Kendra’s Honey Oat Grapefruit Scones

april in chicago
us

Tim and I came home yesterday from a quick weekend visit to Chicago. The first time we’ve been back since Christmas, this trip was a whirlwind of loud, excited family conversation, the kind that leaves you out of breath, with everyone talking over everyone else; long, lazy mornings, the ones you almost forgot how much you loved, complete with a certain white, fluffy dog breaking down gates and waiting outside your bedroom door until you let him in; a blog meetup downtown, organized by the just-as-lovely-in-person! Nicole of Eat This Poem, whose months-ago idea for extending her work conference led to a Saturday lunch made up of six people who’d driven, taken trains, walked city blocks and navigated parking garages to come out and share a few hours with some of the Internet voices they find dear.

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Sourdough Banana Bread French Toast

Sourdough Banana Bread French Toast | FoodLovesWriting.com

There’s something about a weekend morning that demands a special breakfast. After waking up to sunshine, lazing around in bed, whiling away hours reading and talking and staring out your windows at the brightening sky, when at last you stretch your legs onto the wood floors, the only sensible thing to do is continue the indulgence by feeding whatever your morning craving may be: Pancakes? Quiche? Cinnamon rolls? Fresh-squeezed juice? Banana bread French toast?

Tim and I took advantage of this pure luxury last Saturday, on one of those rare wide-open days where we had no plans or obligations until dinnertime and thus full freedom to pursue anything we chose. I’d made sourdough banana bread the night before, so in the middle of the afternoon in our pajamas, we dipped slices in a French toast batter and sauteed them in coconut oil on the stove. Tim reduced blueberries and maple syrup in a separate pot; then, we took our plates to the table, spooning thick blueberries onto fat slices of the sweetest, most delicious breakfast I’ve had this year.

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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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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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Cheesy Scrambled Eggs & [Another] Quick Trip to St. Louis

St Louis | FoodLovesWriting.com

The last time we went to St. Louis, Tim and I were young and in love, just a few days from the night we’d sat on a bench in downtown Glen Ellyn, the Metra train sailing by, and I’d uttered the words I’d been waiting months to say (which those of you who’ve read the ebook will remember in detail). After he’d left Chicago, Tim got a random gig delivering gear for some musicians, sending him to St. Louis for a night the following weekend, and, when he told me this on the phone, I immediately Googled the distance between Chicago and Nashville, exclaimed, “I want to come meet you!” and our trip was born. (In those few days between seeing each other, I also went and chopped off ten inches of my hair to send to Locks for Love, a decision that, at the time, felt so drastic and permanent, I still reach to the back of my neck to feel my hair when I think about it. I never could have imagined a time two years later when I’d return, married, with hair as long and heavy as it once had been. Life lesson: hair grows! time heals! thank God!)

Anyway, that short trip two Julys ago was such magic, such away-from-it-all bliss, that I always think of St. Louis as a city of good things. That’s one of the many reasons we were so glad to take a lightning-fast trip there this past Saturday and Sunday, to see our dear friends Joanna and Brad.

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Ebook Writing + Poached Eggs over Toast

iPhoneography

I listened to a podcast interview of Sara Kate from the Kitchn this week on Joy the Baker’s “We’re about to Be Friends” show, and, in it, Sara Kate compares the immediacy of a photograph to the long work of writing. She says, from her perspective as a writer, there’s something so satisfying about taking a photograph and, those times when you get it right, knowing you’ve got it; it’s a very different kind of creative work than, say, writing, for example, in which you sometimes have to wrestle and fight and rewrite and pull out the words to say before you reach that same satisfying feeling.

egg | foodloveswriting.com

I was listening to the interview while I was in the kitchen working some dough together. And a few days later, while I sautéed vegetables, I thought of it again. When you go to the kitchen and combine some ingredients into something new, there’s a satisfaction in the immediacy, kind of like taking the right photograph, especially compared to the slower rewards of writing a long project.

chicken broth | foodloveswriting.com

Think about it. Wake up in the morning, nothing prepared, go to the stove and heat up broth; crack an egg into a bowl; and slide it in the warm pot for a few minutes. Scoop out the poached eggs onto toast, shave some Pecorino on top, sprinkle fresh thyme. That’s it, you’re done, there before you is your work completed. It’s nice. It’s comforting.

Writing an ebook, well, that’s another story. True, it’s not that different from writing a blog post. It’s longer and it’s more planned out, but it starts with the same process of opening up a Word document or a WordPress draft, putting words to paragraphs, writing your thoughts to be read. You may have an initial plan for what you want to say; you may have no idea. You sit there, you and the keyboard, willing the words to come, but knowing that, sometimes, they won’t. You also wonder, after some words are finally sitting there, if what you’re writing is any good.

heirloom eggs

I started the ebook project in early July, just before our trip to see family and visit the Wisconsin town where I used to spend weeks of summer as a kid. The ebook was Tim’s idea, something I never would have done on my own, maybe because of fear of commitment or fear of failure or a form of perfectionism or something else. But early this summer, he did me the great favor of forcing me to consider the ebook, something I could sit down and work on right now, and when push came to shove, I knew he was right. And so it was on that trip, while we were relaxing in the cool and the quiet of an Internet-free cabin, that I wrote the first chapter.

I remember looking at it, reading it to Tim, thinking, so this is how people write things like books? They just, write? And then, wow, there’s more value in blogging than people give it credit for. (I mean, seriously, have you read blogs these days? They’re good.)

pecorino

Of course, I know what you’re thinking, the difference between blogs and books is not as small as I want to make it—Books are edited and revised. Books go through some approval processes. Books are longer and more involved and often require more investment. I wrote an ebook, and it’s sort of a fine line saying if it’s more like a blog or a book at its heart.

All I know is that I had a first draft finished by mid-August, after many long work dates across from Tim at coffee shops and Saturday mornings holed up in the dark office/second bedroom where we rarely spend any time. I sent the draft to a few writers/editors/friends and waited. Tim and I went to Gulf Shores. I turned 30. Feedback came in; I worked at the book again.

poached eggs over toast

Right now, from where I type this post, the ebook is done. It’s edited. It’s formatted. All that’s missing are a few small design touches and it will launch. But right now, from where I type this post, we’re a long way from early July. We’re also hours of work (and yes, tears!) from that first moment when I looked at Tim and said, OK. Let’s do this.

And even though four months is nothing like the two years (or longer) typically involved in printed, published books, contrast it with the steps involved toward making a morning meal like this one. Idea to concept, we’re talking 20 minutes, tops.

In these days leading up to the book publishing, I think you can guess where you’ll find me.

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