Today is New Year’s Eve – now, depending on where you are in the world, it could be mere hours before 2013 or you’re already in the New Year. I’ve never abbreviated New Year’s Eve in my communications, so the last few days have been lived in some confusion whenever I saw NYE until I figured out what the letters stood for.
For Christmas, I made a flognarde and a crustless pumpkin pie. The flognarde (flow-nyard) was a little different this time, using hazelnut flour whereas before I’ve always used almond flour. It was also the first time I’ve ever used hazelnut flour. I was anxious that it wouldn’t work (hazelnuts’ association with chocolate was too close for me) but I sallied forth, with my efforts paying off, thankfully. It’s a moister flognarde and we all agree that we like it better with the hazelnut flour than almond flour.
When I made it with blackberries, it was an inspired move and that proved to be a success with everyone. The blackberries, especially ripe ones, work well with the apples and currants.
I made this chicken stew in the last week of October, two pots of it, and everyone loved it. There were no leftovers. When I made it again – repeat.
This stew is easy and once you’ve got your prep out of the way, it only takes about forty minutes to cook. I made it on the fly, I winged it…the only thing that stopped me from posting it sooner was getting the measurements down. Once upon a time, I used to measure spices with teaspoons and sometimes tablespoons but now I rarely do unless I’m following a written recipe. Most days I just eyeball the amounts. (Eventually I’ll start eyeballing the amounts for those written recipes, too, if I make them enough times to know the recipes by heart.)
I love oatmeal cookies, and especially chocolate chip oatmeal cookies. Like all cookies, and particularly the one of chocolate chip persuasion, there are countless variations but I think the one that everyone should have up their sleeve is a classic chocolate chip oatmeal cookie. There are countless variations and recipes for this also but the general consensus remains: a classic is the one that is essentially no nonsense. It’s just plain and simple, yet also the one that practically asks to be had with a glass of milk. It’s buttery and has just the right amount of sweetness without hurting your teeth and when you make it – it’s just right. It hits the spot.
With that said, I’m pleased to say that I’ve finally got an oatmeal cookie on Z’s Cup of Tea.
This perfect classiness I found when I made a gluten-free version of these chewy oatmeal raisin cookies on Smitten Kitchen and made a few other slight changes, like upping the vanilla a little bit and deciding to add baking powder after A LOT of trepidation. (I don’t make these kinds of decisions lightly. After being forgotten for a spell, I found again my baker’s notes on my iPod.)