Hi David: Above is a link to the newsletter from Frank Bruni (NYT) about the tv show The Pitt. I read in one of your previous messages that you were not going to watch it because a friend said it was too bloody or something along those lines. It is not. The first season deals with a mass shooting so yes are sine some scenes that are uncomfortable. But this is a great show. I hope other friends have encouraged you to watch it and you are already doing so.
Am not sure which one I showed. I have the 90cm KA oven (which, oddly, was sold as an "easy clean" oven...which I later learned wasn't self-cleaning, but meant you could take the door off for easy cleaning 😆😆) but the one that shuts off is a compact KitchenAid oven. I tried to replace it a few years ago with a Bosch, but found out after I bought it that the Bosch doesn't/didn't have an oven rack in it. I called to ask them how one bakes in it, and they didn't have an answer...so I went back to using my KitchenAid (!)
I made a small version of these but cut them with a 2-inch biscuit cutter to get nine biscuits. I ate three before I put them on a plate, then I ate two more at the table. So divine! Thank you!
Yum! We made these today for lunch to go with tomato soup. They were delicious. I did not have fancy peppers but the Mama Lil’s from the store were quite tasty
I have a batch the Chile Cheese Scones in the oven baking as I’m typing this— heavenly smell. I’m in Augusta, GA and things took a chilly turn weather-wise yesterday afternoon, so I made a batch of Carrot Soup from the Moosewood cookbook, and will serve these zesty scones on the side.
Oof. I wish I could turn it off. I think it's some sort of safety feature, but I've never had an oven that turned off when you opened the door...and hope to never have one again(!)
I just checked out Helen Goh's cookbook from the public library. After reading the head notes & the recipes, I guess I just have to buy a copy. Thanks for highlighting the Chile-Cheese Scones. I think I'll tackle them. Like your book, Ready for Dessert, it's difficult to decide what to bake first!
Hello David, I had to google samphire since it's a word I did not know in English... and when I saw that it means "salicorne", I had to leave a comment since I actually have a suggestion (even though it won't use a whole quart jar)! I have a friend who lives on Ré Island, and she puts pickled samphire in her potato salad... it adds a layer of crunchiness and tartness that really pairs up well with the small potatoes (grenailles) that they also produce there... but any potato salad will do. Even my kids loved it! Since I don't comment often, let me also say thank you for all your content, books and general kindness. :)
Thanks Helene - Yes, it's a word (and item) not well known in some English-speaking countries. It is good in things like potato salad but also in sardine rillettes or anywhere one might use pickles or cornichons. Thanks for chiming in!
Hi David, I’m glad you mentioned Helen’s book! I like its unique organization — Giving/Receiving/Sharing, Nurturing, Celebrating, Remembering/Continuity, Community/Belonging, Learning/Growth/Achievement, Autonomy/Creativity. Which category speaks to you the most?
Helen's book is on sale at Amazon.com today for more than $10 off the Bookshop price. These sales come and go quickly, so, if you're interested, check it out today (2/22/26).
https://www.nytimes.com/2026/02/23/opinion/pitt-america-tv.html
Hi David: Above is a link to the newsletter from Frank Bruni (NYT) about the tv show The Pitt. I read in one of your previous messages that you were not going to watch it because a friend said it was too bloody or something along those lines. It is not. The first season deals with a mass shooting so yes are sine some scenes that are uncomfortable. But this is a great show. I hope other friends have encouraged you to watch it and you are already doing so.
David, Is this truculent oven the same KitchenAid oven you illustrated in your Nov 22 newsletter?
Am not sure which one I showed. I have the 90cm KA oven (which, oddly, was sold as an "easy clean" oven...which I later learned wasn't self-cleaning, but meant you could take the door off for easy cleaning 😆😆) but the one that shuts off is a compact KitchenAid oven. I tried to replace it a few years ago with a Bosch, but found out after I bought it that the Bosch doesn't/didn't have an oven rack in it. I called to ask them how one bakes in it, and they didn't have an answer...so I went back to using my KitchenAid (!)
My wife likes your attitude about these oven features. She’s not sure she’d be as nice as you.
I did just see KitchenAid has a new oven with a camera in it, so you can "live stream" your cooking...too
I made a small version of these but cut them with a 2-inch biscuit cutter to get nine biscuits. I ate three before I put them on a plate, then I ate two more at the table. So divine! Thank you!
I thought they'd be great as appetizers in bite-size pieces, and glad you made that happen!
How do I print the recipe for the chili cheese scones?
At the end of the recipe there is a blue "download" button and you can download the PDF there to print out.
Yum! We made these today for lunch to go with tomato soup. They were delicious. I did not have fancy peppers but the Mama Lil’s from the store were quite tasty
happy they were a hit! I am going to make them again this weekend...
I have a batch the Chile Cheese Scones in the oven baking as I’m typing this— heavenly smell. I’m in Augusta, GA and things took a chilly turn weather-wise yesterday afternoon, so I made a batch of Carrot Soup from the Moosewood cookbook, and will serve these zesty scones on the side.
The person that came up with that oven-door-shutoff idea should be fired.
I second that(!)
Sound divine. And yes, your oven "feature" would drive me crazy.
Oof. I wish I could turn it off. I think it's some sort of safety feature, but I've never had an oven that turned off when you opened the door...and hope to never have one again(!)
Smoked sugar mixed with salt is excellent on the rim of a spicy margarita glass
Great idea!
I just checked out Helen Goh's cookbook from the public library. After reading the head notes & the recipes, I guess I just have to buy a copy. Thanks for highlighting the Chile-Cheese Scones. I think I'll tackle them. Like your book, Ready for Dessert, it's difficult to decide what to bake first!
Her book has a lot of interesting ideas for baking projects. Enjoy the book(s)!
Those scones are right up my savory alley! 😋
Substitutions are a *must* in different countries. Don’t get me started! :-)
Hello David, I had to google samphire since it's a word I did not know in English... and when I saw that it means "salicorne", I had to leave a comment since I actually have a suggestion (even though it won't use a whole quart jar)! I have a friend who lives on Ré Island, and she puts pickled samphire in her potato salad... it adds a layer of crunchiness and tartness that really pairs up well with the small potatoes (grenailles) that they also produce there... but any potato salad will do. Even my kids loved it! Since I don't comment often, let me also say thank you for all your content, books and general kindness. :)
Thanks Helene - Yes, it's a word (and item) not well known in some English-speaking countries. It is good in things like potato salad but also in sardine rillettes or anywhere one might use pickles or cornichons. Thanks for chiming in!
Bon Apetit!
Hi David, I’m glad you mentioned Helen’s book! I like its unique organization — Giving/Receiving/Sharing, Nurturing, Celebrating, Remembering/Continuity, Community/Belonging, Learning/Growth/Achievement, Autonomy/Creativity. Which category speaks to you the most?
Helen's book is on sale at Amazon.com today for more than $10 off the Bookshop price. These sales come and go quickly, so, if you're interested, check it out today (2/22/26).