Let It Be Sunday and more


Let It Be Sunday

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These days, the mornings are as dark as the nights and the air has just a faint mention of crisp Autumn.  I’m almost willing to believe that the stifling New Orleans heat won’t actually last forever.  Change is stirring.  Slowly, but stirring.  I had a nice visit this week to LoomedNOLA where they have the most lovely and luxurious hand-woven Turkish linens.  I found a soft new scarf.  I’m trying to will cool air with purchasing power.

The week, as always, is full of big and small.  I hope you have coffee and a huge pastry in hand for Sunday reading:

•  The most altruistic among us have larger brains and a more keen sense of others in distress.  Let’s talk about extreme altruists.  Brains of kidney donors seem build for generosity.  

•  No matter the size of our altruistic brains, I think Be The Match is a great way to give.

•  Not just other people’s problems:  Why The World Should Actually Care About Ebola.  

... Read the rest of this post..... »
    

Sausage, Cheddar and Grits Frittata

Sausage Cheddar and Grits Frittata

I fell down such a strange Internet rabbit hole this week.  There were makeup tutorial videos, doomsday prepper podcasts, and a weird amount of frittata recipe googling.

While I still don’t know how to properly apply bronzer or survive the apocalypse, I can make one damn fine frittata.  Award-winning  (according to me).

Frittata is Italian for “I’m too lazy to make quiche crust.” It’s a simple baked egg dish that can house just about any filling that you can dream up and can be served morning, noon, or night.  Wow.  Frittata is also Italian for “Eat this. You’re welcome.” Don’t worry.  I’m fluent.

Whatever we do, can we not call it a crustless quiche?  That just sounds sad and lazy and makes me wonder who is enjoying crust without me.

Let’s talk about this frittata, because I sure did put grits in it, and I’m not even sorry.

Sausage Cheddar and Grits Frittata

 This frittata (as the name above would suggest) is home to spicy... Read the rest of this post..... »

    

Roy Choi’s Furikake Kettle Corn

Roy Choi's Furikake Kettle Corn

I’m don’t have a cool party trick.  I’m not double jointed.  I’m not a gymnast or former cheerleader.  I can’t curse in Russian.  I never could do one of those beer funnel things.  My tap dancing skills really need some work (mostly because I never had them in the first place).  I can play a few jazz tunes on the piano, but that always ends up being more embarrassing than impressive.

In the absence of a party trick there is this:  Roy Choi’s Furikake Kettle Corn.  Praise the Lord above.  This is SO FOR REAL GOOD.

Roy Choi's Furikake Kettle Corn

There’s a lot we need to talk about.  I know that I’ve mentioned the work ‘furikake’ like it ain’t no thing and you might be like.. um, WHAT!?

Furikake is a sweet and savory Japanese spicy that is meant to be sprinkled over white rice.  In furikake you’ll find, dried fish flakes (bonito), seaweed bits, sesame seeds, sugar, salt, and (in the case of my furikake) wasabi.... Read the rest of this post..... »

    

Apple + Fennel with Pistachio + Apricot

apple + fennel with apricot + pistachio

It feels like we’re in the middle of things.  Like we have to begrudgingly set down our watermelon and water balloons and pick up our infinity scarf and pumpkin spice latte.  Seasons don’t happen in a snap.  There’s a transition period… a kind of grace that allows us to take a deep breath, absorb our days of sunshine and beach breezes to ready ourselves for the crisp nights and spiced cider.  What we crave in the transition can be tricky.  I find myself gobbling all of the peaches and dreaming of apple fritters.  Truth be told, I’m always dreaming of apple fritters, that’s no surprise.

apple + fennel with apricot + pistachio salad

This salad feels like a lovely transition.  Fresh apple and fennel make it easy to move into Autumn.  It’s no time to crank up the oven for a roast when I find myself still craving fresh and bright flavors.

We’re also adding fresh arugula for its peppery notes, salty roasted pistachios, sweet dried apricots, and salty parmesan... Read the rest of this post..... »

    

Let It Be Sunday (+Monday)

let it be sunday

I’ve been to Ohio and back this week.  Cincinnati to be exact.  I hosted a pie demonstration at the Cincinnati Food and Wine Festival where I made a pie, cracked some jokes, and made myself (if no one else) laugh.  I also stayed at the 21c Museum Hotel which might be the coolest hotel to ever be a hotel.

Bonus for this week:  I found a friendship bracelet on the ground, picked it up, and made the weird decision to keep it.  Judge me.  Go ahead.  I’m also working on a recipe for meringues that taste like chocolate chip cookies.  That’s a process.

There are things we should talk about.  These are them:

•  Eating: A Manifesto.  Hey ladies, we can stop torturing ourselves about the brownie and just eat the brownie.  My goodness the way we torture ourselves.  Thank you for linking to this, Molly.  It’s a sigh of relief.

•  Listed under things we still have to think about and will probably have to think about for a long time:  ISIS.  The... Read the rest of this post..... »

    

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