Tuesday, December 1, 2009

A New Month and New Projects

So far I'm counting this blog as a success. When I wrote my first few posts, I figured I'd just see where the thing takes me. I didn't really tell anybody about it. Now, the blog seems to be developing nicely and I'm fairly proud of the product. In the next month, I will be joining FoodBuzz's community of featured publishers. That is potentially very exciting, as it should help drive more readers to the site, as well as introduce me to other foodies and their blog projects.

Of course, even more exciting: I am going to be a dad any day now. Between that and finals looming, I'd be surprised if you hear much from me this month. But, as always, I'll do the best I can.

As a form of motivational promise making, I figured I'd lay out some ideas for upcoming food projects. My Thanksgiving projects were all successful, my beer was a big hit. So what's next? Well, I'm still thinking of making some Mead, perhaps this is a Christmas project. Even higher on my list is French Bread.

Around here, we have some really great bakeries in nearby Newark and its surrounding towns. My favorite is Calandra's, a North Ward institution. But as with most things that I really enjoy, I had an uncontrollable urge to make my own. I never considered myself much of a baker, but I just couldn't resist.

Luckily, there is an incredibly detailed explanation for how to make good french bread in Volume II of Julia Child's Mastering the Art of French Cooking. By the way, anyone reading a food blog should own this cookbook. Just sayin'.

So, anyway, I gave Julia's recipe a whirl, but totally underestimated the amount of time that it would take to let the bread rise as fully as it wanted to. The bread I ended up baking was more dense than what I was looking for, but it was still vastly superior to the crap that you see in most supermarkets. I probably should have taken a picture, but when you have a ravenously hungry pregnant lady waiting on dinner you don't waste time taking pictures, my friend. I'll do it properly soon, and promise to take nice pictures.

And speaking of pictures, if anybody has advice on how to make my food pictures better, lay it on me. I really don't know much about it at all and thought I was doing pretty well until I saw FoodBuzz's Top 9. Those are some purdy muffins.


  1. A fantastically good and easy bread is the Cooks Illustrated no-knead bread in the Jan-Feb 2008 issue.

  2. Thanks Chuck! And nice to cyber-meet you.