It's been well over a year since we've posted a blog and it's high time we jumped back in. If you're wondering why we stopped, about a year and a half ago my friend Lisa, a dating and relationships coach, asked me if I'd help her write a book about her work. Her invitation stupefied me for a moment and my internal knee-jerk reaction was "I don't know how!" At the same time I was kind of titillated. Help write a book? Why not? She was game if I was, so for the past year and a half any extra time for writing has gone to the Lisa Project and it has been a wonderfully fulfilling ride. Between the work she had already done (there was plenty!) and the work we did together (plenty more), lots of bones and meat were laid down. For now, our diamond-in-the-rough chapters are being organized and edited by her husband Benjamin (who has written 4 books of his own) and a professional writer who is helping with vignettes. So the baton has been passed and my portion of the track has been run.
I learned a lot by taking on this project, about how much I know, and how much I don't know, about writing, and about myself. I'm grateful for the experience and for getting to know Lisa at a deeper level. She really is a rock star in her field. Any of you out there "lookin for love in all the wrong (or even right) places" might want to check her out: lisashield.com
A DIFFERENT QUEST ...
Well we had no clue that we'd make this journey until one day on our way home from The City we stopped in at Emporio Rulli in Larkspur, a quintessential Italian bakery that really feels like Italy inside. We walked in and, "Ooooooh look! They have Hot Cross Buns!" We stood in line to order a couple, along with a deeply rich Italian cup o' Guiseppe and took a window seat. As we bit into the soft sweetness of that first Bun of the Season, a lightbulb went off. Why not sample Hot Cross buns across Sonoma County and beyond? So we did (somebody had to, right?) and here's what we found...
Emporio Rulli, Larkspur (http://www.rulli.com)
Rulli's buns are pleasingly round-shaped and studded with raisins. (Did it also have candied fruit? Ted remembers it did. I'm not sure and it's been too long ago now to be certain. I'll pay more attention to it next year and let you know.) The cross on top is made with a sweet eggy mixture, almost like the top of a baked custard. The dough is reminiscent of panettone, but more finely textured. We're not sure if the reason we liked it best was because it was the first Bun of the Season, but it really did hit our sweet spot perfectly.
Costeaux French Bakery (above photo), Healdsburg (http://www.costeaux.com)
Another very lovely bun. (It's fun using the word "bun" because of it's double entendre ... makes me smile inside.) Their Cross decoration was of the sugar and water variety which is really good (how could it not?), but if I had to choose, I do like the egg custard style myself. Small bits of candied fruit give an intermittent burst of fruitiness in a subtly sweet dough. If you can't get them right out of the oven at the bakery you can ask them to heat them for you. Or heat them in your oven at home. We don't recommend microwaving because it's a little tricky ... a second too long and the dough gets weird ... slightly marshmallow-like ... squishy and stretchy in a not-good-for-baked-dough kinda way.)
Michelle Marie's, (above photo) Santa Rosa (http://www.michellemaries.com)
A local French bakery here in Santa Rosa, makes a good one too. It's a little more dinner-roll like in shape and texture than the others, but it has a nice balanced sweetness and a custardy cross. The dough gives in to your fork (or your teeth if you just bite into it) with some springiness that is fun to break through. And dare I say it? A little butter on this bun takes it into another realm.
Downtown Bakery & Creamery, Healdsburg (http://www.downtownbakery.net)
Driving around on a Sunday afternoon, we were at a winery and happened to mention our Bun Quest to the wine steward. Downtown Bakery was recommended and we had high expectations. We'd been to this bakery before and had enjoyed the wonderful homeyness of their food. This time I think we must have hit them on an off day. Their Hot Cross Buns were light on sweet, heavy on salt and they had a slight dry sulfate feel on the tongue as if there was too much baking soda. I don't even know if they used baking soda, but if you've ever eaten anything that has been over soda-ed, you'll know what I mean. Sorry Downtown, didn't care for yours so much, but we'll try again next year.
This list is far from extensive because we started late in the Hot Cross Bun Season, but we vow that next Eastertime we'll start earlier, hit more hoppin' bun shops and let you know what we find.
Love to all of you!
Peggy & Ted
p.s. We know the header says Spring 2011 ... new header coming sometime later ... but oh yeh! It IS Fava Bean season right now! Eat 'em while you can Monkeyboy*!
*Buccaroo Bonzai movie reference.
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