tea-soaked dates with mascarpone

tea-soaked dates with mascarpone | two red bowls

Granted, my threshold for feeling accomplished has always been, shall we say, modest (“I added the perfect amount of sugar to my matcha latte today I can do anything!“) but ever since I was introduced to these supremely distracting pudgy cheeks, I’m finding smaller and smaller accomplishments count as victories in this household. Dinner made during naptime, victory.  Clean laundry, not folded, but at least in the basket, victory!  (Actually, laundry where I actually remember to put in the detergent?  And didn’t forget, twice, until everything had gone through the washer and the dryer?  Victory.)  Clean kitchen counters before bed?  Clean kitchen floors, too?  Huge victory.

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whole wheat milk bread & little sliders.

whole wheat milk bread (& little sliders) | two red bowls

whole wheat milk bread (& little sliders) | two red bowls

Here are the two things I made for the first time this month: (1) a copycat delivery pizza (I am nothing if not classy, also, in case you were wondering, making chain delivery pizza instead of ordering it was as gratuitous as you would expect but also as delicious) and (2) 100% whole wheat bread.  I’m going to go ahead and say one balances out the other, and I come out even on the health scoreboard (and way ahead in terms of doughy carbs).

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asparagus, spring pea, & goat cheese quiche

asparagus, spring pea, & goat cheese quiche | two red bowls

For the first twenty-two or so years of my life, my experience with quiches was limited solely to the miniature frozen variety — the ones from Costco that came in boxes of half Lorraine and half Florentine (or, in my mind, half yellow and half green), most often bought for my mother’s potlucks or just for late-night snacks, pale and anemic until you popped them in the oven and warmed them to golden life. (Or microwaved them, in which case they stayed pretty anemic but still tasted delicious.) There’s plenty to love about those already (I still love them, no shame) — tiny bites of buttery crust, giving way to creamy, salty-savory middles with a hint of salty bacon or spinach.  So it probably goes without saying that when I finally tried a quiche in all its full-sized, deep-dish glory from a Cambridge bakery a couple of years ago, thick and substantial, stippled with caramelized leeks and smoky from thick-cut bacon and good Gruyere, I was more than sold.

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orange-almond sweet rolls with basil glaze

orange-almond sweet rolls with basil glaze | two red bowls

orange-almond sweet rolls with basil glaze | two red bowls

Happy first week of spring! With how mild our winter has been this year, it doesn’t feel real that it should be spring already, but here we are.  (And it’s supposed to be sunshine-y and 70 degrees today!)  Still, for the lingering blustery days we’ve been having here and there, I thought one more batch of soft, squishy sweet rolls, maybe for an Easter brunch or two, was in order before all the fresh, springy produce and summer baking to come.  Because, you know, it’s not difficult for me to feel that squishy sweet rolls are in order.  (Just see these and these!)

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