The calendar says it’s October (even if the thermometer says it’s 90 degrees outside my house at the moment) — so let’s jog on over here:
Made really tasty scrambled egg grilled cheese sandwiches from the loaf yesterday.
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I made Mark Bittman’s Blueberry Muffins the other day. I found the recipe via EatYourBooks in his How To Bake Everything book. The same recipe is also available on his web site. Easy and tasty. I didn’t detect the lemon zest so much but the touch of cinnamon was lovely. I left a bag of them in the faculty lounge and received many compliments and thanks. I don’t even have to leave a message. When the staff finds random baked goods in there they know that I’ve been busy. haha
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I don’t like blueberries but I love blueberry muffins lol. What a nice gesture from you.
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How nice of you. Thxs for the link. I always keep frozen blues on hand.
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Similarly, I don’t like bananas, but love banana bread, and I don’t like peanut butter in sweets, but I love PB cups. 
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I want to try this.
I want a blueberry pie with just the blueberry-flavored juice gel in a crisp crust. I don’t want blueberries bursting in my mouth. I get it.
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I used to love, and I mean love, blueberry muffins.
Until I worked at Souplantation.
No more.
I still reminisce of those days gone by when I would lust for a piping hot blueberry muffin. Sigh.
Italian plum, blackberry tart/galette, the base was sprinkled with Moondust prior to adding the very juicy plums. A little sugar sprinkled over all but as it cooked I saw it needed some thickener to contain the juices, so sifted some more Moondust over the fruit. Brushed with red currant jelly when removed from oven…it smells delicious.
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This is a new term to me - google tells me it’s a Pepin invention? Crushed amaretti cookies and ground almonds?
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My understanding is that it came from CHEZ Panisse, 1 T each sugar, flour, almond flour and crushed amaretti. J. Pépin did a guest stint there at one time, so it’s not impossible he contributed to it while there. It’s in one of the Chez Panisse cookbooks I have.
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You call that “Moondust”? How mundane!
I had visions of pixie dust as one of the ingredients!
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Darn, BG, I hate to disappoint you! We could change the name to pixie dust but I’m afraid you and I would be the only ones to know what the heck it was. Actually, I’ve been using that “dust” for a very long time, it works admirably!
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These are polish paczki or aka donuts from My Sweet Polish Kitchen. Only took me 4 hours. I made the first dough and thought it was kind of tough. Turned around and there was my melted butter. Her portions run big . Says makes 8 doughnuts and I got 13 and they are still huge. My son had one and it was filled nicely with custard.
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Moved to current thread…
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Looks good! Do you and Stef want to see if your posts can be moved to the current thread?
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Sorry, what is the current thread?
Oh i see it now. Yes please
