Salted Rosemary Einkorn Breadsticks + JQ Dickinson Salt Giveaway

salted rosemary einkorn breadsticks

"As long as thanks is possible, then joy is always possible." Ann Voskamp My body is tired but my heart is full as we step into this Thanksgiving week, which around here is the week my friend Jackie got married (yesterday!), the week of my dad's birthday (tomorrow!), the week before The Einkorn Cookbook comes out and, also notably in blog terms, the week we're going to a virtual Friendsgiving and bringing these breadsticks topped with J.Q. Dickinson salt. Today's post, with a recipe adapted from our cookbook that comes out a week from today, is part of a series of posts happening this week where bloggers are all bringing something to the table that features this artisanal, hand-harvested salt made in West Virginia. And after a hectic summer and fall where blogging was on the back burner most of the time, I'm thankful to have more moments to spend in the kitchen making things like these, and to get to come share photos and thoughts about them with you here. I love a good … [Read more...]

Strawberry Leek Pizza with Kefir-Soaked Einkorn Crust

Picking up where we left off Tuesday, here's a strawberry leek pizza---because nothing showcases summer strawberries quite as well as dolloping them onto a cracker-like crust, alongside sauteéd leeks and cheese. The strawberry-leek combo here came to us after making Sara's quesadillas, which, yes, we already referenced in the last post but, trust us, they're good enough to warrant at least one more nod. The combination of golden, oily leeks with sweet, sliced strawberries is one of those classic pairs that, after you taste them together, you'll want to apply elsewhere again and again. The night I came home from strawberry picking, Tim and I were standing there in the darkening kitchen, eating our slippery, gooey quesadilla triangles, wondering out loud where else strawberries and leeks could belong, "Paninis!" one of us said. "Grilled cheese!" from the other. Then, "Tarts!" "Pies!" "Quiche?" when, like a giant "of course!" it came to us. Pizza. Pizza! … [Read more...]

Peach Pizza on Kefir-Soaked Spelt Crust

The month of August has been a quiet one for us. Expected guests had to cancel at the last minute, plans changed and, while you'd think this would be the sort of thing to discourage us, in fact, it's been the opposite. We've been dealing with the wide-open weekends of Tim's homemade pancakes, afternoons spent writing, evening walks in the park, impromptu trips to thrift stores or out for tacos. The weather's even cooperated, moving from the abrasive 100s to more reasonable upper 80s, making it a little easier to enjoy cooking in the kitchen again. For years, Tim's told me about his homemade Chinese food, and this August has been his chance to take a few hours in the kitchen to show me. I've baked cookies without recipes. We've slow-cooked vegetables via Marcella Hazan. And not once, not twice, but three times, we've made homemade kefir-soaked spelt pizza crusts, topped by peaches and spinach and goat cheese. In so many ways, August has been a contrast to the months before it, … [Read more...]

super easy oat bread

Here's the thing no one tells you about change: it affects you, and in ways you might not plan for. Every day, we're surrounded by the details of our life, be they people or objects or geography, and, even when it's by your own choice, when you start moving around a lot of those details---whether city, job, church, relationships, house, diet, marital status or say, all of those things---it can unexpectedly, out of nowhere, hit you hard. Because when enough things around you begin to disappear, you may start to feel like you will, too. This, as you already know, is a post about how I moved last week. It's the story of how I left an adorable house in East Nashville that I shared with three roommates, a house I only moved into in February and had barely settled into, packed up all of my Tennessee belongings (there aren't many) and together with Tim and one of our good friends, moved to another side of town. This new house is nice. It has built-in bookshelves and … [Read more...]

and here we are, with babka

I'm not going to ask where the time went. That's what everyone says, halfway through summer, after the fireworks and before back-to-school, when we're finally settled into the heat and humidity, when our arms are bronzed and our long-daylight days have begun to seem commonplace, when we're looking at the calendar and saying, July 20? July 20! More than halfway through 2010? I am just getting used to it not being 2009! and we think of all the things we still want to do and we think of all the people we want to do them with, and our hearts start to race a little bit. OK, hang on. How about instead of rushing ahead we just stop, right here and now, and take a look at this day, this July 20, this Tuesday we have and will never get again, and appreciate what's brought us here? I'll start. With chocolate babka. … [Read more...]

little victories

Brace yourself: this is kind of a bad story. Well, it starts off bad and then it gets good but then, it turns bad again. I'm going to tell it anyway because (a) it's honest and (b) it involves bread (and don't you think all stories that involve bread should be told? I do). So. I'll start by saying, there was a week back in early January, a dark week, when I must have tried at least four different bread recipes. Four different recipes. And thing was, whether I used bread flour or regular flour, made rolls or loaves---heck, even when I used a bread maker, which requires you to, I kid you not, dump things inside and press GO---the results were the same: failure. Big, fat failure. Thankfully, that awful week culminated in a near success or, if you had talked to me the night I made them, SWEET! VICTORY! by way of no-knead baguettes, not to mention a vacation away from here, both of which helped me to forget about bread for a while. But, as is often the case with things you … [Read more...]

Banana Bread + Waffles

The first time I used a waffle iron, I was a freshman in college. The dorm dining hall at my school had a designated table with an iron and a bowl of batter with a ladle in it, and one night when the tacos or chicken surprise on the menu didn’t particularly appeal to me, I walked over to it and, using that adult independence I had newly acquired, made myself buttermilk breakfast for dinner. In the years between then and now, I’ve eaten homemade waffles in my friend Sue’s kitchen at a different college in a different state, telling her what a good mom she’d make someday as she handed me a plate (by the way, turns out I was right); I’ve had blueberry waffles and pecan waffles and waffles covered with berries and whipped cream and chocolate syrup; in October, my brother and I split a waffle at Sola that was topped with goat cheese and strawberry-rhubarb compote; but it wasn’t until recently that I had the kind of waffle I bring you today, one that defied any preconceptions or previous … [Read more...]