Einkorn Berries: Einkorn Breakfast Porridge + Einkorn Salad with Radicchio and Walnuts

Einkorn Berries | FoodLovesWriting.com

Here we are, gang, a new week, another early Tuesday morning, and I’m still talking about einkorn. I know. But I figure, when I brought you Friday’s post, less a story and more a list of FAQs, you all were such champs, and I mean you all, every last one of you, looking a new ingredient in the face boldly and bravely, ready to give it a shot, that maybe you wouldn’t mind just one more einkorn post to follow it? The thing is, while we’ve already told you einkorn flour is great for pizza, pancakes, cookies (einkorn in these!), tartlets and pitas, and while you know you can create your own einkorn flour by buying the berries and grinding them at home, there’s something else that needs to be said, because there’s more to einkorn berries than flour:

einkorn berries can hold their own.

The truth is, that tiny mention in Friday’s post about the berries, about using them in porridges or salads—it was a little lackluster, to say the least. It was not the kind of thing to get the message across. So today is all about the berries and two of our favorite ways to enjoy them.

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All About Einkorn Flour, Einkorn Pitas + a Jovial Foods Giveaway!

Einkorn Pitas | FoodLovesWriting.com

The idea of einkorn flour is nothing new around here, not when we’ve brought you einkorn pizza crust, einkorn apple tartlets, einkorn overnight pancakes and einkorn pumpkin cake. But, ask any wife of a fantasy-football-lover, even familiar ideas can be confusing (am I right?). We’ve received so many questions about this ingredient—Why are we using it? What is it? Where can you find it? What’s it like to cook with? Can we buy the berries and grind them ourselves?—that we realized it was probably time for an all-around einkorn explanation post. So in the following lengthy, photo-filled, FAQ-style paragraphs, we hope to give you the clear, nuts-and-bolts low-down on this new-to-many-people flour (which is actually an ancient grain). What’s more, we’ve got a recipe for using it in the homemade pitas we eat like crack, a giveaway (one bag of Jovial einkorn flour for three winners!) and (!!) a 10% online discount code (plus free shipping!) at JovialFoods.com, which you can go use right away, today.

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Charleston + Savannah

Charleston   Bike | FoodLovesWriting.com

Tim and I spent this past long weekend in Charleston and Savannah, with my brother, who flew down from Chicago and met us there. We’d booked the tickets back in October, when Southwest ran a deal that turned the total cost of two round-trip flights into a price lower than my dream cardigan (half that, actually), which was a deal hard to pass up. Charleston’s long been Tim’s favorite city (while I’ve never been) and we’d been wanting a chance to travel with Adam, with whom I used to take yearly trips.

Bridge and Beach in Charleston | FoodLovesWriting.com

But mostly, there was the fact that, even months ago, from the perspective of warm and sunny October, we could anticipate the coming January, post-holiday, pre-spring, and the way this month tends to push a person to constant dreams of sun and sand.

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Cherry Marquee Ice Cream

Cherry Marquee Ice Cream | FoodLovesWriting.com

We ate this ice cream late Tuesday night and into Wednesday morning, amidst some of the coldest temperatures Nashville has seen this year. I was just finishing my second (but not last) bowl as Parenthood ended, crying to Tim about something Crosby said to Julia and epiphanizing about how we all have these moments where we just need an encouraging word, and then the Nashville Evening News came on. We really never watch the nightly news, mostly because the beautiful flat-screen TV my brother gave us as a wedding gift for some reason only gets three or maybe four channels (thankfully one of those channels is NBC for Parenthood and another, public broadcasting for our weekly Downton Abbey fix) and so we don’t even bother turning it on unless we have a purpose. Accordingly, my reaction to what came next might have been overly sensitized, a little like that of a few generations before us the first time a motion picture hit the screen, but nonetheless, here it is:

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Melissa Coleman’s Honey Butter Popcorn

Honey Butter Popcorn | FoodLovesWriting.com

Listen, I’m under no delusions that you’re all out there, biting your fingernails, anxiously awaiting our fresh blog post this morning, but I’m still going to tell you about the roadblocks involved in its getting here because apparently, admitting to your blog community that you aim to post every Tuesday and Friday is a little like telling your friends and family you want to lose fifteen pounds in the new year: the experts say this will keep you accountable, but in reality all it assures you is that now there are an even greater number of people you stand to disappoint—not to mention, the self-imposed pressure seems to draw all manner of new and unexpected obstacles into your path. Today’s popcorn recipe, for example, comes to you in spite of dark days, failed brownies and one long and drizzling Sunday afternoon eaten up by hours playing with my new watercolor paint set (although, to be fair, those hours did bring our fresh January blog header).

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Tim’s Famous Overnight Pancakes

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Looking ahead to Friday’s post begins for me, usually, sometime on Wednesday, which this week was the gray and shady afternoon in which Tim and I ventured way out to the west side of town, to Bellevue, the Nashville neighborhood of older shopping plazas and brand-new housing communities where Perl, a new-to-us café Yelp users compare to Marché and Scoutmob currently has a deal on, is located. Armed with my Christmas gift of a yellow Anthropologie journal and wearing the gray-and-white-striped vintage dress I found last week at Goodwill’s sale, I sat with Tim through 20 minutes of highway and unfamiliar neighborhoods and launched into the purpose of our midweek date: quizzing him about big dreams for the future. “So tell me,” I began. “If there were no limits and no obstacles, what would you want to do this year? What do you wish you could work towards? What are your big dreams?”

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Sweet Potato Gnocchi in Brown Butter Sage Sauce

It should come as no surprise that the day after I finished The Fault in Our Stars, the New York Times bestseller written by John Green and given to us as a gift New Year’s Day by Sonja and Alex, Tim and I were in the kitchen mixing and rolling homemade gnocchi dough, he with the camera, me with flour-covered fingers, watching the sunlight streak across our dining room table and the giant bamboo cutting board I gave Tim as a gift two years ago.

Sweet Potato Gnocchi in Sage Brown Butter | FoodLovesWriting.com

It should come as no surprise because, at least according to Instagram, most of you already know about this book, one of those classic star-crossed love stories that, at the end, leaves you looking at life in a different way from when you’d started, which in my case meant grabbing Tim and sobbing about how thankful I am to have him and about how I hope he knows, like really knows, that I feel so remarkably blessed and happy to share his life.

There’s this one line in particular, towards the end of the story, that’s stayed with me since I turned the last page Friday night, one that sort of echoes a theme reoccurring in the book:

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