I have to find clever ways to NOT buy a bag of potato chips at the grocery store. By ‘clever’ I mean I just don’t go down the chip aisle. It’s my danger zone. I know that if I do, I’ll likely eat potato chips for lunch and dinner that day, and repeat that same process for probably three days straight.
I like salt and crunch. I really like potato chips. More than most. More than many.
I have to find creative ways to satiate my salt-tooth (like a sweet-tooth but different), and that means making my own gobble-able snack.
These salty tamari and maple roasted almonds are all the spicy, salt, sweet, and crunch I need. They’re not potato chips but… well, not even close but dang good, healthy and satisfying.
Did I mention that I really like potato chips? Just checking…
Simple things to start. Raw almonds, tamari which is a gluten-free soy sauce, pure maple syrup (the good stuff is preferred), and a good squeeze of sriracha pepper sauce for spice.
Salt and pepper, too. Always with those.
The tamari, maple, sriracha, and a dash of salt and pepper are stirred together in a small bowl. I also added a splash of olive oil because a little extra good fat never hurt anyone (probably not true, but still).
The almonds are roasted in the oven dry… just the almonds and the pan. This will help ensure that they’re crunchy and full of intense almond flavor when they come out of the oven the second time. Building layers of flavor like it’s our job.
Warm roasted almonds are stirred and covered in the sweet and spicy tamari sauce.
Double roasted, extra salty from tamari and sea salt, and extra spicy from sriracha and black pepper. Sweet, too… because I like a little sweet with my salt.
All of these flavorful nuts to cool before eating for maximum crunch and minimum mouth burns. These are things I learned the hard way.
- 1 pound raw almonds
- 3 tablespoons tamari or soy sauce
- 2 tablespoons pure maple syrup
- 1 teaspoon olive oil
- 1/2 teaspoon sriracha sauce
- sea salt to taste
- fresh cracked black pepper to taste
- Place a rack in the upper third of the oven and preheat oven to 350 degrees F.
- Linea rimmed baking sheet with parchment paper and spread the almonds in an even layer across the sheet.
- Roast almonds for 12 to 15 minutes, or until browned and fragrant.
- While the almonds roast, in a small bowl whisk together tamari, maple syrup, olive oil, and sriracha.
- Remove the toasted almonds from the oven and pour the tamari mixture over the warm almonds. Toss until all of the almonds are lightly coated in tamari. Sprinkle with salt and black pepper and return to the oven to roast for another 12 to 15 minutes, tossing once during baking.
- Remove from the oven, sprinkle with a bit more salt and pepper and allow to cool before serving.
- Store in an airtight container at room temperature.
I was looking for rainbow carrots. I was thinking we’d roast some carrots… you know, sit around a plate of carrots and just chat.
And then, nope.
Turns out strawberries are in season! Now. Already. It’s time!
Maybe still a little too soon for the white jeans and the flip flops (shut up California and Florida), but strawberries are here and we have major reason to celebrate (with dumplings).
Come with it!
Strawberries have yet to reach their peek in sweetness and extreme loveliness. When in doubt: ROAST! And there better be butter and a little bit of sugar.
Let’s make it easy for these dumplings: self-rising flour.
Yea… just get into it!
I love this self-rising flour from King Arthur Flour because the flour is so light and fluffy, it creates the most fluffy dumplings.
A dumpling is nothing if it’s not fluffy, and you know that’s true.
If you want to know waaaaay more about flour: check it.
If you want to make your own self-rising flour at home: check this.
Lots of buttermilk in these little dumplings.
I also used a dark Muscovado Sugar which is dark and extra lovely. If you don’t have Muscovado on hand, light brown sugar will also be great! Depth.
Dumplings are more wet than biscuits.
It’s just science.
You should also know that I ALWAYS want to type a ‘z’ when I type biscuits.
The strawberries are roasted in the oven for about 15 minutes while we bring together the biscuit dough. They’re roasted until just softened and bubbly, then removed for the oven for the biscuit batter to be added.
Dollops. Big ol’.
Biscuits golden and tender. Strawberries all juicy and new. It’s Spring fresh and we’re allowed to enjoy it exactly right now.
- 2-3 heaping cups halved, ripe, and hulled strawberries
- 2 tablespoons unsalted butter
- 2 tablespoons dark brown sugar, packed
- 2 cups self-rising flour
- 3 tablespoons dark brown sugar, packed
- 1/4 cup unsalted butter, cold and cut into cubes
- 1 cup cold buttermilk
- Place a rack in the upper third of the oven and preheat oven to 425 degrees F.
- Place strawberries in an 8-inch oven-proof skillet and place small pats of butter on top of the berries. Top with brown sugar. Place in the oven to roast for 12-15 minutes. While the strawberries roast, prepare the biscuit dough.
- To make the biscuits, in a medium bowl whisk together flour and brown sugar. Add the cold butter and use your fingers to quickly break the butter down into the flour and sugar mixture. Some of the butter pieces will be the size of oat flakes, others will be the size of small peas.
- Create a well in the center of the flour mixture and add the cold buttermilk. Stir with a spoon. The mixture will be rather wet.
- Remove the strawberries from the oven and carefully dollop the biscuit batter over the hot strawberries. Return the skillet to the oven and bake for another 10-12 minutes, or until the biscuits are cooked through and the biscuits are golden.
- Remove from the oven, allow to cool until the strawberries are no longer bubbling, and serve warm with or without whipped cream (but definitely with…).
- Strawberry skillet cake is best served the day it is baked. Enjoy!
There are wildfires raging all over Southern California and although I don’t live in the danger zone, the thick air and daunting skies make the fires impossible to ignore.
Driving around at dusk tonight, listening to the fire coverage on my car radio, I remembered that between the ages of about seven and eleven I would proudly proclaim that I wanted to be a firefighter to any adult that would ask.
It’s funny the reasons you choose to declare your future profession when you’re a child. See, I don’t particularly like fire, or being hot, or tall ladders or carrying heavy things. I’m not much of a hero. I don’t have that life saving gene inside me, aside from not killing the cricket that was in my kitchen last night.
My seven year old brain wanted to be a firefighter for several unheroic reasons: I liked (loved!) how awesomely clean and shiny fire trucks were. I also really liked color and something about the red truck and the yellow suits and the black and white Dalmatian was totally exciting. This is going to sound totally weird, but I used to love to do pull ups (I know, nutty), and my child brain somehow connected the ability to do pull ups with the ability to save lives and fight fire.
So I wanted to do pull ups and be a firefighter, until I wanted to own a zoo and be a vet, until I wanted to be a brooding writer, until I wanted to be a lady baker. Phew… figuring out that stuff is nearly exhausting, and I’m not even done dreaming yet.
How about some squash?
Honey Roasted Acorn Squash
This recipe isn’t really a recipe at all.
You’ll need a squash, salt, pepper, olive oil and honey.
Preheat the oven to 425 degrees F.
Grab a squash (I had an acorn squash on hand), cut it down the center and remove all the guts. Cut the squash into quarters and then smaller wedges according to taste. Throw the wedges onto a foil lined baking sheet. Drizzle generously with olive and sprinkled with sea salt and freshly ground pepper. Toss with your hands to make sure all the pieces are coated in olive oil.
Roast squash wedges for 12-15 minutes, until sizzling and mostly tender. Remove from oven and drizzle with honey. Return to the oven and continue cooking until completely fork tender.
Stand in your kitchen and eat the entire squash, that’s what I did.
You know that team building exercise you might play at sleep-away camp that requires you to fall backwards into the waiting arms of a fellow camper? The Trust Fall? The basic idea is that you completely let yourself fall backwards, trusting that the person behind you has arms outstretched to catch you before you hit the ground. It’s a very literal way of saying “Hey! I’ve got your back!” or “Don’t worry, I’ll catch you if you fall.” If the person you’ve entrusted to catch you is not paying attention and flirting with her sleep-away boyfriend as you fall… well, you might have trust issues for life. Not cool.
I bring up the old Trust Fall because we’re talking about sandwiches. Sandwiches are serious business. I feel like I need to do a good round of Trust Falling with someone before we’re allowed to make each other sandwiches. Like I said… sandwiches are serious.
I need to know that someone has got my back when they make me a sandwich. Who’s making me a sandwich? No one… that’s not the point. It’s all about trust, and care and attention. Like… which slices of bread they choose from the loaf, and how the mayonnaise doesn’t sneak over the edges, and how the tomato slices are just thin enough, and the lettuce is mostly dry from the washing. Sandwiches have a lot of details. There’s a lot going on. I need to trust that my sandwich maker can handle these details… you know?
What? Too much? It’s just a sandwich? Yea… a sandwich. I take my sandwiches to heart. I haven’t done the old Trust Fall with the young gentlemen at my local sandwich shop, so frankly, I don’t know if I can trust them to make me a sandwich… ridiculous, but true.
So, yes. I’m a touch neurotic about my sandwiches. That’s just how it goes. Because I’m so ridiculous, I usually make my own.
This time around I made my own mayonnaise, because, holy heck it’s easy! Mayonnaise is a simple emulsion of egg yolk, flavors like mustard and seasoning, acid, and a fat like canola oil or olive oil. Olive oil will make a strongly flavored mayonnaise. I went for a roasted red pepper (I bought a jar) version using grapeseed oil as the fat. This version creates a slightly looser mayonnaise than the one you might scoop from the store bought jars. For a plain mayonnaise you can make with a bowl and a whisk, check out this tutorial. It’s handy.
Roasted Red Pepper Mayonnaise
adapted from Fat
makes about 1 cup of mayonnaise
1 large egg yolk
3/4 teaspoon Dijon mustard
1 teaspoon lemon juice
salt and pepper to taste
1 roasted red pepper, coarsely chopped ( I used the jarred variety. Easy!)
3/4 cup canola or grapeseed oil
Combine egg yolk, mustard, lemon juice, and chopped roasted red pepper in the bowl of a food processor fitted with the blade attachment. Mix for about 30 seconds. Add a pinch of salt and pepper and whirl again.
With the machine running (I know it’s loud), gradually add the oil until the mixture starts to thicken and emulsify. I added the oil in a steady, but very thin stream. The mixture will start to emulsify at about the 2 minute mark. Once it starts to emulsify, you can add the fat more quickly. If the mixture is too thick for some reason, just blend in 1 teaspoon of boiling water to thin it. Taste and adjust the seasoning. Store in an airtight container and refrigerate. Lasts for 3-4 days.
The Best BLT
makes one sandwich
2 slices of your favorite bread, toasted
3-4 slices of tomato
2 leaves of butter lettuce, rinsed
4 -5 slices of crisp bacon
generous slather of roasted red pepper mayonnaise
Cook up bacon and drain of a paper towel. Rinse lettuce leaves, and pat dry. Slice tomato slices and let rest on a paper towel, allowing some of the moisture to be absorbed.
Toast bread and slather with as much roasted red pepper mayonnaise as you like. Top with bacon, tomatoes and lettuce. Top with other slice of bread and you’re in business. Holy yum!
It’s August 3, 2009 and I refuse to believe a) that summer is almost over, and b) that we’re a handful of months away from 2010. Turns out that whether I believe or refuse to believe these two things… they’re still true.
It’s August 3, 2009 and I will openly admit that in the past few days I’ve been stress eating like a maniac over these picnic plans. I’m not proud.
It’s August 3, 2009 and tonight is the night I’m going to polish off the frozen dough balls in my freezer. Again, not proud.
It’s August 3, 2009 and I’m thinking it’s going to be really awkward when Dr Martens come back into style and I bust out my original pair that I sported back in middle school. Yes, I still have them. Yes, they still fit.
It’s August 3, 2009 and among the many other things I’m thankful for today, I’m also thankful for internet shoe shopping and these beautiful thumbprint cookies.
I like to think of these cookies as the slightly grown up version of thumbprint cookies from my youth.
See, instead of adding a bunch of peanut butter to the cookie dough, I ground up honey roasted peanuts, added some flour, butter and sugar and baked them up. The ground peanuts add a great texture and a subtle peanut flavor. These cookies are crisp, almost crumbly and just lovely paired with a good quality jam.
Consider these the thumbprint cookie for those of us who are real life grownups… maybe with a little college debt… maybe with the cheap health insurance… maybe hoping our rent check doesn’t get cashed until 7th of the month. Grownups…. yea. Grownups.
Honey Roasted Peanut Thumbprint Cookies
adapted from Baking: from my home to yours
makes 30-34 cookies
1 3/4 cup finely ground honey roasted peanuts (use a food processor fit with a blade attachment)
1 3/4 cup all-purpose flour
2 sticks (8 ounces) unsalted butter, at room temperature
1/2 cup sugar
1 1/2 teaspoons pure vanilla extract
powdered sugar for dusting
about 1 cup good quality jam of your choice
Preheat the oven to 350 degrees F and position a rack in the upper third of the oven. Line two baking sheets with parchment or foil and set aside
Whisk together ground peanuts and flour.
Using a stand mixer fit with a paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 3 or 4 minutes. Add the extract and beat to blend. Reduce the speed of the mixer to low and gradually add the nut-flower mixture, mixing only until just incorporated. Use a spatula to hand mix any flour or nuts that have not been mixed in thoroughly.
Working with a scant tablespoon (just eyeball it) of dough at a time, roll the dough between your palms to form small balls and place the balls two inches apart on the cookie sheet. Steadying each cookie with the thumb and finger of one hand, use the pinkie of your other hand to poke a hole in the center of each cookie. Be careful. You don’t want to press all the way down to the cookie sheet.
Bake for 15-18 minutes. The cookies will only be slightly colored and might even look underdone. That’s fine. You don’t want them overbaked. When the cookies are done, remove the baking sheet from the oven and let the cookies rest on the sheet for 2 minutes before transferring them to cooling racks with a metal spatula.
Repeat with the remaining dough until all the cookies are baked off and cooling.
Bring the jam to a boil in a small saucepan over low heat, or in the microwave. Remove from heat. Sprinkle the cookies with powdered sugar and then fill the indentations (they might have smoothed over slightly during baking) with you jam of choice. Enjoy!
Delicious! Delicious! Delicious!
I was lucky enough to have a holiday weekend free from hurricane winds and rain. My prayers go out to those of you who had to put up with that madness from Mother Nature.
I spent a lovely amount of time in a bathing suit and miraculously managed to make an absolutely stellar late summer dessert.
In making these gorgeous roasted plums I also developed a deep love for my cast iron skillets. I realized this weekend that I use my cast iron skillets for everything, short of boiling pasta. From pancakes to grits to scrambled eggs to sweet roasted plums. It’s in and out of the oven. It’s heavy enough to clobber any would be robbers. It holds heat like a champion, and it’s just all around reassuring to have in the kitchen. I have two. I’m thinking about naming them… that’s how far my love goes.
These plums are absolutely amazing. The thyme adds such a sultry, perfectly earthy flavor to the caramel like sauce.
I had to stop myself from eating the whole batch for dinner. I’m already looking forward to morning because I think these sweet plums would be outta this world with yogurt and granola.
They take 10 minutes (tops!) to throw together and they’re so versatile. Have them with Greek yogurt, fresh whipped cream, creme fraiche, vanilla bean ice cream, cookies, oatmeal…. if you can dream it up, you can pour these plums over it. Dreamy. The perfect way to celebrate the end of summer.
Honey Roasted Plums with Thyme and Greek Yogurt
adapted from Bon Appetit, August 205
1/2 cup (packed) dark brown sugar
1/4 cup honey
4 tablespoons (1/2 stick) unsalted butter
1/2 cup fresh thyme sprigs
6 large assorted ripe but firm plums (about 2 pounds), halved, pitted
Greek Yogurt or Creme Fraiche or Whipped Cream
Preheat oven to 475°F. Stir first 4 ingredients in large ovenproof nonstick skillet over high heat until butter melts. Leave the thyme leaves of the sprigs so they’re easier to remove once cooked. Cook 2 minutes, stirring constantly (mixture will bubble vigorously). Add plum halves, cut side down. Cook plums without stirring for 2 minutes. Turn plums over and transfer skillet to oven. Roast until caramel is deep brown, checking frequently to prevent burning, about 4 minutes.Divide plum halves among 6 plates. Spoon sauce from skillet over plums, leaving most of thyme sprigs behind. Drizzle plums with crème fraîche, garnish with additional thyme sprigs, and serve.
Have I told you about the time I drove from Los Angeles to Seattle with a Strawberry Cheesecake as a road snack? Not the most practical of options.
On the scale of really-good to really-bad ideas…. this was a really bad idea.
To be fair, the cheesecake was a gift. A road trip gift? That hardly makes any sense. Nonetheless, I’m never one to turn down a gift or a cheesecake.
This time as I travel across part of the south, I’m bringing along much more reasonable snacks: roasted nuts, cheesy crackers, and popcorn.
We’re back in an age of reason. Phew.
Honey Chai Roasted Almonds are sweet, salty and spiced. I love the crunch that the act of roasting adds to nuts.
Do you know how dangerous it is to buy a box of cheese crackers and then be left at home alone with them? The crackers don’t stand a chance. These Sharp Cheddar Cheese Crackers are even more dangerous. You’ll eat the whole batch alone and not feel the tiniest bit of remorse.
Cinnamon Kettle Corn is addictive and will totally get stuck in your teeth but it’s weirdly worth it.
These cashews are positively perfect as a road snack. Sweet, crunchy, salty, with just a touch of spice. It’s everything! I find they’re best when they stick together in roasted honey and nut clusters. Happy snacking to us both!
Honey and Mustard Roasted Cashews
makes 1 1/2 cups
recipe from the Joy the Baker Cookbook
1 1/2 cups raw cashews
2 tablespoons honey
1 tablespoon olive oil
1 1/2 teaspoons ground yellow mustard seed
1/2 teaspoon sea salt
1/4 teaspoon crushed red pepper flakes
Preheat oven to 375 degrees F. Line baking sheet with parchment or silicone baking mat.
In a medium-sized bowl, stir together honey, olive oil, mustard, red pepper flakes, and salt. If you happen to be using raw or thicker honey, feel free to loosen the honey with a few seconds in the microwave. Thinner honey will create a better coating for the nuts. Toss cashews into mixture and stir until all of the cashews are coated.
Spread cashews in a single layer on baking sheet and bake at 375 for 10-15 minutes until fragrant, stirring once about halfway through cooking time. Keep an eye on the cashews after about 12 minutes. The nuts can burn quickly.
Remove from oven. Toss to coat and loosen from the pat. Allow to cool before enjoying. Store in an airtight container at room temperature.
I watch the movie Jerry Maguire once a month. I dunno…
I seem to make soup every two weeks.
I chase my cat around the neighborhood about once a week.
I think about buying fancy shoes I don’t need at least two times a week.
Every few days I ride my bike… and eat salsa and tortillas… not simultaneously.
Every day, I send an obscene amount of text messages and emails. Millions. Too many. Lots.
Today I made soup, watched Jerry Maguire, sent about 8.4 million text messages, and thought about buying unnecessary shoes. What am I going to do for the rest of the month?
I don’t know, but it better involve Nutella and pretzels… and maybe string cheese.
I found these pretty pretty small potatoes at the grocery. Tossing them with rosemary, olive oil, salt, and pepper.
Roasted potatoes stacked in the center of a velvety soup. Good idea.
This soup is just about equal parts garlic and onions. The onions are cooked to translucency. Some of the garlic is roasted, some is left raw. Roasted garlic becomes sweet and creamy. Raw garlic has that delightful garlic kick. This soup is creamy, velvety, and does not have a super overpowering garlic flavor. I think it’s balanced and super comforting. If you’re afraid of garlic… you might just be surprised by this soup.
Lemon and freshly grated Parmesan Cheese only compliment the soup. Brightness and salty cheese.
It’s pretty and comforting, easy and classy. Yes, classy. This soup feels like a comforting way to transition from winter to spring.
Ps… sorry about the bad breath. I really am.
Roasted Garlic Soup with Rosemary Roasted Potatoes
Makes 2 large, or 4 small servings
adapted from Bon Appetit, February 1999
For the Roasted Garlic:
26 garlic cloves (unpeeled)
2 tablespoons olive oil
salt and pepper
For the Potatoes:
2 Russet potatoes, cut into large bite-size chunks
12 small new or purple potatoes, or a mixture!
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
salt and pepper
For the Soup:
2 tablespoons olive oil
2 medium yellow onions, sliced into half rings
2 teaspoons fresh thyme, chopped
15 to 18 garlic cloves, peeled but kept mostly whole
4 cups chicken stock (vegetable stock will also work)
1/2 cup Greek yogurt, milk, or half and half, or heavy cream
salt and pepper to taste
lemon wedges, Parmesan cheese, and good olive oil for drizzling
Place a rack in the center and upper third of the oven and preheat to 350 degrees F. Place 26 unpeeled garlic cloves in a small baking dish. Toss with olive oil, a few pinches of salt and black pepper. Cover dish with foil and set aside.
Dice potatoes into large bite-sized pieces and place on a baking sheet lined with parchment paper. Toss with olive oil, rosemary, salt and pepper.
Place the foil-covered garlic cloves and the rosemary potatoes in the oven. Bake both for 45 minutes. Remove the potatoes from the oven once or twice to toss around the pan to ensure even baking. After 40 to 45 minutes, a knife will easily pass through the roasted garlic and roasted potatoes. Remove both from the oven and allow to cool.
When cool enough to handle, remove the roasted garlic from their skins and combine with the raw garlic. Set aside.
Heat a olive oil in a large pot over medium heat. Add the sliced onions and chopped thyme. Cook until onions are translucent and thyme is super fragrant, about 6 minutes. Add the two types of garlic and cook for 3 to 5 minutes. Add the chicken stock, reduce heat to low, cover and simmer the soup until raw garlic is soft and tender, about 20 minutes.
Remove soup from heat and blend, in two or three batches, in a blender until smooth. Return soup to the pot and add yogurt or cream. Stir until yogurt has dissolved; a whisk helps incorporate the thick yogurt into the soup. Add salt and pepper to taste.
To serve, stack roasted potatoes in the center of a shallow bowl. Pour soup around the potatoes. Drizzle with olive oil, a dash of fresh lemon juice and a generous shaving of Parmesan cheese.
Soup can be made one day in advance, and develops really well in the fridge. Soup lasts, in an airtight container, in the refrigerator, for up to 4 days.
I’m 87% sure there’s nothing you can do to ruin these perfect creations.
Winter citrus is sparkling!
If I could wear these citrus segments as earrings… I would.
Let’s roast these beauties!
I know. Weird.
Weird… but totally incredible. Warm and salty sweet citrus bites.
Winter citrus feels like such a paradox to me. Cool winds and brisk mornings somehow combine with the juciest, brightest fruit.
They match but they mismatch… just like red and hot pink. Matchy not matchy.
Alright… so what are you going to do with all of this warm, roasted citrus?
I love to serve wedges warm with a waffle or eggs benedict brunch.
They’re also really lovely as a side dish with roasted meat.
You might also consider Winter Citrus Pancakes. Crash! (bang! boom!)
Roasted Winter Citrus
This is so super simple. Your instincts will lead the way.
Place a rack in the center of the oven and preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Slice citrus (like grapefruit, blood oranges, and seedless tangerines) into small wedges. Drizzle with olive oil and sprinkle with a bit of salt and just a touch of sugar. You might even add a bit of dried herbs, like herbes de provence. No biggie.
Roast for 18-20 minutes. Remove from the oven. Allow to rest for 10 minutes, then serve warm.
I’ve been reminiscing a lot these days… mostly because I’m wearing the same pair of jean shorts that I’ve worn for the past two summers, and they’ve either shrunk or my thighs are getting… stronger (see what I did there?). The summer days have me thinking in peach dreams and strawberry fields. It’s in the air. I also love how the streets in my little beachy neighborhood are abuzz with people carrying surf boards and beach towels. I love it!
I’ve spent a lot of summers here on Joy the Baker which means I’ve made my fair share of amazing summer treats. Can we talk about that? Can we be inspired by the past? Can we also talk about the Lasagna Grilled Cheese Sandwich I’m going to bring you tomorrow? Oh man… the other day I did a search for ‘grilled cheese‘ on Joy the Baker…it’s too real.
I’m thinking PIE this summer. Are you? This Peach Blueberry Pie feels particularly festive. The smell? Don’t even get me started.
These are the flavors I dream about in November. Peach and Raspberry Crumble! Just to be clear, I can eat this whole pan by myself. No problem.
If you’re going to make breakfast rolls, they really should be Lemon Raspberry Breakfast Rolls. This was a tremendous day with yeast.
Don’t put me in a kitchen with jars and boiling water and ask me to combine them in some sort of canning situation. I’m just not the one.
Figs blow my mind! I can’t believe this candy grows on trees. This Brown Sugar Roasted Fig Oatmeal features figs from my friend Clemence’s tree and remind me of the time I chased chickens down the street with her children.
Strawberry Jam Coconut Rice Pudding: I’m sorry you’re about to eat the whole pot. Also… you’re welcome.
Roasted Strawberry Buttermilk Cake is made in a skillet and served in a skillet which makes it perfect for every season, all day, every day.
Toasted Marshmallow Squares are like camping cookies. Not cookies that you take camping… rather, cookies that you sit on your couch and eat while imagining that you were camping.
Couches are more comfortable than camping. #provenfact
Roasting fruit changes the fruit in the most delicious way. These plums are tender and herby. With yogurt and granola Roasted Plums with Olive Oil and Thyme Yogurt are an incredible (and majorly easy) weekend brunch happening.
Please consider this you dinner for the entire month of August. Summer tomatoes and blue cheese biscuits. Just hush. Tomato Cobbler with Blue Cheese Biscuits
Last summer I went to Maine, ate a tremendous amount of food, hung out of a big boat, looked at the starry sky and then came home and ate Fore Street Mussels with Almond Butter on my couch. It was all the best thing ever.
I hope you’re in the kitchen and at the beach this summer. Bake the cookies. Bring the sunscreen. I love you so much.