Today is June 1st, which means nothing at all except that time is moving so very quickly that it’s gonna be Christmas in like a half a minute.
In other less depressing news, there are a few big things happening this week. Number uno: it’s doughnut week or something like that (I haven’t Googled it). Number dos: it’s Negroni week. I love both and if someone can figure out how I can have a doughnut and a Negroni and how they’d taste good together, LEMME KNO.
Have you eaten nougat before? It’s kind of like taffy or divinity or maybe I’d even describe it like a stronger, firmer marshmallow.
It’s firmer than a marshmallow but still soft and chewy. This particular nougat is spiked with strawberry flavor and pistachio. The strawberry flavor is added by pulsing freeze-dried strawberries into a powder and adding it to the egg whites just when you add the boiling sugar. It’s melts into the candy, infusing it with a strong strawberry flavor. YUM.
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.
Last Friday my stove decided to have a tantrum and stopped working. Kind of annoying…I had serious cooking plans for a picnic. Instead I just ate wine and half a cupcake. It worked out juuuust fine.
Cut to this week: still no stove…I kinda started hoping it needed to be replaced. How dreamy are those O’Keefe and Merritt stoves?! In pale blue?! Hello cuteness!
Sooo…I dug out my toaster oven and started putting stuff on toast. All sorts of stuff. Possibilities…endless.
And then, as soon as my stove was fixed, I made this poached egg and put it on a piece of bread with some salt, pepper and parmesan. Runny eggs are just swoon-worthy, aren’t they?!
Almond butter and sliced strawberries. Delicious. Sweet. Killer combo.
I’m not even gonna start by telling you that turkey bacon compares to regular bacon. It just doesn’t. It can’t. Impossible. It’s healthier, though, so there’s that.
BACON > TURKEY BACON/EVERYTHING…for life.
But I just bought a few bathing suits this week and have yet to try them on. Ugh.
So here you have it: turkey bacon, a few basil leaves, a swipe of veganaise and a few sliced tomatoes on toast.
P.S. I don’t try bathing suits on in stores anymore. The lighting is heartbreaking. So now I just buy a bunch on a credit card, try them on at my apt, and take the ones that don’t work back to the store. Total game changer. Have you tried this?
Avocado on Toast is an all time fav. Adding some ricotta to the mix took it to a whole other level of amazingness.
In other news, this weekend I’m gonna celebrate my reunion with my kitchen by making something crazy…can we say doughnuts?! I dunno…they might be in mini form, they might be girly and pink, or they might have sprinkles in them, maybe even some amazing glaze on top. Who knows…the world is my doughnut…or whatever.