Category Archives: cooking

Animals - especially dogs, Celebrate, cooking, News

Back Again in 2024

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As many of you know, in September my daughter Shannon, her husband Mike, their two dogs—Holly and Somara—and their cat Penny moved in with us. One phase of their life had ended, and they were starting a new phase with different jobs. Staying with us allowed them to take their time to find a place that was exactly right for them as well as for the dogs and cat.

This Shannon and Mike did, with a lovely new apartment overlooking the water. In late December, dogs, kit, and kids left, leaving the three of us—Clif, our daughter Dee, and me. The house is now very quiet. While I miss the hubbub, it feels great to return to my old schedule, which not only includes blogging but also working on my upcoming book, Darcy Dansereau, a slice-of-life fantasy set in Maine in the 1970s.

Along with Christmas, December included a challenge courtesy of Mother Nature—a rain and wind storm with gusts up to 70 miles per hour. This storm whipped through central Maine with the expected results—widespread power outages in the days leading to Christmas. We were without power for four days, and it was even longer for some people in central Maine.

The storm also brought about an unexpected result—flooding for communities by a river. While flooding is common in the spring, it is pretty much unheard of in December. As I am fond of saying, in these times of climate change, weird is the new normal. These floods were as bad as I’ve ever seen them, but as we don’t live near a river, we stayed dry.

Because we have a wood furnace, we were warm and cozy during the power outage. In addition, we have a camp stove, and in town there is a business with an outside spigot where we could get water. So we were all right during our time without power.

During the power outage, we were still taking care of the dogs and cat while Mike and Shannon were getting settled in their new apartment. Here is the expression on Holly’s face as the storm blew and raged outside.

Because the light was low, the focus isn’t the best. Still, I think it captures her mood, which was pretty much the same as ours: none of us liked the storm one bit.

But through it all we did have a light to shine with an old lamp that belonged to Clif’s parents.

The Thursday before Christmas, early in the morning, the lights came on, and we all rejoiced.

The dogs and the cat settled back into their comfortable routines.

My brother, sister-in-law, and nephew came over to celebrate Christmas Eve with us, and what a jolly time we had. Unfortunately, no pictures were taken of the event.

I did, however, take pictures of Christmas morning, and our first ever Crustmas feast. The idea for Crustmas came from a delightful podcast called Strong Sense of Place: The Library of Lost Time. The hosts, Dave and Mel, explained how they celebrate the holiday with Crustmas, which revolves around their love of toast. (I, too, love toast, and as soon as I heard their idea, I was all in.) They buy a number of nice loaves of bread and provide a bunch of yummy toppings: Nutella, jam, cream cheese, butter. They also have a charcuterie board, which we did not do this year but might next year. However, the genius idea is to bring the toaster right to the table so that there is no running back and forth to the kitchen to make toast. At the table, out pops the toast, hot and fresh for eager eaters.

Here is the table on Christmas morning all set up for Crustmas.

Crustmas was a smashing success, and we will do this again next Christmas. However, as Dave and Mel reminded listeners, there is no need to confine Crustmas to Christmas. The glories of toast can be celebrated all through the year, and that’s exactly what we plan to do.

A very happy New Year to all my wonderful blogging friends. I will be posting once a week, on Wednesday, unless something special comes up that deserves my attention.

Until next Wednesday.

Animals - especially dogs, cooking, Winter

When Life Gives You Temperamental Weather, Cook

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Maine weather tends to be—ahem—temperamental, but for the past two days, it’s been a real whiplash. On Saturday, the temperature soared to 50°F. In Maine in February that, my friends, is akin to a heatwave.

For the first time in a long while, there were puddles in the driveway, and patches of tar peeked through the ice. (The stripes across the driveway are tree shadows.)

Dreaming of spring, Little Miss Watson stared out the window.

However,  despite the warmer weather, none of us—including Little Miss Watson—were tempted to go outside where the dirty snow was piled high and the sides of the road were mucky. Instead, we stayed in and cooked.

Now, the food we make would never be considered restaurant quality or bakery ready. Often, our creations look a little wonky, off center even. Simply put, we are home cooks.

Our pizza wasn’t exactly round.

And our Valentine’s peanut butter cups? Well, judge for yourselves.

But both the pizza and the peanut butter hearts tasted better than their rough looks might otherwise indicate. What we lack in finesse we usually make up for in taste.

The chocolate muffins, on the other hand, had a pleasing muffiny shape. These muffins are egg free and dairy free, but judging from the flavor, you’d never know it. I’ve developed the recipe on my own, and for those who feel daring, I have included it at the end of this post.

Along with food, throw in board games as well as movies and that was our weekend.

And this morning—Monday—when I got up, the temperature had dropped from its high of 50° to a brisk 10°. In two days’ time, the temperature had dropped 40°.

Time to make some more muffins, I think.

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Cocoa Muffins, Egg Free and Dairy Free

Ingredients

  • Three tablespoons water mixed with 1 teaspoon psyllium husk powder  
  • 1 cup almond milk (oat milk or soy milk would work fine, too.)
  • 1/4 cup vegetable oil
  • 1 teaspoon of vanilla
  • 1/2 cup sugar plus a little more for sprinkling on top
  • 2 cups all purpose flour
  • 4 tablespoons of cocoa powder
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup of peanut butter chips or chocolate chips (optional)

Directions

  1.  Preheat over to 400°F.
  2. Grease or spray muffin tin.
  3. In a large bowl, mix the 1 teaspoon of psyllium husk powder with 3 tablespoons of water. Let it set a minute or two until it jells.
  4. Into the jelled psyllium husk powder whisk in the 1 cup of almond milk, 1/4 cup vegetable oil, and 1 teaspoon of vanilla.
  5. Stir in 1/2 cup sugar.
  6. Sift together the 2 cups flour, 4 tablespoons cocoa powder, 3 teaspoons baking powder, and 1 teaspoon salt, and mix into the sugar/psyllium mixture just until flour is moistened. Note: The batter will be very thick. The muffins come out fine this way, but a tablespoon or two of additional milk can be added for a thinner, batter, which also makes good muffins.
  7. Fold in peanut butter chips or chocolate chips, if using.
  8. Fill muffin cups 2/3 full. Sprinkle sugar on top.
  9. Bake 20-25 minutes, until a toothpick inserted in the muffin comes out with a few sticky crumbs.

Makes 6 large muffins or 12 medium muffins.

Birds, cooking, Winter

The Snow’s Just Barely Up to the hubcaps

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On Saturday morning the snow began to fall. Birds flocked to the feeders and clustered on the ground to eat the seeds Clif had scattered the day before.

The wind blew threw the trees and whipped around the house, a cold sound that made me shiver. A hint of things to come during this nor’easter?

On the stove, pots of water were at the ready should we lose our power. I also made some cocoa muffins and frosting for graham cracker sandwiches.  I iced a couple of the muffins just for fun, to see which we liked better—plain or frosted. Not surprisingly, the frosted ones were the favorites. I was particularly pleased with the muffins. For the first time, I used psyllium husk powder—one teaspoon of powder mixed with three tablespoons of water—instead of an egg. The results were far better than I had imagined. The muffins were moist, cakey, and delicious.

Buoyed by my success, I put on my coat, hat, and boots and headed outside to take some stormy pictures. The weather was brutal even by my standards—10°F with a stiff wind, which blew the snow in my face. As I walked, the snow crunched and squeaked as it does when the weather is really cold.

I went to the end of the driveway to take a picture of our snowy road.

Turning from the road, I snapped a picture of our cozy home in the snow. If you look closely, you can see my footprints in the driveway.

Shivering as I went back down the driveway, I got some more stormy-day pictures.

Through social media I learned that stores large and small—from the Art Walk in town to Barnes & Noble in Augusta—had closed. A good decision as the roads are always slippery during a big snowstorm. Unless you are an essential worker, the best place to stay is home.

Midafternoon, Clif looked out the window in the dining room as he tried to decide whether to clean the driveway. The wind was blowing even harder, and the snow was slanting sideways.

“Well,” he said, “the snow’s just barely up to the hubcaps on the car.”

Spoken like a true Mainer. Clif decided to wait until the next day.

As it turned out, this was a good choice. Maine escaped the worst of the storm, which hit coastal communities farther south, especially in Massachusetts.  We only got nine inches of light, fluffy snow—easy to clean—and best of all, we didn’t lose our electricity.  There wasn’t even a flicker of lights.

The next day was sunny and beautiful. Not long after we got up, we went out to clean up the snow—Clif with Snow Joe and me with the shovel. As I began cleaning around our mailbox across the street, our kind neighbor came by with his truck and plow and asked me if I wanted him to punch through. Did I ever!

The worst part of clearing the driveway after a good-size storm is what we call the wall o’snow left by the town plow at the end by the road. If you click on the picture to enlarge it, you’ll get a better sense of wall o’snow.

I am happy to report that Snow Joe easily took care of wall o’snow as well as the rest of the driveway. Yay, Snow Joe!

Here is one last picture of the sun, shadow, and snow.

Clif still has one more task to do, arguably the hardest one of all. That is, cleaning the roof.

Pictures tomorrow.

 

 

 

 

 

 

 

cooking, Recipes

Spicy Bean Soup for a Cold Winter’s Night

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In Maine, notorious for its long stretches of cool and sometimes downright cold weather, we can eat soup eight months out of the year. (If June is rainy and cool, the way it traditionally has been, then make that nine months.)

Fortunately, Clif and I love soup, and we make a big pot at least once a week, which lasts the two of us for several nights. We have many different recipes, which we make in rotation, and this means we have a variety of flavors to enjoy. We are never bored with soup.

Warm, nourishing, filling, frugal, there is so much to like about soup, not the least of which is that it can accommodate many different diet requirements and tastes—vegan, vegetarian, meat-lover, low-carb, low-cal, lower sodium. As an incredible bonus, soup is one of the few dishes that actually tastes better the next day. And the day after that.  Finally, soup is a forgiving medium, well suited for improvisation and seat-of-the-pants cooking. (Yes, that is my style.)

Last night, I made a spicy bean soup, good enough to serve to family and friends. I look forward to the days when we can gather around the table again, and talk about books, politics, movies, television, nature, gardening, and other interesting things. A crusty bread would go perfectly with this soup and so would a green salad with a homemade vinaigrette. For dessert, baked apples with a bit of vanilla ice cream.

Blogging friends, I wish you could join us. Friends who live nearby…after the pandemic! Clif and I are planning to host soup nights on a regular basis.

Here is the basic recipe, which includes kidney beans, peppers, and mushrooms. After that, you could add ground beef, ground chicken, veggie crumbles, Beyond Beef, meat sausage, or veggie sausage. After the broth, beans, and veggies simmered, we added a cup textured vegetable protein (TVP) and a cup of Israeli couscous, both of which gave the soup a satisfying bulk.

Spicy Bean Soup

Ingredients

  • 2 Tablespoons of oil
  • 1 medium onion, diced
  • 3 cloves of garlic, minced
  • 4 cups of broth
  • 2 cups of water
  • 1 (28 oz) can of diced tomatoes, including liquid
  • 6 cups of cooked kidney beans—4 (15 oz) cans
  • 1 cup mushrooms, chopped
  • 1 cup sweet peppers, diced
  • 2 tablespoons of tomato paste
  • 1 tablespoon of chili powder
  • 1 teaspoon of cumin
  • 1/2 teaspoon of oregano
  • 1/2 teaspoon of coriander
  • 1/2 teaspoon of salt
  • 1/4 teaspoon red pepper flakes
  • Soy sauce, to taste—I just splash a bit in
  • Add ins: cooked ground beef or chicken, TVP, pasta, rice, couscous, whatever you have on hand or strikes your fancy

Instructions

  1.  Heat the 2 tablespoons of oil in large stockpot. Sauté onions for 5 to 7 minutes. Add garlic and sauté for a minute or so. Add broth, water, tomatoes, kidney beans, mushrooms, peppers, tomato paste, and spices, including soy sauce. (If using ground meat, add now.) Simmer for 40 minutes. Taste and add more spices, if so desired.
  2. Ten minutes before serving, add TVP, crumbles, couscous, or pasta. Simmer until done.

 

 

 

Animals - especially dogs, cooking, Nature

Saving Soup

47 Comments

In a little swampy swamp just down the road, the peepers have finally started singing their spring song. For those who are unfamiliar with peepers, here is what they look and sound like. Peepers are tiny—one inch according to National Geographic-–but when they sing together, they make a sound and a fury. Clif and I wait for their song every year, and it wouldn’t be spring in Maine without peepers.

A post or two back, I wrote about giving a toy dinosaur to the boy next door for his birthday. Via Facebook messaging, his mother sent me a short video she made of him thanking us for the dinosaur. He was wearing a dinosaur t-shirt and was holding the dinosaur we had given him. Oh, that made us smile. Ingenuity in this time of the coronavirus.

On Facebook I also read some sad news. Scrummy Afters Candy Shoppe is closing their sweet little store in Hallowell. Recently, I posted a picture of some of the delectable chocolates that I had ordered online and had come through the mail. Here they are again. After all, who gets tired of looking at pictures of chocolate?

Fortunately, Scrummy’s is not going out of business entirely. They will continue to have an online store and a Scrummy’s van that will go to events when they are allowed to do so. But still, a blow for Hallowell, and I fear a harbinger of things to come for many small businesses.

But I am going to end this post on an upbeat note of how I saved some soup I made at the beginning of the week. It was a white bean soup. I simmered three cups of white beans, and when they were tender, I dumped them into a crock-pot. I added a bay leaf, dried thyme, sage, oregano, a little soy sauce, celery, and carrots. Onion and garlic and more water. When it was done, a half-cup of nutritional yeast.

And how did the soup taste? Well, it was edible, but it was blah. The thought of eating this for the next few days did not excite me. In truth, it filled me with a sort of dread.

But then I remembered something that the cook Samin Nosrat explained in her excellent series Salt Fat Acid Heat. That is, most soups and dishes benefit from a dose of something acidic. Lemon would have been perfect for this Mediterranean-flavored soup, but I did not have lemons.

I did, however, have diced canned tomatoes, which are acidic. I didn’t want the soup’s flavor to be dominated by tomatoes, but what if I added two cups to this big batch of soup? What then?

I’ll tell you what then—those tomatoes saved the soup without overpowering it. It jazzed up the soup in exactly the right way. No longer did I dread eating that soup until it was gone.

Instead, I actually looked forward to it. Clif felt the same way, and we ate every single bit.

I think this falls under the category of an old dog learning a new trick.

cooking, Food, Food for Thought, People

In Praise of Decency and Hard Work

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In the United States, this long weekend is Labor Day Weekend, a time to honor those who, well, labor. In the United States, many people work extremely hard, and hats off to them for all that they do to keep this country running—the teachers, doctors, nurses, social workers, librarians, shop workers, volunteers, those who work at home, the caregivers. I could go on and on and have left many out.  For those at the very top who sponge so much out of society, I hope they appreciate the hard work that keeps them in place. (Snarky, I know, but appropriate for this time of widening inequality in the United States.)

Labor Day weekend is also a time when we bid a bittersweet farewell to summer. Yes, autumn is lovely, and there is much to look forward to, but barbecues and patio time are coming to an end.

Accordingly, we invited our friends Judy and Paul over for a barbecue on Saturday. Judy is a pie maker extraordinaire, and she brought over a raspberry pie for dessert. I nearly jumped for joy when I saw the pie because although I’m keen on all kinds of berries, raspberries are my favorite. As my 60th birthday is coming right up, I immediately proclaimed that this pie was a birthday pie. What then could Judy do but leave the leftovers with us? However, as she told me that she had two peach pies at home, I figured I was, in fact, doing Judy a favor by keeping the leftover raspberry pie. Or so I tell myself.

For the main meal we had potato salad made with sour cream and turkey bacon; chicken breasts marinated in a lemon, garlic, olive-oil  mixture and brushed with a mustard sauce; and corn drizzled with brown butter. Farewell, farewell sweet summer.

Over dinner, one of the topics that came up was the devastation wrought by Hurricane Harvey in Houston, Texas. So many stories of brave, selfless people helping each other without regard for income, skin color, or ethnicity. Pets were rescued, too, which I found particularly cheering.

For the past week, I had been thinking about the heroism in Texas and about how people really do pull together during catastrophes. Now, if we could just do the same thing when there isn’t a catastrophe, in everyday life.

I mentioned this to Paul and Judy.

“Everyday life is hard,” Judy said.

So it is. Most of us can rise to the occasion and be our better selves during a flood or an ice storm or a tornado. But when things settle down, self interest, pettiness, and even greed too often kick in. While we all need to take care of ourselves and our families, it is very easy to cross the line to selfishness, begrudging others what we think we should have as a matter of course. In short, we have trouble being consistently decent to each other.

Decency, a humble concept, is hard work, something that must be continually applied not only to other people but also to how we treat animals, the earth, the water, the air.

Somehow, thinking about hard work and decency seems appropriate for Labor Day Weekend.

 

cooking, Food, Recipes

Ten a Day: A Winter Bean and Vegetable Soup

15 Comments

Lately, Clif and I have been talking about improving our diet. We are, ahem, at that age when the body needs all the help it can get. It’s not that we don’t eat well—we eat a fair amount of fruit and vegetables—but our diet is definitely heavy on the carb side. So, we decided to ramp up the vegetables and replace white bread and wraps with whole wheat.

On the weekend, we’ll allow our selves some treats. After all, this is a marathon, not a sprint.

How appropriate, then, to come across this in the Guardian: “Forget five a day, eat 10 portions of fruit and veg to cut risk of early death.” Basically, the gist of the piece is that we need to dismiss the advice to eat five servings of fruit and vegetables per day. Instead, we should be eating ten. Lest this sound too daunting, three tablespoons of peas count as one serving, as well as two spears of broccoli, and one half grapefruit. There is a chart in the piece outlining what ten a day would look like. (Oh, if only there were a similar requirement for chocolate!)

This advice is based on “[t]he analysis in the International Journal of Epidemiology [that] pooled the results from 95 different studies involving a total of approximately 2 million people.”

The studies indicate that eating “up to 800g of fruit and vegetables – equivalent to 10 portions and double the recommended amount in the UK – was associated with a 24% reduced risk of heart disease, a 33% reduced risk of stroke, a 28% reduced risk of cardiovascular disease, a 13% reduced risk of total cancer, and a 31% reduction in premature deaths.”

As always, further studies are needed to confirm the results, but how can you go wrong eating more fruit and veggies?

And, to round out the coincidences, a day or two before I read the article, I made a vegetable and bean soup that includes carrots, celery, cabbage, tomatoes, and black beans. I’m not sure if a big bowl would tick off five servings of veggies—beans count, too—but it must come pretty darned close.

This soup has other benefits as well. It is not expensive to make, even if you use organic ingredients, and everything can be tossed into a slow-cooker, where the soup will simmer away, filling the whole house with a delightful smell. Best of all, as my Yankee husband put it, the soup is pretty darned good.

A word of warning about the following recipe: As is my habit, I did not make this soup following a particular recipe. I just added ingredients as I saw fit. Soup is very forgiving this way. Therefore, much of what I’m suggesting will be guidelines. Feel free to experiment with the ingredients and the spices.

In the end, you will have wonderful, nutritious soup, and you will be well on your way to fulfilling your ten-a-day requirement of fruit and veggies.

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Bean and Vegetable Soup
Serves 8

Ingredients

  • Five or six cups of chopped vegetables. (I used cabbage, carrots, and celery.)
  • 2 (16 oz) cans of black beans, drained and rinsed
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 1 (28 oz) can of fire roasted crushed tomatoes. (I used Muir Glen.)
  • 1 (1/2)  cans of water—using the can from the fire roasted tomatoes. Add more water if you want a thinner soup.
  • 1 pound of ground turkey
  • 1 tablespoon of chili powder
  • 1 teaspoon of cumin
  • 1/2 teaspoon oregano
  • 1/4 teaspoon of coriander
  • 1/4 teaspoon red pepper flakes
  • Salt to taste

Directions

  1. Cook and brown the ground turkey in a large skillet.
  2. Put the cooked turkey in a slow-cooker.
  3. Add the rest of the ingredients.
  4. Cook on low for nine or ten hours; high for five or six hours.
  5. Enjoy and feel virtuous.

 

cooking, Home, Nature

After the Snow

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Yesterday, we got about eight inches of snow, and more is expected on Sunday and then again next week. It’s shaping up to be quite the snowy winter. Thank goodness for Little Green. Once upon a time, Clif, the girls, and I shoveled it all by hand. Those days are gone, gone, gone, especially since it is just two of us here at the little house in the big woods.

Cleaning up after a storm is a lot of work, but the snow does leave our yard and home looking like a winter wonderland.

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Our cozy home tucked in the snow!

 

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Ariel, the flying pig, is about to be buried.

 

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A frosted arrangement on the deck.

Today, I’ll be making apple pie, and our friends Cheryl and Denny will be coming over for an afternoon tea.

Nothing like pie on a cold winter’s day. (The one below is from another time.)

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cooking, Food, Recipes

Oh, Artichoke Dip!

11 Comments

Being a foodie, I love cuisines from many cultures, but one of my favorites is Mediterranean food.  To my way of thinking, basil, olive oil, and garlic form a holy trinity, and in my little herb garden, I am happy to report that my  basil that is growing very well. I also love sage, oregano, rosemary, lemons, feta, olives, and artichoke hearts. I get positively dreamy over the thought of going to Italy or southern France or Greece and eating the glorious food.

Therefore, when my friend Jill told me she was bringing artichoke dip for our Fourth of July gathering, I could have jumped for joy, if my creaky knees had allowed me to do so. I have never met an artichoke dip I haven’t adored. With spinach, with cream cheese, with crab—it’s all good.

However, Jill’s artichoke dip, made from a recipe given to her by her mother, is one of the best of I’ve ever had—smooth, creamy,  a little garlicky, with bits of chopped artichoke hearts. I could have some right now, and I will be making this dip to bring to an upcoming appetizer night we’ve been invited to.

Jill has graciously allowed me to post the recipe.  It can be served with carrots or other raw vegetables, crackers, or toasted pita bread brushed with olive oil. And on a warm summer’s night, as you are drinking wine and eating this dip, you can pretend you are in the Mediterranean, where the sky and the sea are bright blue and the food is oh so good.

Jill’s luscious artichoke dip next to Alice's beautiful salad.
Jill’s luscious artichoke dip next to Alice’s beautiful salad.

 

Hot Artichoke Dip

Servings: 16 servings, 2 Tbsp. each

1 can (14 oz.) artichoke hearts, drained and chopped
2/3 cup mayonnaise
1/3 cup sour cream
1 cup grated Parmesan cheese
1 clove garlic, minced
1 dash hot sauce

Heat oven to 350°F.
Mix ingredients until blended.
Spread onto bottom of 1 quart oven-safe serving dish.
Bake 20 to 25 minutes or until lightly browned.
Serve with rye bread, pita chips, or fresh vegetables.

cooking, Food

National Donut Day, In which Clif, Alice, and I Make Donuts

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Today, this first Friday in June, is National Donut Day. Earlier this week I said to Clif, “Let’s make donuts in honor of National Donut Day. And let’s invite Alice. She’s going to be in town this Friday.”

“All right,” Clif answered blithely, knowing as well I did that it had been a long, long time since we had made donuts and that we might be just a teensy weensy bit rusty. But one of the things I especially love about Clif is that he is always up for a cooking adventure, especially when it involves his deep fryer.

Alice accepted the invitation, and the game was on.

Alice is one of those friends that everyone should have. We are very good buddies, and I have known her long enough so that if there was a disaster with donuts, it would be all right.  We would just laugh about it.

Since Alice planned to come over around 11:30, I decided we should have a little lunch first, so I put together a platter of homemade chicken salad, which we gobbled up.

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Then, it was on to donuts, and while it wasn’t exactly a disaster, we did have a few difficulties, the first being that I didn’t read the directions thoroughly. I dumped all the flour in the bowl at once, and this made it difficult for my little hand mixer to mix the dough properly. But the biggest kerfuffle was that the dough was too sticky for the donut cutters, and the dough stuck stubbornly inside the cutters.

Okay, more flour. Still too sticky. A little more flour. The donuts came out with a thump, but they were a weird shape.

Alice said, “My mother used to shake them into her hand.”

I tried doing this, and success!

“What was your mother’s name?” I asked Alice.

“Dorothy, but she liked to be called Dottie.”

“Thank you, Dottie,” I said, smiling and looking upward.

With a firmer dough and Dottie’s method, we were finally in donut-making business, with me cutting the donuts, Clif frying them, and Alice rolling them in sugar and cinnamon.

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When we were done, we had two fine plates of donuts, and we settled around the dining room table with coffee and tea to go with the donuts.

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When warm, the donuts were delicious. However, as they cooled, they became a little too crusty for my taste. When I mentioned this to Clif, he said that the next time we made donuts, he would not fry them as long.

This just goes to show that even with something as seemingly simple as donuts, practice is required to get them just right.

Over the next year, we’ll be making half-batches of donuts so that they will come out exactly the way we want. That way, when National Donut Day rolls around in 2017, Clif and I won’t be such a bumbling team.