Post Prohibition

Rebecca’s Tax Day post got the Baltimore kitchen excited about mixology once again (not that it takes a great deal of cheerleading, mind you), and the internet has been kicking up all kinds of delicious sounding cocktails worth a try. (Check out Post Prohibition for more.) Plus, now that the temperature has risen to a…

Anatomy of a Snack

For the first time in a long while, I woke up this morning with no one expecting any kind of work out of me whatsoever. As a change of pace, I found a new book to read, announced to the cat that I was taking a vacation, poured some coffee, and plopped down on the…

Blood, Bones & Butter: Lifestyles of the Overworked and Hungry

Indeed, the adventure! The bad-assedness! But you know that feeling you get when people ask who would play you in the movie version of your life? There was a tone to the entire book that made me suspicious, as if I was reading the dramatization of Hamilton’s lived history. I mean, it was an awesome…

Blood, Bones & Butter: Opening a Restaurant

The Three Points Kitchen crew launches its first book club this week with a bit of friendly conversation surrounding Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef, a memoir by Prune‘s chef Gabrielle Hamilton. To kick things off in style, we took a stab at getting a table at her restaurant (during…

Three Cubed: B&O Fresh Fruit Shortcake

The Book: Dining on the B&O: Recipes and Sidelights from a Bygone Age (2009, though the collection gathers recipes from instructions published decades earlier) And now for a bite of dessert. Kate conceptualized this Three Cubed cooking project as a way to expand our horizons and blow our minds, and so far it seems to…

Three Points Kitchen Reads: Blood, Bones & Butter

Every book club meeting I’ve ever participated in has been equal parts conversation, goat cheese, and Shiraz, so it seems to be just a bit of common sense for a food blog like ours to extend itself in the direction of a group reading and discussion project. For our first pick, we chose Gabrielle Hamilton’s…

Feast O’ Yeast

In addition to the bread making and the butter churning, this year I have also begun running kitchen experiments in alcohol production. My first batch of strawberry wine was a disappointment–fully attributable to user error, I’m sure–but my subsequent stabs at short mead were much more encouraging. I stumbled on little kits from Ambrosia Farm…

Prelude to a Feast

Three Points Kitchen is hosting its first group dinner in D.C. this weekend, and the cooking has already begun! With hints of spring on the horizon and a Persian theme on the table, a few quick pickles have been mixed for the fridge, an elderberry short mead bottled, some yogurt and chutney made up, and…

Miles To Go

I feel as if I’m getting to the point in my bread-making experience where I’ve done just enough to know how very far I have yet to go before I’m really good at it. I take some small comfort in the idea that, having learned to play the violin as a child, the patience to…

Whip It Good

With all the fresh bread hanging around my kitchen these days, my mind often strays to toast. So when I happened to catch a video online outlining how to turn a pint of heavy cream into fresh butter (plus a cup of leftover buttermilk, should you want to, say, crack out a nice soda bread…