Gomasio seasoning/Japanese Sesame Salt (sesame seeds and roasted salt, also optional)
1/3 cup dried shredded coconut would also be good but I didn’t have any (optional)
Preheat the oven to 250º and set aside a baking sheet. In a large bowl combine the oats, walnuts, sunflower seeds, cinnamon, ginger powder, and Ashwagandha (if using) and stir thoroughly. Add liquid sweetener and vanilla extract to the bowl and stir again. Add melted coconut oil to the bowl and stir again until all dry ingredients are coated evenly. Pour mixture onto a baking sheet and spread with a spoon until evenly distributed. Bake at 250º for around an hour, stirring every 20 minutes to prevent burning. Once the granola is finished but still in the baking sheet, add dried fruit and even sprinkling of Japanese sesame salt (if using) while granola is still hot and stir around once more to combine. Allow the granola to cool completely on the cookie sheet before transferring it into jars or storage containers. Feel free to store it on the counter at room temperature if you plan to eat it quickly, or in the fridge for 2 weeks.
I make granola often because it’s cheaper than store bought, I can control the amount of sugar in it, and it’s nourishing, light and easy to pack on a hike.
What kind of granola would you like to see next? Peanut Butter and Popped Sorghum? Pistachio Ginger?
My beloved, albeit painfully needy rescue pup woke me up at 3 o’clock Sunday morning to investigate a mysterious sound, again. I’m an all-or-nothing sleeper so once I’m up–that’s it for me. I try to be sympathetic in these moments. How do I teach her which sounds are inconsequential – the clicking of the ice maker in the kitchen – and which sounds might be raccoons rummaging through the kitchen, or aliens beaming up the whole damn house?
I got dressed, washed my face, and brewed myself a hot mug of spiced apple cider. I wrapped up in a blanket and plopped down on the couch in the dark. My mind wandered to the quart of buttermilk idling in the fridge. “Why yes, Stevie,” I said to the dog now contentedly snoring beside me, “buttermilk pancakes do sound good.”
I googled “buttermilk pancakes” and the first recipe to pop up was Perfect Buttermilk Pancakes. I had all the ingredients on hand so I went with it. NYT Cooking recipes tend to be consistently O.K. with a couple of modifications – in this case I added a tablespoon of vanilla and a 1/4 teaspoon cinnamon, incorporated the wet and dry ingredients in separate bowls before combining everything together in one large bowl, I let the batter rest at room temperature for nearly an hour, and I opted for avocado oil in a cast iron skillet for perfectly golden pancakes.
While watching the sunrise over frozen hills from my kitchen window, I ate a single perfect pancake, complete with a cartoon quality pat of melting butter and a hefty glug of real maple syrup. I cleaned up while the leftover pancakes cooled, used a cookie cutter to cut them into several small circles, and dusted them with powdered sugar before tossing them into a travel container. I then brewed two thermoses of coffee and patiently waited for K to wake up.
We try to get out for a hike or at least a long walk every weekend.
Sunday was crisp and gray, and I layered up in fluorescent knits against the chill.
I’m a creature of the PNW and the smell of wet, rotting leaves soothes me. If I look at this picture, then close my eyes, I can smell them now.
Once we reached the peak of our outing, we stopped to sit and enjoy some tiny buttermilk pancakes and hot coffee.
I added hot cocoa powder to the coffees; a poor man’s mocha. We quietly ate more pancakes and I audaciously wiped my sticky fingers on the cuff of my pants. Stevie sat inches from my face attempting to showcase her self-mastery and obedience in exchange for a tiny pancake of her very own.
Of course I obliged, I’m not a monster.
I’m an equal opportunity hiking guide – everyone gets a pancake at the summit, no questions asked.
I felt so grounded here by this gushing stream, I took a selfie to commemorate the moment.
Escaping to nature is the best antidote against the “too muchness” of contemporary life.
Despite a brief period of cold, creeping self-doubt around the third touch and go, dicey repeat of “roll dough out into a 8″x12″ rectangle and fold into thirds like a business letter” I feel this bake went extremely well.
I started the dough on Friday afternoon which required overnight refrigeration. I worked the dough throughout the morning Saturday, alternating between rolling, folding, and chilling again and again. Next came cutting rolling, forming, then leaving to rise until doubled in size. Lastly this recipe called for brushing the top of each croissant with a wash of whole milk and egg yolk just before baking, resulting in the distinctively shiny, golden exterior classic croissants are known for.
I baked the croissants late Saturday afternoon and woke up this morning, Sunday, excited to make myself a small breakfast and tuck into a new book for a couple of hours.
I’ve just started reading the book Real Life, a novel by Brandon Taylor which was a finalist for the 2020 Booker Prize and is so far bright, relatable, and poetically descriptive.
This is my ideal Sunday morning: bundled against the chill in a warm blanket, feet decked in colorful hand-knit wool socks, good candles burning, jazz records playing softly in the background, pecking at a tasty spread while reading a good book–unaffected by the snow falling gently outside.
I hope you are currently spending your Sunday nestled someplace equally cozy xx Bette
This skillet cookie is an adaptation of the Bon Appetit Giant Chocolate Chip Skillet Cookie recipe and combines a few of my favorite dessert elements: luxurious brown butter, sea salt, toasted almond and chocolate – with toffee-like crunchy cookie edges, and a delectably chewy cookie center. Think: chocolate chip cookies and your favorite fudgey brownies linked up to make a tasty, golden, nutty cookie baby…
My modifications on the original recipe linked above are as follows:
I gently browned the butter in a 9-10″ cast iron skillet, removed the skillet from the heat when butter golden brown and fragrant (approx. 5 mins over medium heat) and let the browned butter cool 10 minutes before combining with brown and white sugar in a large mixing bowl
Swapped 1.5 teaspoons vanilla for 1 teaspoon vanilla extract and 1/2 teaspoon almond extract
Swapped 50% of the all purpose flour for lightly toasted almond flour
Brown Butter, Toasted Almond and Chocolate Chip Skillet CookieRecipe
1 cup chocolate chips
1/2 cup + 2 tablespoons brown sugar
1/3 cup sugar
1/2 stick + 2 tablespoons unsalted butter
3/4 teaspoon sea salt
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup all purpose flour
1/2 cup almond flour, toasted and cooled
1/4 teaspoon baking soda
Pre-heat oven to 375º
In a clean frying pan or skillet lightly dry-toast almond flour over low heat until fragrant. Set aside in a small bowl and allow to cool.
In a medium-sized bowl sift together flour, baking soda and sea salt. Stir in toasted almond flour and set aside.
In a separate large bowl, combine brown and white sugars. In a 9-10″ cast iron skillet, brown the butter until golden and fragrant, then promptly remove skillet from heat and allow to cool 10 minutes before adding to sugar mixture in large bowl and stirring until combined.
Add the room temperature egg, and vanilla and almond extracts to the large bowl and stir to combine.
Add dry ingredients to the large bowl and stir thoroughly until combined. Throughly fold in 2/3 cup of chocolate chips.
Spoon cookie dough into buttery, still-warm skillet. Press dough gently into an even layer that fills the bottom of the skillet, then sprinkle the remaining 1/3 cup of chocolate chips on top.
Bake for 18-20 mins until puffy and golden.
Remove skillet from the oven and allow cookie to cool completely in skillet for an hour.
Continuing our household effort to dine more healthfully, ethically, and sustainably while attempting to reduce the number of trips we make into town to shop during the Covid-19 pandemic, I have been researching and exploring the big wide world of grocery delivery services.
The most notable delivery last week was our inaugural order from The Honest Bison.
The Honest Bison was founded on one very simple truth: we believe everyone deserves access to food they can trust. When we realized just how hard it was to find unprocessed, humanely raised, quality meats in today’s markets, The Honest Bison was born.
We started out with just 100% grassfed bison but have since branched out to include a curated selection of other high-quality meats as well. As we continue to expand, our mission still remains the same – to bring trust back into today’s food system.
From The Honest Bison’s “about” page
I picked out a variety of cuts of grassfed bison, elk and venison, in addition to bison snack sticks, jerky, oxtails, ground meat and soup bones.
Bison meat is leaner and significantly lower in calories than a comparable serving of beef, and is a good source of protein, B vitamins, selenium, zinc and iron.
*** Please note: this order was purchase entirely out of pocket and this post is not an ad, I’m just a pleasantly surprised first time customer ***
Bison and Butternut Squash Stew– truncated recipe at the bottom of this post
I started this stew as I would any other, steeping some herbs in fat…
In this case I opted for rendered bacon fat and rosemary.
For a lean meat like bison, adding a rich fat to the pot helps keep things supple and moist during browning.
Warming woody herbs gently in fat first releases the aromatic oils for maximum flavor.
I removed the rosemary and added a one pound package of bison stew meat (thawed, patted dry and seasoned with sea salt and freshly cracked pepper) to the pot and cooked it for a few minutes over medium-low heat until gently browned.
I then removed the meat from the pot and added a diced medium-sized yellow onion and two finely sliced cloves of garlic to the fat, plus a tablespoon of good quality extra virgin olive oil and two tablespoons of water.
I simmered this all together while stirring occasionally over medium-low heat until softened and golden.
I returned the meat to the pot and added 14oz of crushed tomatoes, a bay leaf, cumin, red pepper flakes, and a tablespoon of good quality balsamic vinegar to mimic the red wine traditionally used in hearty red meat stews.
When stewing meats I like to add acidic elements like tomatoes and balsamic which can help tenderize meat and break down connective tissue.
I also added a tablespoon of red miso paste for maximum umami and enhanced complexity.
I then added approximately 16oz gelatinous, homemade, collagen-rich chicken bone broth concentrate made earlier in the week, in addition to enough water to allow everything to float around freely within the pot.
Next, I peeled and cubed half of a large butternut squash, roughly 2 cups total, and simmered everything together over medium-low heat for two hours, stirring occasionally until the liquid was significantly reduced and the contents of the pot were moderately homogeneous, seasoned to taste with more sea salt and more pepper once finished.
Butternut squash is one of my favorite ingredients to add to winter stews because it is inexpensive, abundant, nutritious, and when cooked slowly, surrenders beautifully to create a full-flavored, impossibly sumptuous gravy.
Served humbly over steamed rice, this bison stew was wonderfully rich and satisfying. The bison meat itself was so hearty and deeply comforting; we went to bed with full bellies and woke up with an urgent hankering to eat leftover stew for breakfast.
1 tablespoon extra virgin olive oil + 2 tablespoons water
Bone broth, stock, and/or water as needed
14 ounces (half of the 28oz can pictured above) crushed tomatoes
1 tablespoon balsamic vinegar (in place of red wine)
1 bay leaf
1 scant teaspoon cumin
1 heaped teaspoon red pepper flakes
1 tablespoon red miso paste
sea salt to taste
fresh cracked black pepper to taste
approx. 2 cups cubed butternut squash
In a large pot, combine bacon fat and rosemary and warm together over medium heat until fragrant. Remove the rosemary and add one pound of 1″ cubed bison stew meat. Cook 8 minutes or until gently browned. Remove meat from the pot and set aside on a spare plate. Add diced onion, finely sliced garlic, EVOO and water to the pot and simmer until golden and soft. Add meat back into the pot as well as any juices that collected on the plate.
Add crushed tomatoes, bay leaf, cumin, red pepper flakes, and balsamic vinegar, and stir. Add red miso paste and stir well to dissolve. Add bone broth and water to the pot to suit your own taste, or until there is enough liquid in the pot for things to move around freely. Add cubed squash and stir. Bring the contents of the pot up to a boil, then reduce heat to medium-low and simmer 1.5-2 hours, stirring occasionally until the liquid is significantly reduced, meat is fork-tender, and contents of the pot are moderately homogeneous.
Serve over steamed rice, potatoes or boiled noodles.
One pot makes 4-6 servings depending on appetites and once cooled, the leftovers refrigerate, freeze and reheat well.
Sashiko is the traditional Japanese method of decoratively mending or reinforcing textiles with cotton fabric and white or indigo-dyed thread. Sashiko is an expression of the traditional Japanese aesthetic Wabi-sabi, which is characterized by the appreciation of “imperfect beauty” and impermanence.
I plan to sew each patch down by hand in a grid pattern of small stitches using linen thread in a few different natural tones that remind me of wildflowers… the resulting mend should reinforce the knees and lower legs for at least another year of abruptly kneeling in dirt to spot cool bugs, and scooting across the living room rug while “playing dogs” with… the dog. Don’t ask, I’m an adult and this is just how I live my life.
I’ve had this same pair of dungarees since the early days of Lucy and Yak, and I have worn them more times than I could possibly count. I envision them 10 years from now, held together entirely by clever little hand-stitches and assorted patches cut from long-since-retired-yester-clothes.
In current food news ‘round these parts: I baked a lemon loaf cake today using this recipe and it turned out great, really great. My only deviation from Maria’s recipe was that I opted for a quick vanilla bean icing to douse the top instead of the suggested lemon glaze. Smash hit. Well done on the recipe, Maria. 🙂
I’ll continue to share the process of mending the knees of my dungarees as I go.
What was the last piece of clothing you brought back to life with a thoughtful mend? I’d love to continue the discussion in the comments below.