Tail End of Winter

Well, I believe I've covered my neighbors here, haven't I? They're an odd assortment with an unfortunate habit of turning up in the same place I am, and the funny thing is, being unfriendly doesn't do a thing to discourage them. They include people who come and go at strange hours; talkative folk who have rap sessions in the parking lot in the middle of the night (sometimes when it's freezing); pseudo punks (who wouldn't know rock music if it rolled them into a muddy ditch); and an amazingly heavy-footed upstairs socialite who always seems to have it "all going on." She now seems to be styling herself a special agent, since she was wearing a trench coat when last seen.

Personally, I spend my days cooking and cleaning when I'm not job hunting, which makes me sound more boring than I am. I am actually a well-rounded person, decent conversationalist, and good human being, but I'd rather not cast my pearls before swine. This is not out of snobbery but rather out of a sense of self-preservation; there's no telling what you might step into if you so much as put your nose one-eighth of an inch in the wrong direction around here. And it used to seem like such a nice neighborhood!

Speaking of cooking, I don't think I mentioned the brownies I made last week, but they were really dee-lish, even though I didn't follow the recipe exactly. I had a couple of egg whites that I needed to use up, and the recipe calls for three, so I added a whole egg for the third one. They rose a little higher than they normally do, but that was great--"more" rarely being a problem when it comes to brownies, as you'll no doubt agree. Once those were gone, I made sugar cookies, and the only hitch there was that I was washing dishes while the last batch was baking, got distracted, and left them in too long. However, I only had to throw away two, as the rest were salvageable, if a bit crunchy. I'm eating the well-done ones first and put the "pretty ones" in the freezer. I have a lot left, and since I used my special cookie molds, they are all in fun shapes, hearts and Easter eggs. But the neighbors are not getting any of them.

I also made soup with tomatoes, kale, and chicken stock, but I had cleaned out a lot of magazines during my winter housecleaning surge and no longer had the recipe, so it wasn't the way I remembered it. I think I must have originally adapted the recipe to my own use because the one I found online that seemed most similar to it called for chicken, and I don't think I've ever made it that way. (There were some decent recipes in some of those magazines, but I had gotten tired of looking at them.) I always used sausage for this soup, but this time, I used leftover meatballs, and I think that made a difference, too. The meatballs were too dry to flavor the broth properly.

Today I baked bread. I had a feeling I might be low on flour, and I was. I had five cups, so I substituted ground flax seed for the sixth cup. (I have sometimes used oatmeal to round out a loaf, but the only oats I have right now are fancy Irish steel-cut ones that cost about $6 and are too expensive to use in lieu of flour.) I had to forgo kneading, as the dough was too sticky, so it went directly into the bread pans to rise. I couldn't even punch it down midway through rising because it struck to my knuckles when I tried it. So into the oven it went, and it came out of the pans cleanly half an hour later, though definitely browner and denser than it usually is. I ate some while waiting for my soup to heat up, and I've got to say, that is some healthy-tasting bread. It's got a slightly nutty flavor and is good on its own but would also make a good sandwich, I believe. However, I still prefer my average homemade white bread.

And that's about all I have to say this week. I feel that I should try to do something for St. Patrick's Day, but it will probably end up amounting to a bowl of Irish oatmeal for breakfast. I don't have a shamrock cookie mold, I'm not a fan of corned beef and cabbage, and the only time I tried to make boxty I was disappointed. I used to make a pretty good bread pudding from scratch, but I've already got cookies, as previously discussed. One dessert at a time, that's my motto.

Thanksgiving Unfolds

Thanksgiving is such a family-oriented holiday that I'll bet a lot of people can't imagine spending it alone. I've spent it both ways, and while it's great to be with other people, there are compensations to going solo that you may not have thought of. You can set the menu and have only the things you like; you can decide on the spur of the moment to have dinner in the evening, by candlelight, instead of in the afternoon; and there's no pressure to have everything done properly or on schedule. Someone seemed surprised the other day when I said I always cook on Thanksgiving, rain or shine, but to me that's the only part that's non-negotiable. Thanksgiving is about eating.

My holiday today unfolded in a leisurely way, though the menu was pre-planned and I had already been shopping. I made my pie last night, and again this year, I went with something I haven't had before. I have a recipe for something called "Colonial Innkeeper's Pie" that sounded like it would stand up to a few days in the refrigerator (something you have to think about if you're the only one eating it). It was a little more labor-intensive than just mixing up custard or fruit filling and putting it in a crust, but in a fun way. I was unsure what it would taste like, but any recipe that includes "And then pour chocolate over everything" as one of the final steps is bound to be worth the time.

If I'd thought about it, I would have made a pitcher of iced tea last night, but I got sidetracked by an impromptu oven cleaning session once the pie was baked. No problem. I made cranberry relish this afternoon and then made the tea while the relish was cooling on the stove. I even got a walk in after that, and it was pleasant in a mild, damp sort of way. Not many people out, but there were drifting leaves and birds singing here and there and all those autumn colors. Once I got back, I put the turkey in and started slicing potatoes and getting the other side dishes ready. About halfway through the turkey cooking time, I put the potatoes in the oven so that they and the turkey would be finished at the same time. That's about it except for setting the table and lighting the candles.

By now you're probably asleep, but believe me, if I could make it sound more exciting, I would. I'm sure nobody wants to talk about politics, and I heard that people who were planning family visits were coming up with strategies to avoid such discussions today in light of the contentious election season we've had. I'm with them on that. I neither read nor listened to any news today other than looking at a few headlines a little while ago after getting online. I thought about how to season the turkey, what to add to the dressing, and whether to have lima beans or peas, and that was it. I wasn't in a hurry but had things planned in my mind, and it all turned out well.

Well, you may be wondering, did you at least have any kind of a theme going, since you're a mythologist? The truth is, no, I didn't. I don't even have any Thanksgiving decor to speak of, except for a single glass goblet with autumn leaves on it that I used for my iced tea. I thought about hauling out my ceramic Halloween pumpkin and turning it backwards, but that hardly seemed worth the time; I considered gathering some autumn leaves and putting them in a vase, but it was too damp out. I do cook my turkey in a clay pot that kind of resembles something that might be found in the ruins of Pompeii and adds a slightly incongruous note to a Pilgrim meal, but that's about it. I hauled a small art glass lamp into the kitchen to supplement the candlelight and put on some quiet music, including a CD of medieval banquet music by the Newberry Consort.

You're wondering now about the pie. Well, it was very good, though different from what I was expecting, being more like a cake in a pie crust than a traditional pie. It was unusual and quite delicious--as was everything. I'm not sure if it's really similar to something a colonial innkeeper would have served; I tend to think chocolate may have been a luxury in those days and not something an innkeeper would have used as a matter of course, but I could be wrong. I'm not sure how much my meal resembled something the colonists would have eaten in any respect, but it doesn't matter. Enjoying what you have is what matters.

I did the dishes in stages, am still enjoying some music on the stereo, and have put my leftovers away. Not a single political argument to be had, I didn't have to watch football on TV, and no one offended me by not eating enough. That's it for Thanksgiving on my end, and I wish all you Pilgrims out there a happy holiday, wherever you may be.

File This One Under "Hestia"

Have you ever asked yourself: I wonder what a mytho-writer does in her spare time? Well, I can answer that. There's not that much going on this week, except that I have been having lots of fun with my Halloween cookie pan. For the last few years, I've made gingerbread at Halloween, but this year, I wanted something different. Just as I got tired of pumpkin pie a few years ago, I've grown a little weary of gingerbread cookies after enjoying them for several years. As an alternative, I hunted around on the Internet for a ginger snap recipe and recently found one that sounded like it would work in my cookie pan.

The recipe I decided on calls for freshly cracked black pepper, which I think is probably the key ingredient in giving the cookies the right amount of heat. They were nice and crunchy, too. Oh, I parceled them out over a period of days, but I finally finished them off last night, and since today was rainy and cool, I decided more cookie-making was in order. Tonight, I mixed up a batch of Chocolate Sweet Hearts (described here, in rapturous tones, in a previous post) and pressed it gently into my Halloween molds; I'm happy to say the cookies came out lovely without benefit of cooking spray. They popped out of that pan chocolate-y and perfect as you please, cheerful little ghosties and haunted houses and bats, and were just great as an after-dinner treat with milk (as were the ginger snaps). I have been excited to discover that I can do without cooking spray, as that is one less thing to buy (a frugal baker is a happy baker).

Other than that, I braved the rain to take the trash out and check the mail (I told you not much was going on). For that, I had to put on my rain cape, which hasn't gotten much use this year. For a long time, I kept forgetting it was reversible, but tonight, in honor of the season, I turned it inside out so that the black was showing on the outside and the red became an accent visible only inside the hood. It occurred to me that it might do as a witch's cape if I needed a Halloween costume, but since I don't plan to dress up, I'll just have to be on the lookout for rainy days. If you see me coming in it, don't worry (or if to worry, not to worry unduly, as Katharine Hepburn's assistant used to say). If I have any magic, it's mostly the little domestic type that helps out in the kitchen and on cleaning days.

I will also admit to getting a kick this afternoon out of a photo feature I saw on the Internet of various pets dressed up in Halloween costumes. It looked like some of them had submitted to it more graciously than others, and some of the outfits were a little cringe-worthy (like the "dog-being-eaten by an alligator" costume), but it was all in good fun, I think. A week or two ago, I saw another photo essay of the type that usually appears around this time of year, candid photos of groups of people taken as they passed through a haunted house attraction. One feels more inclined to laugh at grown-up people looking really, really silly than at little animals looking bored, so I did, I laughed until I almost fell off the couch. The pictures were that good. (If I were goofy enough to go through a haunted house, I'm sure I'd look silly, too.)

Well, getting back to the cookies--today's Chocolate Ghoulies won't last forever, so I'll probably end up getting out the pan for another batch of something before Halloween. I don't know whether it will be ginger snaps again, or chocolate chip shortbread, or something else, but I've got all the molasses and cocoa and brown sugar and eggs I need and am pretty much ready for anything with a reasonable ratio of fat and calories to deliciousness. You may be thinking, gosh, you must be popular in your building, with all those good baking smells. Do you ever give any of those cookies away? 

Well, bless your heart! Where have you been? The answer is no, of course not. Are you kidding me? Neighbors like these, and you think I'd be giving them cookies? A kick in the pants, maybe, but never cookies. If you'd like to take them under your wing, you're more than welcome to pick up the lot and cart them off. It would improve the surroundings immensely. I'm too busy looking for recipes that don't use shortening, considering pie options, and trying to keep my apartment clean. And treating the occasional water stain, of course.

Getting Down with Pie and Jazz

It's Thanksgiving, the dinner has been eaten, and the dishes are soaking. It's been a quiet holiday, but as Thanksgivings go, I've seen worse, I promise. One of the best things about today was the mild and sunny weather, a nice departure from the typical drab-and-overcast Thanksgivings we usually see around here.

Over the last couple of weeks, the trees have been slowly shedding their leaves, and the fall colors have faded into a landscape of dun, charcoal, and dull green. Earlier in the week, a red or yellow tree here or there stood out like a beacon in a world of brown; now even those outliers have subsided into leaflessness. But when I sat outside for a few minutes this afternoon, drawn by the sun, I was looking at a blue sky through all those bare branches, and all in all, it was a pretty fair view. I don't know that I've ever sunbathed on Thanksgiving before--I wouldn't mind doing it more often.

I spent this past week cleaning and getting ready. Last Friday, it was shopping; Saturday and Sunday, it was cleaning and dusting. Monday I vacuumed and mopped the floors; Tuesday I did the laundry and made iced tea. Yesterday, I made pie crust, and finally, the piece de resistance, my Thanksgiving pie. I usually make Thanksgiving dessert ahead of time, and this year was no exception, but the dilemma of what to make preoccupied me for several days. It was probably the only thing I really had to think about, since I'd already decided on the potato recipe from last year that was so good with bay leaves and olive oil, the homemade cranberry relish, and some old standbys from years past.

I'm of the persuasion that thinks you ought to have pie (as opposed to cake or something else) for Thanksgiving. The question was, what kind? I've gone off pumpkin pie, which I used to like; I considered a chocolate pie, but in the end, it just didn't seem "Thanksgiving" enough. I've already had plenty of apples, it isn't the season for strawberries, and coconut is just plain wrong. So what about the pie I had last year, the caramel-walnut pie that was almost like eating candy and tasted so good in the buttery crust I made for it?

I thought about it, but the truth is that I associate that pie with a conversation I had while making it, and I didn't want to bring that memory into my preparations for this year's feast. New year, new plan. So I searched around in an old cookbook I have and found a recipe I'd never tried before, a nut pie with raisins and spices that seemed like the perfect accent to a Thanksgiving meal, traditional enough to go with the menu but unlike anything I'd made before. It called for corn syrup, an item I don't recall having in my kitchen since at least the early '80s, but it turns out that sugar and molasses work just as well. I made the pie last night, and as it cooled, a brown crust formed on the top, just like in the picture, giving no hint of what the center looked like.

This afternoon was a whirl of rinsing, chopping, and stirring, and I threw off my planning a little by sneaking off for sunbathing, but it didn't make any difference in the end as everything seemed to come together somehow. On the stereo, I put together what I considered to be the perfect soundtrack as a background to not only cooking but also eating and cleaning up: two parts jazz, one part roots rock, one part Linda Ronstadt (in her Nelson Riddle Orchestra days), and one part Irish fiddling. In case you've never tried it, jazz goes great with turkey, and there was enough variety in the mix to keep it all lively.

So what about this pie? I had imagined it would be similar to pecan pie, and it was, only . . . better. It actually has more sugar in it than last year's pie, which seems astonishing, but it doesn't have as much fat because, no cream. It's like a pecan pie with something unexpected, those raisins hitting your mouth like little nuggets of sunshine, the cinnamon, nutmeg, and cloves complicating the sweetness to just the right degree. I had thrown in some hazelnuts, too, as a good Celt should. I don't know that I would have liked this pie as a kid, but I hope my tastes have matured at least a little since then. It's a dessert for grownups who can appreciate the layering of flavors without just swallowing the entire thing whole, and it probably makes you smarter, too (=hazelnuts).

So that was my Thanksgiving: smoky jazz, turkey and dressing, blue sky and sunshine, a pie that will stand up to a week in the refrigerator, and a sink full of dishes. I hope yours was good, too.

Demeter's in the Kitchen, and She Has a Blender

I seem to be preoccupied, in my recent Facebook postings, with food. I think there are several reasons for this. For one, it's winter, and most of us are in hibernation, especially with the kind of deep freeze we've had this year. You can't always hit the sidewalks for a carefree stroll in the sun (especially when they're covered with ice), but you can always put a casserole in or bake some bread.

In just the last month, I've written posts about baking bread and cinnamon rolls, cooking chicken stew with escarole, making marinara and Bechamel sauce for lasagna, fixing Spanish rice, baking chocolate Valentine's cookies, re-creating a ravioli and broccoli dish I had years ago in Somerville, Mass., and trying to figure out how my grandmother made cornbread. Unlike other things that might eat up your day, a well-prepared meal can rarely be considered a waste of time. My only regret is that my circle of college friends, whom I used to enjoy cooking with, is now too far-flung to make group dinners possible.

OK, so it's winter, but I believe there's more to my food-mindedness than that. In addition to my own birthday, both my mother's and my father's birthdays occur in midwinter, so I've naturally been thinking more about the two of them than usual. Inextricably tied up with memories of childhood are memories of foodways and family meals. How I regret not finding out how my mother made certain things, like pancakes and meatloaf! How I wish I could be in my grandmother's kitchen again, eating her fried chicken. How well I remember the taste of a grilled cheese sandwich and Campbell's Tomato Soup, a common childhood lunch. How much fun it would be to prank my dad on his birthday one more time by putting hot pepper in the Jello!

If I were to self-analyze, I'd say that many of my kitchen adventures represent self-mothering, an attempt to take care of myself through culinary means. Gridlock in Washington? That's OK, here's a blueberry smoothie. Emperor has no clothes? Never mind, have some stew. Yet another inane conversation overheard in Starbucks? Time to make biscuits. Snarky relative? There's a recipe for Chicken Piccata around here somewhere.

I can tell that it really is self-nurturing and not self-indulgence by the judiciousness with which I (usually) weigh what I'd like to have with what seems most nutritious. I grew up in the meat and potatoes era, but I've branched out: I'm always looking for new ways to fix vegetables, including some I'm not used to using. I think I shocked some old friends the other day when I announced I making the potato soup I've been making for 30 years with celery instead of leaving it out as I've always done. "But you hate celery!" I heard, almost immediately. It's true, I always did; but then I vacationed in New Orleans, where the food was so divine and sometimes had celery in it, and there was that yummy tuna dill sandwich they used to have at the library that included celery, and so . . . there I was at the grocery store on Tuesday, eyeing celery on sale for $.77 and wondering why the bunches had to be quite so big. (The soup experiment hasn't gone down yet, but I can't imagine it will use more than a couple of stalks, which could mean ants on logs in my near future.)

You may not believe it, but I also have less of a tendency toward snacking and unrestrained dessert foraging than I used to have. That's not to say I've dropped it altogether, but I'll give you an example. I heard about a new type of Ben & Jerry's ice cream yesterday that apparently includes two different flavors in a single pint along with a core of something delectable like raspberry jam or fudge. My most immediate thought was, "Wow, that's extreme!" instead of "I have to see if Kroger has it!" (I will have to see if Kroger has it, but it wasn't my very first thought. See what I mean?)

So I can't, at the moment, do anything about unemployment, political intransigence, ignorance, incivility, dishonesty, or the rampant failure of so many schools to teach information literacy, but I can at least try to feed myself, which is saying a lot in a world where way too many people still go to bed hungry. We could all use an infusion of Demeter, which is probably why I'm so preoccupied with her. When I think about my parents, I think they'd be pleased that I invested the money a couple of years ago in all the kitchen basics I'd never bothered with before. Fake it till you make it, I can hear them saying. Fake it till you make it. And by the way, your biscuits are better than they used to be.

The Kitchen Ballet

This year I wanted to shake Thanksgiving dinner up a bit, so I combined old standbys with a few new recipes. The hardest part for me is to having everything ready at the same time, so I made dessert the night before and planned ahead more than usual. This would have been the first time in history that my schedule was perfectly coordinated, if it had been perfectly coordinated, which it wasn't. But it came close. And I do have to say I enjoyed myself more than usual. The novelty of new dishes added extra spice to things.

I like pumpkin but have too many memories of trying to finish off most of a pie by myself. I didn't want anything too rich, so I tried a recipe for pumpkin doughnuts that converted easily to cake. I have a metal pan with an autumn design stamped in so that when you turn the cake out, it has raised leaves and vines on top. The effect was muted by the lemon-yogurt icing I drizzled over it, but the result was just what I was looking for: not-too-fancy, not-too-heavy, but just special enough.

On Thanksgiving Day, the biggest hassle was the turkey. Even though I had moved it from the freezer to the refrigerator the day before, it hadn't thawed, so I had to cook it longer. I cooked it in a clay pot, which added an antique touch, but I'm not really sure it tasted any better than if I had used an ordinary pan. Once it was in the oven, I started on the cranberry relish. I had never fixed it at home and didn't think I liked it that much, but I found out what a difference cooking it yourself makes. I didn't know how simple it is: just three ingredients and a little bit of stirring, and the flavor just pops.

I had found myself thinking about saucepans the night before -- how many I had and which ones I should use for what. So there they were, all lined up on the burners. So far, so good, and I started to think I might even be able to manage some gravy, which I usually skip due to lack of stovetop real estate. Things only got tricky when I got to the mashed potato stage. The potatoes were done a little early, so I had to move them to a different burner and keep them warm until I was ready to mash them. Shuffling of pans ensued. Dressing is easy, so I put those ingredients to one side and started the winter spinach with raisins and nuts. Once you start this it goes really fast, I found. The only mishap was a partially melted tip on a plastic spoon, but it was a small price to pay for something delicious. The oil and garlic and the sweetness of the raisins cut the bitterness of the spinach, and it was a nice change from green bean casserole.

The action was fast and furious after the spinach was done. I had to take the turkey out and get it on a plate, make the dressing, mash the potatoes, and set the table (which I would have done earlier if I hadn't forgotten, due to the general atmosphere of gourmet excitement). And oh, yes, the gravy -- I used my smallest saucepan for that, and it only boiled over once. I mashed the potatoes with butter and milk, having decided that this was the place to spend calories. Plain potatoes go totally against the spirit of Thanksgiving, I feel.

It occurred to me while pivoting around from the counter to the refrigerator to the table to the stove that I felt like a dancer. It started out like a country dance, sort of slow and measured, and heated up into something more like hot jazz. I was working all four burners and hadn't scorched a single pan, and nothing had fallen on the floor yet either.

Well, finally, the potatoes were mashed, the relish had cooled, the turkey was ready to carve, and I started spooning things out on the plate, a little bit of this and a little bit of that. I wish you could have seen it. I think the mistake I made in the past was going too much toward the casserole end of things. Having a couple of lighter items brightened up the menu, since I knew I wouldn't be in carbohydrate overload afterwards. I looked at that plate, with its sliced turkey resting delicately under a silky gravy, cranberry relish a beautiful shade of red, the old familiar dressing and potatoes, and winter spinach a deep green that totally (I must say) complemented the red, and thought two things: 1. It's a shame I'm not showing this off to someone else and 2. I forgot to put ice in the glass for my tea.

When I sat down to give thanks, I became thoughtful. I realized that it was probably not the time for philosophy but for staying in the moment. My main thought was that I was thankful for being able to put that beautiful meal on the table, a gift I gave to myself compounded of a little artistry and the many gifts life gives us. OK, I guess that was a little philosophical, but I started eating before it could drift into the mind/body problem or something else.

Oh yes, dessert! I can't forget about that! The cake was very good, and here's a hint if you ever want to try it yourself: yogurt works just as well as sour cream for the icing. But it's that little hit of lemon that really sets things off.

Baker's Alchemy

I used to be a so-so baker, but I've gotten better. Not having to rush really makes a difference, as does changing your techniques a little. I used to be intimidated at the thought of making bread, and my results were edible but not admirable. The texture would be uneven, or some of the dough wasn't quite cooked through. Biscuits were another challenge: mine never rose like I wanted them to. Brownies and cakes were OK, and so were my pies, but the crusts were never really flaky and always a little disappointing considering the effort they took.

I guess I've just gotten the hang of it (except for pie crusts, which I have yet to master). Baking really is a ritual, in the true sense of the word, because it's transformative and in a way "magical." I still get the same thrill I got as a little girl with my Easy-Bake oven, which allowed you to turn out miniature versions of cakes, pies, and biscuits cooked under a light bulb. I'll never forget how proud I was of my first endeavor, a small apple pie that I insisted on bringing to the dinner table for dessert, even though it was only big enough for a single serving. The feeling of creating something that turned out well was gratifying, and I repeat it every time I pull out a pan of biscuits or a batch of gingerbread cookies.

When you have time to enjoy it, working with dough is very soulful. When you spend a lot of time working with your mind, working with your hands is very relaxing. Assembling and measuring the ingredients is the preliminary to the really fun part: kneading and shaping the dough. I always thought kneading the bread was probably the secret to having it turn out well -- and it was the part I had the most trouble with. Recipes only take you so far, and I learned that you have to become fearless in the face of the unknown. Followed the measurements exactly, but your dough is too sticky? The hell with it. Just add more flour and keep kneading until it becomes manageable. It seems like a problem, but it isn't.

And how about those biscuits of mine, which used to be so paltry? I'm using the same recipe, but now I double it, and the biscuits turn out much better. I also use a different kind of flour, which makes them rise more creditably, and if I add more salt than the recipe specifies, it improves the flavor. They may not taste exactly like my grandmother's, but they remind me of hers, and that's moving in the right direction.

It's gratifying to work with the dough and feel it taking shape in your hands, but my very favorite part is getting the dough (or the batter) into the pan. I love cutting out biscuits, which I do with a floured glass. I'm happiest when they're all of a uniform size, but I admit that rarely happens. I usually have one mongo biscuit that results from taking the last bits and pieces of dough and rolling them together into one; it may be twice the size of the others and a little misshapen, but it tastes the same as the rest. I also like rolling up bread dough, sealing the ends, and tucking them under before I slide the loaf into the pan. Looking at a pan of dough ready to go into the oven always makes me feel like I've been making good use of my time.

There's also the unparalleled moment of unmolding a cake or a loaf from a pan. I was taking a Morning Glory cake out of Bundt pan the other day, admiring the way it came out so beautifully shaped, when it suddenly took me back to another childhood memory: that of making mud pies. I used to love to take the tea cups from my little tea sets, fill them with dirt, and unmold them onto saucers. I'd take a moment to admire the perfect shape of my dirt puddings before picking them up and throwing them at the side of the house. That was always the grand finale. Of course, I've outgrown throwing things since I've started working with edible materials.

Yes, it's a little bit of alchemy and maybe a little bit of your own soul that goes into baking. You transform a few piles of dry stuff and a little bit of Crisco or butter into something delicious that didn't exist before. Your kitchen smells great, you've preoccupied yourself for half an hour or so with working to make something turn out well, and afterwards you get to eat. There's really nothing bad you can say about a round of baking, as long as you don't eat everything up in one sitting after you're done.