Two posts diverged in a wood and I, I picked both and added a third.
A. Are you ready for Christmas? Hey! Hey! Stop throwing Halloween candy and Thanksgiving drumsticks at me. If you're going to do an authentic Christmas fruitcake, you should be getting your dried fruits all good and liquored up like She Who Eats is. You should be thinking about your Christmas puddings, too, you know. And really, if you want truly excellent Fourth of July Barbecue Sauce - Ow!
1. Christmas came early for me when Nic over at Baking Sheet took a suggestion/plea of mine and chronicled the care and feeding of a good yeasty starter. I'd read the La Brea Bakery cookbook and I have to say the description of making starter there sounded like a slightly less imposing commitment than having triplets. Nic shows us it doesn't have to be so bad and instead of sending the starter to college, you can bake it into tasty crumpets!
I. Another Christmas present was discovering Farid ZADI's Algerian Cuisine blog this week. I'm always looking for information about the foods of other cultures, and I have not seen many North African food blogs at all. His post on Loubia b'Dirsa, an Algerian White Bean Stew is typically well done. I may try a version of this recipe that substitutes squash or textured vegetable protein for the ground lamb/beef. The carnivores in the audience can try it as is.
That's the lot. Ho Ho Ho and all that. One more present is necessary and that's a package of World Series Rings for the Good Guys who Wear Black on the South Side. Go, White Sox!