Ayyyyeee! Last week I was sort of barely here on da blog and on social (even tho I’m always on the insta stories). I’ve been planning a fun lil’ thing that I’m excited to share with you. Hint: I can cook in it and I’m gonna make it look as pretty and functional as possible! MORE SOON!
In the meantime, I have a ton of new-to-you summer recipes to share. The past few weeks have been filled with lots of cooking and I took all of your suggestions into account.
You all asked for easy and sort of healthy weeknight dinners AND you asked for some desserts using blueberries, pies (coming soon!) and more cakes (you speakin’ my language).
This obviously falls into the blueberry category and not the healthy, weeknight dinner.
Gonna be very honest right now, I generally don’t like quiche. But my mind was totally changed when I was in Chicago this past spring and had a slice at Cellar Door Provisions.
It wasn’t sponge-y and gross; it was silky smooth, like a custard, with a crispy crust—so good!
I googled near and far for their recipe and never found one but I did find that Thomas Keller pretty much mastered the silky smooth quiche a long time ago and I’m pretty sure people just use his base recipe. The ratio that I found most frequently was 1:1 cream to milk with about 4 times as many eggs.
I wanted to make something that could be served on Christmas morning but that required no work. This is something you can make entirely the day before and then slice up. I think it’s a-ok to keep at room temperature overnight but if that freaks you out then feel free to put it in the fridge.
I chose to go the vegetarian route with just herbs (Italian parsley and dill), Gruyere cheese and a bit of bite from a shallot that’s blended with the milk in a blender.
The crust I made the night before I rolled it out but it isn’t necessarily and dare I say, I think it’s totally ok to use a store-bought crust.
There is nothing difficult about this. Not even a little bit.
But for some reason I’ve always been hesitant about preparing matcha at home because I was afraid I would do it incorrectly. Green tea in Japan is serious business and there absolutely is a right way and a wrong way.
To make sure I was doing it right, I tried to go to a class but then I missed it because I didn’t have my life together so I did the next best thing: I watched LOTS of YouTube videos on the subject and I feel like now I can properly talk about making a cup of warm matcha.
Let’s start with what matcha is. With most teas, you simply steep the leaves in hot water, but with matcha you actually are consuming the leaves. Matcha powder is greeen tea leaves ground up very finely so they dissolve into the water.
To start, I like to sift about 1 teaspoon of matcha powder to ensure that all of the lil’ bits of matcha are broken up.
I then pour about a tablespoon of hot water into the bottom of the mug.
I then whisk away until a loose paste forms. This part is very important because you want to make sure any bits of matcha have dissolved.
I started ceramics class this semester and unlike my classes in the past, this is actually in the morning. I didn’t plan it that way but the sign-up process was pretty insane and unfortunately had to take what I could get. Luckily I live that freelance lifestyle so I could (sorta) take a class on Wednesday morning.
One thing I’m constantly thinking about is what should I pack for breakfast. The class is about 5 hours long so I definitely always like to take a few things with me to snack on. Of course, my other huge priority is COFFEE. Always.
For this post, I teamed up with bobble and their presse. It is seriously my dream come true.
Today is the day that we get to talk about one of my favorite’s new book, Whip It Up. Billy is a good friend of mine, Amelia’s uncle, reality TV enthusiast and all around cool human.
He’s also the creator of #PopsicleWeek which is my favorite week in the summer. If you’re unfamiliar, it’s when every blogger on the planet spams your feed with their popsicle recipes—it’s a great week!
Today is all about his new cookbook, Whip It Up. The tag line says it all: Good food for fun people. Are you fun?! Of course you’re fun! This book is all about having fun.
I love this book because it’s really, really different and unique and funny and full of food that I want to make right away. Aesthetically…it’s cool. Like, the photos are shot with strobe on pop-y, colorful backgrounds. The voice throughout is exactly like Billy: funny, silly, sweet and clever.
The recipe that kept calling my name was the Brownie Granola because who doesn’t want to have brownies for breakfast. That’s, like, my dream every single day.
To my delightful surprise, it’s not nearly as sweet as one would think, which is actually really nice. The texture is slightly chewy and mostly chewy—it’s glorious. The salt adds another wonderful salty sweet dimension that I just love. I put it all over yogurt and paired it with a few slices of persimmon and a heavy drizzle of honey. Hello breakfast every day of my life!
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.
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.
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.
I’m currently trying to convince two of my very single friends to sign up for Tinder. I’ve heard nightmare stories, I have, but I also know at least two or three friends who have ended up finding legit relationships on there. Dating is hard. I hated dating. I actually hated dating Joshua…haha. So much wishy-washy BS, so many, like, should I do this or should I text that. Too much guessing, man. You’re either in or you’re out! But I suppose that’s also what can make it exciting and fun.
I’m actually quite fond of my current role, which is being the go-to person for dating advice amongst my friends…mainly because I’m nosey and love being all up in their business. I’ve attempted to be the match-maker, and while I love it, I’m not sure I’m that great at it. Though, there is this couple I set-up in high school and now they’re married, have two kids and a super cute dog, so I have had success!
Speaking about success…Pretzel Doughnuts, man. Hello! I teamed with Almond Breeze for this recipe and yes, it’s absolutely dairy-free. If you like, you can substitute the oil for melted butter—it’ll taste delicious. I steeped the Almond Breeze with pretzels for a few hours, in the fridge, until they were nice and soft. I blended the milk mixture, resulting in almond milk that tasted EXACTLY like pretzels…with a hint of almond-y flavor.
I’m pretty sure I’m in a bit of a summer slump. I’ve been wearing the same short/t-shirt combo with birkenstocks for what feels like FOREVER and I feel like I’m somehow always sort of sweating. It’s a summer rut, I think. I’m not all that surprised it’s here; we’re close to August and the season has worn out its welcome a bit, amirite? We’re officially in those Dog Days of Summer.
The thing that still makes me excited about summer is scoring produce like sour cherries, bright yellow peaches and these super pretty red currants. There’s a small Armenian produce market not too far from my house and they always have some killer fruits and veggies.
I don’t go in there that often but whenever I do, I’m always being introduced to new-to-me types of plums and pears. (Last year I made this Sour Plum Brown Butter Upside Down Cake with sour plums I got there.)
Late last week I couldn’t keep my eyes off these currants. They were really beautiful and I figured their wonderful tartness would be awesome in a sweet clafoutis. I haven’t made one in a while but gosh whenever I do I wonder why it’s been so long.
For this recipe I teamed up with Almond Breeze, making the recipe ultra special because it’s completely dairy-free.