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

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Coconut/Graham/Nutella

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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)

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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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Recipe:

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

Atmospheric

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via Miss Moss

The spread

found here

On the hunt

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(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:

http://www.greenkitchenstories.com/perfect-lemon-coconut-bars/
http://www.myrecipes.com/recipe/lemon-squares-50400000122499/
http://www.texanerin.com/2013/10/healthier-lemon-bars.html (almond flour)
http://www.kimshealthyeats.com/paleo-lemon-bars/ (honey in the filling.)

Aerial

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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.