Made with gluten-free oats, nuts and seeds, coconut, dried fruit, and wellbeing-supportive, adaptogenic herbs.
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 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.
While it might not be entirely traditional, this bowl of ramen was complex and satisfying; a damn fine interpretation using things I had on hand.
There is a cake recipe at the end of this post as your reward for continuing to indulge me in my steadfast effort to convert my modest wardrobe into a curated collection of slow craft, folk art heirlooms. I’m only half kidding when I say “curated” and “folk art heirlooms” and I’m not kidding at all about the cake recipe… scroll down to the bottom if you need hard proof.
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.
Served humbly over steamed rice, this bison stew was wonderful 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 for leftover stew for breakfast.
I’ve never been to Scotland – I can’t speak to the authenticity of this shortbread recipe but the resulting cookies are tasty and beautiful, and tick all of the necessary boxes for me so I will call them “shortbread cookies” and sleep just fine tonight.