Scarfilumptious

Portland has been blessedly warm this spring.  Sure, we’ve had a few days of rain (and by rain, we mean TORRENTIAL DOWNPOUR) here and there — but mostly it’s been just lovely.  What have we been doing with it?  Check it out:

That’s right: we’ve been cooking our little hearts out. I don’t know why the sunniness has brought out our culinary sides so strongly, but everywhere we go, we’ve been force-feeding our friends cupcakes (made with Guinness stout)… and homemade focaccia bread (see above)… and eggplant pasta (better than it sounds!)… and so on. Our weekends have been spent wandering around in the park, reading books, then diving home to try a gazillion new recipes. Spring fever has clearly hit! However, I recommend 4 things as a result of this culinary frenzy.

1. Firstly, this book is the bible of bread-making. Reinhart’s reflections on the science of bread will bless your soul with yeasty goodness.
2. Secondly, this book is a wonderful treasure-trove if you cook for guests a lot. Not to mention that Jamie loves accessible cooking methods and organic produce, so we’re really twins separated at birth.
3. Thirdly, this recipe will remind you that there is a reason beer is awesome. Half a bottle in the cupcakes, half a bottle in the cook, I say!
4. Finally, this lady is my other culinary soulmate.  Her book is chatty and warm and filled with recipes that will knock your socks off.  (And she did her grad work at the UW too — w00t! – so what’s not to love in a book filled with rain and produce?)