Cookito Ergo Saxum. I cook therefore I rock. Descartes be damned.
It was Friday night, I was baking two orange poppy seed cakes to a Girl Talk soundtrack. I think its the happiest cake in the world.
Funny how the brain works. I must have absolute silence when I’m writing or reading. But when I’m working with my hands, and tasting things, anything ultra-sensory, I have to have music. Must. have. music. Its sensory amplification.
But I digress.
Saturday was summer morning at its finest in Pittsburgh and I had the privilege of wielding my knife at the chef’s table at Slow Food Pittsburgh’s Farmers at the Firehouse.
Slow Food Pittsburgh‘s Virginia Philips and Susan Barclay were great company. As was Abby, best sous chef ever and current extern at Grow Pittsburgh. My friend Jennet — of Easy Access Cookie fame — and Melissa — personal trainer and dancer extraordinaire — also came out and played with me. And it was great to reconnect with Leah Smith of PASA and co-evangelist for local food on Our Region’s Business.
Bill was there, of course, to help capture the beautiful morning.
Cooking for a cause. Nothing better. I thoroughly enjoyed shopping for farm fresh produce at the market and then transforming them in to Brazen dishes right then and there. Well, of course, I pre-baked the cake. Silly.
On the menu:
* Easy Japanese Soba, previously published here.
* A Keralan-inspired Swiss Chard saute with mustard seeds, cumin and coconut (recipe coming soon!)
* And the springiest spring cake ever — an orange poppy seed cake with raspberry maple glaze and spring flowers. I call it Persephone’s Revenge. An up-yours to Hades and a long winter. (recipe coming even sooner!)
Thank you to everyone who stopped by and I’m looking forward to seeing you again soon!
Enjoy the photos!
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- Persephone’s Revenge: Orange Poppy Seed Cake with Raspberry Maple Glaze
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- Keralan-inspired Swiss Chard with Mustard Seeds, Cumin and Coconut
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- Mmmmm river of glaze…
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- Easy Japanese Soba
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- That’s Jennet’s deft chard cutting skillz