I’m becoming one of those people. One of those people who actually uses Twitter all the time. I found at least half of the articles from this week’s roundup on Twitter – a social media platform that I used to abhor. I actually have friends that I know primarily from Twitter – and I know more about them than I do about a lot of my good friends from college and high school. It was only this week that I realized that the shift from Twitter skeptic to Twitter evangelist had taken place when I kept on wanting a “take a break” Twitter feature like Gmail has, which locks you out of the account for 15 minute intervals so you can actually concentrate. Now all I need is an iPhone so I can tweet from the road, and the conversion will be complete.
In other news, I’m finished up my final cookie plate last night for Miss. Nonna, and my apartment has finally stopped smelling like royal icing from the TogoRun cookies. I’m already planning my next bake sale, but I don’t have anything concrete to hint at yet. It’s kind of nice to have a free weekend where I can bake whatever I want. I’m thinking of doing something with chocolate and orange – maybe a cake filled with chocolate orange ganache, maybe a re-do of the citrus cupcakes with a silk meringue buttercream made with orange curd. Maybe I’ll re-do the King Cake with a brioche dough and ice it with a lemon icing. Not sure yet. But I’m already getting excited about my baking ideas.
Recipes I want to try, as found from this week’s Internet perusing:
- Buttermilk panna cotta with boozy strawberriess, from Mango and Tomato. I love panna cotta – I think it’s one of my favorite things I’ve ever made. Especially when you use a real vanilla bean.
- Cranberry orange scones, from one Bite At a Time. I’ve been hankering to make scones lately – especially since they’re not on my usual baking roster. These look lovely.
- Marmalade cake, made with olive oil and almonds, from Orangette.
- Dark chocolate cakelets with pepper and bacon fat, from The Atlantic. Yes. You heard me. Oh come on. You think they sound delicious too. Don’t be coy.
And in other news:
- Crumbs Bakery, the NYC cupcake shop, is coming to DC – and before they even get here they’re bashing the DC cupcake scene. “We came down to [the DC] market four months ago and did a complete tour and hit every cupcake place,” Crumbs Co-Founder Jason Bauer says in a WaPo article. “Quite honestly, we weren’t impressed with anybody’s product.” Um, anyone’s? Way to sound like an arrogant jerk – and instantly turn me off to your products, dude.
- We Love DC sums up the Twitter outrage to the Crumbs WaPo article, including a quote (or, um, tweet) from yours truly.
- In case you didn’t catch it in the bottom of my interview with the fabulous Theresa Luongo Pinelli, Chief Sweetness Officer at Treet – you can get a free brownie at her stand at the Bethesda Central Farmer’s market this Sunday. Just say the secret word “Olympics” and the brownie is yours!
- Metrocurean took Samuel Fromartz’s snowpocalypse bread baking challenge, and is falling in love with bread baking. Ah. Young love.
- Also, Metrocurean (aka, Amanda McClements) was interviewed on NPR about macarons, which she thinks will be the next big thing in pastry. Go Amanda! Although why must such a difficult baked item become the next big trend? I can make pretty cupcakes, but macarons intimidate me.
- This New York Times article about chefs who tweet has been making the Twitter rounds. Most of the DC chefs I follow on Twitter seem so nice! Those NYC chefs are so . . . angry.
- Jane Black, the Washington Post food writer, takes a look at the future of food writing on her blog. And it’s not pretty.
- Young and Hungry is excited that BakeShop has finally opened up a storefront in Clarendon. As am I. As am I.
- Top Shelf reports that Spike Mendelsohn will be opening a pizza joint next to the Good Stuff Eatery in April. And I will probably make the trek over to The Hill come April. Mmmm . . . pizza . . .