i've eaten 200 english muffins, one side apricot jam, one side something else.
i drove to monterey and back.
i drove to palm springs and back. where i attended my first drag show and my favorite lady was named Pandora Box.
i've thought about making a lot of dinners. and then didn't follow through.
i've eaten many pints of McConnell's mint chip.
i've done a lot of (unhelpful) contemplating.
i bought a swell harlequin rug via chairish
i spent the new year at jason mraz's house, catering his nye/engagement party. they had a major amount of avocado trees that supplied their local chipotle with avocados.
bravo, jason mraz. an outdoor wood burning pizza oven, a giant tipi, multiple hit songs, And the avocados that make chipotle's guacamole. bravo
i've gotten fully settled into a new apartment. i have more house plants than i have friends, and far more cookbooks than any 26 year old should have in their possession. i've developed a dust buster addiction, and i like it all very much.
are you ready for february? onward and upward, i say! hope everyone is being nice to themselves and and making sure to breathe.
3/4 cup unsalted shelled pistachios, toasted and coarsely chopped
finely grind 1 cup pistachios with 1/4 cup sugar in a food processor. Bring milk and ground pistachio mixture to a boil in a heavy large saucepan. remove from head. mix in the almond extract.
whisk the egg yolks and remaining 1/2 cup sugar in a medium heat-proof bowl. gradually whisk in hot milk mixture. Return custard to saucepan and cook over low heat until custard thickens and leaves a path on the back of a spoon, stirring constantly, about 10 minutes (do not boil). Strain into a large bowl and chill until cold, about 2 hours.
Stir 1 cup heavy cream and chopped pistachios into custard. process mixture in your ice cream maker according to manufacturer's directions. transfer to a container and freeze (or eat all of it right there on the spot)
earlier i woke up at 4. my brain was turning and my heart was racing in that anxious way it does. i knew there was no going back to sleep.
it took me back to my bakery mornings, my waking-up-at-3am-is-normal days.
while the over-nostalgic thoughts always seem to join in, i must say..it is extremely nice to have a break from that. i was cut off from everything those years.
"want to go out to dinner?"
"what time? anytime past 6 is tough for me..."
"we could do something chill like go to a movie, it's at 7."
and then there were the few times i showed up hungover.
"...Why did you do that again!?"
do you know what a hangover looks like when its 3am?
it looks like still drunk.
hungover poaching pretzels in a large pot of boiling lye water. jesus, #saywhaat
i remember when i started i didn't know what lye was. i was told, "remember that scene in fight club when poured on the hand and his hand just started melting fucking off? that was lye. always wear gloves."
ANYWAY. i knew i wasn't gonna sleep. and in what seemed like the quickest and easiest decision i've made in awhile, flipped on the light, put on shoes, and went on a run.
wouldn't it be the best world if you could sleepwalk-excercise? wake up at 7 as usual, and have had already spent 45 minutes on the elliptical.
and you'd also showered before you got back into your bed?
and you ate fried eggs with buttered toast every morning.
yes, it would be the best.
i made coconut bread one evening. and the next morning i sliced it thick and toasted it and ate it with salted butter and had it for breakfast instead of eggs.
and did it again the next morning.
you know the loaves that call themselves bread but are really a soft/lighter/cakey texture? this is not that.
this is coconut Bread, deliciously sweetened. heavier and sturdy. i want it hot and toasty and a little crisp on the edges and able to spread dabs of butter on each little piece i pull off.
bread is for toasting. not cake. i don't want my loaf cake toasted.
i want my cake moist. toasting = not as moist
the butter amplifies the greatness of bread and the bread amplifies the greatness of butter. i'm not surprised at all that this bread is so famous.
the time i took this picture i was eating it with leftover salty caramel.
Brown Butter Coconut Bread
from bill granger, recipe posted everywhere so i'm really being of no service to you
heat oven 350 degreesF. in a small bowl, whisk together eggs, milk, and vanilla.
in a medium bowl, sift together flour, salt, baking powder, and cinnamon. Add sugar and coconut, and stir to mix. Make a well in the center, and pour in egg mixture, then stir in dry ingredients and mix until just combined. add butter, and stir until just smooth - be careful not to over mix.
butter and flour a 9x5 inch loaf pan or coat with nonstick spray. spread batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours. Cool in pan for 5 minutes, before turning it out onto a cooling rack.
serve in thick slices, toasted, with salted butter. yay, all is right in the world before your slice is finished.
you know something, keeping up a blog on the reg is tres difficile.
i wish i had the gusto to post every 3 days.
alas, the time, the energy, where has it gone!? life is so weird.
to be perfectly honest, this year has felt extra weird. i've had to take deeper breaths more often, a lot of the time i don't sleep, i've eaten a lot of jammy toast and edamame.
and in the past 1 month, i've traveled to 3 other places in the world.
i was in the caribbean, then big sur/pacific grove, then seattle. with about 5 days in between each one.
(not to sound like an asshole. usually my life is as exciting as a paper clip.)
i took a bunch of pictures, as one does in cool places, and the idea of starting to tackle my lightroom photo library is entirely overwhelming.
but i'm starting. i'm going to guess it'll be a slow process as i try to balance all the other dumb life things.
one of the last things i baked was a banana coconut bundt with an oddball baking process. it bakes at 275 degrees for almost 2 hours, then you throw it in the freezer immediately to cool. want the recipe? have a great day.
1 cup dried shredded coconut (sweetened or unsweetened, up to you)
preheat the oven to 275 degreesF. thoroughly grease and flour a 12-cup bundt pan.
in a small bowl, mix mashed bananas with the lemon juice; set aside
in a medium bowl, mix flour, baking soda and salt.
in a stand mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. add the vanilla, then beat in the eggs one at a time.
add the flour mixture alternately with the buttermilk, mixing until combined. stir in banana mixture and then the coconut.
pour batter into greased pan and bake for about 1 hour and 40 minutes or until a toothpick inserted into center comes out clean.
remove from oven and place the pan directly into the freezer for about an hour. remove cake from freezer to a cooling rack. when ready to serve, invert and dust with confectioner's sugar or whatever glaze you prefer.
the fruit brings a new element to your typical cookie, and i love it the most. i feel like fireworks of electrical sparks and crumbs just went off in my brain - fresh fruit + cookie, why on earth do i not do this more!? or ever really? (other than these)
i hope my boss lady and her neighbors were as fond of them as i am.