These originally German pancakes are larger one pan bakes, that are thinner than an American pancake, with a lot less flour, and thicker than a French crepe, with a lot less milk. They are absolutely stunning in their statuesque beauty and sublime taste. If you are looking for a relaxed family brunch on New Year day or any other weekend or any day really, I would highly recommend these.
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TF and baked this bread together, every step! it was a delightful novelty for her, and, as she stacked them into the pan, she was fascinated by the similarity with the stripes on her favorite animal - the zebra. That was the shift. To me, it was simply a reformatted pull apart bread. For her, it was so much more animated and wondrous! Thus the name “Zebra Bread”, for its reminder that looking through a child’s eyes can definitely be a mind bend, often for the positive! And, a note to self to do it more often!
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The weather has decidedly turned cooler and I am loving it. Fall is my favorite season. I picked my last harvest last week and I was struck by how the tomatoes were still lush on the vines even as the plants themselves are coming to the end of their lives. As the colors on the trees turn hues of yellows, oranges and reds, I find myself walking between shriveling vines and ripening squashes and vegetables that stand out in clarity. It is a poignant vision.
Read MoreDo you know how pretzels get their distinctive flavor? It from boiling the buns in baking soda water. When the soda reacts with the water, it aerates the yeasted dough into puffiness and imparts the flavor as well.
Read MoreThis recipe is inspired by the region of Umbria, a warm hearted region in Italy, where the olive oil is pressed fresh, often at home; apples, crisp and luscious; hazelnuts, toasty and fragrant.
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