So here’s what a day off looks like–a day off nearing the second half of June where I try to squeeze in way too many things because I know I won’t have another leisurely day in awhile. Is that what you do on your days off? Oy.
There was a double espresso with almond milk, my favorite yoga class, and plenty of ball with Noel:
There were also drop biscuits to make. Whole wheat drop biscuits from Good to the Grain to be more specific. There were also strawberries to wash and slice. My sister’s boyfriend flew in tonight from Philly and I wanted to make dessert but didn’t have much time. Solution: drop biscuits with strawberries and cream.
After making the biscuits and prepping the berries, I hopped on the ferry to meet with some folks about a writing job in the city. I actually missed my first ferry and was late to my meeting but that’s a different story altogether–one involving sweat, racing down Market St. for blocks in ballet flats, and frizzy hair. But back to the ferry and the not-so-shabby views:
Off I went. My meeting rocked. And I raced back down to The Ferry Building to have a glass of wine with my old friend Katie. She’s awesome and it was happy hour. What’s better than that? Then back home (but first, I actually missed my second ferry. Yes, it was a stellar day of transportation for me) to a big dinner around the table with family, Zoe’s new boyfriend, a gaggle of dogs, fresh flowers, a few mosquitos, and a damn fine dessert. Here you have it. I hope you have a lovely June weekend.
Now remember my last post— how I sung the praises of the slump for all its simplicity and ease? Well, this tops the slump in that regard. These drop biscuits are unbelievably simple and versatile. They’re slightly crumbly, surprisingly light, and only subtly sweet. Once you get the biscuits in the oven, you can literally whip this dessert up as people finish the dishes and make coffee and tea. It’s that easy (and I’m not one of those people that likes to whip much of anything up last minute. But this is the recipe that’s changed me for good).
Putting it Together:
Preheat oven to 325 F and rub a baking sheet lightly with butter. In a large bowl, sift together the flours, sugar, baking powder, and salt. Pour back into the bowl any bits of grain or other ingredients that may remain in the sifter.
Add the heavy cream and stir using your hands or a fork until the dough just comes together. Don’t over mix: the dough is supposed to be shaggy. On the baking sheet, pile the dough into six mounds, leaving 3-4 inches between them. Sprinkle with remaining 1 tsp. sugar for dusting. Bake for 35-40 minutes or until the tops just begin to brown.
While the biscuits are baking, place the berries in a bowl and toss with 1 Tbsp. sugar. Allow them to sit and release their juices, uncovered, for 30 minutes (or until the biscuits are done). Meanwhile, whip the remaining cup of cream into soft peaks. Add 1 tsp. of sugar if you like your whipped cream sweetened.
When the biscuits are out of the oven, fill each bowl with a generous spoonful of berries, cream, and arrange a warm biscuit alongside.
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.
This past week we've had quite a heat wave in Seattle. I've been getting into the bakery early in the mornings so as to avoid the afternoon heat + hot oven combination, and it turns out the upstairs of our new house is quite a little hot box. I bought some aggressive blinds and a new fan and am hoping both will help cool things down a bit. The wool blanket is in the linen closet for the season, and Sam's been making iced tea like it's his job. Summer has arrived! A few nights ago, the thought of actually doing much real cooking seemed a bit overwhelming, so I figured it was time to dig out the ice cream maker and get to work. I'd wanted to do something with the beautiful strawberries we have in the markets right now, but it seems every time I get a little pint it's gone before I have the chance. They are just so incredibly sweet, and it seems a shame to do anything other than eat them right out of the container, preferably while sitting on the Moroccan picnic blanket you brought back from honeymoon on the lawn in your new backyard trying not to stress out about the incredible, insurmountable number of weeds. So. Many. Weeds. But cherries: somehow the bag of cherries made it safely through the weekend, so I set about to find a great cherry ice cream recipe.
When you have an eight month old baby, making social plans can be hard. Especially in the evenings. When I was pregnant, I read Bringing up Bebe and one of the big premises of the book is how the French feel strongly that babies and children can fit into your lives and that you shouldn't have to change and alter everything to accommodate them. I remember reading the book and thinking: YES! Life will be just as it was, except we'll have a small baby in tow. Obviously a few things would likely be different, but I didn't want to change our routines, change the way we cooked or approached time off together, or see our friends any less. Well of course I'm the fool. Or at the very least, I'm not as French as I thought I was. Today, we very much schedule things around Oliver's nap schedule and bedtime, but thankfully we have a lot of other friends with kids who get it. Friends who make homemade cookies, own ice cream businesses, and have really great taste in music. Friends who host the kind of occasion that warrants homemade hot fudge sauce and eating dessert first.
We're back! After a restful few days in Lake George, I ended up flying home while Sam spent a little time with his family in New Jersey and a few days in New York City by himself before taking the train all the way back to Seattle (a solid four day journey). If you know Sam, this isn't surprising; he loves trains. When he's gone, I quickly revert back to my single gal days of eating veggie quesadillas for dinner (over and over) and staying up working later than I'd like. We would talk on the phone often as Sam would narrate his very full days in New York City and the stops and layovers he had while on the train. After a few days of me lamenting the fact that I wasn't there to experience it all with him, he encouraged me to ditch the quesadillas and do something special for dinner. See a movie. Go to the museum for just an hour. In short: I needed to get better at dating myself.
I received The Sprouted Kitchen Bowl + Spoon cookbook in the mail not long before we moved to our new house, and I remember lying in bed and bookmarking pages I was excited to try but also feeling overwhelmed with where to start: the truth is that this summer has been a relatively low-inspiration / low energy time in the kitchen for me. I'd been chalking it up to pregnancy but when I think back and if I'm honest with myself, my cooking style tends to be very easy and produce-driven during these warmer months. I rarely break out complicated recipes, instead relying on fresh tomatoes and corn or zucchini and homemade pesto to guide me. But last night I cracked open Sara's book and pulled out a few peaches I've had sitting on the counter, fearing their season may be nearing its end. This morning as I was making coffee, I sliced up the peaches, toasted the pecans and churned away -- having a bite (or maybe two) before getting it into the freezer to firm up.