Beth Castle Lovell
Recipes By Beth Castle Lovell
This is a classic Appalachian holiday candy that my Granny and Pa used to make. When I asked my dad how to make them, he said you have to play with the amounts to get the consistency you want. You want it to be the consistency of play dough so you can roll it out. What this has to do with archers from the Bayeux Tapestry is anyone's guess. I don't reckon William the Conqueror would have had this treat, but if he had, I think he would have liked it.
Yummy and messy, Russian tea cakes! The class I am teaching, Illustrate your Life, is doing a They Draw and Cook, or They Draw and Travel illustration brief. I am looking forward to seeing their finished illustrations here. I did this one while I was working with my fellow artists in class. I am loving white ink these days.
Moules frites is easy to make, modestly inexpensive, and great to serve to friends, because FRITES! This dish always reminds me of our trip to France (where the host of the restaurant taught me the clever trick of using an open mussel shell like tongs to pull out the other mussels). I adapted this version of the recipe from the Smitten Kitchen cookbook because Deb at smittenkitchen.com is just such a great resource.
This is my go-to lunch. It was inspired by the original salad in a jar post at LifeHacker.com, when I am making everyone's lunch in the mornings, I usually make one for me as well, even if I am working from home, because then it is ready, and I don't spend a lot of time staring blankly into the fridge instead of getting work done.