Comfort / Food

Month: May, 2014

Pinker on Language

“Much language use involves a hybrid of speech and gesture; sometimes it is impossible not to use a gesture. For example, how do you define the word spiral?” Steven Pinker




Here’s a delicious idea for a lazy spring evening. Something like a s’more without the fire. Thanks, Shutterbean.

In Case of Emergency, Break Cookie(s)


Like all sentient human beings, I love the perfectly rounded, chubby, crispy edge of a correctly formed and portioned chocolate-chip cookie.  However, on a weekend filled with both buzzing activity and dull, sluggish moments, I wanted to feel the satisfaction that results from breaking off a corner of something at once chewy and crunchy (thanks to the slivered almonds in the mix.) There’s something inimitably gratifying about reaching for a dessert, tearing off a piece, and feeling the edge crumble under your fingertips. Imagine the extended period of bliss, I reasoned, if that’s how the entire dessert would be eaten! Plus, I was too frazzled to pull out the scoop and bother with portions. I needed something that I could make in one bowl, which I figured I could then upend over my baking sheet and press into a giant amorphous mass. Maybe it was the exhausting day, or maybe I just wanted to make cookies the way a 5 year old would make them.

If you have a metabolism and sense of innovation akin to my roommate’s (he’s 6’5″), you could consider breaking the bar into chunks, pouring some milk over it, and eating it for breakfast.

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I adapted this recipe to suit my needs and found it to be a great basic guide. I’ve since used the same foundation for cookies with dried cherries and butter instead of olive oil.

Preheat oven to 350F and lightly grease a baking sheet (I used a 9×9 brownie pan with raised edges.) Add 1/3 c. brown sugar, 1/2 tsp vanilla, 1/4 tsp salt, 1/4 tsp baking soda, 1 egg white, and 3 tbsp olive oil to a medium-sized bowl. Mix. Add 1/2 c. whole wheat flour, 1/2 c. rolled oats, 1/2 c. slivered almonds, and 1/2 c. chocolate chips. Stir to combine, then unceremoniously dump onto the baking sheet and flatten with a spatula until about 1/2 inch thick. Bake for 12-14 min until brown at the edges. Eat immediately, burning your tongue as you go.

Conrad Jon Godly






via Miss Moss

The spread

found here

On the hunt

(photo from this recipe)

I’m on the hunt for a lighter lemon square recipe. Lemon bar? I’ve always known them as lemon squares. Anyway, I am not one of those lucky people who can exercise enough self control to eat only ONE serving of something delicious (I mean, I made them! Doesn’t that entitle me to at least two?) so lately I’ve been experimenting with desserts that include a wholesome element like whole grains or healthy fats (olive oil, I’m looking at you.) I auditioned a recipe for ‘healthy lemon squares!’ this weekend and it was a rubbery disaster.  Gluten-free/dairy-free/no sugar/no eggs desserts are not my cup of tea unless I’m baking for someone with an allergy, and oftentimes ‘healthier’ recipes go whole-hog and decide to do away with all the good stuff.

I will report back once I adapt a recipe to my liking.

A few potentials to try this week: (almond flour) (honey in the filling.)





Aerial shots by Zack Seckler 

Cinnamon Sugar

prepping for cinnamon bread last weekend

John Singer Sargent, 'Mountain Fire', c.1906-7

One of my favorites from the Sargent show at the MFA

Late Afternoon Cookie Drama

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With help from Lark. This reminds me that I have an espresso chocolate shortbread recipe I’ve been meaning to try.