"There's no way I'm going to Jersey without my HAIR GEL!"

Consider this a Public Service Announcement.

Click on this link and watch the five episodes of The Jersey Shore Gone Wilde.

Thank me later.

"I can't talk to you right now. I'm having a religious experience"

That was Moshka's highly appropriate response to eating a slice of the challah bread I made (with a LOT of Miss Cait's help) for Easter. My boss asked me on Thursday if I was doing anything to celebrate, "uuuh, bake challah and eat carrots?". It's how I roll. And so it was, a lovely Saturday was spent at Miss Cait and Lisa's knitting and making Jewish bread when none of us are Jewish. Below you see our darling twin loaves baking to perfection!

And me being a creeper....

We used the recipe from the Enchanted Broccoli Forest and did you know that there is an illustrated bread making guide in that book? It's hilarious. I "guided" my dough through kneading instead of "intimidating" it. Good thing I didn't have to bust out my water-boarding device huh! Caitlin shared her preferred kneading technique, which is sort of a left hand knead, right hand knead, fold over with right hand sort of thing. We did that until it had an "ear-lobe-like texture", which was about twenty minutes. And we both got a kick out of the fact that our "floured surface" was a flower shaped cutting board! (Tehehheee)

Miss Lisa asked why we were glazing it with egg and the best response we could come up with was "to make it pretty". The poppy and sesame seeds also make it pretty. As does the braid.

Mmmmm. Pretty.

Because Miss Cait told me to we did not uses as much flour as the recipe calls for, and added most of it during the kneading process which seems to have worked wonderfully. We also decided to split the dough in half so we each had a complete braided loaf and they really are practically full sized! So how big would the single loaf had been??? I shudder to think.

On Easter Sunday I had a picnic on Montrose Harbor with my friend Kate.

As you can see it wasn't a terribly sunny day but at least it wasn't raining and the temperature made it past 50 degrees. See, here's Kate pretending like she wasn't freezing slowly to death.

I brought some of my fresh bread since I forgot Kate can't eat gluten. Aha. We had deviled eggs, ham sandwiches (err, rolled up bits of ham if you're Kate), and Paul Newman's "oreos".

The harbor is really quite lovely and I can't wait for it to be summer. It's one of the great perks about Chicago, all that lakefront to enjoy! And even though I'm miles away from what I consider "the Lincoln Park area", Montrose Beach and Harbor are technically still a part of Lincoln Park! It's a half hour bus ride long! It just keeps going! Chicago: Land of Long Ass Parks.

And funky bird houses in said parks.

For dinner I made a sort of Fidget Pie (one of my favorite dishes, often requested for my Birthday.) Just chopped up some potatoes, onion and apples and baked in the oven. I'm too lazy to make pie crust it seems. With some sliced ham on the side and lovely pickles it was a very hearty, kind of English country meal. Which is only right as PBS has been Mystery Marathoning ALL WEEKEND!!

An excellent end to the week and a happy Easter and Spring to you all!

P.S. I keep working on a post on frugality and food but this week has been busy and I have a lot of thoughts! But it will be posted some day soon!!

Food Porn.

Yup.

Food Porn.

I'm watching it.

Anthony Bourdain's Season Six, Episode Six. "Food Porn".

Netflix it. You know you want to ;-)

But seriously, I was at home minding my own business (baking cookies) when Moshka texted/ordered me to hack into her Netflix and watch "Food Porn". I obeyed.

The next hour was filled with messaging back and fort things like "Oh my god your head is going to explode. He's eating pork" and "Chocolate. F*ck." It was kind of amazing. The episode has the whole range from the stereotypical (chocolate) to one of my personal little indulgences, Pho. Plus some kinky stuff thrown in too (pickled chicken feet anyone??). It's hott.

Did I mention that it was 11 o'clock at night? And that I was baking? Yeah, I'm that girl who whips up a cookie dough at 8 pm on a Saturday that has to chill for two hours before you can bake it. Whatever. I had fresh walnut and spice sables to eat with my porn. And it was awesome.

My cookie craving started this morning when I went to the Swedish American Museum to check out their "Smorgasboard" exhibit. Pepparkakor, a traditional Swedish spice cookie like gingersnaps, have actually featured in my food vocabulary from a very young age. Blame Kirsten the American girl and Pippi Longstocking for that. And while they sell some really good ones at my local Walgreens (because guess who founded that chain, a SWEDE) I've been toying with the idea of making some. This recipe from What Kate Ate didn't help. And then I found this recipe on Orangette and in a fit of mad genius decided to swap out the cocoa nibs for ground walnuts and add some spices to it. At 8 pm.

Three hours later, with slightly burnt bottoms, I nibbled on some delightful sables which I washed down with a glass of milk (They are XXXhardcoreXXX butter cookies people.).

I think the dough, which is a bit dry, could have gone with a little bit longer in the fridge as it was a bit crumbly when I was slicing the dough log. But I also think that the added spice and nuts dried out the already sandy sable dough so if you do the recipe in original form 2 hrs may be just fine! I could have stuck it back in the fridge but was impatient as I plan to give/force some off on Cait tomorrow at brunch and I'd rather stay up late than wake up earlier than ten on a Sunday! Especially since its 12:30 am...

I had planned to be a total hermit this weekend and not make plans (other than sit on my ass, read, and cook) but they're showing our apartment from eleven to noon and hey, if I have to eat my breakfast not at home it might as well be with a friend right?!

I'll bake up the rest tomorrow (keeping a closer eye on their bottoms!!).

I like sables, do you? Sand-y cookies for a Sandin! Ahaha.

They say a picture is worth a thousand words...so here's seven.

Miss A. Dick was here last week for our Birthdays. She drank a whole twelve pack of Dr. Pepper.

Sunday night we made blueberry pancakes in boxer shorts and tank tops. It was 8o degrees.

She helped.

Flip it sister.

We used a basic pancake recipe but added the zest of one lemon to the batter and sprinkled blueberries onto the frying cakes.

Delicious.

We did make a bit of a mess though...so worth it!

(Oh and in photo #3 and #4 you can see the GIANT bowl Miss Moshka got me for my Birthday! It's BIGGER than my HEAD. I'll brag about the rest of my amazing loot in my next post!)

'C' is for couscous and cookies

Well that was good.

Have you guys had Israeli/Maftoul couscous? Its not the tiny wee bits that fall of your fork they're larger, almost tapioca sized grains, and I've managed to find it in most grocery stores in their ethnic section. Someone gave me half a box of it one summer back in Boulder and I've been hooked on it since.

Preparation is a little more complex than the couscous that comes with a spice packet, but you can really do whatever you want to it. Back in college I used to dump a chicken flavored Ramen packet into the broth (No 20 yr old has bullion cubes.) then added cumin, sauteed onion, and shrimp. Giada De Laurentiis has a really nice summery dish that has cranberries, mint leaves and slivered almonds. On the back of the couscous box they say you can just add some tomato paste, onion, chickpeas, cumin and call it a day.

I picked up a box of "Ziyad Brand Maftoul", two zucchini and an eggplant at my local produce place on Friday. While cleaning the apartment yesterday I had the chopped zucchini, eggplant and half an onion roasting in the oven with a bit of cumin added to the olive oil/S&P mix.

To make the couscous you first heat 2 c broth (or water with a bullion cube) to boiling in a small saucepan. Then saute 1 c of the couscous in some olive oil to brown it a little in a medium saucepan. Then add the broth, some cumin, S&P to the couscous and simmer for 10 to 12 minutes or until the couscous is tender (towards the end keep a close eye on it as they can stick to the bottom of your pan if it gets a little dry). Then remove from heat, put a lid on it, and let it sit for a few minutes. If all the water had already been absorbed (see sticking note) I might add a little bit more at this point.

Now you can add whatever veggies you've got! Yesterday I added some tomato sauce, a bit of a red pepper spread I had picked up, and the roasted veggies. I even went crazy and sprinkled some shredded cheese on top. Then I ate it. Mmmmm.

Today is a rather grey day, but grey or rainy Sundays seem appropriate somehow. It's the weekend you don't have to go outside if you don't want to! I don't have to leave the house until 3:45 pm so am sitting on my couch watching Stranger than Fiction. I'm baking today you see, and that movie just seems appropriate.

I do hope you've all seen it. It's my favorite Chicago movie (even though they never say that's where it is). But most of all it's because of the final lines:

As Harold took a bite of Bavarian sugar cookie, he finally felt as if everything was going to be ok. Sometimes, when we lose ourselves in fear and despair, in routine and constancy, in hopelessness and tragedy, we can thank God for Bavarian sugar cookies. And, fortunately, when there aren't any cookies, we can still find reassurance in a familiar hand on our skin, or a kind and loving gesture, or subtle encouragement, or a loving embrace, or an offer of comfort, not to mention hospital gurneys and nose plugs, an uneaten Danish, soft-spoken secrets, and Fender Stratocasters, and maybe the occasional piece of fiction. And we must remember that all these things, the nuances, the anomalies, the subtleties, which we assume only accessorize our days, are effective for a much larger and nobler cause. They are here to save our lives. I know the idea seems strange, but I also know that it just so happens to be true. And, so it was, a wristwatch saved Harold Crick.

Isn't that just lovely? Life, it's all about the little things. And cookies.

...speaking of cookies...

Oh yes.

I definitely baked today.

I bought a bag of whole wheat flour for the bread I made last weekend and remembered there had been an Orangette recipe for chocolate chip cookies that used whole wheat flour. And today I finally got around to it.

Harold Crick, IRS agent and unlikely hero, kept me company.

It's a pretty straight forward cookie recipe, but oh my are they good. As Mo said after eating one, it has a really great nuttiness to it. And while it still has the buttery sugary goodness that I love from the Nestle recipe, the whole wheat heartiness is fantastic. Next time I may just do the Nestle recipe but sub in whole wheat flour instead of all-purpose...

Also, as the heartiness is not just in flavor but flour texture too I can't honestly recommend making them without a mixer like I did...

Yup, lost a bit of skin to the wooden spoon. Does this make me a hardcore baker or just an idiot?

Oh well.

Injuries aside I am please to report that April has been very satisfactory so far. I got my Illinois drivers license on Friday! I was a bit bummed to say goodbye to that Ohio license, it had such a good story attached to it, as well as that connection to my old state I'd be reminded of any time I bought a drink. But the times they are a changin' and I feel like I'm an official Chicagoan now. Plus the photo isn't half bad!

So here's to April and her showers! Go forth, bake some cookies, eat some couscous and remember what Anna Pascal, the rebellious baker and unlikely love interest of Harold Crick, put on the front of her bakery:

"We are here to fight, to think, to love, to rebel, to bake."