Now there’s a picture of fall, if I do say so. I usually get these (or something very much like them) at the Covered Bridge Festival in Rockford, Indiana. I didn’t make it there this year, sadly, but a warm plate of them on the back porch this morning — accompanied by a hot cup […]
READ ONAll that talk of drinking made me think, well, why not do a beer batter? They’re as good for sweet fritters as they are for savory fry-ups like fish. All you need is a little sugar in the mix, and to replace the herbs with spices. Like so: 1 cup all-purpose flour 3 tablespoons sugar […]
READ ONWhy not indeed? Ever since friend and reader Kristin wrote in to suggest I employ my bread starter to make onion rings, I’ve been battering everything in sight with Kentucky sourdough. Of course, not being made of San Francisco critters, my Midwestern starter can’t properly be called “sourdough”, but “sourdough apple fritters” sounds a lot […]
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