I know that I can make some breads at home. I've been successful before, at least to some degree. But it's never wowed me before. Soft breads, quick breads, pita, parker house rolls, even a sourdough loaf. These are attainable, but they don't feel like the real deal.
This "miracle boule" satisfies the persnickety perfectionist in me, with absolutely zero effort. It almost doesn't seem fair. The crunch was unbelievable; the flavor- deep, because of the 24 hour rise. It would be silly of you NOT to try it.
They're not supposed to need recipes, really. At least in our house smoothies, particularly for breakfast, tend to be a result of what types of frozen fruit and yogurt are in abundance, and what flavors you're in the mood for.
But I stumbled on this flavor combination online in a different capacity and decided to try it out in the blender.
One banana frozen (or fresh)
Two date almond rolls (or plain dates. We just happened to have these for snacking)
Two cups almond milk (or plain milk if you're out or want less almond flavor)
One cup ice
Blend for 30-45 seconds.
The key with all of these is to start with an idea, but then use what you have. No stress. You'll just end up creating your own recipe!
Eataly, again! Piora I love Ann Arbor's restaurants; really I do. But then I visit THE city and realize that there's sooo much more out there. The caveat is that I would have to trade my gentlelady's garden for the chaos. And I don't think this gentlelady could do it.
In a ServSafe class at Schoolcraft College this afternoon, I was daydreaming. Do you ever do that? Do you take a mental inventory of your fridge and pantry and try to match potential combinations with your mood? Just say yes so that I don't feel weird.
Avocado toasts with cherry tomato confit
click on the photo to see it larger. blogger isn't cooperating with me.
Broil semolina bread brushed with olive oil until lightly toasted. I like to only do one side so that the bottom side of the toast is still soft and doesn't cut into my gums.
Mash avocado with the juice and zest of one lemon and one half teaspoon of large crystal sea salt. Set aside.
Saute 1 teaspoon red chili flakes in 1 cup olive oil for 30 seconds. Don't let it burn. Carefully drop in 2 cups cherry tomatoes. It will flame and spit at you, but don't be intimidated by your produce. Cook for 8-10 minutes or until tomatoes begin to pop.