I've looked on the Upper East Side for White Lily Flour. None to be found. The week started with a round trip drive on the NJ Turnpike to Maryland for our son to enjoy a week at baseball camp. Then, for Tuesday's anniversary dinner we celebrated at the simply elegant Park Avenue Summer, finishing with a gently poached blueberry pie on a crumbly almond base. Off to Long Island's South Fork a.k.a. The Hamptons, to arrange for a plumber, dumpster and helpers so the basement can get rid of the sogginess that was a flood. Lets not go there with whose to blame.
Many mixed berries
And what I really planned to do, is make the Mixed Berry Cobbler for the Tuesdays with Dori (TWD) group. This biscuit topping over all sorts of berries makes for a comfy dessert best served with vanilla ice cream. I was hoping to make the biscuits with White Lily flour and searched all the usual suspects for the goods. Anyone out there want to send over a bag?
8 comments:
hmm i just found this article, apparently they are moving white lily production... wonder if it will ever be the same... http://www.ajc.com/living/content/shared-blogs/ajc/tabletalk/entries/2008/06/18/white_lily_flou.html
your mini cobblers look delicious!
I heard about the closing of the White Lily plant, but you can buy the flour online from Smuckers. Hopefully it's the right stuff and not made in the midwest...
So pretty! Your cobblers look really nice!
Your cobblers look gorgeous! Well done for getting it all done in the midst of such a busy schedule!
Wow! great job especially with such a schedule!
your individual servings look great. i guess i am a novice foodie b/c i have no idea what this white lily flour is and how it is special?
Hi Lauren! This is Caroline, we met when you came in to Dean & Deluca the other day. I've just happily found your blog and I wanted to send you a comment right away! My email address is syntax606@gmail.com, I'd love to hear about any upcoming classes you're giving or just to hear from you in general!
Actually I've been wanting to check out these free meetings of the Experimental Cuisine Collective down at NYU and I've been looking for a partner in crime to come with me, let me know if you might want to join me sometime. Hope to hear from you soon!
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