Look closely at this flock

On one of my trips to NYC I had an errand to run in Williamsburg, Brooklyn.  First, I was the oldest person in the entire borough-damn hipsters.  But then I spotted a woman and a flock of pigeons.  When I looked closely I noticed they were made of felt and this woman carried them in a suitcase between public appearances.  Super cool.

Peach Cake

My mother recently unearthed the Bently Farm Cookbook, copyright 1974.  It was a gift from Mrs. Wilson, who I remember being kind of cool.  Also she would say fortune like iTunes-- for-toon.  In fact my mother and I still call it "Wheel of For-toon."  But, outside if rocking a super cool waspy accent Mrs. Wilson could cook anyone under the table.  This is once cool book.  The writing is in cursive and recipes are written down as they are used.  Everything that is put into one bowl goes in one bracket and everything added goes into another.  Also, this calls for a sponge cake pan.  I had no idea why that was.  My mother went with tube pan, I went with springform.  I googled it.  I can now say without equivocation, a sponge cake pan is whatever pan you are using to bake your cake.

Peach Cake
1/4 pound plus 2 T butter
1 1/4 cups of sugar
Beat this until it gets light and fluffy

Add in:
3 eggs
1/2 teaspoon almond extract
1 34 cups AP flour
1 t baking powder

Pour into an ungreased pan.  (I used a springform because it is ungreased and I did not want to deal with turning it out....)

Use 4 or 5 peeled peaches cut into wedges (I used three and ate the fourth.).  Press them in.  I thought they would sink while baking, but mine did not.  Put a little sugar over them.
Bake at 350 for an hour.  Mine took longer, the center of my cake was stubborn and would not bake.  Cool in the the pan, then flip over.  She serves hers with whipped cream or vanilla ice cream.

Lost Acres Vineyard

I have found a new place in this hellhole known as Connecticut.  The Lost Acres Vineyard is potentially my new favorite thing here.  It is like a park but with wine and cheese plates.  Idyllic and happy, with local ingredients and a kick ass rose.    The white grapes are grown in granby, red flown in from Napa.  You can't stomp on them a la I Love Lucy, but why when you get the wine brought to you already done.

Fresh Corn Muffins

These http://www.foodandwine.com/recipes/fresh-corn-muffinswere the ugliest muffins I have ever made.  Hence why the picture with the paper towel, not food styling could help them.   Seriously.  But they were so delicious and moist.  Even my mother, who hates corn muffins, loved them.  The fresh corn is amazing.  They are from Food and Wine Magazine.

No knead cheese burger buns

Sorry it has taken me so long to update, I have been in NYC for a few trips.  But I am back, and baking up a storm.  I have so much more time in the summer to experiment not to mention a whole lot of awesome fresh ingredients.  I made these cheese buns, and the whole family thought, "meh."  The next day I figured I would not waste and have eggs on them.  Good move, over night they became more cheesy and moister.  It was two great breakfasts!  So, my advice?  Make these the day before.  I got the cheese powder from King Arthur Flour.  I have also been toying with adding some Tabasco sauce.

2 3/4 flour
1/3 cup Vermont cheese powder
3/4 t salt
1 T sugar
2 1/2t yeast
4T butter
1 large egg
2/3 to 3/4 c lukewarm water.  More in the winter or with central air, less in humid climates

Combine all ingredients and beat on high in a mixer for 2 minutes.  Place dough in a greased bowl, cover and let rise for 60-90 minutes until noticeably puffy.

Gently deflate dough and divide into 6 pieces.  Roll each piece into a ball and place on greased cookie sheet or hamburger bun pan (I do not have one of these, it was fine.). Flatten them and let's rise for another 60-90, until puffy.  Preheat over to 350 towards the end of e second rise.  You can now do an egg wash and seeds at this point, I did not.  Bake for 20 minutes, until the internal temp is 200. Remove from oven and cool on a wire rack.