed when jars of jam survive air travel. read more+++

I want to spend a little more time talking techniques. Not formal recipes, but way of doing basic stuff that I find useful. And what better place to start than croutons? read more+++

Whenever I travel in Europe, I inevitably end up craving Mexican food. I need some heat. We have discussed traveling with a bottle of hot sauce, but that seems sort of weird and the chances of disaster are high. Admittedly, I could seek out Mexican restaurants, but I suspect they would be disappointing in one way or another. So, I return to the states wanting to put hot sauce on everything.

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I’m back!

October 2011 will go down as one of the greatest months of my life. It was all so good. I’ll share more soon, but for now let’s get right back into baking.

Traveling at the start of Autumn had me in constant awe of the bounty of food at the markets in Europe and happy(ish) to return to my kitchen and actually make something. I missed cooking! I returned to a pile of magazines, many with turkeys on the cover.

As soon as cool air flows into town, I start thinking about Thanksgiving. I use October and November as recipe testing time. Everything I try is an audition for a spot at the Thanksgiving table. Auditions have begun. read more+++