8 May 11 • MAV



Fill me up with your good stuff, spring. Bring it on!

8 May 11 • SCB

It’s my turn to share a few sneak peeks and outtakes from 3191 Quarterly: Spring 2011. It’s been fun to bring the 3191Q year to a close with a season that is all about beginnings.

What is spring without flowers? (And mud.)

A little all-natural spring cleaning with ingredients that you most likely already have in your kitchen.

And you’ll find recipes for a few of my favorite springtime foods. There’s much more in the issue, and I am so excited to share it with you. It ships to subscribers this week!

Individual copies will be for sale May 13th in our shop. It’s not too late to get the entire year’s issues. Our four issue set is for sale as well. Happy spring!

1 May 11 • MAV

Aside from getting up early to watch the royal wedding (oh yes I did) and having a terrible stomach bug that lasted for days (ugh), I spent the week putting the finishing touches on our issue of 3191 Quarterly : Spring 2011.

Stephanie and I are so excited for its release on May 16th! We can’t believe this issue will complete our first full year of 3191Q. Where does the time go?

I thought I’d give you a quick sneak peek into some of my bits from the Spring Q through some outtakes here.

I was so lucky to work with two of my friends (gorgeous friends, mind you) on a fun girly photo shoot.

I can’t wait to show you this session I had with a very talented and amazing friend and artist.

I went through 3 big bags of carrots working on a recipe I absolutely love.

And I was able to write about and photograph one of my favorite snacks!

Spring is here and our Quarterly is just in time to celebrate its arrival.

1 May 11 • SCB

I have checked out Kim Boyce’s Good to the Grain: Baking with Whole Grain Flours from the library no less than three times (requiring several weeks of waiting on hold each time). It’s about time I bought it, no?

What I love about her approach to baking with whole grain flours is that it is all about the complexity, depth and flavor that whole grain flours bring to recipes (rather than any interest in dietary asceticism—notice the double coating of sugar in the recipe that follows). I grew up with a mom that taught whole grain baking and sold whole grain breads and pastries for the very same reasons, so it really resonates with me.

This week we tried the gingersnaps, and they were superb. They don’t branch out too far into the specialty grain grocery aisle as some of her other recipes—using only whole wheat flour as well as all-purpose flour. The result is a sparkly, chewy treat that is only the tiniest bit wholesome.

Adapted from Kim Boyce’s Good to the Grain

Don’t skimp on the fresh ginger!

1 stick unsalted butter, melted and cooled slightly
1/2 cup dark brown sugar
1/2 cup sugar
1/4 cup unsulphured (not blackstrap) molasses
2 tablespoons grated fresh ginger
1 egg
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking soda
1/2 teaspoon ginger
1/4 teaspoon cinnamon
1/8 teaspoon clove
1/2 teaspoon kosher salt
1/2 cup sugar for finishing

In a large bowl, mix melted butter, sugars, molasses, fresh ginger and egg. Sift dry ingredients over bowl and mix until well combined. Wrap dough in plastic and refrigerate for at least 2 hours (Boyce recommends overnight, we did two hours, and it was fine).

Preheat oven to 350 degrees. Rub two baking sheets with butter. Pour 1/2 cup sugar into a shallow bowl.

Grab balls of dough about 1 tablespoon in size (ours were slightly larger). Toss them in the sugar and then roll them into perfect rounds. Toss them in the sugar *again* to thoroughly coat. Place on cookie sheet with at least 2 inches between balls. Repeat with remaining dough.

Bake 10-15 minutes (we baked ours for 12 minutes), rotating the pan halfway through. Cookies will flatten slightly, darken and crack beautifully across their surface. Remove gently to rack with spatula to cool.

24 April 11 • MAV

Today was a time of wearing my fancy tights …

making a big batch of guacamole …

making a big batch of my blueberry muffins

eating my dear friend Chiara’s traditional Piene (Italian Easter bread) …

and watching the kids get high on sugar (you can only imagine what’s in those eggs).

Not too bad for a Sunday.

Happy day to you!