Last week on an oh-so-early Monday morning we climbed into the car and headed to the airport to catch a plane for Palm Springs, California. Around this time of year in Seattle we all start really craving sunshine and last year I promised myself that a break was in order, so after the holidays we just scheduled it and put aside all the questions about work and if it was even possible to leave for four whole days– and just left. Now I’ll be the first to admit that it took me a while to get into the groove of vacation and to not be sneaking in emails and worrying about business contracts and granola orders. But on Day 3 a funny thing happened: I started to feel as if I’d just finished a really good yoga class … but that feeling lasted all day long. Hello, vacation! How I missed you.
An unusually large concentration of our friends have visited Palm Springs this year and I was a little skeptical that it would feel overly fancy (think tight white pants and metallic sandals) but it was actually quite the opposite — or at least our experience was. We stayed at the Ace Hotel and had a room with a little patio that was perfect for early morning coffee drinking and late night star gazing. There were a lot of young families and it was surprisingly mellow. Our days were filled with lots of reading and strolling, some riding into town on bikes and sharing milkshakes. There may have been an 11 a.m. Negroni at some point which I was pretty delighted by.
The photo above and below were taken on our jaunt to Joshua Tree, where we spent a day ambling about rocks and dusty trails filled with other-worldy cactus, Joshua trees and windy vistas. On our drive home we stopped at Shield’s Date Garden where I snatched up a jar of date butter and some blonde dates which are, apparently, a variety that Shields cultivated themselves. While there, we shared a date shake and sampled just about every date known to man.
Beyond Joshua Tree and biking into town, we largely stayed by the pool and read — with breaks to wander to King’s Highway, the hotel restaurant, for a meal (two words: kale salad!). I realized about halfway into the trip that one of the things I loved about Palm Springs is there’s not a whole lot to cram in and do or see. Often when I travel I feel a bit of urgency to get to the newest restaurant or see the sights that friends have talked about — that ‘you must see this before you come home’ scenario. And that type of travel often feels rushed and frenetic and not all that restful, really. But in Palm Springs that doesn’t seem to exist. To be honest, we found most of the food in town to be underwhelming and were perfectly content sitting outside and reading and napping for a large part of the day.
I’d planned on trying to recreate the date butter we bought at Shield’s for this post but I’m sorry to say that TSA took it from my carry-on bag. I felt I made a serious case for the fact that it wasn’t a liquid — it was just solid dates that had been smashed up, but alas Sam whisked me off and pleaded with me to stop making my serious case. Apparently I’d become pretty attached to the idea of that date butter (since then, Sam has ordered some for us online to try so I’ll report back!). Instead, today I’m sharing with you a recipe for Date Walnut Breakfast Bars from Jennifer Katzinger’s beautiful new book, Honey and Oats.
This book was waiting for me in a big stack of mail when we got home and instead of unpacking or showering or doing any number of things that made more sense, I dug right in. Honey and Oats reflects the way that I bake at home — with whole grain flours and natural sugars. In truth, I’d been flirting with the idea of a second cookbook that would focus more on natural sugars and low and behold, Jennifer has beat me to it! But I’m so glad she did; if you are excited about the way that whole grain flours change the flavor of a recipe, you should get excited about this cookbook for the way that natural sugars can do the very same. There’s so much good here.
I’ll surely write about another recipe from this book this season (so many bookmarked!) but because I had these beautiful new blonde dates and very little in the way of groceries at home, I decided breakfast bars were in order. Now the bars in Jennifer’s book are called Date Bars and they’re poised as more of a dessert but in truth, I think because they’re so low in sugar and have such a soft, crumbly crust that they’re really great for breakfast. I added ground walnuts to the crust which is already packed with oats and a little coconut sugar — I also added a touch more salt and on the next go around, I think I’d fold in some sesame seeds or flax seeds for a little crunch.
A note on coconut sugar: I’ve been experimenting with this natural sugar more and more at home. It looks a lot like brown sugar and tastes much less sweet than granulated white sugar. Made from the flower buds of the coconut palm, it’s becoming more popular among natural sweeteners because of its darker flavor profile and beneficial nutrients including a handful of vitamins and minerals. You can find it at many health food stores, but if you’d rather not make the trip you can use your favorite natural sweetener here instead (natural cane sugar like turbinado would be great).
When I make these again, I think I’ll put the date mixture into the food processor and smooth it out a bit — it has a rustic texture which in many ways is perfect for the crumbly crust and topping but I can’t help but wonder what it would be like with a more uniform filling. For the record, Sam likes them just as they are.
Slightly adapted from: Honey and Oats
Preheat the oven to 350 F. Lightly grease a 13 x 9 inch baking pan.
In a medium saucepan, simmer the dates in the water for about 30 minutes, stirring frequently and mushing them down as you go. Continue until a thick paste has formed; avoid letting the mixture boil or burn.
Meanwhile, lay the walnuts out on a small baking sheet and toast for about 8 minutes, or until fragrant. Set aside to cool. Once cool to the touch, pulse in a food processor until coarse and crumbly.
In a large bowl, combine the flour, salt, baking soda, oats, ground walnuts, and coconut palm sugar. With a pastry cutter or your fingers, cut the butter into the dry mixture until crumbly. Add 2-3 tablespoons cold water and mix lightly until larger clumps begin to form.
Press 3/4 of the dough into the prepared pan. Spread the date mixture on top. Cover with the remaining dough and pat it down lightly. Bake until the top is lightly browned, about 35-40 minutes. Let cool for 1 hour before cutting into slices (I prefer 2-inch square slices but 1-by-3 inch rectangles are nice, too). While I do think these bars are best enjoyed the day they’re made, feel free to cover leftovers and store at room temperature for up to 2 days.
Glimpses of Spring
We returned home from San Francisco on New Years Eve just in time for dinner, and craving greens -- or anything other than baked goods and pizza (ohhhh San Francisco, how I love your bakeries. And citrus. And winter sunshine). Instead of driving straight home, we stopped at our co-op where I ran in for some arugula, an avocado, a bottle of Prosecco, and for the checkout guys to not-so-subtly mock the outlook of our New Years Eve: rousing party, eh? They looked to be in their mid-twenties and I figured I probably looked ancient to them, sad even. But really, there wasn't much sad (or rousing, to be fair) about our evening: putting Oliver to bed, opening up holiday cards and hanging them in the kitchen, and toasting the New Year with arugula, half a quesadilla and sparkling wine. It wasn't lavish. But it's what we both needed. (Or at least what we had to work with.) Since then, I've been more inspired to cook lots of "real" food versus all of the treats and appetizers and snacks the holidays always bring on. I made Julia Turshen's curried red lentils for the millionth time, a wintry whole grain salad with tuna and fennel, roasted potatoes, and this simple green minestrone that I've taken for lunch this week. Determined to fit as many seasonal vegetables into a bowl as humanly possible, I spooned a colorful pesto on top, as much for the reminder of warmer days to come as for the accent in the soup (and for the enjoyment later of slathering the leftover pesto on crusty bread).
It turns out shopping for wedding dresses is nothing like they make it appear in the movies. Or at least it hasn't been for me. Angels don't sing. Stars don't explode. Relatives don't cry. There isn't a sudden heart-stopping moment that this is, in fact, "the one." To be honest, I always knew that I wasn't the kind of gal for whom angels would sing or stars would explode but I did think I'd have some kind of moment where I could tell I'd found the best dress. Instead, my mom flew into town and we spent three (yes, three!!) days shopping for dresses, and since then I've been back to the stores we visited -- and I'm more undecided than ever. Tomorrow morning I'll return with my friend Keena to try and tie this business up once and for all. Cross your fingers.
When I was single and living alone in the Bay Area, I made virtually the same thing for dinner each night. I ate meals quickly while in front of the computer. Or even worse: the television. This most often included what I call "Mexican Pizzas" which were basically glorified quesadillas baked in the oven until crispy. Sometimes, if I was really feeling like cooking, I'd whip up a quick stir-fry with frozen vegetables from Trader Joe's or a mushroom frittata using pre-sliced mushrooms. Mostly, though, it was Mexican Pizzas -- a good four or five nights a week. Today, thankfully, dinner looks a lot different. Meals in general look a lot different. How would I explain that difference? I think that ultimately how we feel about our life colors how we choose to feed ourselves and the importance that we place on preparing our own meals.
Today was 75 degrees in Seattle and it seemed the whole city was out and about drinking iced coffee in tank tops and perhaps not working all that hard. When we have a hit of sunshine like this in April (or, really, any time of the year), we're all really good at making excuses to leave the office early -- or, simply, to "work from home." I just got back from LA last night, unpacked in a whirlwind this morning, and took Oliver to meet up with three friends from our parents group at the zoo. The only other time I'd been to the Seattle zoo was once with Sam a few years ago when we arrived thirty minutes before closing and ended up doing a whirlwind tour -- sprinting from the giraffes to the massive brown bear to the meerkat. The visit today was much different: we strolled slowly trying to avoid the spring break crowds and beating sun. I managed to only get one of Oliver's cheeks sunburned, and he even got in a decent nap. A success of an afternoon, I'd say. Coming home I realized we didn't have much in the fridge for lunch -- but thankfully there was a respectable stash of Le Croix (Le Croix season is back!) and a small bowl of this whole grain salad I made right before I left town. It's the kind of salad that's meant for this time of year: it pulls off colorful and fresh despite the fact that much of the true spring and summer produce isn't yet available. And for that reason, I make a few versions of it in early spring, often doubling the recipe so there's always the possibility of having a small bowl at 1 p.m. while the baby naps in the car seat, one cheek sunburned, windows and back door open -- a warm breeze creeping into the kitchen.
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.