May
No. 55: self-published a printable cookbook, recent food, essays on noise and patience.
Last published notes —
Owl report by MJ, who was given the “upcoming artist” award at school this week. The pride we feel as parents is not necessarily by what they can accomplish, but by fully being let into their imagination, and holding it closely.
Self-published a cookbook by your local printer. Fifty recipes from the last year, written out on plain paper. No pictures. I hope you edit this and spill on it and that your kids join you.
Recipes from the last two weeks —
Two frozen kiwis, grated and scooped into a bowl with a heaping spoonful of cream top yogurt, a drizzle of maple syrup, and a pinch of nice salt.
Kiwis are refreshingly tart (we like them skin and all), and eating them in the evenings a bit before bed can aide in better rest and good digestion the next morning. In my early twenties I was prescribed a very strong medication to sleep, among other things. Life is very different now and I have packed my heart so full with purpose and real play, I’m exhausted and useless after 9 pm.
I love to compile everything I learn about nature, food, remedy, and try them.
I’ve been making different versions of these to enjoy with coffee or have for dessert.
Pit ten dates (preferably these via Box Hill Grocer) and soak in boiling water. Set aside. In a bowl, add 2 c chopped pecans, 2 c oats, 1/2 c maple syrup, 1/2 c creamy peanut butter (or almond butter would be better!). Combine. Drain dates and mash them with a fork. Add dates to your big bowl and mix everything together.
Press into a parchment lined pan. I used 3x9 but the size will depend on how thick you want them. Spread a layer of chocolate on top by melting 1/2 heaping cup semi-sweet chocolate chips , and a spoonful of coconut oil. Sprinkle whole pecans on top of chocolate. Let chill in fridge for a minimum of one hour. Remove and sprinkle with nice salt and cut into bars.
Slice 1/2 package bacon into 1 inch pieces. Place on a parchment lined pan and bake in a 420 degree oven for 20 minutes or until cooked to your liking. Remove and place meat on a paper towel. Pat dry.
While bacon is cooking, make your quiche batter. In a large bowl, whisk together 2 eggs, 1 c milk, 5oz grated Parmesan cheese, 1 tablesp dried basil, 1 teasp kosher salt, freshly cracked pepper (optional), and 3/4 c AP flour. Add cooked bacon and mix. Using a ladle, fill a greased muffin tin with batter. Bake at 450 for 25-30 minutes, or until tops are golden brown. Remove and allow to cool. So yum! We loved!
Combine 1 teasp instant yeast + 2 teasp kosher or pink salt. Add 3 c AP flour and 1.5 c lukewarm water or a bit warmer. Mix completely until dough forms and cover bowl with a cloth for a minimum of 12 hours. Transfer dough to a parchment lined pan and bake uncovered at 450 for 30 minutes. Remove and allow to cool before slicing.
Inspired by our quick quiche I’ve been making a lot lately for easy dinners, and wondered about a sweet version since it’s more like a popover. Adjusted slightly but made with almond flour and topped with roasted rhubarb for seasonality… this is perfect for snacking or dessert. I enjoyed with plain whole milk yogurt, and a spill of maple syrup. I hope you try this!
Trim the ends off of 3 rhubarb stalks and wash. Cut into bite size pieces and place in a small pan. Coat with 2 tablesp granulated sugar. Break apart 2 tablesp butter into smaller chunks and place in various spots over fruit. Bake in a 325 degree oven for 15 minutes.
In a bowl whisk together 3 eggs and 1/2 c coconut sugar. Add 1/2 c milk, 1 teasp vanilla bean paste, pinch salt, 2 c almond flour packed, and 1/2 teasp baking soda. Transfer cake batter to a parchment lined 9 inch pan, and spoon your roasted rhubarb on top. Bake in a 350 degree oven for 25-30 minutes. Remove and dust with coconut sugar.
Blue low bowl by Matt’s daughter, Grace.
May —
Our last two weeks have been speedy with end of school festivities, incredible weather, long evening outdoor play, and so much beloved time among our home and animals. The boys play kickball in the yard while I tidy the kitchen at dusk, look for bones in a friend’s creek after we feed and halter sheep, and we come home to dueling bloody roosters whom I have to separate at night, and consider putting one down due to injury the next morning. Outside of the very difficult parts of fixing ourselves emotionally as parents and growing people (still), work (the consistency and juggling and worry concurrently for decades), and, co-parenting, or in my case counter-
