tag:blogger.com,1999:blog-21227451355183713902024-03-05T18:06:02.711-08:00Enjoy What You CreateAnonymoushttp://www.blogger.com/profile/13020842866461766936noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-2122745135518371390.post-52729193983288668902015-07-21T18:41:00.000-07:002015-07-21T18:48:12.299-07:00Matcha ShortbreadThis is the first thing I have baked in a long time. After deciding to revisit this blog with Kimmy I decided that I needed to drag my butt back into the kitchen and bake something. Part of me has become afraid of baking. After deciding to not pursue it as a career anymore, part of me fears that if I start baking again, maybe I will regret my decision to stop professionally. Of course the other part of me says that is ridiculous. Lately I have been itching to create things again and this was a feeling that had completely stopped when I was baking as a career.<br />
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Lately my life has been all spreadsheets and Netflix so creating these Matcha Shortbread cookies was a much needed escape. I love Matcha. Its earthiness pairs well with sweet treats. And I love how it makes everything green!<br />
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When I used to work at Panera Bread I would devour their shortbread. I loooove shortbread cookies. They are so buttery and delicate. Proper shortbread should crumble and dissolve in your mouth. Like if a biscuit and a cookie had a baby I think it would be shortbread. Or maybe a scone and a cookie? Who knows.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgORCO841-3RYGU2YEj9Jcspz5Wa6u1wARvSU25gkucNk6WukiG4SdQ52JUe4_wY_0kFEQplx3UBUBaDaHEO6o2kC-XN2y60ZuvNnHtLHD4GiDewxSuRGEpV1YJ5SwYuBkfJGswhDC8pDs/s1600/matchashortbread1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgORCO841-3RYGU2YEj9Jcspz5Wa6u1wARvSU25gkucNk6WukiG4SdQ52JUe4_wY_0kFEQplx3UBUBaDaHEO6o2kC-XN2y60ZuvNnHtLHD4GiDewxSuRGEpV1YJ5SwYuBkfJGswhDC8pDs/s640/matchashortbread1.jpg" width="640" /></a></div>
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Anyway, these cookies combine the buttery sweetness of shortbread with the earthiness of Matcha. These are a perfect afternoon snack. Or you can be like me and eat them for breakfast. They're healthy because of the tea in them, right?..<br />
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I found this recipe from <a href="http://chocolateandzucchini.com/recipes/cookies-small-cakes/matcha-shortbread-cookies-recipe/" target="_blank">here</a> and the only thing I changed was I omitted the almond flour because I didn't have any. I also doubled the recipe. I am glad I did because the original recipe does not make as many as it says. </div>
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<b>Matcha Shortbread </b></div>
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<span style="font-size: x-small;">-makes around 20 small cookies</span></div>
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-Preheat your oven to 360F</div>
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14 tablespoons (200g) of unsalted butter, softened. </div>
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12 tablespoons (100g) of powdered sugar, sifted. </div>
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2 egg yolks</div>
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2 1/4 cups (260g) of AP Flour</div>
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4 teaspoons of Matcha Powder</div>
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1/2 teaspoon of salt</div>
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Cream the butter and powdered sugar together. Add the yolks one at a time and mix until well combined. </div>
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Combine the flour, matcha and salt together in a both. Gradually add the flour mixture to the butter mixture. Stop mixing once a mass forms. You do not want to over mix these cookies.</div>
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Wrap cookie dough in cling wrap and roll into a log. Freeze for 40 mins or until the dough is hard.</div>
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Line baking sheets with parchment paper. If you want to roll the log in sugar like I did, now is the time. Cut the cookies to your desired width. Keep in mind that the thicker you cut them the longer they will take to bake. Bake for 12-15 mins or until edges are golden.</div>
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Let the cookies cool for 5 mins before transferring them to a cooling rack. Once they are completely cool you can dip them in chocolate like I did. Because, chocolate. </div>
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Anonymoushttp://www.blogger.com/profile/13020842866461766936noreply@blogger.com0tag:blogger.com,1999:blog-2122745135518371390.post-89171372609512387062015-07-19T16:58:00.001-07:002015-07-19T16:58:45.649-07:00Hello fellow readers!<br />
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I'm sure you know from the previous post (from Kaitlin) that this blog is going to represent our journey through life and be a collection of our interests and activities both together and apart. I thought it'd be fitting that I also spend a little blerb introducing myself (Kimmy) and what I hope this blog will be.<br />
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First I thought I'd do that by showing you a little bit more about us: <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkvE-2IiUQu6gyUHr_pD_CF4XS9KWCHjEKRksTAUsxcyyZ7drLfzW_hq3rUjnB2d31ZXhzLSCrFFw1hYzRI_DwUi1r72cQ2_fJYODzb_01FfM0SIgvzw2JAZnUay3fSxTH9iJHIN7AAUY/s1600/Knk+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkvE-2IiUQu6gyUHr_pD_CF4XS9KWCHjEKRksTAUsxcyyZ7drLfzW_hq3rUjnB2d31ZXhzLSCrFFw1hYzRI_DwUi1r72cQ2_fJYODzb_01FfM0SIgvzw2JAZnUay3fSxTH9iJHIN7AAUY/s640/Knk+Collage.jpg" width="640" /></a></div>
I'm happy and extremely lucky to say that we've gone through many many years of friendship. During those years we've always noticed that the activities that we find cathartic have always been similar - using our minds and working with our hands to form something, to create something (crafts, food, and more food). We also really <b>really</b> like cats (and most other furry animals).<br />
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So on this blog you'll find a conglomerate of posts regarding life, crafts, food, and most probably cats.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN8HedEaJCdI8dl22Awev_DN0jEsEKDWAGjc_TtFuzNAt9LfTXxxb2eTyq3ZvB8_5yRPu35TPzGh2wsUtkVB0EWUyqxTjd6O5mdU8K2gRBGR_GbTJoZ0Rds4h4IqB0gzYpGZc81SdOVYQ/s1600/Thingscollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN8HedEaJCdI8dl22Awev_DN0jEsEKDWAGjc_TtFuzNAt9LfTXxxb2eTyq3ZvB8_5yRPu35TPzGh2wsUtkVB0EWUyqxTjd6O5mdU8K2gRBGR_GbTJoZ0Rds4h4IqB0gzYpGZc81SdOVYQ/s640/Thingscollage.jpg" width="640" /></a></div>
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With that being said, I'm excited to see how this blog will grow. Be ready, readers!<br />
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-KimmyAnonymoushttp://www.blogger.com/profile/13020842866461766936noreply@blogger.com0tag:blogger.com,1999:blog-2122745135518371390.post-67791730641306510402015-07-18T18:55:00.000-07:002015-07-18T18:55:15.719-07:00An Update and Moving ForwardHello!<br />
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I wanted to give an update on the future of this blog. I am excited to announce that this blog and all its content will no longer be a solo venture. Instead it will be the combined work of myself (Kaitlin) and my best frand Kimmy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAdzHvyOzVxUQuquDT_tE2FbuV7eha4QGcVMefDzbEK7fjhl8FcLAgtl9_cjKC4I2SFtJq2bEb1MqOnD_evFTYTkVGs2zbOjuD5bjcg_N_mFmUlUi0Lb7ARwFWfyLOn8Ecyb1__9XuLBA/s1600/knk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAdzHvyOzVxUQuquDT_tE2FbuV7eha4QGcVMefDzbEK7fjhl8FcLAgtl9_cjKC4I2SFtJq2bEb1MqOnD_evFTYTkVGs2zbOjuD5bjcg_N_mFmUlUi0Lb7ARwFWfyLOn8Ecyb1__9XuLBA/s640/knk.jpg" width="640" /></a></div>
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Kimmy and I have always shared a combined interested in cooking, crafting, blogging, and just making thangs in general. We got to talking one night about starting up one of our old blogs. In usual blogger fashion we could not remember our old usernames/e-mails, so I recommended we use this one. I feel like the name and concept behind this blog resonates with what Kimmy and I hope to create on here. This blog is a simple space among all the spaces floating around in the interwebs where Kimmy and I will share with you (our lovely readers) the things we enjoy to create.<br />
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-Kaitlin<br />
<br />Anonymoushttp://www.blogger.com/profile/13020842866461766936noreply@blogger.com0tag:blogger.com,1999:blog-2122745135518371390.post-40040548139062672462014-09-28T19:45:00.000-07:002014-09-28T19:45:41.594-07:00Weekly Granola: Almond Hazelnut GranolaLets talk procrastination. I'm doing it now. Instead of studying for the GRE, I have decided to update my blog. Recently while procrastinating, I was reading an <a href="http://www.nytimes.com/2014/09/28/opinion/sunday/how-to-stop-time.html" target="_blank">article</a> on procrastination (I know, meta) that has made me think of procrastination in a new light. I am a heavy procrastinator. If something needs to get done, I do it, but most things I find hard to concentrate on. Yes, there are countless sources who say it is an epidemic of our time, a side effect of my generation, but I have decided to see it in a new way.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNBGLN1bRsmdFH4Djriwh3DO8UXGwU_dOXqJIeI6E-bpgL2s96AyPCVq6e-GT2CJTl40TCxwkXPc8PvN6z-sBcvjeaXpJDOyIB4If-qahmUlahYYl97GGYddl4dXtYvbCaWUe5i5fgIi8/s1600/hazelnutgranola2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNBGLN1bRsmdFH4Djriwh3DO8UXGwU_dOXqJIeI6E-bpgL2s96AyPCVq6e-GT2CJTl40TCxwkXPc8PvN6z-sBcvjeaXpJDOyIB4If-qahmUlahYYl97GGYddl4dXtYvbCaWUe5i5fgIi8/s1600/hazelnutgranola2.jpg" height="446" width="640" /></a></div>
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In the western world, we have grown to think of how we view time as natural. Time is unquestionable in its nature and is the foundation of perspective. But there are cultures who see/experience time differently. I have recently been reading a <a href="http://www.amazon.com/The-Spell-Sensuous-Perception-More-Than-Human/dp/0679776397" target="_blank">book</a> that has made me question how I view the world sensuously. My boyfriend, for example, is quick to explain bodily and natural phenomena through science. While this can lead to a certain level of satisfaction and understanding, ultimately it cripples your ability to feel, or in other words, to live in the moment.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRt-3Euzt7gSJQQK09TSSOJ3OWCOwcU-kNsvvGAuhjQX9bdIIOA6FGf1yImysAKCjBl40aa-qj8A1gcpezzwvYoowrsZke9R3Jt3udSMIqr2ai0uLSJP5hGklmn7eBo9XyRKGitDuUMRY/s1600/IMG_0764.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRt-3Euzt7gSJQQK09TSSOJ3OWCOwcU-kNsvvGAuhjQX9bdIIOA6FGf1yImysAKCjBl40aa-qj8A1gcpezzwvYoowrsZke9R3Jt3udSMIqr2ai0uLSJP5hGklmn7eBo9XyRKGitDuUMRY/s1600/IMG_0764.JPG" height="426" width="640" /></a></div>
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What all this reading and thinking has made me realize is that there is a whole other world that celebrates and views life not in the confounds of productivity and explanation, but instead in the parameters of the moment. Awhile ago, I was watching T.V and the show I was watching was making fun of how weird human body's look. Think about it, we have so many holes, bones, corners, and weird shapes and functions to our body. Lately, instead of thinking of it as a funny game of chance, I have found that our bodies were designed to experience: to feel, touch, see, and smell the world around us. While these viewpoints may be seen as some natural mumbo-jumbo explanation that is at odds with the western scientific view of the world, I feel that is the most natural to how I live my life. I procrastinate. And instead of viewing it as a mental illness, it is instead a natural reaction to my curiosity that is construed as an epidemic. It is hard trying to live up to expectations, especially the ones I set for myself, but I feel that the only way to get past procrastination, is to confront it head on.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo2nBoWJsugbLrqjTBJkmKxeMfLXgGw6XIU-8ZdTzumMnbjs4czBoeTZGwbkp10hSQIHE8-5fwblQWxA0zIj3bLIWiICGDChKkJLE64bq0gEU-wjr4X3LA-Q4_9WJc6dW3DrXJX6x8FV4/s1600/hazelnutgranola3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo2nBoWJsugbLrqjTBJkmKxeMfLXgGw6XIU-8ZdTzumMnbjs4czBoeTZGwbkp10hSQIHE8-5fwblQWxA0zIj3bLIWiICGDChKkJLE64bq0gEU-wjr4X3LA-Q4_9WJc6dW3DrXJX6x8FV4/s1600/hazelnutgranola3.jpg" height="446" width="640" /></a></div>
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Enough of my rant. Here is some more granola. In my last post I talked about recipes for granola and h<span style="font-family: inherit;">ow they are not essential. I use almost the same foundation for granola every time so you will find that this recipe is very similar to the last. This way leads to endless creativity. I had some hazelnut extract I hadn't used in a while as well as some almonds. I added the usual toasted coconut, chia, and ground flax. The end result was a toasted, nutty granola that was perfect on my morning oats. </span><br />
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<span style="font-family: inherit;"><b>Hazelnut, Almond Granola</b></span><br />
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<span style="font-family: inherit;"><i>Ingredients:</i></span></div>
<span style="font-family: inherit;"><span style="background-color: white; line-height: 20.7999992370605px;">1-1/2 cups raw sliced almonds</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 20.7999992370605px;">1 cup sweetened coconut flakes</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 20.7999992370605px;">1/4 cup chia seeds</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 20.7999992370605px;">1/4 cup flax seeds</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 20.7999992370605px;">3/4 cup pure maple syrup</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 20.7999992370605px;">1/4 cup extra virgin olive oil</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 20.7999992370605px;">1 tsp salt</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 20.7999992370605px;">1/2 tsp cinnamon</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 20.7999992370605px;">2 tsp hazelnut extract</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 20.7999992370605px;">3/4 cup raisins</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 20.7999992370605px;"><br /></span><span style="background-color: white; line-height: 20.7999992370605px;">Preheat oven to 300 degrees. </span><span style="background-color: white; line-height: 20.7999992370605px;">Toast your coconut. Set aside.</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 20.7999992370605px;"><br /></span><span style="background-color: white; line-height: 20.7999992370605px;">In a large bowl, combine oats, almonds, ground flax (or seeds), maple syrup, olive oil, salt, cinnamon, and hazelnut extract. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.</span></span><br />
<span style="font-family: inherit;"><br style="background-color: white; line-height: 20.7999992370605px;" />Transfer granola to a large bowl and add raisins, chia seeds, and toasted coconut. Toss to combine. </span><br />
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<br />Anonymoushttp://www.blogger.com/profile/13020842866461766936noreply@blogger.com0tag:blogger.com,1999:blog-2122745135518371390.post-51658923320867328152014-09-19T18:02:00.002-07:002014-09-19T18:04:15.677-07:00Happy Friday<br />
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I hope everyone has a happy and relaxing weekend. I for one am ready to sleep in on Sunday!<br />
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Here are some links to enjoy.<br />
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I want to eat this <a href="http://honestlyyum.com/11128/vegan-green-dressing-crudites/" target="_blank">salad</a>.<br />
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Lately I have been obsessing over <a href="http://thymeandtemp.com/baked-eggs-with-pancetta-goat-cheese-thyme-brand-new-cocottes/" target="_blank">eggs</a>.<br />
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Get my <a href="http://honestlyyum.com/10015/the-ultimate-bloody-mary/" target="_blank">drink</a> on.<br />
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I want this <a href="http://www.amazon.com/Thug-Kitchen-Official-Cookbook-Like/dp/1623363586" target="_blank">book</a>.<br />
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How do you guys feel about <a href="http://www.dollyandoatmeal.com/blog/2014/9/8/zucchini-basil-chickpea-waffles-w-tomato-shaved-fennel-salad" target="_blank">savory</a> waffles? I haven't decided..<br />
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One way of <a href="http://www.nytimes.com/2014/09/21/opinion/sunday/the-case-for-delayed-adulthood.html?action=click&pgtype=Homepage&region=CColumn&module=MostEmailed&version=Full&src=me&WT.nav=MostEmailed&_r=0" target="_blank">looking</a> at being in your mid 20s and still not knowing what to do (me).<br />
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More <a href="http://food52.com/blog/11239-11-of-our-favorite-fried-eggs" target="_blank">eggs</a>.<br />
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I love her attention to <a href="http://www.designsponge.com/2014/06/a-day-in-the-life-of-stella-marie-bainer.html" target="_blank">detail</a>.<br />
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Enjoy!Anonymoushttp://www.blogger.com/profile/13020842866461766936noreply@blogger.com0tag:blogger.com,1999:blog-2122745135518371390.post-18544869749480269742014-09-16T16:09:00.001-07:002014-09-16T16:12:57.356-07:00Weekly Granola: Pumpkin Pie SpiceIn Florida, we get the short end of the fall stick. While every food blogger is posting inspiring recipes for the season, I sit here in humidity and heat wondering where all of this festivity is coming from. I don't think the season creep is helping. It seems like August ends and people are breaking out the Thanksgiving decorations.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfG-UQseU7W4EGVOytHeUaKpwL6n3F5gEGGVQKKw7PDARRntvmDJpowZdaGh9_GYofNj4lQdnXYpFY0HyaFrWrOYktPeQVomnzsGHFLJSoPPlNQE9_itBi3aaRTzHKCRiJubHTULdNroQ/s1600/pumpkingranola2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfG-UQseU7W4EGVOytHeUaKpwL6n3F5gEGGVQKKw7PDARRntvmDJpowZdaGh9_GYofNj4lQdnXYpFY0HyaFrWrOYktPeQVomnzsGHFLJSoPPlNQE9_itBi3aaRTzHKCRiJubHTULdNroQ/s1600/pumpkingranola2.jpg" height="426" width="640" /></a></div>
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<span style="font-family: inherit;">I miss experiencing the transformation of the seasons, but living here in Florida has taught me to appreciate the small changes. Now in the mornings I notice the ground cools enough over night for a light layer of dew to settle. And my car is no longer 101 degrees when I first get into it. It's the little things.</span><br />
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<span style="font-family: inherit;">I've really started to get into granola lately. I find myself thinking of new flavor and seed combinations to create. What I love about granola is its versatility. Sometimes I feel like following a recipe for granola is just as silly as following a recipe for whipped cream. Just throw in whatever you have, make sure it tastes good, and bake it. However, in this case a good recipe can provide a strong foundation to play off of.</span><br />
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If you don't have the seeds/nuts/dried fruits that I used, do not feel the need to rush out and by it. Granola provides the opportunity to use up all the miscellaneous items you have hiding in the back of your pantry. You will need oats though. Oats are a must.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsMdVbR-z709JCLQQmlQU7n9bcMKNSjogvH6pcS5SBWnLbmX0dFjeeZfSyA5XoIGKsSWjXAL-8HozWPSW7prh9ltUC01GO01O84gmSvDy9UYWqU2_dqUvrOSXmVWtqvKF-jDZuFdaI030/s1600/pumpkingranola1.psd" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsMdVbR-z709JCLQQmlQU7n9bcMKNSjogvH6pcS5SBWnLbmX0dFjeeZfSyA5XoIGKsSWjXAL-8HozWPSW7prh9ltUC01GO01O84gmSvDy9UYWqU2_dqUvrOSXmVWtqvKF-jDZuFdaI030/s1600/pumpkingranola1.psd" height="426" width="640" /></a></div>
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<span style="font-family: inherit;">Because I feel like it is the principle of the thing to not rush out and buy a pumpkin spice latte while the weather is in the 90s, I decided to make pumpkin granola. I used pumpkin pie spice flavoring in this recipe because it was what I had. However, <a href="http://allrecipes.com/recipe/pumpkin-pie-spice-i/" target="_blank">here</a> is a recipe for what pumpkin pie spice basically is. The original recipe calls for you to mix the un-toasted coconut in with the granola and bake everything together. However, this will inevitably lead to your coconut being done before your granola. Don't do that. Coconut burns easily. I cut out the brown sugar because the recipe was sweet enough. Granola shouldn't be a dessert. Unless you're in to that kind of thing. </span><br />
<span style="font-family: inherit;"><br />
Pumpkin Pie Spice Granola</span><br />
<span style="font-family: inherit;">original recipe from <a href="http://www.thetarttart.com/2012/10/pumpkin-pie-spice-granola/" target="_blank">here</a></span><br />
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<i><span style="font-family: inherit;">Ingredients:</span></i></div>
<span style="font-family: inherit;">3 cups old-fashioned rolled oats<br />1-1/2 cups raw sliced almonds<br />1 cup sweetened coconut flakes</span><br />
<span style="font-family: inherit;">1/4 cup chia seeds<br />1/4 cup flax seeds (I prefer ground flax for easier digestion. Just sayin..)<br />3/4 cup pure maple syrup<br />1/4 cup extra virgin olive oil<br />1 tsp salt<br />1/2 tsp cinnamon<br />1/4 tsp nutmeg<br />1/4 tsp ground ginger<br />1/8 tsp allspice<br />3/4 cup raisins<br />Preheat oven to 300 degrees. </span><br />
<span style="font-family: inherit;">Toast your coconut. Set aside.</span><br />
<span style="font-family: inherit;"><br />
In a large bowl, combine oats, almonds, ground flax (or seeds), maple syrup, olive oil, salt, cinnamon, nutmeg, ginger, and allspice. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.</span><br />
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<span style="font-family: inherit;">Transfer granola to a large bowl and add raisins, chia seeds, and toasted coconut. Toss to combine. </span></div>
Anonymoushttp://www.blogger.com/profile/13020842866461766936noreply@blogger.com0tag:blogger.com,1999:blog-2122745135518371390.post-66324198023902202052014-08-22T19:36:00.001-07:002014-08-22T19:42:29.016-07:00<a href="http://www.bloglovin.com/blog/12755727/?claim=9fue253esxg">Follow my blog with Bloglovin</a><br />
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Hey all! Just a quick update.<br />
I joined Bloglovin! I don't know if any of you use it, but basically it what I term the girl version of The Awesomer. Not to say that The Awesomer is inherently "male", but instead that Bloglovin is more of a food lover, fashion lover, blog stalkers dream. So head on over and follow me!Anonymoushttp://www.blogger.com/profile/13020842866461766936noreply@blogger.com0tag:blogger.com,1999:blog-2122745135518371390.post-63519357556438352542014-08-14T19:46:00.003-07:002014-08-14T19:46:38.643-07:00An Update, with CookiesWhere have I been? Where have I been. Around I guess. My inspiration for blogging just sort of fell through. That isn't to say that my desire to blog was not there (I think about it almost everyday), but I couldn't summon the urge to write a post.<br />
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It's been a year of ups and downs for me so far. I've had multiple career and personal breakdowns. I'd contemplate again and again, "What do I want to <i>do</i> with my life?", only to decide on something, and then a day later grow bored with the idea and start over. It's been an endless back and forth, full of twists and turns for me, and while I am no closer to my dreams or to any sort of conformation that <i>this</i> is what I want to do, I have become more comfortable with the process.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9mxWdWb0BJseUVGWB3Jqi-luxCkQ6m-PGSDscl_p4WW7XO-QkXRPvdt1mdnl6L4hHnfh__O62-Tx_1P-7Bb36li12Ltw3DuO5iV-kTUX199eCcjJOPy-f4G3MqSzpD1A5jmAjKlF7xWo/s1600/flourlesschoco3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9mxWdWb0BJseUVGWB3Jqi-luxCkQ6m-PGSDscl_p4WW7XO-QkXRPvdt1mdnl6L4hHnfh__O62-Tx_1P-7Bb36li12Ltw3DuO5iV-kTUX199eCcjJOPy-f4G3MqSzpD1A5jmAjKlF7xWo/s1600/flourlesschoco3.jpg" height="454" width="640" /></a></div>
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Because that is what it is: a process. I've always been one with a plan. If something fell through, instead of stopping, contemplating, or mourning, I'd just immediately dedicate myself to the next plan of action. I always had to be working, planning, organizing, or striving towards something. I was never still with myself. And while this sense of urgency can be a good thing at times, it has also led me to make hurried, rushed, or not-so-thought-out decisions. I wouldn't go so far as to say that my past professional and personal decisions have been poor, or ill-thought, instead I would describe them more as rushed, or urgent. And I think that is why this year has been so rough: I've run out of choices. There has been no next plan.<br />
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After about six months or so of having no idea what to do next and feeling panicked about that, I have finally, very slowly, started to form a plan. And it has been hard to take my time. I constantly feel the urgency of my age, the "oh my god, I'm twenty-four, everyone else at twenty-four is doing something" "that means I only have six years, six years! until I'm thirty". It sucks. There is this preconceived notion success tied with age that I have bought into and I want out of it. Like, can I just quit that notion now, <i>please</i>? It's not that I don't want to feel urgency, it's just I'm tired of making decisions based on time, or the idea that sitting still is bad. Instead, I want to believe in the idea that the journey, the process, is just as much a part of the success as the end goal is. I hope I'm right. I want to make a life of many moments instead of a life of a few, well planned, much waited for moments.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-PA2I63WKhP2KQkc8XVFUM0HLHjl2JYfGtmA9qPTwJVbv82qIYPTXpoVm1-zqZz7FmeHWZfT-woqvKiTgj5GUfJQgOE8ua1tsX3HlvmRcFw3pNPjb6mujWvrEvtK3i6fZzUOVyXrxy1s/s1600/flourlesschoco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-PA2I63WKhP2KQkc8XVFUM0HLHjl2JYfGtmA9qPTwJVbv82qIYPTXpoVm1-zqZz7FmeHWZfT-woqvKiTgj5GUfJQgOE8ua1tsX3HlvmRcFw3pNPjb6mujWvrEvtK3i6fZzUOVyXrxy1s/s1600/flourlesschoco.jpg" height="426" width="640" /></a></div>
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Anyway, enough future life stuff. Let's talk something more serious: food. If any of you have been into a Starbucks lately, you'll have noticed they have relaunched their food. La Boulange. Yeah, its nice, but my favorite item, the flour-less chocolate chip cookie, looks lame. I mean, have you seen how <i>small</i> it is? Pathetic. So, with my usual daily chocolate craving in mind, I decided to make my own. And it was well worth it. These are technically "gluten free", but that means nothing. They are not healthy. The would-be flour aspect is replaced with powdered sugar with egg white holding them together. But, they are good. And gooey. And chocolaty. And Starbucks ain't got nothing on these.<br />
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Flourless Chocolate Cookies<br />
recipe taken from <a href="http://food52.com/recipes/19209-divine-gluten-free-chocolate-cookies-no-seriously" target="_blank">here</a><br />
<i>I omitted the cinnamon from this recipe as I felt it was too contrasting. Original recipe says it makes enough for a crowd; however, my experience was it only made 12.</i><br />
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2.5 cups powdered sugar<br />
1/2 cup unsweetened cocoa powder<br />
1/4 teaspoon kosher salt<br />
3 egg whites<br />
1 teaspoon vanilla extract<br />
2.5 cups semisweet chocolate chips (I used dark chocolate chunks)<br />
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Preheat the oven to 350F. Prepare your baking sheets.<br />
Mix powdered sugar, cocoa powder, cinnamon, and salt.<br />
Stir in the egg whites with a stand or hand mixer until the batter is well mixed.<br />
Stir in the vanilla extract and chocolate chips by hand. The batter will look weird. Don't worry about it. Using a small cookie scoop or spoon blob batter onto the baking trays, about an inch apart. They will spread a bit. Bake until the cookies are cracking on the surface, about 15 minutes.<br />
<br />Anonymoushttp://www.blogger.com/profile/13020842866461766936noreply@blogger.com0tag:blogger.com,1999:blog-2122745135518371390.post-339300397900926222014-05-15T17:48:00.000-07:002014-05-15T17:49:54.573-07:00Lemon-Poppy Seed BiscottiI like rituals. They give me a peace of mind. They settle me into a permanence that I can take comfort in. It's not that I don't like change; instead, it is because rituals excite change that I like them. I love the ritual of coffee, the familiarity of its taste. I used to have a working espresso machine, and I must say, it was one of the best purchases I made. I used to enjoy grinding the coffee beans, packing my espresso, and watching it extract to form a crema. I enjoyed how hands-on the process was, how involved I had to be to get my morning cup. With it broken (R.I.P), I now must resort to buying espresso, and while it is no great inconvenience, it is expensive.<br />
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For me, nothing goes better with coffee than a hard cookie or scone. I love to dip, to merge the flavors and let the sweetness of the cookie dampen the bitterness of my brew. These biscotti are refreshing. They will give your coffee/tea just the hint of lemon. I will admit, you do lose the slight crunch of the poppy seed among the texture of the biscotti; however, they do add a nice contrast in color.<br />
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This is another one bowl recipe that requires neither time or planning. And the recipe I have provided is what I call a base recipe: I build upon it to make any flavor biscotti I want. It is a good starting point, with nice texture and sweetness that is reliable enough to expand upon. Make these, and if you are a morning coffee drinker like me, take comfort in your rituals and enjoy these as a treat. </div>
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Lemon-Poppy Seed Biscotti</div>
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<span style="font-family: inherit;"><span style="color: #222222;">2 1/2 cups all-purpose flour</span></span><br />
<span style="font-family: inherit;"><span style="color: #222222;">1 teaspoon baking powder</span></span><br />
<span style="font-family: inherit;"><span style="color: #222222;">1/2 teaspoon baking soda</span></span><br />
<span style="font-family: inherit;"><span style="color: #222222;">1/4 teaspoon salt</span></span><br />
<span style="font-family: inherit;"><span style="color: #222222;">2/3 cup granulated sugar</span></span><br />
<span style="font-family: inherit;"><span style="color: #222222;">3 large eggs</span></span><br />
<span style="font-family: inherit;"><span style="color: #222222;">3 tablespoons honey</span></span><br />
<span style="font-family: inherit;"><span style="color: #222222;">Zest of 3 lemons</span></span><br />
<span style="font-family: inherit;"><span style="color: #222222;">1/4 cup of poppy seeds</span></span><br />
<span style="font-family: inherit;"><span style="color: #222222;"><br /></span></span>
<span style="font-family: inherit;"><span style="color: #222222;"><br /></span></span>
<span style="font-family: inherit;"><span style="color: #222222;">Combine eggs, honey, sugar, and lemon zest together. Add all of your dry ingredients together and mix in poppy seeds. The batter will be slightly wet and difficult to work with. Place on a baking tray that has been lined with sprayed parchment paper. Pat out with floured hands to your desired width/length. Try to keep the batter square shaped. </span></span><br />
<span style="font-family: inherit;"><span style="color: #222222;"><br /></span></span>
<span style="font-family: inherit;"><span style="color: #222222;">Bake at 350 for 20 minutes (depending on how thin you made the batter). You want the dough to bounce back when pressed. Remove the biscotti and reduce the temperature to 275. While the oven is cooling, cut the dough at a diagonal into pieces. Re-align biscotti pieces on sheet tray and bake for another 15 minutes, or until the dough has hardened. </span></span>Anonymoushttp://www.blogger.com/profile/13020842866461766936noreply@blogger.com0tag:blogger.com,1999:blog-2122745135518371390.post-48225357906823519402014-05-06T14:57:00.001-07:002014-05-06T14:58:13.150-07:00Brown Butter, Sesame Seed Banana BreadSometimes, I feel homeless. Not in the sense that I do not have a home--I do--but because I do not have a space that is all mine. Is that selfish? To have a comfortable home surrounded by people you love and yet still feel discontent?<br />
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I don't know.<br />
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But the thing is I share everything. My room, my closet, my bed. There isn't a corner that is mine to personalize or a space to escape to.<br />
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Once I moved away from home to go to college, and since then came back, home has not felt like home used to. I have been told that once you move away coming back is not the same and I do believe that. Eventually I will be able to afford my own place, or at least space, but until then I will have to quiet myself with knowing that all things have their time.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixaMZN7abh_ZbnKGH1hfHGHiCfISDiCBmo4RTMTV6Hm66M_Ht3rgTyYj8D-NSfL75TyhltPbrh6H9EhUEgVmJW_CTdz9MN-nz9vQnhW1EmVasaz0lrjQqWL-we6pBypiQjvO10K-tgDxs/s1600/bananabread2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixaMZN7abh_ZbnKGH1hfHGHiCfISDiCBmo4RTMTV6Hm66M_Ht3rgTyYj8D-NSfL75TyhltPbrh6H9EhUEgVmJW_CTdz9MN-nz9vQnhW1EmVasaz0lrjQqWL-we6pBypiQjvO10K-tgDxs/s1600/bananabread2.jpg" height="470" width="640" /></a></div>
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There are certain smells whose essence conjures the nostalgia of home. Fresh baked banana bread is one of those. It smells of warm, ripe bananas, cinnamon and clove. This is a one bowl, no mess bake that requires some old bananas and no patience. Just mix with a spoon, bake, cool, eat. I like baking like this: simple, no frills.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo5ZcpXPTCTI1mOF7LpmKhn2GLsGLHuDJRJH2UgyV6m60PZO8mVKVisCX7KOEyMy8K92yIkgqp6WCAwWCY5bEl_jzdS3iFe8M53BNm5QrznLJncZywcd357kMYTNc0V-wMwySaeSswLw8/s1600/bananabread3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo5ZcpXPTCTI1mOF7LpmKhn2GLsGLHuDJRJH2UgyV6m60PZO8mVKVisCX7KOEyMy8K92yIkgqp6WCAwWCY5bEl_jzdS3iFe8M53BNm5QrznLJncZywcd357kMYTNc0V-wMwySaeSswLw8/s1600/bananabread3.jpg" height="426" width="640" /></a></div>
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This recipe is a combination of <a href="http://www.101cookbooks.com/archives/sesame-banana-bread-recipe.html" target="_blank">here</a>, <a href="http://joythebaker.com/2014/03/brown-butter-banana-bread/" target="_blank">here</a>, and <a href="http://smittenkitchen.com/blog/2006/11/speckled-for-the-freckled/" target="_blank">here</a>. This <a href="http://smittenkitchen.com/blog/2006/11/speckled-for-the-freckled/" target="_blank">recipe</a> is my go to banana bread at all times. We used to make it all the time at the <a href="http://www.sideberns.com/" target="_blank">restaurant</a>. I wanted to add a little something extra to it this time though, <span style="font-family: inherit;">and since I love brown butter and sesame seeds, I decided to combine everything into one bread. If you don't have sesame seeds, don't worry, its not essential. However, I will admit that their nuttiness adds something extra to this bread. Ripe bananas are a must, so buy some extra bananas next time you are at the grocery store and give them a few days on the counter.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Brown Butter, Sesame Seed Banana Bread</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><i>In one bowl combine</i></span><br />
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3-4 ripe bananas, smashed<br />
1/3 cup browned butter<br />
3/4 cup light brown sugar<br />
1 egg<br />
1 t vanilla<br />
1 t baking soda<br />
1 t salt<br />
1 t cinnamon<br />
1/2 t nutmeg<br />
pinch of clove<br />
1 1/2 cup of A.P flour<br />
1/4 mixed sesame seeds<br />
<br />
Bake at 350 for 40-50 min until toothpick in center comes out clean.<br />
<span style="font-family: inherit;"><br /></span>
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<br />Anonymoushttp://www.blogger.com/profile/13020842866461766936noreply@blogger.com0tag:blogger.com,1999:blog-2122745135518371390.post-52670594473196732822014-04-08T18:38:00.002-07:002014-04-08T18:38:21.473-07:00New GlassesI've never bought glasses online. I must admit, I was kind of nervous, thinking that the prescription wouldn't be right or that they wouldn't fit my face. But, I was wrong. <a href="http://www.bonlook.com/" target="_blank">BonLook</a> makes the process of buying glasses online so easy and painless that I doubt I will ever buy glasses anywhere else again. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG8VzXPbGTubPdE-CEQQitczfO7xyhwZ0UAmtB7W9xbkc0_JKkGktyCLtY2oqY-aXkt7hio8Ci5X8Jo13NADM2_ME1iA6rJoegDVDzCBmA-c5zznsArN6k1FPa0LEitYhVIwO2uh3ETeY/s1600/glasses.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG8VzXPbGTubPdE-CEQQitczfO7xyhwZ0UAmtB7W9xbkc0_JKkGktyCLtY2oqY-aXkt7hio8Ci5X8Jo13NADM2_ME1iA6rJoegDVDzCBmA-c5zznsArN6k1FPa0LEitYhVIwO2uh3ETeY/s1600/glasses.jpg" height="425" width="640" /></a></div>
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You can virtually try on all glasses to see which one fits your face best, and if you don't like the glasses, you can return them for free!</div>
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Plus, if you sign up for their e-mail promotions you will get coupons as well as the occasional free sunglasses. </div>
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I'm not a huge promoter/advertiser, but when it comes to something I thoroughly enjoy/believe in, I feel like I should share. </div>
Anonymoushttp://www.blogger.com/profile/13020842866461766936noreply@blogger.com0tag:blogger.com,1999:blog-2122745135518371390.post-11588740667175907372014-03-13T15:54:00.000-07:002014-03-13T16:02:48.083-07:00Travel: Weekend in AtlantaThis past weekend myself and a few friends decided to pack our bags and drive to Atlanta. I had always wanted to visit the Aquarium and since we couldn't think of a could reason not to go, we all decided to just do it.<br />
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It was a weekend packed with food, sight-seeing, and hiking. While in a way I am glad to be back home, I also miss the excitement of travel.<br />
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<img height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsIb5tsXdMg2MsDVuX-Q6XYhqcQa09EUuJ4UG-m5JPbaa0YGOZVdZm1tM03gGsT-uFqeZCVyevXv6Gjlo5J7KHe5qO29xqc_VvLU7TJZ1JHTgYlscsnIyX-Yq636RHYdTTm2e2Ej8la6g/s1600/PicMonkey+Collage.jpg" width="640" /><br />
My favorite part to the trip had to be the Georgia Aquarium. Recently bumped down to the <a href="http://www.rwsentosa.com/language/en-US/Homepage/Attractions/MarineLifePark/SEAAquarium" target="_blank">2nd largest aquarium </a> in the world, the Georgia Aquarium does not disappoint. I could sit for hours watching the whale sharks swim. The price is relatively affordable for all you get to see, and if you are in town for more than a few days, I recommend the <a href="http://www.citypass.com/atlanta" target="_blank">city pass</a>. Go early if you can because the lines get long and if you can avoid it, don't go on a weekend.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4I7fMyYL2eebcGmOY6Njge6tWR9H6Maj3ObbMFf2m8vT5FI0NHLbtXIfv9jmMj9fW_wSpEV1hyphenhyphenQhMU4CuxBN3cLkoJarShBLtE_TODIBxKNziVSoKdgvSKbNjMtRI2VMAmHynIByTLzQ/s1600/PicMonkey+Collage2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4I7fMyYL2eebcGmOY6Njge6tWR9H6Maj3ObbMFf2m8vT5FI0NHLbtXIfv9jmMj9fW_wSpEV1hyphenhyphenQhMU4CuxBN3cLkoJarShBLtE_TODIBxKNziVSoKdgvSKbNjMtRI2VMAmHynIByTLzQ/s1600/PicMonkey+Collage2.jpg" height="236" width="640" /></a></div>
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Next on our list was The World of Coca-Cola. To be honest I am not a huge coke drinker, so going here was more for the novelty of saying I had been. Would I go back? No, probably not. But, if you have never been I would recommend going only because the price is cheap and you do learn a lot about the history of Coke as well as all the ways they trail-blazed advertising. Also, you get to sample all the coke products you want from around the world. <a href="http://www.delish.com/food-fun/vegibeta-global-coke-brands#slide-3" target="_blank">This</a> one was my favorite.<br />
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Since we only had a few days we were limited in what we could do. We did visit the infamous Vortex Burger (and we waited over an hour for a table.) I went in to pastry heaven, attempting to sample every bakery I could get my hands on. Octane Coffee had my favorite pastries, if only because of how cheap and cute they were. If I lived in Atlanta, I would probably find myself going there regularly. I also went to my first ever improv show. We decided on <a href="http://www.dadsgarage.com/" target="_blank">Dad's Garage</a>. The atmosphere was intimate, the location convenient, and I would recommend going to anyone looking to have an inexpensive good time.<br />
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All in all, I really enjoyed Atlanta. There is so much to see and do. If you are close (or even if you aren't close) do try and go. You won't be disappointed.<br />
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P.S:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKiZZUmjErN7PVufEgQ4nlgsf28hlX3JJDZaU_PfZhrAXGCR-SW_XGRJEhyFJTq_qAUPWcJQ_UsiDHnHP02Es-PhXnuv0X1wzHfCSBLW5EB38DouX6BSbDK570IfuvVu4Tog6YFct1sDQ/s1600/stone1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKiZZUmjErN7PVufEgQ4nlgsf28hlX3JJDZaU_PfZhrAXGCR-SW_XGRJEhyFJTq_qAUPWcJQ_UsiDHnHP02Es-PhXnuv0X1wzHfCSBLW5EB38DouX6BSbDK570IfuvVu4Tog6YFct1sDQ/s1600/stone1.jpg" height="426" width="640" /></a></div>
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Stone Mountain. Don't be like me and think it is just some rinky-dink rock that you can get away with<br />
wearing riding boots to climb. Big mistake. Wear comfy shoes and enjoy the gorgeous views.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtDrFltfwPKcTmMoSTt1Vn0MNTxXgAx2fAhf_o3409x5arQ_X7KSn-gC2l7cIOW78AsSldoii6zsEhwZIvM-bLmozpPqFLtYkg1-LKsHnH5AcxoO2Z5qpIkHEUI9tnDu2BTYYhzRKETeo/s1600/SOURDOUGH3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtDrFltfwPKcTmMoSTt1Vn0MNTxXgAx2fAhf_o3409x5arQ_X7KSn-gC2l7cIOW78AsSldoii6zsEhwZIvM-bLmozpPqFLtYkg1-LKsHnH5AcxoO2Z5qpIkHEUI9tnDu2BTYYhzRKETeo/s1600/SOURDOUGH3.jpg" height="426" width="640" /></a></div>
This week has been a whammy of emotions. I made this sourdough last week before I got caught up in the panic of time. I had wanted to make this bread on Valentine's Day but it never worked out. I've been having an issue recently with all of my sourdough breads coming out too dense. You can see in the pictures that the dough is what I call "tight": little to no airbubbles, with the insides compressing together. Although the particulars of the bread are not perfect, the flavor is spot on.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgECMSnQkcYsHbelM1YGFxyWLVuJ5KsXAyJOPiS0gl0__tzlU1vv5OqNX4Cllq1aprTGggjXhjEp_nRsjdCt4qNO4nCjKGnJkX9OaUaus_-_JxIzagzeJk8uHMSHtqxVgjA4yG27D1F-3M/s1600/SOURDOUGH2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgECMSnQkcYsHbelM1YGFxyWLVuJ5KsXAyJOPiS0gl0__tzlU1vv5OqNX4Cllq1aprTGggjXhjEp_nRsjdCt4qNO4nCjKGnJkX9OaUaus_-_JxIzagzeJk8uHMSHtqxVgjA4yG27D1F-3M/s1600/SOURDOUGH2.jpg" height="426" width="640" /></a><br />
I love a chocolate, crusty bread. It's like two worlds melting into one, where you want to say that it shouldn't work but somehow it does, and it tastes so good.<br />
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The dough is not sweet. There is no sugar in this recipe. The slight sweetness comes from the occasional chocolate chunk or cranberry, but other than that, it is just dark, rich chocolate with a tang of sour.<br />
<br />
Because I used cocoa powder, I added instant yeast. Cocoa powder can inhibit the natural yeasts in your starter, so the instant yeast helps it along. Fold in the chocolate chunks and cranberries at the end, do not do so during kneading or you will tear your gluten.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaCTpw126LzSVXl8ELRW5ouDMmWFnoAUkDEyjRNF-SgMLa-LMIpicPEzQKrUIEv7yXGqD0sU6qM4E-yPx-bbZoHKwculJo6KSWySs6dGM0pK4n8Gg53L5N0EepN1OcZ7IKw7aVri_eCMk/s1600/SOURDOUGH.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaCTpw126LzSVXl8ELRW5ouDMmWFnoAUkDEyjRNF-SgMLa-LMIpicPEzQKrUIEv7yXGqD0sU6qM4E-yPx-bbZoHKwculJo6KSWySs6dGM0pK4n8Gg53L5N0EepN1OcZ7IKw7aVri_eCMk/s1600/SOURDOUGH.jpg" height="426" width="640" /></a><br />
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Bake this and be prepared for your house to fill up with the aroma of warm, melting chocolate and dark crusty bread.<br />
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Chocolate Cranberry Sourdough<br />
<br />
1250g Bread Flour<br />
.75L Starter<br />
112g Cocoa Powder<br />
36g Salt<br />
11g Instant yeast<br />
65g Coffee, cool<br />
500g Old Dough<br />
500g Chocolate Chunks<br />
500g Cranberries<br />
add water to right consistency (window-pane).<br />
<br />
Mix and knead all of your ingredients together. I chill this overnight and then let it rest the next day before baking. Bake at 450 with steam until dark.Anonymoushttp://www.blogger.com/profile/13020842866461766936noreply@blogger.com2tag:blogger.com,1999:blog-2122745135518371390.post-61199835419662567442014-02-22T17:07:00.002-08:002014-02-22T17:07:23.551-08:00Photo Challenge Day 22: An Act of Kindness<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwttS05CtM84F-dgAS3hfkmS74Ho4RL3d43Qf8tcq4S4Kr6h_7re23kcWsz9YLVf58-ySR154KTw51MU9mZJkYvdb6_TG7VCMG0oUlPCJUmO4q9pF7oSw5gZQqqTQfOKKIQzXSTnD26l0/s1600/bb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwttS05CtM84F-dgAS3hfkmS74Ho4RL3d43Qf8tcq4S4Kr6h_7re23kcWsz9YLVf58-ySR154KTw51MU9mZJkYvdb6_TG7VCMG0oUlPCJUmO4q9pF7oSw5gZQqqTQfOKKIQzXSTnD26l0/s1600/bb.jpg" height="426" width="640" /></a></div>
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I made this bread yesterday for my coworkers. Chocolate Cranberry Sourdough. I never made so many friends at once. Stay tuned soon for the recipe!</div>
Anonymoushttp://www.blogger.com/profile/13020842866461766936noreply@blogger.com0tag:blogger.com,1999:blog-2122745135518371390.post-83927214484786550852014-02-21T16:50:00.001-08:002014-02-21T16:50:34.790-08:00Photo Challenge Day 21: Funny<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYF16VFAdSVdFuNyaBaTR6RjQPvkMCJllRuPRkQ2XxskVzB8up3ORlBlvsP2_2DB_PNiMQvHHlTAo0myNM3gpTWtJenzk_zw_yjPRYNXx1YDk_LidyYi-qKUQVdf0SO-mKWQKRJE0k_J4/s1600/IMG_0069.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYF16VFAdSVdFuNyaBaTR6RjQPvkMCJllRuPRkQ2XxskVzB8up3ORlBlvsP2_2DB_PNiMQvHHlTAo0myNM3gpTWtJenzk_zw_yjPRYNXx1YDk_LidyYi-qKUQVdf0SO-mKWQKRJE0k_J4/s1600/IMG_0069.jpg" height="426" width="640" /></a></div>
My cat's not amused face when I try to take her picture.Anonymoushttp://www.blogger.com/profile/13020842866461766936noreply@blogger.com0tag:blogger.com,1999:blog-2122745135518371390.post-14233374836051329752014-02-18T15:51:00.002-08:002014-02-18T15:52:12.205-08:00Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzn6PkDHvtOzsgjhyphenhyphenaSo9Gn9MFLp3R6baRHqKfLXZeno08kZGyP11-Npt4UMapAXunkwKqygHwsOnD3XAO_ZpCeiLqjEP3IIT8CFvcR2_06W28CRAqOu8na804WLU4B9_holVvdlaujmY/s1600/brownie+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzn6PkDHvtOzsgjhyphenhyphenaSo9Gn9MFLp3R6baRHqKfLXZeno08kZGyP11-Npt4UMapAXunkwKqygHwsOnD3XAO_ZpCeiLqjEP3IIT8CFvcR2_06W28CRAqOu8na804WLU4B9_holVvdlaujmY/s1600/brownie+1.jpg" height="426" width="640" /></a></div>
<br />
I think everyone has an opinion on brownies. It's just one of those things. Similar to politics (sort of).<br />
<br />
Some people like their brownies fudgy. Some don't. Some like nuts in theirs. Other people find that gross.<br />
<br />
I'm a brownie purest. Don't put anything in my brownies. And if they have the texture of cake, I'll eat them, but only out of principle. Biting into a brownie and realizing its cakey is like biting into a oatmeal raisin cookie thinking its chocolate chip. It's a day ruiner.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCc0F-cg-BoF2a7X2HRue9v2KkUtl3sOq4qVYoG8X-RgKCKDsvdtD5tvWGJSqM9VaB2mDjFJVS5teV1tscPFn7QHtKKVhPHq3XmI4fFdBgL2MbdA1giXp3IIn42BiXYLi8kcXDiTkxcU8/s1600/brownie+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCc0F-cg-BoF2a7X2HRue9v2KkUtl3sOq4qVYoG8X-RgKCKDsvdtD5tvWGJSqM9VaB2mDjFJVS5teV1tscPFn7QHtKKVhPHq3XmI4fFdBgL2MbdA1giXp3IIn42BiXYLi8kcXDiTkxcU8/s1600/brownie+2.jpg" height="430" width="640" /></a></div>
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I also prefer brownies made with cocoa powder. It lets me control the sugar/fat content of my brownies and adjust depending on what I want. Plus, it usually results in a deeper chocolate flavor. The result is a brownie with a barely flaky crust and moist fudgy interior.<br />
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Brownies are a one pot project that are extremely easy to make and don't require much time. There really is no excuse not to make brownies. I mean, can you think of one?<br />
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I realized that I hadn't done a recipe on here with chocolate, which is not like me at all considering I am a chocoholic. Like exercise, eating chocolate gives me endorphins. Or so I tell myself.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2eQtYyXFqdup918tnM9ugmc_tJZbaIXAZngEocYtIsC3vh1TxOBXlePeuilVT38abCTJ7Q8bpey7_yMu3BvGatIubnS31-jGwaANEoUiH2q5OuEWkHygH4bzImGYc-GXvPv2RIplh2uE/s1600/brownie+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2eQtYyXFqdup918tnM9ugmc_tJZbaIXAZngEocYtIsC3vh1TxOBXlePeuilVT38abCTJ7Q8bpey7_yMu3BvGatIubnS31-jGwaANEoUiH2q5OuEWkHygH4bzImGYc-GXvPv2RIplh2uE/s1600/brownie+3.jpg" height="426" width="640" /></a></div>
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Anyway, make these brownies (or don't). But I promise that if you make them, they will brighten your day just a little. Unless you burn them. Then, I can't help you there.<br />
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<b>Cocoa Brownies</b><br />
Adapted from <a href="http://food52.com/recipes/21007-alice-medrich-s-best-cocoa-brownies" target="_blank">here</a><br />
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<span style="font-size: x-small;">Some pointers:</span><br />
<span style="font-size: x-small;">-I doubled this batch. I recommend that you go ahead and do the same.</span><br />
<span style="font-size: x-small;">-The original recipe calls for using a double boiler. Pft, who has time for that?</span><br />
<span style="font-size: x-small;">-The whole "stir for 40 strokes": you are doing this to form gluten. These brownies have very little flour, so you need to encourage extra gluten development. You don't have to count your stirs, just keep this concept in mind.</span><br />
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<i>In a pot over low-medium heat combine:</i><br />
10 tablespoons unsalted butter<br />
3/4 cup sugar<br />
1/2 light brown sugar<br />
3/4 cup cocoa powder<br />
pinch of salt<br />
1 teaspoon vanilla<br />
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Melt these ingredients until smooth and and slightly hot to touch.<br />
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<i>Take off heat and add in one at a time:</i><br />
2 eggs<br />
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<i>Last, add in:</i><br />
1/2 cup A.P flour<br />
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Once the flour is incorporated, stir for an additional 40 stirs with a wooden spoon. Poor batter into your sprayed and lined pan. Bake at 325 for 20-25 mins. For a double batch it took over 30. You want a toothpick when inserted in the middle to barely have batter on it and the batter should be set.<br />
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<br />Anonymoushttp://www.blogger.com/profile/13020842866461766936noreply@blogger.com0tag:blogger.com,1999:blog-2122745135518371390.post-82946980470560965682014-02-18T15:36:00.002-08:002014-02-18T15:36:59.255-08:00Photo Challenge Day 18: Magic <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGXKcsOytoRaC2VLnTYa1hUA3n3MotovUv4_h5xKFH6hKcTAzfszIRXHWurSwv6SHeXY-jTO7ICzMAccDlu3coTQM2R9s8Ad8XnizMM0DCkbvGccfFS1294HfLglewA82uGRYDjj5Xk-o/s1600/IMG_0276.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGXKcsOytoRaC2VLnTYa1hUA3n3MotovUv4_h5xKFH6hKcTAzfszIRXHWurSwv6SHeXY-jTO7ICzMAccDlu3coTQM2R9s8Ad8XnizMM0DCkbvGccfFS1294HfLglewA82uGRYDjj5Xk-o/s1600/IMG_0276.JPG" height="426" width="640" /></a></div>
Magic: how walnuts turn purple when baked.Anonymoushttp://www.blogger.com/profile/13020842866461766936noreply@blogger.com0tag:blogger.com,1999:blog-2122745135518371390.post-79126444821585524282014-02-17T17:55:00.001-08:002014-02-17T17:55:22.824-08:00Photo Challenge Day Seventeen: Vegetable<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl8BWf18MhjWj54rwIjeyCWiTBj1kqVsV1Hl20zzC91vOqQ5crs0uicSmVNLQFdRRIOJ7me9Kgq4knc1aCFA53G3NcuI1wPU0jtOXULpN0Qn3Mo6YbkuHJLkJ_9N5aIxe-m8UbLkiRk4k/s1600/veg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl8BWf18MhjWj54rwIjeyCWiTBj1kqVsV1Hl20zzC91vOqQ5crs0uicSmVNLQFdRRIOJ7me9Kgq4knc1aCFA53G3NcuI1wPU0jtOXULpN0Qn3Mo6YbkuHJLkJ_9N5aIxe-m8UbLkiRk4k/s1600/veg.jpg" height="426" width="640" /></a></div>
Eat your veggies!Anonymoushttp://www.blogger.com/profile/13020842866461766936noreply@blogger.com0tag:blogger.com,1999:blog-2122745135518371390.post-75280545651801549532014-02-16T16:41:00.003-08:002014-02-16T16:41:33.064-08:00Photo Challenge Day Sixteen: Create<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxVzc59bPy4-RMcYO0spCcMIYx2i-au7YsZX1lDOD_LMuPXbwrVzjWyIJLqXHFQJFGri75x1pnlWNLcFBnZ8WT8Rv9Q6Lid0lPgRUCnc6GWzKbEsdSvl3JzW0Z-xdBJHhJbH3FfUs_SsI/s1600/food.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxVzc59bPy4-RMcYO0spCcMIYx2i-au7YsZX1lDOD_LMuPXbwrVzjWyIJLqXHFQJFGri75x1pnlWNLcFBnZ8WT8Rv9Q6Lid0lPgRUCnc6GWzKbEsdSvl3JzW0Z-xdBJHhJbH3FfUs_SsI/s1600/food.jpg" height="426" width="640" /></a></div>
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I went off the grid these past two days. I apologize. To return, another photo.Anonymoushttp://www.blogger.com/profile/13020842866461766936noreply@blogger.com0tag:blogger.com,1999:blog-2122745135518371390.post-86283304358299912442014-02-13T18:30:00.003-08:002014-02-13T18:30:40.742-08:00Photo Challenge Day Thirteen: Perfect<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8MR4hwbt7ag-vaoEx_q-8paKV7rw6i_9eFBjZuyP_lq9LYsdo9ugmofLYm_zHwNivOjGGZhKttN6m7aRmBrjp1cXmOT-IsDbH_l-QcoQ0nN9Pv-qBJj3Dbs4ymMJECHAn5YXjZje2jJo/s1600/IMG_0308.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8MR4hwbt7ag-vaoEx_q-8paKV7rw6i_9eFBjZuyP_lq9LYsdo9ugmofLYm_zHwNivOjGGZhKttN6m7aRmBrjp1cXmOT-IsDbH_l-QcoQ0nN9Pv-qBJj3Dbs4ymMJECHAn5YXjZje2jJo/s1600/IMG_0308.jpg" height="426" width="640" /></a></div>
I don't really see things as perfect. I'll have moments of "oh, this is perfect", but those moments are more of a feeling than a realization. Nevertheless, when I look at nature, I can see no reason to find anything wrong with it. My basil plant I decided to grow a while ago has been the most resilient plant I know. For lack of a better word, I find it perfect.Anonymoushttp://www.blogger.com/profile/13020842866461766936noreply@blogger.com0tag:blogger.com,1999:blog-2122745135518371390.post-62471075241509569752014-02-12T18:40:00.000-08:002014-02-12T18:40:44.330-08:00Photo Challenge Day Eleven: Out & About<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIF7lG0odQ3MXTgoieZsvM3QnAczkAptk13FUep9lg4dYOkRj5Sjr_6dPh8J5bTuulTtG0iy040g4Ox-HoSmbzVPvGx_EH7tjCShdIMCUsKyCJZaO9x1FG2isP5ha9BuFRQ2w2WWxxKy8/s1600/IMG_0291.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIF7lG0odQ3MXTgoieZsvM3QnAczkAptk13FUep9lg4dYOkRj5Sjr_6dPh8J5bTuulTtG0iy040g4Ox-HoSmbzVPvGx_EH7tjCShdIMCUsKyCJZaO9x1FG2isP5ha9BuFRQ2w2WWxxKy8/s1600/IMG_0291.jpg" height="426" width="640" /></a></div>
This picture was taken before the endless rain and thunderstorms that took up the rest of the day.Anonymoushttp://www.blogger.com/profile/13020842866461766936noreply@blogger.com0tag:blogger.com,1999:blog-2122745135518371390.post-32238323230537165532014-02-11T18:17:00.001-08:002014-02-11T18:17:55.553-08:00Photo Challenge Day Eleven: Mistake <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6jicKo4kTgTpAM84HJc3K6400JjwkNmaIacsavJ7voiGadbCAQt1aDquEIo4CuvD7GGsWj5-_Eumcj-OMEfd-OqP_vsVcssfzcMgUXarfUQ7qPz2habwkYo0SVwc-v4N5UqCQeYsldr4/s1600/margarita.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6jicKo4kTgTpAM84HJc3K6400JjwkNmaIacsavJ7voiGadbCAQt1aDquEIo4CuvD7GGsWj5-_Eumcj-OMEfd-OqP_vsVcssfzcMgUXarfUQ7qPz2habwkYo0SVwc-v4N5UqCQeYsldr4/s1600/margarita.jpg" height="426" width="640" /></a></div>
I made a lot of mistakes today: I messed up a brioche, I got scolded at work, I didn't spend enough time with my parents, I procrastinated on studying for a test, I didn't take enough time to appreciate my boyfriend--the list goes on.<br />
But, one mistake I did<i> not</i> make today was going out and having a margarita. It was nice. It felt good.Anonymoushttp://www.blogger.com/profile/13020842866461766936noreply@blogger.com0tag:blogger.com,1999:blog-2122745135518371390.post-22263033702481223732014-02-10T17:13:00.000-08:002014-02-10T17:13:07.277-08:00Photo Challenge Day Ten: I am...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNsxP4PenVvMNx0WptmIzSBp_c9NQyiPF6_jVXStlVVh8BLQGkkzbYhpbxNS44n2iDxSRAxhfWtH_GTDmYM7iXNmKYKx9Qkcv4AffqREbmtRht_WpSbvMdfv6WsSoDT6yuszx4wXHY6Jk/s1600/shadow.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNsxP4PenVvMNx0WptmIzSBp_c9NQyiPF6_jVXStlVVh8BLQGkkzbYhpbxNS44n2iDxSRAxhfWtH_GTDmYM7iXNmKYKx9Qkcv4AffqREbmtRht_WpSbvMdfv6WsSoDT6yuszx4wXHY6Jk/s1600/shadow.jpg" height="426" width="640" /></a></div>
I am always finding myself.Anonymoushttp://www.blogger.com/profile/13020842866461766936noreply@blogger.com0tag:blogger.com,1999:blog-2122745135518371390.post-13333592614172306342014-02-09T10:40:00.000-08:002014-02-09T10:40:03.123-08:00Let's talk bread: Rye BreadLately, I've been in a rut. Mostly because I'm stuck in the endless cycle of work/sleep. My days off fall during the week when no one is available. And baker hours suck. I get in these ruts of hating my job and the habits it puts me into.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqPBbo-ssNCL0NwKeW1r935RbFyKq-B80m4c0EHvQ2HX6R9PPZ2nDiBKsCmSqUBSkbPMHDYhyphenhypheni1SP-MTblY6CkxsixS_IsvbTXn1-YyZezPZpOmGzw3V3Oz4byicq83XboDp0KUdBwTJ8/s1600/rye+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqPBbo-ssNCL0NwKeW1r935RbFyKq-B80m4c0EHvQ2HX6R9PPZ2nDiBKsCmSqUBSkbPMHDYhyphenhypheni1SP-MTblY6CkxsixS_IsvbTXn1-YyZezPZpOmGzw3V3Oz4byicq83XboDp0KUdBwTJ8/s1600/rye+2.jpg" height="426" width="640" /></a></div>
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While I may not like all aspects of my job, there are a few things about it that I enjoy. The main one being bread. I get to make some awesome bread. I sometimes forget how much I have learned in the past two months, and how much of it I have had to teach myself. </div>
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I work by myself. Everyday, at 5 am I come in, turn on the ovens, get my mixing bowls, and start measuring out all the breads I have to make that day. Baguettes, brioche, white toast, rye baguettes, ciabatta, the list goes on. It's stressful, but I like the product I am making. While the world is just rising, I am in my small bakery creating dough that will eventually turn into bread others will eat.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFMaK8yh567eeWFwIP-EePcJrVkDJBWi2LZrqJFx42wjjkVnqTyrx1CLd5jSn5Q-dr5qhasocHAea9Hc2JxedtIhCsUujXoeqavgZhGCfdnajui2Z23I_tDgqd0G1_Qhn5wKx0AUiSAgc/s1600/rye+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFMaK8yh567eeWFwIP-EePcJrVkDJBWi2LZrqJFx42wjjkVnqTyrx1CLd5jSn5Q-dr5qhasocHAea9Hc2JxedtIhCsUujXoeqavgZhGCfdnajui2Z23I_tDgqd0G1_Qhn5wKx0AUiSAgc/s1600/rye+4.jpg" height="426" width="640" /></a></div>
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I cannot stress enough how important time is when bread baking. It is your number one ingredient. You have to have the patience to let your bread be. For this rye bread, time is all it takes to let it fully develop and come out tasting great. </div>
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While I may not have a recipe for this rye bread (mostly because the recipe isn't mine to share), I can offer a few words of advice.</div>
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-As I said earlier, rye bread needs caraway. Its something you can eyeball. I mix my caraway seeds in with my bread, but you could top it with the seeds instead.</div>
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-If you do choose to put seeds in your bread, make sure you wait till the last few minutes of mixing. Otherwise, the seeds will tear the gluten and create a tough bread. </div>
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-Use old dough in your recipe. Old dough creates flavor. If you don't have old dough, don't worry about it, but if you do, use it!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRPov-IMOH1KqoC1M_XhmiPKza5WME4WFH9ZmjgpQWA6bIR7waVlZwnbo6quKVstgzoXoQgLL02UxDmsLeFNVslNmOLZLRqJLS3Rp_Kr3Kx2bGx9lrSCh5ov8oLbRsFzQycEhN2gFR4Wc/s1600/rye+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRPov-IMOH1KqoC1M_XhmiPKza5WME4WFH9ZmjgpQWA6bIR7waVlZwnbo6quKVstgzoXoQgLL02UxDmsLeFNVslNmOLZLRqJLS3Rp_Kr3Kx2bGx9lrSCh5ov8oLbRsFzQycEhN2gFR4Wc/s1600/rye+3.jpg" height="426" width="640" /></a></div>
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So while I go on being in my rut (and getting over myself), bake and enjoy some rye bread. Rustic and nostalgic, rye bread is true comfort. </div>
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Anonymoushttp://www.blogger.com/profile/13020842866461766936noreply@blogger.com0tag:blogger.com,1999:blog-2122745135518371390.post-48307631700392138102014-02-09T10:16:00.002-08:002014-02-09T10:16:29.178-08:00Photo Challenge Day Nine: Details<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTXqHfQLy46V89tUQqJys_ukf2GYJrb-dP0lMopb_VvZP8XZ3xFyiArJ9RwtCcZNCSHHohT5b5JEXo1ETqdlc0x2bYNN_xL5DNhTFfg8YGUdPYTnkS7czD_tdJ2LLxo6rchTJcmhy0Vvo/s1600/rye+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTXqHfQLy46V89tUQqJys_ukf2GYJrb-dP0lMopb_VvZP8XZ3xFyiArJ9RwtCcZNCSHHohT5b5JEXo1ETqdlc0x2bYNN_xL5DNhTFfg8YGUdPYTnkS7czD_tdJ2LLxo6rchTJcmhy0Vvo/s1600/rye+1.jpg" height="426" width="640" /></a> Ignore the bigger picture for a moment and instead concentrate on the details: the cracks in the crust, how the tips are baked to the darkest of browns, the flour marks, and the way the bread opens up where it was scored. </div>
Anonymoushttp://www.blogger.com/profile/13020842866461766936noreply@blogger.com0