Friday, March 8, 2013


One of my friends made challah this week and I was totally inspired.  Not only is it tender, moist, and great for french toast, it also justifies saying "HOLLA" all day long.  Which I am for.  I added same orange marmalade and cardamom just for fun.

Braids are beautiful

I always thought that the lovely golden crust of egg wash is from the yolk, 
but it is really from the proteins in the white.  

In other news, we got "Jerusalem:  A Cookbook" for a late wedding gift, and I am super excited to cook my way through it.  It also has beautiful photos.  The first thing we made was a meaty, grainy casserole with tahini lemon sauce.   Mmmm.