It was almost 90 in Seattle earlier this week. Now it’s 10:15 p.m. and I’m nursing a little thimble of bourbon and a very dark chocolatey walnut brownie, thankful for these long, light nights. Already thankful for July and hopeful that it’ll feel like a spacious and slow season of tomatoes, late nights, early mornings, picnic table dinners and learning to grill (finally). Over the past few years I’ve done a sort of summer bucket list on the blog, listing a few things I’d like to tackle or accomplish that season. But this year that feels all off for so many reasons. Namely, between wedding and honeymoon planning and houseguests and attempts at weekend getaways — I can’t stomach many more lists. Let’s deem this the season to get rid of lists, shall we? A season in which there are still so many things to get excited about, from brownies to books to podcasts and music. So let’s dive in.
A few books I’m excited about this summer: I’ve downloaded Eleanor and Park onto my iPad and am looking forward to starting it this weekend, despite the articles Sam sends me on why YA fiction is lame. I’m also almost done with This is Where I Leave You by Jonathan Tropper (and looking forward to the movie in September!). It’s a great, quick read touching on the modern family and relationships in general; the writing is breezy but smart. As for cookbooks, I just bought Nina Planck’s spot-on The Real Food Cookbook and can’t wait to start cooking from it. If you aren’t familiar with Planck’s other work, she’s big into a very commonsense, ‘listen to your body’ approach to eating and cooking — and I love her encouragement to eat full-fat dairy and butter. This cookbook feels very approachable to me — each recipe has just a handful (some, a large handful) of ingredients with no wacky flavor combinations or extraordinarily innovative techniques or ideas. For some reason this summer, this feels like just what I need. Real, simple food without the bells and whistles. I haven’t been this excited about a cookbook for a really long time (I’ll make something from it soon – promise!)
And of the few podcasts I’ve been listening to lately: I think I’m a bit late to the party, but I so adore Grace Bonney’s podcast After the Jump. You may know Grace from Design Sponge, but her podcast appeals to me because it speaks to a lot of the small business issues and questions I struggle with. She interviews really interesting people — from authors to chefs to business owners — and gets their take on building a brand, forming a business, eeking out free time within a busy schedule, marketing and design, and how to navigate this weird social media world many of us find ourselves swimming in. I also listen to Splendid Table when I’m packing up boxes at Marge and then there’s a funny Harvard Business Review Podcast HBR Ideacast that I find myself drawn to as well. What podcasts are you loving? Tell me! I’m thirsty for them.
As for summery food, how about Heidi’s line up of Picnic Bowls? I’m also going to hop on the trend of Coconut Snow (have you tried it?) and I can’t wait to try Melissa Clark’s Master Ice Cream Recipe. And for breakfast, you all know how much I love millet — how about Laura’s Vanilla Bean Millet Porridge with Lavender Strawberries and Super Seeds? YES. Or these Raw Bounty Bars or this Tomato Tart with Basil Oil and Almond Pepper Crust? Summer: let’s do this.
But back to the business at hand: brownies and Erin Alderson’s brilliant cookbook, The Homemade Flour Cookbook. The entire gist of Erin’s book is centered around using different whole grain flours (and milling your own) in sweet and savory recipes for each meal of the day. I spent an entire hour with the book when I first opened it up, carefully placing post-it notes and jotting down future notes (bring on the socca!). If you haven’t yet heard of Erin’s book, maybe you’ve stumbled across her blog Naturally Ella, where she covers all manner of healthy vegetarian fare — from crepes to seasonal whole grain salads, messy tacos to chocolate cupcakes. Erin’s blog has a certain ease to it; much of the food is similar to the way we cook at home, so I suppose I feel like I just pulled up a chair at a good friend’s counter: a refreshing sentiment seeing that Erin and I have yet to meet in person.
I chose this recipe in particular because it’s simple and I’m going to make a grand sweeping assumption here that if you’re anything like me, complex recipes don’t belong in the summertime kitchen. For the past few weeks, dessert in our house has consisted of little bowls of farmers market berries. Or an occasional coconut popsicle. But these warm, looooonnng nights leave me craving a little something sweet later in the evening and these walnut brownies have proven to be just the thing. I’d also like to report they make a great late morning / second cup of coffee snack — especially if you’ve been waking up early with the sun as I have lately. The only tweak I made was in using a little less sugar and a little more walnut meal (I’m on a bit of a reducing sugar kick). Erin calls these Walnut Cocoa Brownies, but for me they came out on the thinner side (and I tested them twice) — no less delightful, but appropriately nicknamed Walnut Brownie Thins, I think (I ran it by Erin and she approves). And whereas some cakier brownies can be crumbly and messy, these hold together almost like a chocolate shortbread cookie, so you can take them on the go easily, too.
Slightly adapted from: The Homemade Flour Cookbook
Preheat the oven to 300 F. Lightly grease an 8 x 8 inch baking pan.
In a medium bowl, stir together the walnut meal, arrowroot, cane sugar, cocoa powder and salt. In a separate small bowl, whisk together the walnut oil, vanilla and egg. Pour the wet ingredients into the dry ingredients and stir to combine.
Spread the brownie batter into the prepared baking pan. Bake for 38-45 minutes, or until brownies are set in the middle and pulling away from the pan a bit. Let cool completely before slicing. Store in an airtight container for up to 3 days.
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.