Thank You Kimberly Post #1: Quatre-quarts

A rare rainy morning in Los Angeles and a complete lack of 'breakfast-y' foods in the kitchen led to some early morning baking. This recipe is from Dorie Greenspan's "Around my French Table" - a delightful Christmas present from Kimberley C.

It's a plain cake with a good balance of light and moistness.

Of course, I managed to destroy the kitchen (as usual) making it. This is not a one-bowl kind of breakfast cake. More like an every bowl and whisk and stand-mixer kind of breakfast cake. I'd still make it again though :).

In other news I've been sick at home again. Hopefully one more day sitting around in my pajamas and listening to my Game of Thrones audiobook will cure me.

Marmalade

Our new apartment has a giant orange tree - which is great. However, these are some bitter oranges. So... I made marmalade.

As usual with jams and jellies, the three recipe books I have all have different approches and who am I to know which is the best. In the spirit of a whole day off (thank you civil rights) I decided to make two of the recipes. The third one was just insane, so insane that right now I can't even remember what turnned me off about it.

• Marmalade #1: Clove and Anise Sented Orange Marmalade (foreground)
• Marmalade #2: Bourbon Orange Marmalade (background)

Even weeding out the first insane recipe, Marmalade #2 ended up being a two day process, which is retrospect is good because I managed to "candy the stove" and spill a good deal of scalding hot first batch pre-marmalade on the floor as well. Mark did me a solid and cleaned up (including 3 passes of the mop) so I could get to sleep close to on time. Thank you Mark.

Of course the stuff isnt quite as gelled as it could be and my water bath didn't end up having the desired effect. (Most of that marmalade now lives in the fridge), but I had a bit of Marmalade #1 (no bourbon) for breakfast this week and it was enjoyable.

Follow up: After finishing (but not trying) the second batch I'd have to say unless that stuff is AMAZING, I'd stick with recipe #1. Much easier.