Summer is lazily flying by. How that happens, I’m not sure. But, if it is getting away from you, here are some ways to continue savoring the leisure and relaxation.Read More
If you look closely at these photos, you’ll notice that the crumb is a little more open than it should be. Perhaps it wasn’t shaped as tightly as possible or the dough wasn’t developed as well as it could be for even distribution of yeast development. Guess why I don’t care. BECAUSE MY EIGHT YEAR OLD SON MADE IT. I realized one day that he was totally capable of baking bread start-to-finish all on his own and that not only would it be a great learning opportunity for him, but it could also become one of his “chores”. So I walked him through the process and wrote down these ingredients as we baked this loaf together - intended to be easy and forgiving and to yield a loaf that he would be proud of and all the kids would want to devour.Read More
Just over a year ago, I made the Momofuku Milk Bar Birthday Cake for my husband’s birthday. He requested it. We had just finished watching the first episode of Netflix’s Chef’s Table: Pastry, and he turned to me and said “I want that for my birthday.” That being pastry chef Christina Tosi’s iconic Birthday Cake.Read More
I had my doubts about this cake. The ingredients and method both seemed unusual to me, and I expected it to be maybe one dimensional and unremarkable. I know the recipe promises the cake will be “light, delicate, and delicious … like a milk chocolate bar”, but I was skeptical. But I’ve been working through my vintage recipe project and the occasion of my 1 year old’s birthday was pretty low stakes, so I gave it try. And I am so glad I did! This cake came out of nowhere and totally won me over. It is so so delicious. It’s not fancy, it’s nothing gourmet or complicated, but it is light as a dream with a delicate texture and chocolate flavor. The cake layers and the whipped cream together are airy and not too sweet - in fact, the cake is almost salty in the way that the most delicious milk chocolate has the sweet/salty element that keeps you going back for more. The frosting is very sweet, but it pulls it all together and balances the cake and cream. I’ve made a lot of cakes and watched a lot of kids eat those cakes and most of the time they don’t finish, or they eat the frosting and leave the cake or pick out the cake and leave the frosting. Not this time. They inhaled it., each one of them, both days it was served. So did the adults… I mean, when a cake is this light, it goes down real easy.Read More
A little less than a year ago, I posted this recipe for Mac n’ Cheese. The technique of cooking the pasta in the béchamel sauce was new to me and so appealing for cutting down on dishes. It reliably gave the baked Mac n’ Cheese a wonderful texture too, something that had eluded me with other recipes. Now my Mac n’ Cheese comes out the same every time and just the way I like it. I found this recipe, and I’ve stuck with it very happily.Read More
We are in full-on summer mode and we are loving it! I wish my kids would add sleeping in to the mix but they must love life so much they can’t wait to get at it again every morning - or at least that’s what I tell myself when 6:30 rolls around every morning and they’re (literally) springing out of bed. At first our utter lack of routine and responsibilities unnerved me - I felt like I had to impose a schedule and create a checklist just to keep some kind of regularity in our days. That totally tanked. Turns out homeschooling moms enjoy summer as much as the kids do. But we did end up finding a rhythm of sorts and it’s wonderful. Breakfast, outside play before it’s too hot, inside play while baby naps, lunch together, pool, dinner, evening walk... Same things every day. Simple and wonderful.
Now for some links!
Fun and interesting
This hovering backpack kind of blows my mind. It is mesmerizing!
“Very impressive starling murmurations” is kind of an understatement, imho.
These quizzes are so gimmicky. Unless they come out so right, haha. (I got snowy.)
Thought provoking reads:
Smash the Wellness Industry. Lots of good thoughts here. I’m not sure I agree with the author on the cause of the problem, but it’s definitely a problem and one I think women have to be conscious of and fight on a daily basis. “Women, can two or more of us get together without mentioning our bodies and diets? It would be a small act of resistance and a kindness to ourselves.” It seems simple enough, but I bet it would make big changes!
The babushkas who stuck around after Chernobyl. The risk of radiation poisoning vs leaving the only home you’ve ever known.
I got sucked in to this food blogger’s account of her experience of hyperemesis gravidarum and swore up and down afterwards that I would never again complain about my relatively slight morning sickness when/if I get pregnant again.
The durable feeling that a child is always at risk, but from the perspective of a physician.
For this holiday weekend:
How fireworks work. It’s time you understand it.
Assuming you go to a picnic this weekend, here are some best bbq sides that you can bring!
It’s good to reflect on the sacrifices made by the signers of the Declaration of Independence.
Here we are tuning in for part 3 of the well-stocked kitchen, a series in which we take a walk through our kitchens and name off what we consider some of our favorite and essential items for cooking and baking.Read More
With summer heat in full swing, we’ve been noticing a switch in what looks appealing. Warm, cozy comfort food isn’t nearly as enticing as fresh, bright meals that require minimal oven time. Here are some recent bakes & makes and new recipes we are eyeing.Read More
We aren’t gluten-free in my home, but I have enough family and friends who are that it helps to have a few stellar gluten-free recipes on hand to pull out for parties and get-togethers, or just because! And I have to admit, I’m prejudiced against recipes that tout themselves as “gluten-free” and then simply call for a gluten-free flour mix in the ingredients list, or worse for me, some home-concocted mixture of 100 different flours and powders that I simply don’t have on hand and probably never will invest in.Read More
Getting into a groove of summer reading and leisure is something of a challenge having kids. It used to be that once school was over, I could sit down with a book and read nonstop. Many times all three of us would read a book in a day, take a small breather, and dive right into another. A cousin who lived across the street was often frustrated…begging us to come out and play soccer or jump on the trampoline or do something active!Read More
Ever since I tasted Dorie Greenspan’s World Peace Cookies, I have had an eye on her cookbook Dorie’s Cookies. One bite of the World Peace Cookie, and I was crazy over the play between crumbly and chewy, the deep chocolate flavor, the ease of baking, and the adorable little puddle-circle shapes. The recipe struck me as genius, and I wanted more.Read More
That’s all I really want to say to introduce this recipe. I could go on about how yummy they are, but really I just want you to take my word for it and make them. They are Ottolenghi at his best - simple but totally packed with flavor.Read More
A friend recently told me about a trip she and her husband took—a weekend abroad without their two little ones. I was amazed, and began asking all the questions.
Where did you go? How long were you gone? Who watched the kiddos? Was it hard to leave them? Did the kids do okay? Did mom and dad do okay?!Read More
These English muffins are so vastly different from our sourdough English muffins, both in terms of flavor, texture, method, and time. Our sourdough English muffins are bready and made in the traditional way of a yeasted bread - risen, shaped, proofed, cooked - and in order to develop the sourdough flavor, all of it done over the course of 12-24 hours. These whole wheat English muffins, on the other hand, are soft and wheaty, and the dough is almost more of a batter that gets scooped onto a griddle, flipped, and finished off in the oven - all in a wonderfully short 2 hours. They aren’t perfect circles and they look pretty rustic but they are undeniably yummy. You can get up a little early and make these for a same-day late breakfast or brunch. Kind of magical if you ask me!Read More
This is one of those sides that are perfect for lightening and brightening a heavier meal, that is interesting and tasty, but requires minimal ingredients and almost no time. Simple, but perfect, especially in warmer weather.Read More
Summer is in full swing! I’d love to know how you all do your summers. Do you just let the days run their course or do you have a daily schedule? I have to admit, I don’t achieve my ideal summer day every day, which I envision as a balance of scheduled and free time. Schedule takes discipline and that just seems to go out the window when there’s no external accountability for it (like school.) Tips would be appreciated!
For now, I’m going to seize this lazy Saturday morning and browse these links. Join me!Read More
I hope I’ve gotten your attention. I hope you didn’t skip over this post thinking, “Blech, I hate oatmeal it’s so gross” or wondering why anyone would be excited about oatmeal at all. I used to not be excited about oatmeal, too. Now we have it every Monday and Friday and even my kids are happy about it. Here’s the thing: these tips are game-changers because they turn your bowl of oatmeal from a flavorless mess of gluey slop into something that is actually full of flavor, delicious, and doesn’t even need brown sugar. (Although you can still put brown sugar on. I do. Along with a lot of other yummy things. Read on!)Read More