morsels & sauces

I do not understand the pumpkin spice latte craze.  I really don't.  And I have tried. Last weekend, we went up to Fort Bragg again, and on Saturday morning, I went to the local coffee shop, and I tried my first pumpkin spice latte. And I'll admit, I could not figure out what all the fuss was about. However, I am not one willing to give up on fall because of a failed pumpkin spiced latte. No, sir. No, I am going to love autumn with all of its reds and oranges and cozy socks and the hint of rain. And I am going to look wildly forward to December when we finally get real fall here, the tree up my block turns a blazing red, and I finally get to pull out my sweaters. In the mean time, I am making squash soup. And lots of it. And then when I grow tired of eating it, I am putting bags of it in my freezer so that I can trot it out in January or February when I don't feel like cooking. This number comes from Ina Garten, and it's as simple as can be. I found...

Adapted from Cookbook #22: Barefoot Contessa Parties!* Recipe:  Shortbread This is by far the best batch of shortbread I have ever made.  Ever. Often I find shortbread too dry.  While fantastic for dipping into tea, shortbread sticks to the roof of the mouth.  And there's nothing pleasant about that.  So given the option, I often avoid shortbread. But then, I needed to bake something for a little gathering of colleagues, and Ina Garten is the one to trust when it comes to baking.  Page 210 in her book happened to be shortbreads, so I thought, why not? These little cookies were perfect.  Crumbly and firm without being dry.  Sweet, but the strong notes of vanilla. I didn't know why shortbread was called so.  I wondered is it because it is unleavened, and thus does not rise, so it is "short."  But no.  Apparently crumbly texture used to be called "short."  Such texture is created by a high fat to flour rati...