Human subtlety will never devise an invention more beautiful, more simple or more direct than does nature because in her inventions nothing is lacking, and nothing is superfluous.
- Leonardo DaVinci
The things most enjoyed in life are the ones that come naturally. They say for a design to be great, nothing is superfluous. Design only what is needed. Heck, the joy when I discover something new, designed so perfectly suited for it’s very one, unique, specific purpose? Elation.
But alas, it appears we are continuously falling victim into thinking we need to be-dazzle our lives. If the algorithm catches you, you’re going to be subject to a lot of what you could/should/would be doing, wanting + needing. Let alone have any time to actually evaluate what you could/should/would not need or want or what you never knew was terrible for you, for yourself. I still haven’t settled on how I feel about oats or oat milk. Who knew I could be so confused about a grain.
In an effort to simplify, here’s how I’ve attempted a bit to tuning out some noise:
1. Vegan Mac&Cheese
I got this vegan cookbook from the library and thus far - it’s a winner. I made the below recipe for a dinner group sans ‘bacon topping’ and it was a huge hit. HUGE hitting of the mac spot. Vegans and non vegans alike. I’ve been carrying this cookbook around like a safety blanket, just reading and re-reading recipes. They do look involved, from an ingredient list perspective, but they really seem to hit the spot.
If you’re thinking of making this - gimme a shout. I love chatting all things recipes & I’ll walk you through what I might do differently or questions you might have.
But, if you’re feeling a little anti-social:
1). for the non-dairy I used coconut milk 2). vegetable oil I used was avocado, 3). definitely used the white pepper options, because it’s magic.
2. Freezer Hero’s - Prepped Buttermilk Biscuits
In preparation for a potential slew of visitors, I decided to get some freezer hero’s going for quick hosting. I’ve made these before, it’s the Miso Buttermilk Biscuits from Clair Saffitz 1st book, Dessert Person. I personally love the surprise of miso in a recipe so even if these didn’t get baked up for guests, they’d come in handy for some soup night at home.
I love painters tape.
I’ve also learned, against my not-so-better judgment thinking of, “oh, I’ll totally remember what these were and what temperature to bake them at and for how long and when I made them…” Every time. Hard no. I won’t. I’ve taught myself to label pre-freeze. My whole being is better for it. You can too, can become a labeler.
3. Pizza Dough
We got back from a trip and I happened to have some leftover mozzarella from a lasagna for the non-vegans (with possible negative associations with vegan food) from said above dinner party. Tomato sauce in the pantry.. pizza night. I went to a throw back recipe not made in quite some time, Roberta’s Pizza Dough. It’s a classic - and I even went with the ‘00 flour. It’s good, can’t go wrong.
I think I like the King Arthur sourdough discard pizza dough recipe actually a bit better than the NYT one? I’m currently on a mission to revive a sourdough starter that’s been dormant in the fridge for… only it knows how long. Curious to see if the recipe holds true to how good I remember.
Reading:
The Guest List, by Emma Cline
It’s fun. Somewhat nostalgic to living in NYC in your 20’s kind of vibe, but fun. It’s been my, ‘I’m going to read before bed till I’m too tired to keep my eyes open’ book and it’s also been a catalyst in helping me get in bed, as I’m looking forward to seeing what the heck is going to happen.
Here’s what I made for St. Pat’s
(Gifted Recipe link 4 you) Chocolate Guinness Cake
I’m including this because it actually, as some of the commenters said, it’s just a really good chocolate cake. I did make it a day ahead, let it sit covered overnight & I did add a decent pinch of salt to the recipe (also reader comments). The frosting… holy. This one is a keeper. I mean, in theory all cream cheese frostings are cream cheese frostings, but somehow they’re different yea?
It’s also, just truly the easiest. And, I did make a few cupcakes mainly just as a test & they we’re super successful if you’re thinking of making that option.
and I’ll leave you with this…. (I get it, the holiday already happened, but whatever).
Happy late St. Pats & may the rest of your March be merry.
Cheers.
-- Justine