Profile avatar
tomricket.bsky.social
123 posts 94 followers 60 following
Regular Contributor
Active Commenter
Posts 14 Comments 36

Baking Brazilian Cheese Bread always makes me happy. They use tapioca flour and are super springy, and one of my favorite things right out of the oven. They last about five minutes before my family has destroyed them :)

submitted 8 days ago • 0 comments

Today feels like a good day to bake some molasses bread. Letting the stand mixer do most of the work!

submitted 19 days ago • 0 comments

Trying out the chocolate milk bread recipe from King Arthur Baking. Will it be tasty? We shall see! But it is very pretty dusted with flour and doing its final pre-bake rise.

submitted 25 days ago • 0 comments

We have developed a not-quite-yearly tradition of “Stay Up and Read All Night” with our kids; part of the tradition is a guan 10-point chocolate bar to snack on while reading. Weird tradition but fun!

submitted 49 days ago • 0 comments

Cocktail tonight is the BFD (book fair drink, from when my friend Kristi spent 999 hours at the scholastic book fair, and needed a drink): - 2.5 oz gin - .75 oz lemon juice - .5 oz lime juice - 1 oz Cocktail & Sons Mint & Lemon Verbena Syrup - 1 oz egg whites or aquafaba

submitted 55 days ago • 3 comments

We did a Tahoe snow trip, and picked up some of the Tuscan Herb olive oil we love from a store in Truckee. So today was a rainy one, good for baking a rosemary focaccia. My son says he will eat as much as we bake, so here goes!

submitted 56 days ago • 0 comments

Okay, this little citrus cobra looking over the side of the Sidewinder at the Wunderbar is adorable.

submitted 60 days ago • 0 comments

Growing up in the 70s, I would watch my grandmother bake with her cherished recipe cards from the 30s. Now baking her cookies, it’s crazy that my “new” printouts like this one from 1997 are now that same age!

submitted 66 days ago • 1 comment

Tonight I am baking butter tarts and pecan tarts (I know, potayto potahto), and they make me happy on a rainy night.

submitted 76 days ago • 1 comment

There’s something always magical about this stage of baking for me — my dough has been shaped into happy tight little rounds, and has endless possibilities. Before things can go wrong, when everything is possible. :)

submitted 78 days ago • 0 comments

Is it wrong that my autocorrect now suggests “mezcal” any time I type the word “we?” Asking for … fine, asking for me.

submitted 79 days ago • 0 comments

Tonight’s drink is the Wild Irish Rose, a favorite of mine courtesy of my friend Kristi - 2 oz. Irish whiskey - 1 oz. Lemon juice - 0.75 oz. Fassionola (we love the Cocktail & Sons version) Cheers, all!

submitted 80 days ago • 0 comments

Delightful cocktails at Jolie in New Orleans this past weekend. Highly recommend!

submitted 81 days ago • 0 comments

I was all happy with myself for baking a pecan pie tonight … and then tried to take it out of the oven with no base support, and it folded in half like a taco! 😭 thankfully it mostly recovered (shh, we won’t mention that to my kids) and just looks slightly battleworn.

submitted 89 days ago • 1 comment