Monthly Archives: November 2011

(More) Beer Comes to Chestnut Hill

I live in the Northwest part of Philadelphia. When people hear “north” and “west” Philadelphia they think of a war zone with poor people. In actuality it’s the poor man’s Main Line (read: well-off people who aren’t as quite rich and middle class people who have to work for a living to keep their homes).

In all seriousness I love the area. I love it even more for the fact that Iron City Brewery will open it’s doors in January.

My only complaint about the Chestnut Hill area is that there are so many banks. Seriously. I don’t understand why there are so many banks in such a small neighborhood. You will never hear me say that about a brewery.

Considering there is are two pubs next door to each other (try the Schmitter – you won’t regret it) each other and two more not too far away, it gives the denizens of Chestnut Hill a reason to have a pub crawl.

Video from: 

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Posted by on November 21, 2011 in Uncategorized



The Bad Rap With White Bread


Milk Bread

Made with dried fruit and walnuts.



As a child of the 70s and 80s, white bread was the most popular and (at times) only bread. When people started obsessing about their health is when multigrain came on the scene and wheat bread became more popular.

Pain au lait is a far cry from the mushy white bread most people are familiar with. Although not a healthy alternative, pain au lait is a versatile and delicious to its healthy brethren.

The literial translation of pain au lait is milk bread. Pretty basic for such a rich bread. Unlike broiche, which is also on my list last meal components, this bread isn’t difficult to make and is very simple.

Two of my other favorite breads, French and wheat, are easily done by hand. This white bread is so rich that a sticky mess can be avoided by using a stand mixer with the bread hook.

By the way, I think bread machines should be verboten. There are no better ways to release your frustrations by beating 2 pounds of bread dough. After all you have to build up the gluten somehow!

In this case the mixer took care of building the gluten and as a result I created a bread that is versitie to your taste. You can use this bread to make hotdog, hamburger, or dinner rolls.

I wanted something more rustic and added dried blueberries, cranberries, raisins, and walnuts. With a milk wash it finished it off with sanding sugar before placing it in the oven.

Try pain au lait and tailor it to your taste and moods.

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Posted by on November 7, 2011 in Uncategorized