Season’s yield

Despite preferring fall over any other season, I have been reluctant to embrace the marks of autumnal change. Our summer was far too short, crammed with stuff that wasn’t necessarily beachy. However, walking recently to Shiro for a little post-run negitoro I took one look at the harvest moon before us and finally embraced change. My favourite holidays are around the corner and our adventure to Guanajuato-Ixtapa-Oaxaca will commence before we know it. Until we embark on mezcal tours, a royal Mexican wedding and Oaxaca cooking classes I plan to partake in some serious fall baking.

Thanksgiving will include a few pies, and I have begun baking bread again. Nothing quite soothes a tired, overworked soul like warm bread and butter. I am going to move out of my comfort zone too, and try some new recipes (I am very stuck on my bread recipe w/bran, gingerbread chocolate chunk cookies and ultimate bran muffins at the moment). I promise to share the hits from my foray into cookbook research. In the meantime, if you are a chocolate-covered ginger fan make a quick batch of these.

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2 Responses to Season’s yield

  1. yani says:

    I’m obsessed with the same chocolate ginger cookies Laura. Have been for years. I make them every holiday season. I’ll defend Martha to the death.

  2. thedandizette says:

    Hear, hear!

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