It’s almost Thanksgiving! So this week I thought I’d post on what seems to be the Thanksgiving vegetable of the year. If last week was about bucking trends (or being unable to participate), this week is definitely all about falling in line with them. At this point, I think I may be the last blog on the Internet not to have done a post on these toy cabbages. But just in case you’re not already Brussels’ed out, here’s several more ways to roast them — as chips and as hearts, and in three different flavors. (In other words, if you’re not Brussels’ed out, after this you will definitely be.)
I know that these couple of weeks in the run-up to Thanksgiving are all about pie. It’s even Pie Week in some parts of the blogosphere this week! And if I had the mini pie pans to put them in or the extra mouths to eat them, I would love to be tearing into all the gorgeous pie recipes that are popping up these days. (See the end of this post for a list of my favorites!) But tragically I have neither, so I hope you’ll forgive me for proposing an alternative Thanksgiving dessert — these teeny-tiny individual apple crumbles. With brown butter in the crumble. And cheddar cheese. You forgive me, right? 🙂
I realized this weekend that it’s been a few weeks since I’ve posted anything savory. Which is funny, because I consider myself a pretty novice baker — I guess we just rotate much more frequently between tried and true meals, whereas Bowl #2 never has any input on sweets, so I just try any new thing I feel like. Anyway, I thought I’d change it up by posting about one of our very most favorite “tried and true”s — kimchi fried rice.
I feel like there are a few recipes that every blog should have. Just basics, like a solid mac & cheese, or a good homemade pasta sauce. There have been some that I’ve checked off my list — a go-to buttermilk pancake base, and a classic chocolate chip cookie. But one that I’ve been meaning to get around to (you know, in addition to the mac & cheese and the pasta sauce) is just a simple, classic chocolate cake, and a good chocolate buttercream to go with it.
So, first week of work down and I’m still alive! It’s true that it’s a little overwhelming, but lots of things make it more than okay — foremost that I’m lucky to be working with great people who don’t mind that I have no idea what’s going on yet. But also — what gets me excited in any situation, of course — food. Like ordering food on the firm. (Staying late is so okay when I can get sushi fo’ FREE.) And Keurig machines in our kitchens! And, lastly but not least-ly, this pumpkin spice latte syrup.
Today is the first day of the rest of my life.
Okay, so I just wanted to say that to be dramatic. Haha. But today is the day I finally start work at my law firm. Full-time grown-up “associate” work for the first time, ever! It’s been almost three months since we took the bar exam, and after my whopping 90 days of funemployment, I think I’m as ready as I’ll ever be to enter the real, real world.
Oh man, these cupcakes. These cupcakes! I know there are a million pumpkin cupcake recipes out there, but this one is special to me, if only because it took me about six tries to get right. (Which is kind of weird, now that I think about it, given that I just said that there are a million other recipes I could have chosen.)
I grew up in a relatively small city in the South. It’s big enough to have an airport, but small enough that that airport only has five gates (and one direct flight to NY that I never take because it costs approximately a billion million dollars) — big enough that some people have heard of it, but small enough that a nod and an “Oh, right, right,” is as much as they can muster. 🙂 (Occasionally, I’ll meet someone who actually drove through it.) It was also small enough that, growing up, I can remember the first restaurant of almost every kind of unusual cuisine opening up in town — the first Korean restaurant, Thai, Vietnamese, etc. — and I can also remember the first time I ever had any of those kinds of foods. The first time I had pork bulgogi, then known to me only as “Korean spicy BBQ pork,” I thought it was the most ridiculously delicious dish I’d ever tasted, and I thought that that one god-like restaurant must have been the only place in existence that could create such a magnificent mouth-party. Logical. (And thus began a lifelong love affair with Korean food.)
A few months ago, in the midst of bar exam doldrums, I came across this recipe for banana bread bars with brown butter frosting that looked mindblowing. But, given our extremely sedentary (nearly vegetative) lifestyle at the time, I omitted the frosting and ended up making only the bars, with Greek yogurt instead of sour cream. And they were absolutely fantastic just on their own! No frosting necessary (though the brown butter frosting does sound pretty out-of-control). The cake was pillowy, moist, and banana-y, but not so dense and cloying as a typical banana bread; I was actually surprised by how soft and chewy the texture was. They were so good that even Bowl #2, enemy of sweets, ate at least half the pan. As good as they were, though, at the time I felt it was a little lackluster just to post a couple of squares of banana cake with no frosting, so I figured I’d make them as cupcakes or as a regular loaf later on, and shelved the idea.
I have a problem. It’s now been a week and a day of my visit home to my parents. In that time, I’ve baked three dozen mini matcha shortbread cookies, a dozen almond rosemary shortbread cookies, some topsy-turvy cinnamon rolls (next time I’ll roll you properly, little ones), pumpkin cupcakes, and green tea cupcakes. It’s a little excessive. It’s gotten to the point where, every time I come into the kitchen, my mother cries, “Not again!” and leaves the room muttering about her waistline.