At one point in my life, I spoke with a southern accent for two weeks. Why? Because I thought it was cool. I often try to convince myself that I was switched as a baby; and my real mother is from the South (I only do this because I have nothing better to do). Sadly, I burst my own bubble by staring in the mirror to always come to the same conclusion, “Eh, you couldn’t have been switched- you have a ‘Siddiqi’ nose!”
Although I may not be from the south (Hi, My Imaginary Southern Mom!), my appetite screams for southern cookin’, y’all (okay, I’ll stop). To me, southern food is pure American comfort food without a lot of fuss and a sink full of dishes.
At the center of it all are my favorite anytime-of-the-day quick breads- buttermilk biscuits. Soft, tender, buttery, and purely delicious. I may be a Yankee, but I think I know biscuits pretty darn well. I am a very picky biscuit eater and I only believe in soft-sided biscuits. Some southerners are either agreeing with me and some are probably saying, “What the heck? Crusties are where it’s at!” It’s your personal preference.
Last week, I decided to take a couple day off to relax with family. That did not end up going well, because I had my nose in work. Before I knew it, it was Sunday, and I had to go back home. I missed the train to get home by two-minutes; I was stuck in Penn Station for an hour.
On Wednesday morning, white, billowy snow blanketed our neighborhood like a mother settling her child into bed. The snow was untouched; unbothered. It softly summoned children of all ages to play outside, but the cold wind was enough for people to go back into the warmth of their home. A brief glance at the snow was enough for me to brew up some tea and bake a couple loaves of carrot cake to keep warm. My family slept in; I answered a few emails while sipping tea and reading the New York Times. It was the start to a perfect morning.
After settling into the morning, I quietly made my way into the kitchen and flipped through the pages of my journal. My journal is full of recipes, recipe ideas, and post ideas (Yes, my life screams “food blogger” except the bags of Swedish Fish that hide in the baking cupboard. You didn’t hear that from me.) It’s where I go when I am in need of inspiration in the kitchen. Wednesday morning was in need of a little inspiration, and after flipping a few pages into the journal, orange flecks of dry carrot stuck on one of the pages immediately caught my attention. On the page: a recipe for carrot cake. Immediately, my memory took me back to 2009 when the recipe was written down. I grabbed the carrots out of the refrigerator, the box grater from the cupboard, and immediately began to grate the carrots for the carrot cake. Sure, the grating can be done in a food processor, but why wash more dishes than needed? Plus, the simple motion of grating carrots is quite therapeutic, if you ask me.
You’re either thinking that I am out of my mind when it comes to paying attention to the fat content on my recipes, or you’re thinking that I am really mean for posting recipes that are not helping you stick to your diet. I know, I know- I’ve gotten probably 15 emails about this “issue” over the past week, and let me tell you- just continue to read. I promise, you’ll feel better about this entire thing.
This cocoa brownie recipe has been bouncingaroundtheinternet for a while. It’s been adapted in various ways, and lord knows that there’s probably no point of adapting a recipe that doesn’t need much of any fixing. But you know what? I took a challenge. I fixed the recipe, and I’m pretty sure (well, I can only hope) thatHeidi would give me a pat on the back for my efforts to make this recipe a bit more healthier. I also think that you’d thank me for making this recipe healthier (if you’re turned off by healthy brownies- just keep reading). I told you that you’d start feeling better about this recipe. Now, give me a hug you- you- work out machine!
Before I open up a new planner book with “2011” marked across its pages, I’d like to squeeze one last post into 2010- A New York-Style Soft Pretzels Recipe. It’s the kind of recipe that many people crave after visiting the busy streets of New York. It’s the kind of recipe that a native New Yorker would crave after moving into middle-of-nowhere New Jersey (at least in my case). It’s the pretzel that I remember my parents buying my sister and I when we were younger.
During the summer months, my sister and I would ask our parents for the full-of-sugar snow cones sold by elderly men scraping at huge blocks of ice at carts bombarded with lines of sweating people holding dollar bills in their hands. During the winter months, my sister and I would ask our parents for the warm, butter, soft pretzels sold on every corner between Penn Station and Times Square. CONTINUE READING: New York-Style Soft Pretzels Recipe »