Hello, hi-yo. Yes, I’m still here, still cooking. An afternoon or evening spent in the kitchen helps soothe my soul, and I’m discovering that I truly enjoy sharing the results with my neighbors and friends as much as I enjoy making the dish. It might be true…my true calling might be food-related.

The last week was a tough one, culminating in an eerie Friday the 13th and a blue weekend. Cooking and baking can always be counted on to put me in better spirits—cooking combined with Sam Cooke, even better.

For lunch today I made pizzettas:

One topped with marinara sauce, salami, mozzarella, and bell peppers, and the other substituting the mozzarella for ricotta; a sprinkling of arugula on both.

I’m reading Ruth Reichl’s Tender at the Bone, had for only $5 at Owl & Company Bookshop, a memoir of her family, her childhood, and growing up in the kitchen. Recipes are scattered throughout the book and I was inspired today to try her recipe for apple dumplings.

Lay down some dough

Cut pastry dough into squares, lay a cored apple on each square

Fill each hollow with spoonfuls of sugar-cinnamon mixture

Dot with butter

Wrap each apple up pinching ends together; chill then bake

I don’t have photos of the finished result, because my take on the dumplings was not that pretty truth be told…They look like big pastry covered baseballs. My task for next time: better presentation. But, the results were salty-sweet and delicious. It’s like a miniature apple pie served with hard sauce—try this link for Ruth Reichl’s recipe.