3. My pager from childhood. My most used pager codes: 143, 80085, 123
4. A sweet note Joshua wrote me a few weeks ago
5. All carbs. Especially bagels.
So naturally, cream cheese is also very important to me. I’ve been wanting to make homemade cream cheese 4evrrrrr. I’m so glad I finally bought da stuff and decided to do it. It definitely took me a few times to get it exactly right. I ended up buying this animal rennet from Amazon. They also have vegetable rennet.
I’m dropping in from Taos, New Mexico. Currently, I’m at this brewery, sitting outside, looking out a bunch of snow-capped mountains. The DJ is playing a trumpet to a Fly Lo song and it’s weird and funny and awesome. It’s beautiful here. I knew it would be beautiful, but it’s like a million times more beautiful than I expected.
These muffins were from last week, when I was wanting to make something for breakfast that I could shove in my purse for my flight. I’m a grandma. I’ve also been working with a freelance client on some recipes and she’s really into spelt flour. I wasn’t super duper familiar but I really love its nutty flavor. It’s grown on me big time.
There are a few things that I did differently with these muffins. For one, I always find that strawberries are kinda soggy in muffins. ME NO LIKEE. So, I did this thing where I dehydrate them in the oven for about 15 minutes. Feel free to skip this step if you’re strapped for time or are feeling sort of lazy. Whatever, the muffins will still be awesome.
When’s the last time you made yourself a super damn nice breakfast? If you can’t remember when, this weekend you have werk to do. Honestly I asked myself this question a few weeks ago and this shrug emoji was my response: ¯\_(ツ)_/¯
I dunno. I’ve been busy. Sometimes I skip breakfast. Sometimes I’m lazy. Sometimes I’m trying to eat healthy All really terrible answers, minus the last one. I decided I was going to make an effort on Saturday morning and made a version of these. They’re everything you want in crepes: light and airy, sweet and lemon-y, and the poppy seeds give them texture. Yas.
It’s Wednesday but I wish it was Sunday. It’s spring but for the first time in my entire life, I wish it was summer. I’m currently working a lot, but I wish I was on vacation. And I’m not talking about one of those vacations where you stay in your own hometown. No, no. I’m talking island life. With a coconut in hand. And lots of ice cream in my life. Snorkeling, very large turtles that are sort of scary but they move slowly so it’s ok.
I want to live in a bathing suit (and I hate wearing bathing suits so this says A LOT!). If winter has been hard on you and all you want in your life is the sun on your face and a cold drink in your hand, stop what you’re doing and make these Hawaiian Sweet Rolls.
I didn’t grow up baking, like at all. My mom was more of a cook because it lent itself to improvisation (her strength) and the idea that you could throw everything but the kitchen sink in a pot and make it work as dinner. Baking doesn’t work that way, as you know. It requires attention to detail, a bit of precision and following directions.
When I graduated college, I started baking a lot because I loved how methodical it was. After a really long week full of to-do lists and meetings and running around, I found it so soothing to follow a set of instructions and end up with something awesome, regardless of how easy or difficult the recipe. It was and still is my favorite stress-reliever.
Everything bagels are my everything; hence the reason why I figured it’d be a slam dunk of an idea to put that everything topping on soft pretzels. It’s like one of those duh-this-will-taste-good-moments. I’m not sure I can properly express my excitement for this recipe because if you can’t sense it then I’m doing a v v bad job articulating how freaking excited I am!
Some people are sesame bagel people. Some people are asiago bagel people. But then…there are everything bagel people and that is where I fit in. My home belongs in between the poppy seeds and the onion flakes and the sesame. It’s a glorious place to be that makes your mouth smell terribly and there’s a good chance you’ll have dark seeds stuck in your teeth but whatever! Basically, everything bagels aren’t first date material. But they’re good life material.
This week on A Cozy Kitchen we’re getting super healthy! Yes, I know. I’m putting away the butter and sugar (for now) and giving you recipes to eat when you’re in the mood to be good.
I used to be one of those psycho people who could go hours, HOURS without eating anything in the morning. I’d totally skip breakfast, drink coffee instead (of course) but by 1pm I was a demon. A total hangry little demon.
One of the simplest and most magical things I’ve made in a v v long time is this Chocolate Halva Spread. It’s so incredibly simple (three ingredients!) and it takes seconds to make. It’s one of those things that you mix together and wonder where it’s been all your life. It makes you wonder why it isn’t sold in containers, at every grocery store, all over the world. It makes you wonder how Nutella got popular, with all its weird ingredients and oils, and this didn’t…maybe it’s not too late.
For the recipe and more pictures, hop on over to PBS Food. FOOD IS FUN!
Sometimes I come to write about a new recipe and I freeze. I’m not sure what to say or what to disclose or what to tell. Sometimes, a lot of the times, I want to tell you everything: my dreams, my drama, my stress, the parking ticket. But I don’t. I hold back most times. Mainly because I’m somewhat of a private person, I realize. I kind of want my struggles to be mine, I want to swallow them and hopefully make something out of them.
Sometimes I wonder if that’s a bad trait, or maybe it’s just a bad trait when you have a blog, which can often times become like another version of a reality television show. I’m not interested in that route.
I mean, it’s taken me years to tell my friends everything that’s going on in my life—it’s not easy. I find it easier to be the listener, the friend who nods and gives advice. I’m much better at that.
I think I’ve struggled with this the entire time I’ve had this blog. What is too much. How much should I share. Also, one thing I would never want to do is use my life with others, my relationships with them and just exploit that for likes, comments, attention. That would feel awful. Some things should be sacred and private and belong to people.