cinnamon

Homemade Granola

Do you remember those Choose Your Own Adventure books? I had tons of them as a kid, and like everyone else I know, I read them over and over again, hoping for new outcomes no matter how I chose. I liked the seemingly endless variety, and perhaps a little too much the lack of consequence of changing my mind mid-stream. But those books stuck with me, and I was walking through Kalustyan's on Lexington years later when I had reason to think of them again.

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Abbott's Bitters

I don’t know what started Todd’s exploration of bitters – maybe it was an episode of Gourmet’s Diary of a Foodie that sent him on that path. Making your own bitters is a relatively simple thing to do if you have a well-stocked spice drawer, a bunch of fresh herbs in the garden, and a Chinese medicine apothecary or other herbalist nearby for those odd things.

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Cajeta - Goat's Milk Caramel

I had my first taste of cajeta at Fonda San Miguel in Austin, TX. It was a dessert I've never forgotten - crepas de cajeta (crepes with goat's milk caramel, served with cajeta ice cream). In fact, it's still on their menu, but I'm 2000 miles away, and that's a long haul for dessert even for me.

I had to learn to make cajeta for myself - and found a recipe in Authentic Mexican, by Rick Bayless. He has a crepas con cajeta recipe too, but the cajeta is really all you need. That and a spoon.

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