Because you can keep a donut on your bookshelf (but not for too long).
Since I mentioned my work at Trader Joe’s in the previous post and I am working on a piece from Sunday’s New York Times in their special section “How the ‘Babe Ruth of Cookies’ Brought Us a Dozen Dazzling Holiday Recipes,” I thought it appropriate to humble brag for a moment as the self-proclaimed Babe Ruth of Baking, at least when it comes to my co-workers.
For the past year or so, I’ve used part of my Wednesdays off to prepare a few treats for the next day’s crew of hardy souls (of whom I am one) who rouse themselves in the dark of night to arrive at 4 a.m. to put the store together for opening at 8. Cookies, cupcakes, donuts, muffins, and quick breads — anything that can be gobbled down without utensil or plate — are part of the weekly labor of love.
There have been numerous food and cookbooks regarding baseball, although nothing of a strictly baking nature. These include, among others:
The Game of Eating Smart: Nourishing Recipes for Peak Performance Inspired by MLB Superstars: A Cookbook
(2019)
- Ballpark Eats: Recipes Inspired by America’s Baseball Stadiums (Sports Illustrated Kids)
(2016)
- The Baseball Kitchen: Recipes to Go with Your Favorite Baseball Team
(2012)
- Diamond Dishes: From The Kitchens Of Baseball’s Biggest Stars
(2011)
- Dodger Dogs to Fenway Franks: The Ultimate Guide to America’s Top Baseball Parks
(1988)
I will admit: I’m no Buddy Valastro. It’s a hobby I do for the enjoyment; sharing is caring. They don’t always come out perfect and they’re often not too fancy. So maybe that makes me Buzz Arlett, rather than Babe Ruth?
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