Urban Alchemy

These are random moments in the life of an indecent designer and the city she loves.

To read my grudging babblings about design, click the button.

And can we really measure
If we think we're any better
than that skyline that goes on and on
forever, on and on...."

- Less Than Jake: Is This Thing On?

Everybody in this world wants the same damned thing-
just not at the same time.

-Chris Orbach: Jane

I could be condemned to hell for every sin but littering."

- Soul Coughing: Idiot Kings

I am a female, carbon based lifeform.
I am a New York City Native.
I am a Design Professional.
I take photographs.
I also sculpt, paint, create mosaics, and play with weapons.

And sometimes, I even dance about Architecture.

What I see, is what you get.

Search this moblog

Recent visitors

Onion rolls.

(viewed 1870 times)

I baked onion rolls tonight. When these photos were taken, they had just been removed from the oven. The recipe is here(linky) if anyone wants to try it, but be advised the measurements are imperial, not metric.

Onion rolls are a staple in NYC, though they usually look slightly different than mine, either like this(linky) or like this(linky). which are technically bialys. Though bagels may be more famous, onion rolls and bialys are just as ubiquitous.

Mine are kind of a cross between a roll and a bialy, and are made half and half with whole wheat and white flour. I appreciate the whole wheat's healthful qualities, but I often dislike the taste of straight whole wheat breads.

I grew up eating onion rolls (and bialys) and would often eat them for breakfast with butter, which is still my favorite way to have them, even though they're tasty with sandwiches and burgers.

I don't make a lot of bread at home, because we can get excellent bread in NYC with very little looking around, but today was rainy and chilly and I realized I had all the ingredients to make onion rolls already in the house.