I have recently (re)discovered the pleasure of wearing a robe around the house. I have this one, in case you’re curious, and it feels like luxury! I have no idea what I’ve been doing wearing PJs when I could’ve been wearing an incredibly soft robe.
I’m currently parking on the couch (in my robe), editing a huge bundle of photos, trying to get all of my work done for the rest of the year. I’m THISCLOSE and am so excited. I can’t wait. When I’m done I’m going to do fun-to-me things like go on epic hikes with Amelia before I leave for the holidays. This is going to be the first time I’ll be away from her and I’m already SAD!
I think a lot about Christmas breakfast and how epic I always want it to be. I always love a braided situation. I usually use store-bought puff pastry but I love this bread-y version because oh so delicious.
’Tis the season! I feel like the day after Thanksgiving my neighborhood goes into Holiday high gear. Literally every single house in my neighborhood is already decked out with holiday decorations, trees, Santas on the roof. I’m over here trying to recover from Thanksgiving lol.
Today is as good as any day to get the party started! I’m starting easy, grooving into the holiday season with breakfast. For this post, I teamed up with JUST and their new product JUST Egg. I used it over the summer, remember? It’s a product that truly blows my mind because it’s made from mung beans and yet it tastes just like eggs (texture and flavor). It’s wild!
Even though I was born in the South (hi Fulton county), my love for biscuits didn’t begin until I went to high school and would leave my four hour tennis practices depleted and hungry. Luckily there was a Popeyes right by the courts, but I never wanted to ruin my dinner completely so instead of getting chicken and a whole plate, I’d just order two biscuits with a side of butter and honey. Oh man, they were SO good.
That experience turned me into a hardcore biscuit-loving human. I love biscuits of all kinds but to be honest, ones made with shortening are it! And guess what, I’ve never baked them. I’ve always opted for full butter. And yes, they’re good, delicious even, but they’re not like this. I’m here to say that if you’re shy to bake with shortening, so was I but we’re here together, let’s do it!!
Last week I had the pleasure of going to lunch with Carla Hall and she was so amazing. We talked for a few hours about all sorts of things. I’m not gonna lie, I was a little nervous before, but once I sat down I was like, why was I so stressed?! She’s such a beautiful person, even better in person than what you see and know from TV.
Sometimes recipes are accidents. Does this ever happen to you? Where you add, like, one spice to something and then it turns into something else. Or maybe you accidentally mess something up and it’s a becomes a happy accident?
Billy told me that he was bored so he put peanut butter on a slice of pumpkin bread and it turned out to be amazing! So when he came over the other day and I was like, “I wanna make a twist on pumpkin bread,” he suggested I use tahini. I thought hmm…ok let’s try it. We were SHOCKED at how good it was. It didn’t sound awful but also didn’t sound like an absolute winner. You all, it was a winner delicious!
So here we are…
Whenever people ask me, “I’m not a baker, what should I bake as my first go?”
This week buried me alive. Last night I un-RSVP’d myself from Alana’s Halloween party that I’ve been excited about for WEEKS. But I could barely move and my feet were killing me. I took a shower and got in bed and slept for twelve straight hours and now feel like I can concur the world…but first, warm chocolate orange morning rolls.
These rolls on a Saturday morning make everything better. They are soft and warm and delicious. The combo of orange and chocolate will forever be a favorite of mine. It is classic Holiday vibes but I really feel like we should make space to enjoy them year around.