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Iniquity

The secret to a good doughnut sandwich is excess.

You think cheese will be too much?

        Better use two different kinds.

The glaze is enough sweetness on its own, right?

        It will be once you add a long draw of syrup.

I cannot toast a doughnut in butter.

        Yes. Yes you can.

You're making a sandwich out of a doughnut. There's no hope left for you anymore. Just totally submit yourself to the spirit of the dish. The greasy, heavy, toasty, sticky spirit of the dish. You can repent after your meal.*

*Which I would suggest actually doing, because there's no way consuming something as delicious as this isn't at some level unrighteous.

Sammich #1: glazed doughnut + veggie cold cut + golden syrup + fried egg + sharp white cheddar + cream cheese

Sammich #2: maple glazed doughnut + thick cream cheese + apricot preserves + hickory smoked veggie cold cuts

8 Comments

8 Comments

Potato, egg and onion salad with honey mustard dressing

Last week our wonderful neighbors brought over a carton of fresh eggs from their exuberant little herd of chickens. Momo wanted to make sure the eggs were used for something which would feature their unrivaled goodness. 

This recipe is perfect for summer. Super satisfying, fresh and healthy. I think it did the trick :-)

You'll need:

  • Russet Potatoes
  • Onion(s)
  • Butter (salted, of course)
  • White wine
  • Fresh Garlic
  • Lettuce
  • Eggs (one per person)
  • Mustard
  • Honey
  • Balsamic
  • EVOO
  • Salt
  • Cheese (either white cheddar or Gorgonzola)
  • Fresh Pepper

Preheat the oven to 400 degrees. Cut potatoes into long, thin wedges. Arrange them on a baking sheet; drizzle with olive oil and sprinkle with salt and pepper. Bake for 30-35 minutes (flip to other side after 20 minutes, or boil first for faster baking). Slice onions and place in hot pan. Cook in butter and sugar until golden brown. Reduce heat and cover in white wine. Cook until liquid is gone. Cut garlic into chips and cook on stove-top (in butter or EVOO) until light brown. Chop lettuce and set aside. You can either fry the eggs, poach them, or use my special method for fry-poaching (e.g. crack egg into hot pan, fry bottom, pour water in pan, cover with lid, and wait until top is cooked). For the dressing, mix equal parts balsamic and EVOO with at least one tablespoon of honey and one tablespoon of mustard. Add salt and fresh pepper to taste. Remove potatoes from the oven and let cool, at least a little. Chop or crumble cheese. Combine lettuce, onions, garlic, potatoes, and cheese in a bowl. Place an egg on top of each serving and drizzle dressing over the top.

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11 Comments

Outtakes

 Last month we expended herculean efforts while wrangling the troupes to take a family picture. With 23 bodies to organize - and at least as many schedules - finding a time and place to gather was darn near impossible (please see the gory 75-long gmail message thread for evidence). In the end, everyone was able to make it except for Dave (who was whisked away on a last minute assignment in NYC), and little Thomas (who was needed at the opening of his preschool art installation). 

And in my humble opinion, the heartaches and headaches were totally worthwhile. We'll wait until Christmas to subject everyone to the finished product, but - until then - here are some of my favorite outtakes from the afternoon. 

Huge props, hugs, and kisses to Tom who was coerced into taking the pictures after we were unable to secure a professional photographer for the golden 45 minute window of opportunity. (Apparently this studly rocket scientist is also capable of corralling 21 of the most opinionated people I've ever had the pleasure of knowing). Huzzah!    

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12 Comments

In sickness and in health

I spent the last couple of nights tossing, turning, and excreting an ungodly amount of fluid. I was sick. It was a pain. But Kimber had the same thing four days earlier, and for both of us, our days of illness were just that, days. The thing about days is they may seem long, but they actually pass rather quickly.

It's funny having a loved one like Charity, by which I mean one who's immunosuppressed, because it completely reframes the way in which you view illness. I can no longer remember what a customary first response is to the realization that you are ill. Perhaps you might simply think “this sucks,” or wonder how long it will be ‘til you’re on your feet again. I was struck by guilt. I had spent a lovely Sunday afternoon with Yoni and Charity the day before, and morbid scenarios started playing out in my mind. Cleveland, hospitals, and familiar faces—for all the wrong reasons—occupied my fevered nightmare. And it was all my fault. Because I had gone on that exquisite picnic, on that glorious spring day, and I had infected my dear sister with the contagion I secretly harbored. Of course, that's just what happened in my head, this time.

But someday we might not be so lucky, which is why I have become that kind of person. I am acutely aware of every tickle in my throat, ache in my bones, or throb in my head. It’s as though I have proxy-focused hypochondria. But I don’t mind, because my seemingly irrational response is what’s necessary to keep my sister safe, and well, and alive.

A colleague and I were recently talking about the old adage that God only gives you what you can handle. I tend to prefer looking at these situations through the lens of human tenacity and shear grit. But whether this is what God thinks we as a family can handle, or rather it’s just the hand we’ve been dealt by the universe, I’m incredibly grateful for the way we have worked to accommodate to our given circumstances, protect our tender spots, and grow in strength towards greater tomorrows.     

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15 Comments

Own It.

Everyone is weird. Embracing it is what makes the world worth living in. Speaking of weird,

Blue Trees

 by art

ist Konstantin Dimopoulos in Sacramento.

Too fat. Too sick. Too skinny. Too loud. Too quiet. Too shy. Too friendly. Too much. Too little. We all are too something and I know that I've spent to much of my life wondering why. The day I decided to own whatever host of my eccentricities were bugging me that day, life became a significantly happier place. For years I tried to hide the fact that I was really sick. Really, really sick. But when I realized it was a part of my life, it wasn't going away and hiding it wasn't making my life happier or easier, everything was simplified. When I wasn't afraid of falling in love and showing interest, I fell in love with Yoni, who's just about the best thing since ... well ... since I don't know what, but it's pretty good. We're given our quirks for a reason. That quirk might be that we're totally normal. That we're not foodies. That we're not into fashion. And it's ok. Just own it. And don't judge others when they do the same. And don't judge me if this sounds preachy. It's not intended to. I'm just sleepy. 

15 Comments

5 Comments

Sometimes, the best thing is the least interesting one *or* Old is the New New

Last week, I was struck by how long it had been since I'd had made plain old chocolate chip cookies. Salted caramel s'more brandy truffle spritzes, yes, but not chocolate chip cookies.* So I cooked up a batch (of the latter), poured myself a tall glass of milk, and realized why some things become classics while others do not.

{via}

You probably already have it, but here's the recipe anyway. You should probably bake some of these cookies, because they will definitely make you happier. . . or at least make being sad better.

*I actually never made salted caramel s'more brandy truffle spritzes. I was just using them to make a point about needless complexity.

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