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 presse. It is seriously my dream come true.
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.
Right now, at this very moment, I’m really into the art of relaxation. When I think of proper relaxation, I think of George from Seinfeld (and all of the other people who followed him) eating a candy bar with a knife and fork. I have no idea why but eating something that you should eat with your hands with a knife and fork feels like pure luxury to me! George was a man who knew how to live right.
I tried to eat this cracker and cheese and curd situation with a knife and fork and sort of failed but the attempt was ridiculous and absurd but soooo enjoyable. Today I teamed up with The Laughing Cow® to bring you a reinvention on an old classic: the cheese, cracker and jam combo.
Last week I was in New York for three short nights and I can tell you from my experience, Spring has not sprung. Being greeted by twenty-one-degree temperatures, AND after a red-eye flight is kind of a brutal (but I had a pretzel later so all was ok). Luckily Spring is near. I’m not a groundhog or anything but I’m staying positive for all of you east coasters.
I’m sure many of you still dealing with Winter’s lingering attitude can’t wait for brunches. Is there anything better than sitting outside, eating with friends while the warmish April sun looks on? I guess when I think of weekend brunching, I think of Spring. It’s that time when we’re just itching to do everything outside, which includes eating. Cocktails and appetizers and pancakes mixed with lunch food. I probably love the mix of foods most about brunch. It’s not just breakfast, but a healthy mix.
I baked some cheese for when you’re ready to do this occasion of brunching. I’m hoping you’ll be able to do it soon. (If not, don’t worry because baked cheese also eases sorrows. Trust me.)
December always starts with me being sort of depressed that December is starting. December’s beginning means that the year’s end is imminent. And 2013’s end kinda gives me a panic attack because I can remember its start so vividly.
Not to worry! if you too, are in a lil’ panic mode, this month is full of appetizers and cookies and cakes and cinnamon rolls. All will soothe your pain. I have lots of cookies on my brain and cakes. All I want to make right now are cakes. I figured we’ve all eaten enough this weekend so best to start off with something light.