Monday Open Thread 4/4/22
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I’m back from spring break! I didn’t get as as much done on my secret project as I’d hoped, but it’s coming along nonetheless. I did teach that Maine Grains Alliance choreg workshop, which was a success, especially since it helped me finalize the sourdough version I’ve been working on. (If you took the class and are waiting on the video, I’ve been told it is coming, so stay tuned.) In fact, that is this month’s subscriber recipe, which will drop this Wednesday, so you have plenty of time to make it in time for Easter.
Speaking of which, if you celebrate Easter, what are you planning to bake for it, what are your family or ethnic Easter baking traditions? Let us all know below.
—Andrew
When my husband attended drama school and studied Chekhov, he took a pashka and kulich in for everyone to eat. He made them himself. Ever since then I have been crazy about it. I used to always have lamb but being the only meat-eater in my house, a leg of lamb is just too much for one. Whe my son was just walking (at 9 months- he was precocious) he helped himself to the lamb bone and spent an hour sucking on it. He's adored lamb ever since- the garlickier the better.
Our Easter dinner will be armo all the way with shish kebab, pilaf, bureg, hummus, labne, and a million other side dishes. I’ll be making choreg with my mom next weekend, the family recipe, which I’ve tweaked to incorporate your tangzhong method for a softer bun. It’s a huge recipe, we’ll each be using a 5 lb bag of flour, which makes about 60 individual size rolls each. Just pop those bad boys in the freezer and you have breakfast for a month, don’t forget the cheese!