Ep.1

4.4.23

Apr 05, 2023

– Anne Lamott

Hi friends. Salutations.

I’ve had some things on my mind. Rather than continuing to think about sharing, I decided to actually share. Without being too specific, if you’re tuning in for the fun; a bit about the forecast. Bit of sunshine, some grey-overcast clouds in the afternoon with a side of recipes (reviewed + original), flowers, interesting reads, thoughtful listens, and we’ll just say a life mixed bag of sorts. We’ve a general heading for this ship, the course may change along the way, but for now we’re just leaving the dock & setting sail - course unknown. This should be fun. This is fun. I’m having fun.

Here’s some of my recently’s:

Sunday Supper:

My very cool cousin came for dinner & a hang last Sunday evening. There’s a fine line, a very fine line between me cooking everything I’ve ever learned how to make & well… not doing that. I’m still learning where it lies.

There’s some sort of mathematical equation here. ie;

time+work/effort = % of relaxed evening had by all

That’s not even a thing. Math is not my strong suit. I tend to think more about how all the numbers feel vs. what they equate to.

That being said. My goal, honored or not each time we have guests is to honor myself, my time and sanity while simultaneously providing a lovely experience. A few items shared:

Menu:

Rosemary + Sea Salt Sourdough Crackers

These have been on repeat. I’m basically a cracker factory at this point. They are so deliciously simple & simply delicious. It’s my favorite use for sourdough discard to date. Each batch uses approx. 200g of sourdough starter (which is fantastic). They come together easily with the addition of more flour, salt and olive oil. The herb combination is endless. I’ve been exclusively operating in the rosemary arena, but one of these days I’m thinking… thyme & nigella seeds? Cheddar + black pepper? Za’atar seasoning? I can’t wrap my head around it yet, but I feel like there’s a place in the world for a cinnamon & sugar sweet cracker. We’ll see.

This batch was my first real step into adventure land. Quite honestly, it was a mixture of herbs that I’ve picked over the last few months have have been drying out here:

\Recipe is based off of: Sourdough Crackers

If you feel like you’d like to participate at all in this journey, let’s chat. I’ll test some options out and report back.

Fresh sourdough

This has been on repeat. But took a bit of a pause so we didn’t turn into loaves of bread ourselves. The trick really is obeying the bread’s timeline. You + your loaf-to-be have to be simpatico. Went classic on this round, no toppings or flavorings. Just gluten.

Recipe is based off of: Beginners Sourdough Bread (reach out if you wanna chat)

Also, leave the butter on the counter. Everyone likes a room temp/fresh bread butter situation.

Herbed butter

Herbed butter > regular butter. Would like to figure out a solid formula, easy go-to way of doing this. in theory, use the mini chopper with all the herbs. Just go herbs.

Note to self: Let’s maybe draw up an herb butter chart/drawing. all the combos, illustrated. TBD.

Dessert:

While I had plans for a rhubarb cake, which is still in our future someday, the classic Justine go-to move is fresh chocolate chip cookies. Can’t go wrong.

In true signature form move: I made a batch. Recipe here. If you’ve been to our house, you get fresh baked chocolate chip cookies upon arrival from pickup at the SD airport. I’m basically a DoubleTree Hotel. The remainder of the batch gets frozen for future guests. Also, having cookies ready to go…THE best.

I had Ryan (my husband) procure some oranges, which, oh it was for the rhubarb cake. Rhubarb scares me. I’m not sure why. Turns out, they’re actually going to be used in some pastrami popcorn. That’s a tune in later story.

Separately.

Listening to (via audible):

“The Creative Act: A Way Of Being” by Rick Rubin

This was just listed in the NYT Sunday book review Sunday section as something to listen to, which made me feel extremely validated as a human. Or, perhaps happy to be in tune/on point/in sync/universally aligned/my algorithm is aligned with other NYTimes-ers.

Review so far? It’s good. Helpful if you’re stuck in your head at all thinking about creative juices. I know Rick Rubin in my periphery, which I appreciate not having any real feelings or options attached to him personally while listening.

Reading List (via the library):

“Wanderlust“ by Reid Mitenbuler

In addition to the many, many cookbooks in my reading corner, I’m giving a go at this. Also listed in the NYT Sunday Book review & I mean.. you take one look at the cover and think, there’s no way this is not gonna be good. Also, given that the subject matter pertains to exploring vast wide open untouched spaces of Canada… I feel like I’m doing my Canadian family good service.

I’m now married to a Canadian. The first Christmas I ever spent in Canada, I was given multiple items of clothing that said "Canada”, cookbooks from and about Canada & and Canadian related specialty candy and treats in my stocking. This was my initial initiation of Canadian pride.

P.S.

Friendly reminder from your captain, slow the f. down. Can we please all just take a collective breath and slow the f. down? It’s okay if you feel like you’re going against the tide. Like salmon swimming upstream. I do.