Happy Tuesday! After all the excitement of Sunday, it’s just been sunny peacefulness as usual here. (Phew.) Before blueberries go out of season, I thought I’d share the first of a couple of recipes with blueberries that I made earlier in the summer, during one of those kicks where boxes of fat blueberries are overflowing on the grocery shelves and going for something like a dollar apiece and the sale-monger in you can’t resist buying like four. (Maybe that’s just me.) The first is an amazing blueberry buckle coffee cake recipe from Annie’s Eats, and the second is a simple blueberry muffin recipe that I cobbled together, which I’ll post sometime next week.
WE’RE DONE! Three months of blissful ignorance about whether we passed begins now. Words can’t express how happy I am. 🙂 But they can express peanut butter and chocolate (well, to an extent) so I’ll try and do that instead.
So we’re in the homestretch before the bar! It’s one week from tomorrow. At this point, I’m more resigned than afraid (or in denial?), but I should still probably post this quick and scurry back to studying. Here’s a quick and easy toasted club sandwich with pesto mayo, sliced turkey and chicken, my favorite spreadable cheese from Laughing Cow, and the added bonus of a little turkey bacon. A pretty great study break that doesn’t take up too much time but is still tasty.
Today is Sunday. That, to me, feels like a cookie day. I was going to post a delectable recipe I just found on Taste Love & Nourish, these wonderfully decadent but (relatively) guilt-free chocolate fudge cookies, but I’ve been having problems with my new oven where none of my cookies will spread! And I don’t know why! 🙁 (If anyone happens to read this, your tips would be much appreciated!) So far, I have managed to deduce that my oven is very hot (at least 50 degrees hotter than the setting reads, I think) and suspect that the new pan I bought a few months ago may also have something to do with it, but with much fiddling I’ve only gotten my cookies to kind of spread, but mostly have been eating strange cookie-truffle hybrids that, while still delicious, don’t resemble cookies at all. So, trust me that those fudge cookies are amazing, and instead I will simply post my very very most favorite recipe for chocolate chip cookies — to be precise, the New York Times Jacques Torres 36-hour-waiting-period cookies — that I first made last year (a simpler time free of oven mysteries).
In our last semester of law school, Bowl #2 and I started studying at Panera Bread from time to time and got hooked on their chicken salad sandwich.
As it turns out, studying for the bar is no fun. No fun at all. But if there’s anything that makes it okay, ridiculously fluffy homemade banana pancakes must be high on the list. This past Sunday, I thought we would take a break from memorizing the law by indulging in a traditional lazy, full-fat, extra-syrup brunch, and for the first time, I decided to make pancakes from scratch instead of reliable old Aunt Jemima. It turns out that it might be even easier than premade mix (me, for once, deciding not to buy premade things!), to the point where I don’t know why I didn’t do it before. And it was absolutely worth the sluggish non-studying we did the rest of the day.
One of the first blogs I ever started following was Cupcakes and Cashmere. It’s remarkable how much my focus has shifted over the last few years in terms of what blogs I like to read; initially it was purely fashion blogs, but as I’ve come to cook more and more, and especially in the years since I’ve come to live in my own apartment, blogs on cooking and interior design have almost totally eclipsed my former interests. The great thing about Cupcakes and Cashmere is that, while I initially found her through her fashion posts, the wonderful mix that she posts of all three of my interests keeps me constantly engaged in reading her blog. A couple of weeks ago, she posted a recipe for a Triple Berry Pie from Cook’s Illustrated (and first made here) that looked absolutely amazing — so, since I’ve never made a berry-based pie before, I thought it was time to try it.
A few weeks ago, I came upon this ingenious idea for porter milkshakes on Yellow Brick Home, and was so floored. Beer milkshakes! Why did this never occur to me before? We’re not frequent porter drinkers, but we are huge fans of Left Hand Milk Stout, and usually have it in constant supply. So it was an easy step to go out and buy some vanilla ice cream to make this happen.
Butter mochi! The subject of my third and final installment of this little series on Hawaiian foods (parts 1 and 2 were on ahi poke and Spam musubi). I love all the ways that Hawaii is a blend of Asian and Western influences — when it comes to food, it can only mean good things. For instance, I’m not the biggest fan of traditional Asian mochi, like the Chinese nian gao with red bean paste, because it’s a bit too chewy and bland for me. But when amped up with more sugar and a whole (!) stick of butter, the Hawaiian version becomes pretty delicious.
Spicy ahi poke is perhaps my greatest love in the food world. First introduced to me when I visited Bowl #2’s family in Hawaii, poke is pretty much just fresh chunks of tuna marinated in soy sauce and other ingredients. Some describe it as a Hawaiian ceviche, which I find apt but not all-encompassing of its utter perfection (I just describe it as bliss). The standard version is one marinated in soy sauce, sesame oil, and a few other ingredients, whereas our personal favorite is a slightly unhealthier, spicy mayo-based kind that we usually get from Foodland, a Hawaii supermarket chain. This particular kind was part 2 of the Hawaiian birthday feast (part 1 is here), and here is the stunningly simple recipe for how to make it!