Grinding Mediterranean Pepper in Provence! |
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Cary, Now, Living the NYC Dream! |
In 2005, We're Excited for Provence! |
Cary says, "The tenor of my days vary wildly from Monday to Tuesday, but on this particular Tuesday, I had a meeting off Times Square to pitch and discuss a revival production of a 1967 dramedy, followed by a salad on the go from Westside Market and office work at Columbia University. At 9:00 pm I’ll clock out and head home to work on a budget for one of my classes and another budget for a showcase I’m producing in March, and if I have time I’ll start packing for my trip to Puerto Rico next week!
I don’t have much time to cook these days between grad school, work, and attending upwards of three performances a week, but I love spending a Sunday evening at home with my fiancée and our cat rolling out a batch of fresh raspberry scones for the week ahead. Cooking gives me a quiet way to focus the frenetic energy from the city, school, and work into something delicious!"
- Transfer dough to a lightly floured work surface and sprinkle raspberries on top. Knead enough times to get the raspberries into the mixture. Gather dough and pull apart into 2-inch pieces. Place pieces on 2 parchment-lined rimmed baking sheets and sprinkle tops with sugar.
- Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Serve warm with clotted cream or take on the go!
Grinding Mediterranean Pepper in Provence! |
![]() |
Cary, Now, Living the NYC Dream! |
In 2005, We're Excited for Provence! |
Cary says, "The tenor of my days vary wildly from Monday to Tuesday, but on this particular Tuesday, I had a meeting off Times Square to pitch and discuss a revival production of a 1967 dramedy, followed by a salad on the go from Westside Market and office work at Columbia University. At 9:00 pm I’ll clock out and head home to work on a budget for one of my classes and another budget for a showcase I’m producing in March, and if I have time I’ll start packing for my trip to Puerto Rico next week!
I don’t have much time to cook these days between grad school, work, and attending upwards of three performances a week, but I love spending a Sunday evening at home with my fiancée and our cat rolling out a batch of fresh raspberry scones for the week ahead. Cooking gives me a quiet way to focus the frenetic energy from the city, school, and work into something delicious!"
- Transfer dough to a lightly floured work surface and sprinkle raspberries on top. Knead enough times to get the raspberries into the mixture. Gather dough and pull apart into 2-inch pieces. Place pieces on 2 parchment-lined rimmed baking sheets and sprinkle tops with sugar.
- Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Serve warm with clotted cream or take on the go!
Grinding Mediterranean Pepper in Provence! |
![]() |
Cary, Now, Living the NYC Dream! |
In 2005, We're Excited for Provence! |
Cary says, "The tenor of my days vary wildly from Monday to Tuesday, but on this particular Tuesday, I had a meeting off Times Square to pitch and discuss a revival production of a 1967 dramedy, followed by a salad on the go from Westside Market and office work at Columbia University. At 9:00 pm I’ll clock out and head home to work on a budget for one of my classes and another budget for a showcase I’m producing in March, and if I have time I’ll start packing for my trip to Puerto Rico next week!
I don’t have much time to cook these days between grad school, work, and attending upwards of three performances a week, but I love spending a Sunday evening at home with my fiancée and our cat rolling out a batch of fresh raspberry scones for the week ahead. Cooking gives me a quiet way to focus the frenetic energy from the city, school, and work into something delicious!"
- Transfer dough to a lightly floured work surface and sprinkle raspberries on top. Knead enough times to get the raspberries into the mixture. Gather dough and pull apart into 2-inch pieces. Place pieces on 2 parchment-lined rimmed baking sheets and sprinkle tops with sugar.
- Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Serve warm with clotted cream or take on the go!