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  • [es-pree de less-ka/-iay] (idiom) A witty remark that occurs to you too late, literally on the way down the stairs. The Oxford Dictionary of Quotations defines esprit de l'escalier as, "An untranslatable phrase, the meaning of which is that one only thinks on one's way downstairs of the smart retort one might have made in the drawing room."


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« Madeleine L'Engle 1918-2007 | Main | Rememberance »

September 10, 2007


i'm a little fancy free myself... i like to wing it without a recipe. :)

(love that finger painting. :)

Nah, not picky. Just anal about following every recipe to a tee..a T? a Tea? :)

But now, I *will* think of you every time I microwave butter.

When you make chocolate chips cookies again and if you're not happy with them, you just wrap those babies up, Claire and ship them on over to The Skimmer. Those are his *favorites.*

Claire!! Is Ivy a finger painting? It's adorable! Should be on wrapping paper and whatnots... should be worked into scarves.

I'm with you on the chocolate. I LUV chocolate, but for my classic chocolate chip cookies, I like Nestle's... made with half butter and half shortening.

FYI- you're baking this year... I don't care about finals. You're in a kitchen supreme... you're baking!

My cookie baking usually consists of opening a package and plunking the pre-cut dough slices onto a pan. But you knew that already. :)

(Actually, I do know one cookie trick, courtesy of my sister, who is an awesomely skilled cook. She told me to always set the oven 25 degrees lower than the recipe calls for. This results in softer -- and most importantly, unburned -- cookies.)

I got Mom hooked on the Ghiradelli chips because of the higher-quality chocolate (which I feel to be the most important part of any recipe involving chocolate chips). Did you buy the semi-sweet or milk chocolate? That makes a big difference in sweetness. You probably like the tollhouse the best because Ruth Redman makes that kind and her cookies were always the best. Feel free to send your little sis some cookies, I love any kind!

Well, not that it means a god damn anymore what I think about chocolate, sugar, or flour, I feel obliged to put in that I watched the Tasting Corner on America's Test Kitchen this past week on semi-sweet chocolate chips. Ghiradelli has the lowest amount of sugar compared to other chocolate drops, which may be why more sugar is used in the batter to compensate.

Oh - the taste testers also found that adults prefer the break-and-bake cookies to the Tollhouse recipe, while kids prefer the opposite. Odd.

Did you pack your cookie sheet away? Maybe you just need your magic sheet.

Aha! Revelations on Ghiradelli!

Thanks for all the cookie comment love! The day after they are actually tasting much better... yum! :)

Runner-up in the 2006 Bake-Off here. Runner-up to a woman with an industrial kitchen.

Enought said.

I prefer Ghira-dee. It's better chocolate for baking with, in my opinion.

Claire, I sympathize! Last night I made honey cake and it came out WAY too dry and heavy and so I'm going to give it to homeless people and make another cake (and a different recipe) for Rosh Hashanah dinner. It's a good thing I can cook because I cannot bake. :) Regarding chocolate chip cookies, always go with semi-sweet. And I fully agree with you on chilling the dough. Better tasting, looking and easier to work with.

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