What do you do on a bumpy plane ride?
I’ll tell you what I don’t do. I definitely don’t freak out. I do NOT insist on staring out the window while counting slowly to one hundred in my head. And by no means do I start listening to Will Smith songs because of the comfort that knowing 100% of the words to “Gettin’ Jiggy With It” brings.
That just doesn’t sound like me.
(But you gotta, Prada, bag with a lotta, stuff in it, give it to your friend let’s spin…)
I’m on my way to Philadelphia! To see my parents and do a little book promoting. I’m excited to chat up Sheet Pan Suppers and also tell everyone I come in contact with about the little veggie garden we planted in our backyard last weekend. Look at this!
It’s growing real, actual vegetables! Butter lettuce, spinach, sweet peas, onions and beets! Also some strawberries, raspberries and chives. I’ve never had my own garden before, but last year Ben and I managed to kill every single one of our apartment-sized potted plants, so here’s hoping things are on the up and up for us, green-thumb-wise.
But what am I saying? You guys are here for the cookies, no? Let’s talk about madeleines! I broke in my madeleine pan with these bad boys. (If you don’t have one, not to worry – you can bake these in a muffin tin instead – they won’t have the same shape, obviously, but they’ll be just as delicious.)
I loosely followed Daniel Boulud’s recipe, the one that was published in Bon Appetit a few months ago, and it seems the man knows his madeleines. These are infused with browned butter and orange zest, and they’re soft, cakey and just perfect with a cup of hot coffee or tea. Their one downfall is that they depreciate quickly, losing their light, fluffy texture after just one day at room temperature, but the good news? I found the solution.
…Now excuse me while I eat every single one.