Recently taken on Instagram...
Got my first jab. Feeling overwhelmed and grateful. (Also, Portland’s system for finding vaccines is a clustercuss. If you need help finding an appointment, reach out and I’ll try to help.)
February ugly food photo roundup! Functional days have been few and far between lately, thanks to debilitating anxiety—and living in a pandemic!! I took advantage of the few functional days to make some delicious food that I felt proud of. It’s not pretty food, and these aren’t pretty pictures, but it’s food to be thankful for. This is a reminder to my future self that I can sometimes do things and those things feel good. Sources/sauces/credits/croutons: 1 - slow cooker pot roast covered in gravy & pickled onions (Digregorio, NYT) with a side of beer bread!!! (Fabricant, NYT) 2 - random stuff in miso broth à la Nigel Slater 3 - Crispy chickpeas & beef with flowering broccoli (Bittman, NYT) 4 - Marcella Hazan’s bolognese (NYT) 5 - @cathybarrow ‘s Skillet soufflé—with hidden veggies! 6 - berry & citrus trifle for Valentine’s Day (Clark, NYT)
The perfect chocolate chip cookie recipe does not exi— holy shit these are amazing. I can’t believe that a cookie this good came out of a recipe this easy. @taraobrady ‘s recipe is so straightforward and detailed—it was impossible for me to mess it up. This is maybe the third time I’ve baked during this pandemic. Proud of myself for feeling able to do a thing for once and executing the hell out of it. Google “Tara O’Brady Basic Great Chocolate Chip Cookie” for the recipe, or visit her Instagram page. BIG h/t to my friend @cathybarrow for bringing these stellar cookies to my attention. πͺβ¨
Eight years ago today, I adopted Merlin. My life is so much better for it. Love you, lil’ buddy. I’m not making you a cake, but I’ll give you a handful of kibble and tell you it’s tiny pieces of cake. π π§βοΈπPictured: CEO of snoozin.
Most baking gives me anxiety. I had a hard time sleeping last night because I was worried about these (overnight) cinnamon rolls and whether I had doomed them. Did I under-proof? Over-proof? Space them correctly? Why don’t they look right? (Googling, googling, googling...) You do your best to follow the rules with a limited amount of knowledge and pray that, when they come out of the oven, they’re edible. But then you remember, “I’m smothering them in frosting.” And then you do. And it’s okay, because everything is a little more okay with frosting.
When you have a bunch of random birds in your freezer leftover from thanksgiving because you used to be a butcher and you felt compelled to give them a good home and now you’re in quarantine and you’re trying to work with what you got so you say to yourself, “sure, I’ll roast a turkey on a Saturday in April” and then decide it would be wasteful not to make gravy and potatoes as well. For this I am thankful. π¦
A lot of waiting and excavating (swipe for before pics) turned into a beautiful oxtail stew that felt like eating a hug.