I’m really in to braids right now. Yep, braids. I haven’t had a haircut in about 7 months and my hair is getting long and unruly. I’m reluctant/too lazy/afraid to find a new hair salon so I’m rocking a braid. I’ve even been watching YouTube tutorials to discover new styles and then I take pictures and send them to my friend Anna in the US. I’m super cool, I know.
But my most impressive braid is this bread!! I am so absolutely proud of it and I’m excited to share it with you. I got this recipe from The Great British Bake Off: How to Bake. I might have mentioned it before, but I’ve become a big fan of the TV show The Great British Bake Off. After every episode I always want to get in the kitchen and make something. So recently I went to the library and checked out the book and went on a baking spree trying out all kinds of things – and the more
complicated the better. Continue reading
This recipe comes from the Momofuku Milk Bar cookbook by Christina Tosi. Like every recipe I’ve tried from this book it’s got something complicated or unusual about it – but yet it’s always really delicious so I keep taking on the challenges. And so with that, we begin pretzel recipe #2 for pretzel week.
Think of this recipe as something to add to your football snack spread. You’re going to shovel handfuls of this like you might for popcorn or Chex Mix. What’s we will be doing with this recipe is coating and baking-on delicious ingredients on to crushed pretzels. It’s salty, crunch, sweet, and buttery. Really buttery. Uncomfortably butter. So buttery that you shouldn’t think about how much butter is in the recipe. But it’s the holidays, so everything has butter. Why fight it? Continue reading
Rhubarb from Star Hollow Farm
I’ve wanted to bake with rhubarb for awhile. The thing is, I always remember rhubarb in September when the summer is almost over and rhubarb season has long passed. The one time I did notice rhubarb at the farmer’s market it was mostly green and I got nervous because I thought it was supposed to be mostly red. So I’ve let forgetfulness and fear stand between me and rhubarb.
But this year, my lovely friend Anna came to the rescue! She got me some rhubarb from her family farm, Star Hollow Farm, which means I can be sure it’s in season and I didn’t have to worry about choosing which stalks of rhubarb to get. Continue reading
I’ll get to the quiche recipe. I promise. But first I have some thoughts on cooking.
My mom recently read an article on how people in their 20’s and early 30’s don’t know how to cook. She also sent me this article, which just hurt my brain. How could anyone, even if it is just 11% of people, think that eggs come from wheat? My mom suggested that I could use my blog as a place to teach young people how to cook. And it’s a good idea, I’m twenty-something and I make my living teaching and explaining things to people.
My college friends and me cooking up a storm!
But I didn’t really believe that it was true, so I decided to talk to my friends. I felt sure that my friends knew how to cook. My college friends and I used to do a cooking blog together. And I was sure I had either eaten something, or seen my friends eat something, that they themselves had made. So imagine my surprise when some of my friends did say they didn’t know how to cook! Continue reading
I bought orange flavored dried cranberries at Trader Joe’s because I thought I would eat them as a snack with some almonds while I’m at my internship. I’d make a little baggie and then it would sit in my purse all day. I don’t know why, because I like cranberries and almonds, but I don’t really like healthy snacks (I’ve got a sweet tooth!), so I needed to find a new way to use these cranberries. Continue reading
A little over a year ago, for a gift, Ryan signed me up for a bread making class at Le Pain Quotidien – and it was awesome! I think they only have classes in New York City and in California, but if you live nearby, you should totally do it. I learned a lot, and I came home with about a dozen loaves of bread (4 different kinds!). Anyway, Ryan loves bread, and I think he was hoping the class would encourage me to make bread for him. Continue reading
I decided to start this blog a week before my thesis was due so there hasn’t been a lot of time for cooking. But I was so excited, I wanted to make something, so I decided to try this recipe because it’s so delicious and easy. So last weekend I went to New York to work on my thesis and turn it in. (YAY!) I decided to make this recipe because it would be warm, delicious, and great brain food. Also it’s a dish I could eat every meal for two days. Continue reading