Our friends the Waisman’s have a farm just outside of Madison where they raise a few animals and a bunch of children and asparagus. I went to visit to see their new piglets – next year’s pork on the hoof – and to bring David a book, and also to share some recipe testing results with them: farm cakes, and also this recipe for Kaffe Kekse (coffee biscuits) that Molly found. I had Google translate it to English, and tried it out. It’s a kind of thicker cookie than I usually use for a sandwich cookie, but I like the chewiness. I’m still tinkering with it, I think less cardamom, but it’s definitely a keeper.
As I make stuff, I’m trying to move my recipes to my new & improved site, sometimes re-photographing, like Farm Cakes on old DebsLunch, and New & Improved. Or jam cookies, one of the first recipes I put online, and the new version.
In exchange, David generously gave me a dozen eggs and asparagus. He showed me where to snap off the ones I wanted, and after I’d collected about two dozen spears, he topped off my pile with another big handful. I bet I came home with at least a pound & a half, that I roasted with some carrots that’d been lurking in the vegetable drawer.
Here are the pigs, and David, oh and Axel the goat, and the farm cakes.
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- Four little pigs
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- With David
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- Axel the goat
Farm Cakes
Coffee Biscuits, empty
Our AFS student went to one of the other high school’s prom last night, and I helped her with her hair. This is my feeble attempt at a side braid into a little bun at the back of the neck.
Coffee Biscuits, filled – after the kids left for prom, we went to to see Infinity War and after, I came home and sandwiched up the cookies
It’s been a baking weekend. For Sunday brunch we had scrambled eggs and ramps, and bacon – Cedar Road Meats, a new vendor at the Dane County Farmers Market this year – and even though I’d made cupcakes and cookies on Saturday, I made scones for Sunday morning. Apricot white chocolate chip, with a little cream cheese in the dough. We’d tried an apricot & white chocolate scone at Colectivo last weekend and were a little disappointed – I knew I could do better. They’re kind of like this King Arthur Flour recipe, but I used less butter and cream cheese and sugar, and added the white chocolate chips. Another recipe to write up for the new & improved site.
Rach & I nibbled roasted asparagus and carrots and a version of ramen salad, what I’d call Asian-flavors crunchy coleslaw, for supper – we were too full from Sunday brunch to eat more. Ramen salad is one of those Midwestern potluck picnic salad staples, that start with vegetables and make them taste delicious with the addition of sugar and fat and cheese, but rather unhealthy. Like the broccoli salad with the bacon and raisins and cheese and often nuts, almonds or sunflower seeds, and a sugary mayonnaise-y dressing. Ramen salad is something I’ve fiddled with for a long time (see 2011 and 2006), and now that I have a “healthy” version it should go in new recipes, too, you betcha.