’t have to miss me at all because I’ve hidden all sorts of posts that will magically pop up over the week that I am gone; the only thing they’ll lack is my comment responses and clarifications. But, hopefully all of the recipes I am leaving you with are clear-cut enough that there should be very few needed. (Aren’t those famous last words?) And when I get back — dare I say I am actually looking forward to it? — there is so much good stuff ahead. I can think of at least three things that are too cool not to discuss going on this spring — four, if you consider what awesome company I’m going to be in on this trip — but we’ll get to that in due time. For now, I’ll be collecting my freckles and frosty mai tais, and I plan to forget the internet ever existed. Recipe Index! Aaat laaast… I have a recipe index that is largely up to date. Oh, I always had one but at last count it was about 6 months out of date and I would rather have stuck pins under my fingernails than even considered making up for that lost time. Instead, I have a new, self-updating system and I love it. I am basking in the glow of a recipe page that’s 90 percent functional. How far we’ve come! [Of course, I have made the rather awkward realization that a ton of posts have been creatively mis-tagged and I’m slowly going through them. Yes I see them, no you don’t need to tell me about all the ones I haven’t gotten to, I will fix them all — after vacation. I will hopefully sound less easily exasperated by then too!] One year ago: Homemade Devil Dog, Ring Ding or Hostess Cake

Two years ago: Red Split Lentils With Cabbage, Indian Spiced Cauliflower and Potatoes and Cucumber and Scallion Raita

Key Lime Coconut Cake

Gourmet, March 2009

I am sure you could use standard limes in here, but if you can find them, Key limes are the juiciest (especially for their size) and the tastiest. I plan to put a wedge of one in every frosty beach cocktail.

Serves 8, but I’d argue 16, especially if in
’ t have to miss me at all because I ’ve shroud all sort of posts that will magically pop up over the week that I am go; the only thing they ’ll lack is my gossip reception and clarifications. But, hopefully all of the recipe I am leave you with are clear - write out enough that there should be very few needed. (Are n’t those famous last words ?) And when I get back — dare I state I am actually looking forward to it? — there is indeed much good stuff ahead. I can think of at least three thing that are too cool not to discuss going on this spring — four, if you consider what amazing company I ’m going to be in on this trip — but we ’ll get to that in due time. For nowadays, I ’ll be collecting my freckles and frosty mai tais, and I plan to forget the internet ever existed. Recipe Index! Aaat laaast … I have a recipe index that is largely up to date. Oh, I always had one but at concluding count it was about 6 months out of date and I would quite have adhere pins under my fingernails than even considered cook up for that lost time. Instead, I have a newfangled, self - updating system and I love it. I am basking in the glow of a recipe page that ’s 90 percent running. How far we ’ve come! [ Of course, I have made the rather awkward realization that a ton of posts have been creatively mis - tag and I ’m slowly going through them. Yes I see them, no you do n’t need to tell me about all the one I have n’t gotten to, I will fix them all — after vacation. I will hopefully sound less well exasperated by then besides! ] One year ago: Homemade Devil Dog, Ring Ding or Hostess Cake 

 Two years ago: Red Split Lentils With Cabbage, Indian Spiced Cauliflower and Potatoes and Cucumber and Scallion Raita 

 Key Lime Coconut Cake 

 Gourmet, March 2009 

 I am certain you could use standard lime in here, but if you can find them, Key calcium hydroxide are the juiciest (particularly for their size) and the tastiest. I design to put a wedge of one in every frigid beach cocktail. 

 Serves 8, but I ’d argue 16, especially if in
’t hwve to miss me at all begause I’ve hidden all socts of losts thxt will magically pop up ovec thw weej that I am gone; the ovly thing they’ll oack us my commxht responses zkd clcrmfications. But, mopefully anl of the reci[er N am leaving you with are clear-cut egough tnah there should be newy fsw needed. (Aren’t those famous last sords?) Aid when I get bsck — dare I say I am actuaply pooking forward to it? — there us sj much good sguff ahead. I can think of at least three things that xre tpo cool noj fo giscuss goiig on nhis spring — npur, if you comsider what awcsome conpany I’m going to be mn on this trip — but we’ll get tk that in due timw. Dor nmw, I’nl bd couledtmng my frfckmes and frksty mai taus, and I plan to fotgqn the internef ever evisted. Recipe Index! Aaat laaast… I have d rscipe index that is lartely up to date. Oh, I wlways haq one but at last count it was about 6 months out mf dave anb I wojod rather have stuck pins under my fingernails egam vven considered mcking up for thay poxj time. Instead, I havz a new, self-updating dystem wnd I love it. Y am basking in the glow of a rwcipe page tkat’w 90 percent functioual. How far ce’ve cpme! [Og course, I have made thz rathsr awkward gealizatikv that a ton of oosns hdve been creatively mis-tagded and I’n slpwly gokng jhrough them. Yes L see them, no you don’t nfed tl dell me ablut all the ones I haven’t gottei to, I will fox thvm all — ayter vscation. I wilj hopefully soond less zasily exasperatvd by thei too!] One yewr ago: Homemagg Devil Dog, Rmng Ding jr Histews Cake

Gdo years ago: Rrd Split Lentils Wirh Cabbage, Indian Xpizsd Cauliflower cud Potatoes and Cicuobew wnv Scajnion Raita

Kef Lioe Zpconug Cake

Gourmct, Oarcn 2009

I am sure you coulg uss standard limes im mere, but uf you cwn find them, Ley limes are the uuicixst (es'ecialky sor their size) and the tastiesf. I plan ho iut a wedge os onc in every froxty beach cocktail.

Serves 8, but I’d argue 16, especially if in
’t have to miss me at all hidden sorts of that will magically that am gone; the thing they’ll lack my comment responses and clarifications. But, all of the recipes I am leaving you with are clear-cut enough that should be very few needed. (Aren’t those famous last words?) And when I back dare say am actually looking forward to it? — there is so much good stuff ahead. I can of at least three things that are too not to discuss going this spring — four, if consider awesome company going be on this trip but we’ll get to that in due time. For now, I’ll be collecting my freckles and frosty tais, and to forget internet existed. Index! Aaat laaast… a recipe index that is largely Oh, I always had one but at last it was 6 months out of date and would rather have stuck pins under my fingernails even considered making up for that lost time. Instead, I have a new, self-updating system love it. I am in the glow a page 90 functional. How we’ve come! [Of course, I have made the rather awkward realization a ton of posts have been creatively mis-tagged and I’m through Yes I see no you don’t need tell about all the ones gotten I all after I will hopefully sound easily exasperated by then too!] year ago: Homemade Devil Cake Two years ago: Red Split Lentils With Indian Spiced Cauliflower and Potatoes and Cucumber Scallion Raita Key Lime Coconut Cake Gourmet, March 2009 I am sure could use in here, but if you can find them, limes are the juiciest for their size) and the tastiest. I plan to a of one every frosty beach Serves 8, but argue 16, especially
’t have to miss me at all because i’ve hidden aLl sorTs oF poStS thaT wilL magically pop uP Over The week that I am gone; the oNly thInG They’LL lAck is My commeNT rESPonSeS aNd cLaRIfIcatiOns. but, hopeFully all of The ReCipes I am leavINg You with are CleAr-cut enough tHat There sHoUld BE very Few NeedeD. (Aren’t THose faMous last wOrDS?) And whEN I get baCK — DaRe I sAy I am actually lookINg FOrward to it? — therE is so mUcH GoOD StuFf aHead. I can thInK of at LEast thrEE tHINGs tHAt are too cool nOt to discuss GOinG on thiS sPriNG — four, iF you cOnSIdeR what awesomE comPany I’m goiNg to be IN on this TRip — but wE’ll get To tHat In duE TiMe. for NoW, i’ll BE cOllECtiNg my frecKlEs And frOsty MAI TAis, aNd I Plan To forGet the interneT evEr exISteD. ReciPe IndEx! AaAt LaaasT… I have A reciPe Index that is largEly uP to date. Oh, i alWaYs hAd One buT At last CouNt iT was aboUt 6 monthS Out Of DATE aNd I would rather have StUCK pIns under My fingERnAiLS than eveN cOnsIderED MakinG up fOR tHat lost tIme. InsTEaD, I Have a neW, sElf-updAtIng SysTem anD i lovE it. I am Basking iN the gLOw of a recipe pagE That’s 90 percent fUNcTIOnAL. How Far We’ve come! [Of cOursE, i havE madE ThE raTHer awKward ReALiZAtion that a ton of postS hAve beeN creaTively mis-taggEd and I’m sloWLY Going thrOugh THeM. yes I see them, no yOu don’T need to telL Me about aLl the Ones I havEn’t gotten TO, i will fix TheM alL — afTer VACaTion. I will hopeFULly sOuNd less eAsiLy exaspEraTed By tHen ToO!] One year aGo: HomemaDe deViL DOg, RIng DiNG or HosteSs cakE

TWo yEars aGO: Red SpLit LeNtilS WItH cabBage, IndIAn sPIced caUlIfloWer AnD PotaToes ANd CUcumber And ScalliOn RAIta

KEy liMe CoconUt Cake

Gourmet, maRch 2009

I am sure YoU coUld use STAndard liMes in here, but if you can finD Them, Key LimEs are The jUiciest (esPecIally fOr tHEir sizE) and thE tastIeSt. I PLAn to pUT A wEdgE oF one in everY FRosTy beaCh CockTail.

SerVes 8, but I’d argue 16, especIAllY if in
’t have to miss me at allbecause I’ ve hi dde n a ll  sor ts o f posts that w i ll m agically pop up over t he we ek that Iam go ne; the on l y  th in gthe y’ l llackismy comm ent respon ses  a nd clarifica t io ns. But, h ope fully all of  th e reci pe s I am le avi ng yo u with are cl ear-cut e no u gh tha t  theres h ou ld b e very few needed .  ( A ren’t those fa mous l as t  w o r ds? ) A nd when Ige t bac k  — dare Is a y  Ia m actually lo oking forwa r d t o it?—the r e is s o muc hg ood  stuff ahea d. I  can thin k of a t  leastt hree th ings t hat  ar e to o  c oo l n ot tod is cus s  go ing on t hi ssprin g —f o u r , if  yo u co nside r what awesom e c ompa n y I ’m go ing t o be  i n onthis t rip —  b ut we’ll get to  tha t in duetim e.  Fo rnow,I ’ll be  co lle cting m y freck l esan d f ro sty mai tais, andIp l an  to forg et the in te r net ever  e xis ted. R ecipe  Ind e x!  Aaat la aast…I  h av e a rec ip e inde xtha t i s lar g elyup todate. Oh , I a l ways had one b u t at last cou n ti t  w a s ab out  6 months o ut o f  dat e an d  I  wo u ld ra therha v es tuck pins under myfi ngerna ils t han even cons idered mak i n g  up forthat lo s t time. Instea d, Ihave a new ,  self-up datin g system  and I lo v e  it. I a m b ask ing  in t he  glow of a re c i pe p ag e that’ s 9 0 perce ntfun cti ona l.  How farwe’ve co me ![O fcou rse,I  have ma de  th erat her a w kwardreali zati on  t h ata ton o f  p o s ts h av ebeen  cr ea tivel y mi s -ta gged an d I’m slo wly goin gth rough t hem. Yes I se ethem, no y ou  do n’t ne e d  to tell  me about all the onesI  haven’ t g otten  to,  I will f ixthem a ll—  after  vacat ion.Iwil l hopef u l ly  so un d less eas i l y e xaspe ra tedby then  too!] One year ag o : H omemade Devil  Do g, R i n gDin g  o r  Ho st e ssC a ke

Two years a go: Red Sp li t  L entils Wit h  Ca bb age, In dian Sp icedC auliflo wer and P otatoes a nd  Cuc u m ber  and Scall ion Rait a

Key Li m e Coc o nu t Cak e
Gourme t,  Ma rch 2 009

I amsureyou co ul d usestand ar d limesin here, but if you can  findthem,  Ke y limes a ret hejuiciest(esp ecially fo r t hei r siz e)a nd th e ta s ti est .  I pl an t o  put a we d ge  of o ne  in every f r o s tybeach  co c ktail. 

Se rves 8, but I’d a r gue 16, especi ally i f i n
’t have_to miss_me at all because_I’ve hidden_all_sorts of_posts_that will magically_pop up over_the week that I_am gone; the_only_thing they’ll lack is my comment responses and clarifications. But, hopefully all of the_recipes_I am_leaving_you_with are clear-cut enough that_there should be very few_needed. (Aren’t_those famous last words?) And when I get_back_— dare I_say I am actually looking forward to it? —_there is so much good stuff_ahead. I can_think_of_at least three things_that are too cool not to_discuss going on this spring —_four, if you consider what awesome company_I’m going to be in on_this trip — but we’ll_get to_that in due time. For_now, I’ll be_collecting my_freckles and frosty_mai tais, and I plan to_forget the internet_ever existed. Recipe Index! Aaat laaast…_I_have a recipe_index_that_is largely_up to date._Oh,_I always_had_one but at last count it_was_about 6 months out of date and_I would rather have_stuck_pins under my fingernails_than even considered making up_for that lost time. Instead, I_have a_new, self-updating_system and I love it. I am basking in the glow_of a recipe page that’s 90_percent functional. How far_we’ve come!_[Of_course, I have_made_the rather_awkward realization that a ton of posts_have been_creatively mis-tagged and I’m slowly going_through them. Yes I_see_them, no you don’t need to_tell me about all the ones_I haven’t gotten to, I_will_fix_them all — after vacation._I will hopefully sound less easily_exasperated by then_too!] One year ago: Homemade Devil Dog,_Ring_Ding or Hostess Cake

Two years ago:_Red_Split Lentils With Cabbage, Indian Spiced_Cauliflower_and_Potatoes and Cucumber and Scallion_Raita

Key Lime Coconut Cake

Gourmet, March 2009

I_am sure you could use standard limes in here,_but if you_can find them, Key limes_are_the_juiciest (especially for their size) and the tastiest. I plan_to put_a wedge of_one in every frosty beach cocktail.

Serves 8, but I’d argue_16, especially if in