The Parve Baker

12 Tribes' chicken tagine on the stove.

Dear Friends,

As you’ve probably noticed it’s been more than a year since I’ve added new content to The Parve Baker. I’ve been working on other projects, but decided to  keep the recipes and other good things posted here available to the world. I’ve also continued to welcome your comments and answer questions. There hasn’t been time for much else.

The big news is that I started a kosher food company last summer to make delicious, seasonal eating accessible and easy for everyone in the San Francisco Bay Area. 12 Tribes is really taking off! We’re getting great press locally, like this recent article in j. weekly, and our growing community has asked us to list on yelp (coming soon – like, today!) so that they can write fantastic reviews.

We’d love to hear from you! Contact us directly at info@12tribesfood.com.

Becky

There’s nothing like trying to take a photo of your Pumpkin Pecan Pie just before the pie monsters arrive to insure that not only will the batteries in the camera be dead, but so will the spare ones in the charger. Several hours and a bountiful Thanksgiving dinner later, the batteries are ready to go. All that remains is a single slice pie – this one, actually.

This is a really good pie. Ask my niece. She had thirds. She also took home all the gingersnap cookies I made with the leftover dough.

Jocelyn and Mindy made this pie on their respective coasts. Hope they turned out well. Oh, and Randy called from LA. The pie Craig baked arrived in great shape.

I guess I like pumpkin pie after all.