crispy goat cheese rounds with shallot vinaigrette

crispy goat cheese rounds | two red bowls

With work picking up again after a slow start coming back from maternity leave, this project, and our ever-growing obsession, I haven’t had nearly as much time as I would like to make or share recipes from the wealth of stellar cookbooks that have come out this spring. There are so many! But I’ll get there. For now, I’m starting with an impossibly clever recipe I made awhile back from Alexandra Stafford’s Bread Toast Crumbs. At the heart of the book is a recipe for peasant bread you might know of already (it has over 3,000 comments on her original post!) but its genius is even greater because from there she has about a million (more precisely 135) more creative things to do with the bread or ways to tweak the recipe.

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sprouted flour pancakes with vanilla pear compote

sprouted flour pancakes with vanilla pear compote | two red bowls

Even with the advent of a waffle-maker to capture my interest (and my kitchen real estate), I can never go too long without coming back to pancakes. They’re happy food — from my dad and boxed pancake mix on the weekends, flicking the skillet to flip them in mid-air, to a beach retreat in college where a classmate showed me that, forget blueberries, you could sprinkle Reese’s Pieces across the pancakes before flipping them and be a breakfast hero, to rainy weekends in the working world where pancakes meant a lazy morning with time to spare for messy counters and sticky plates. Now that B3’s around, I can’t stop telling B2 like a broken record how excited I am to make piles of pancakes on Saturday mornings for an army of bubs clamoring for them. (I recognize that this may not match up with reality, when all I really will want to do then is sleep.)

sprouted flour pancakes with vanilla pear compote | two red bowls

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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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custardy crème fraîche apple pie

custardy creme fraiche apple pie | two red bowls

What a strange, hard week this has been.  It feels like it has been hard in every sense of the word — difficult, unyielding.  I hope everyone is okay.  This is the first of a number of recipes I’ve had saved up for these first few baby-filled months, and, thankfully, it is so very easy.  I think “easy” was going to be my mantra in the kitchen for the foreseeable future no matter what, now that we have a little person to cuddle and feed and care for, but right now it feels particularly apt to share something that comes together without much effort, without any stress, to be a treat that soothes and indulges.

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