Many of you know that I’m training for the Nike Women’s Marathon this Sunday. And most of you know that currently, what I do for “work” is write about food. Now thankfully, those two things have been a really nice pair. It’s been working out just fine. Eat, run, eat some more, write a little. But I’ve been advised that after Sunday, I may have to cut back on my generally ravenous appetite. I’ll worry about that later…for now, here’s a visual chronicle of a food writer’s week. And not just any food writer, but one with a penchant for sweets, and cookies in particular.
There’s a great new lunch pop-up in the Tenderloin called American Box. Remember the lunch boxes you had as a kid? Well they’re doing them for adults. This is a warm oatmeal raisin cookie fresh out of the bag. I will add that right before I got to take a bite of this cookie, I was pulled over for having an expired registration. My grown-up lunch box cost me about $117.
How is it that I’ve never, ever been to Mitchell’s? I had a fantastic meal at The Front Porch with Craig and Linnea last week for a piece I’m doing on Soul Food in the city. We were cruising around the neighborhood, walking off our fried chicken and macaroni and cheese, when we stumbled upon Mitchell’s. I’m much more of a chocolate ice cream kind of girl, but their fruit flavors are pretty incredible. The young coconut and cantaloupe were flying out the door.
I picked up donuts for my fellow writing interns a few days ago. I’d been meaning to go to Dynamo Donut since they opened. Word on the street was the Apple Maple Bacon donut was close to perfection. With little bits of crispy bacon and pieces of apple (that are sauteed in bacon fat) atop a light and airy donut, what could be better? The caramel sel and chocolate saffron donuts (above right), while heftier, were also delicious. I’ll be back.
Nothing better than a vintage dessert making a comeback. Enter the whoopie pie. Teacake Bakeshop is doing a pseudo mini version (about 2 inches)–a perfect after lunch treat or midnight snack.
I went to check out their frozen yogurt, but I got sidetracked. The chocolate chip cookies at Fraiche are amazing. And I don’t often rave about something I make well at home (and I make a pretty fine chocolate chip cookie). But somehow Fraiche has managed to create a truly layered, buttery, magnificently crispy cookie.
I’m not sure why I’ve never been to New Orleans. It seems like my kind of town. To tide me over before I get there, beignets are easy to come by in San Francisco. Some are certainly better than others. My personal favorite are Brenda’s stuffed beignets (granny smith apples and cinnamon honey butter all fried up in a warm doughy pocket). But a close second are the larger beignets (above) at Just For You. They’re simple, have light airy pockets, and the perfect amount of powdered sugar. I was in the neighborhood, so I had a few…
On Monday our little family of three is headed to the airport at 6 am to board our first with-baby cross-country trip. We'll be visiting Sam's family in New Jersey for a few days, then renting a car and driving over to meet up with my family at my mom's lake house in the Adirondacks. Sam's younger sister and her kids have yet to meet Oliver; my grandpa has yet to meet him, and Oliver has yet to take a dunk in a lake, see a firefly, or spend quality time with energetic dogs -- of which there will be three. A lot of firsts. This week my family has been madly texting, volunteering to make certain meals or sweets on assigned days while we're at the cabin and it got me thinking about really simple, effortless summer desserts -- in particular, ones that you can make while staying in a house with an unfamiliar kitchen and unfamiliar equipment and still do a pretty bang-up job. I think fruit crisp is just that thing.
Somehow, in what seems to have been a blink of an eye, we have a six month old baby. In some ways I can't remember a time we didn't have an Oliver, and in other ways it's all a blur broken up by a few holidays (a Thanksgiving thanks to grocery store takeout, and our very first Christmas in Seattle), a few family visits, a one-day road trip to Portland, a birthday dinner out, a birthday cake, weekend drives to nowhere in particular, swimming at the pool with Oliver, weekly get-togethers with our parent's group, doctor's visits, hundreds of walks around the neighborhood, hundreds of cups of coffee, dozens (or more?) of scoops of ice cream. Most of the worrying about keeping a baby alive has made way for other concerns, and Oliver's need for constant stimulation or soothing walks and car rides has been traded for stretches of time playing with a new toy or checking out his surroundings. In truth, it's thanks to that tiny bit of baby independence that this humble, summery cake came to be in the first place. So we've all got an Oliver to thank for that. Or, really, we have a Yossi Arefi to thank, as it's from her beautiful new cookbook that I've bookmarked heavily and am eager to continue exploring.
We walked to the library last week and I had a strange realization standing in line watching Sam check out his usual massive stack of books: Will I ever have the time to read stacks of books again? I used to be much more of a reader than I am today -- a fact I'm not at all proud of. But when evening rolls around and the more formal workday ends, I find emails and other odds and ends creep in. Walking home from the library, I began obsessing over free time for reading, asking Sam if we'd ever be those two old people who study bird manuals and can recognize birds on walks. I want to have the time to read bird manuals someday. For now though, we're young and we're working a lot. We did sneak away on that one-night camping trip I told you about, and cooked some interesting, haphazard meals which I hope to share with you soon. For now though, for summer: a strawberry dessert recipe.
Much like friends, types of Sunday mornings, or books -- there are many different kinds of desserts. Sometimes you may be in the mood for a light French cake piled high with summer fruit. Other days, a thick slice of fragrant pound cake will do. And then there are those days when you crave a rich chocolate mousse that you share after a night of good conversation and a little too much wine. But let's be honest. When it comes right down to it, the most basic and unassuming dessert of all is sometimes the only one that will do. A good and simple affair. Vanilla ice cream. So I want to talk about that today--about a dessert that withstands the test of time, that will always be there for you. A dessert that is far from trendy, that doesn't play favorites or trick you into thinking it's something that it's not. It's a good foundation. A solid beginning.
[ Pie. if you've been around here much in the last few months, you know that I make pie. A lot of pie. And I'm particularly excited to share this pie with you today because it helped me break out of a rut. A pie rut. A baking rut. A Marge inspiration rut.