ok, posting this again here so I can find it

This traditional butter cake of the Breton region, almost a shortbread, is based on one of the staple grains of Brittany, buckwheat (called blé noir in French, or sometimes farine de sarrasin). Buckwheat frequently turns up as a major grain in places where there is little arable land to spare (mountainous regions usually) or places where the climate is too cool or wet to grow good wheat. It's a dense grain, lacking gluten, and so will never raise very high when used for baking: which is possibly why a much better-known baked product of Brittany is the famous but extremely flat Breton crépe, the galette.
The Gateau breton, however, is worth making for a chance to experience the intense nutty flavor of buckwheat. There are a number of recipes for gateau breton out there that include no buckwheat at all... which may make the cake easier to deal with or more mainstream in flavor, but which nonetheless miss the point of tasting the ingredients that make this cake a specialty sought after by people all over France.
Click on "read more" for the recipe...

For gateau breton, you need:
300 g buckwheat flour
150 g granulated sugar
4 egg yolks
125 grams lightly salted butter
1 tsp baking powder

Optional: zest of an orange (preferably a bitter or Seville orange)
In a bowl, sift the sugar, buckwheat flour and baking powder together: mix well. Separate the eggs into whites and yolks and freeze the whites to use for something else: put aside one egg yolk to brush the cake with before baking.
Make a well in the flour/sugar mixture. Add the egg yolks and mix very well with a wooden spoon. Then rub the dough through the fingers until crumbly. Using a pair of knives or a pastry blender, cut the butter into the dough until evenly distributed.
Butter a springform baking pan / tin and pat the dough into it. Brush the top of the cake with the remaining egg yolk: then, with a fork, score the top of the cake crosswise several times in each direction to create a diamond / lozenge pattern.
Bake in a moderate oven (180 degrees C, 360 degrees F) for about forty-five minutes. Allow the cake to stand and cool in the tin for ten minutes or so before turning out.
writing by Abbey Daly Montgomery, who is actually more enamored with the window logo button, as it also occurs on her tv remote






Here it is!

The epigraph, as it were

"One dark night /
my Tudor Ford climbed the hill's skull /
I watched for love - cars. Lights turned down, /
they lay together, hull to hull, /
where the graveyard shelves on the town..."

(from "skunk hour")

living in a tudor-style house atop a hill (or outcropping of dg) on a cul de sac we thought would be safe (we last lived in a gated community, which was just perfect *inside the gates* and really wonderful outside, but also a little bit "bigger city" than my husband could broker), and IS SAFE, but not only a "lover's lane" (it is a lover's lane) but also a place of prostitution (condoms thrown to the street on the Sunday morning of mother's day) -- this gives one, me, a different reading of skunk hour, one THAT CANNOT EVER LEAD TO Perloff's

"The "one dark night" of "Skunk Hour" -- the painful moment of terror (?) and axientry that leads to a renewal of ... blah blah blague this has nothing to do with the brief descriptive passage,, and "calvary" and "skull hill" seem almost accidental. How are cars ships? But of course bad Perloff doesn't know Tudor Ford is an actual car and not a pun, or rather a pun AND a car. Before Moore started naming them, of course, but still, and no wood sides or half timbering.
beginning to read Perloff's Lowell, since I'd forgotten the Yeats was earlier; the first line reading is howlingly bad, especially as Ron moves in and out of the house watching the prostitution in the neighborhood since we live on a "lover's lane" HAH they are pros


why I am not going to MOCA today