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.
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.