Last week, I told you all about my baking marathon. This weekend, I give you the second installment: s’mores bars. These showed up at Pickett Christmas (my mom’s side of the family Christmas Party) this year by way of my cousin Sharon, and I was addicted. They’re gooey. They’re chocolatey. They’re cookie-y. And if you eat them warm (difficult, but worth it), they capture everything you want out of a s’more.
As much as I love baking, the real cooking accomplishment today was learning how to poach an egg. Since England last summer, where every breakfast seemed to include a poached egg and avocado, I’ve been meaning to learn. Then, when I was in Utah a couple weekends ago, my friend Jeremy made us poached eggs every morning. I was inspired, and finally took the time to learn this morning.
To my readers that have been requesting a peek at the new location of SMiLes, I’ve heard you! And, even better, I’ve remembered to take pictures! My new kitchen is great, lots of space, and renovated this past summer so brand new appliances. And, of course, yellow. Because if I’ve learned anything from my mother, it’s that you should fully commit to your favorite color and let it permeate every possible part of your life.
The Green Harbor Labor Day Races were the highlight of my summers growing up. Every year, we spent the long weekend at the beach with my mom’s whole family, competing in (and winning) swimming, running, and three-legged races, egg tosses, and the local parade. We had cookouts, went looking for crabs, walked on the jetty, and generally did everything you would think we would do in a quintessential New England beach town.
There were two possible starting sentences to this post and I couldn’t decide between them. Every so often my inner Gemini gets the best of me. They also lead to very different musings, so rather than choose one I’m including both. You should probably read the post twice, too. Then you’ll get the full effect.
In college, my absolute favorite on campus job was managing the Calhoun Buttery. This mostly entailed making various different vehicles for hot sauce (buffalo chicken wraps, quesadillas, nachos…) for anyone that found themselves in the basement of our dorm between 10pm and 1am on weeknights, playing lots of 90s throwback music and TSwift, and getting paid to hang out with my friends.
It’s officially Christmas cookie season. That means, for the next couple of weeks (probably through New Year’s) it will be all Christmas cookies all the time. This year, I’m going the slightly nontraditional route with my tins, including some new recipes and experiments, but if you’re looking for some classics, here’s last year’s selection: Gingerbread Men Dream Cookies Butter Cookies Anyways, this week’s recipe was definitely an experiment. I had seen it on Pinterest and thought they looked amazing. Also, I needed to make something that would keep for a week since I’ll be making the rest of my cookies in …
This weekend, a friend from college and I were going to go apple picking. Then we were going to make awesome apple-filled desserts. Then it rained. So, instead, we “picked” apples from A&P, as well as some other goodies, and decided to try a recipe she had found on Baker’s Royale for pumpkin magic bars. Now, I’m all about magic bars. I’ve posted them before here, and the addition of pumpkin was brilliant in my opinion. However, baking is always an adventure, and there are definitely some modifications I would make to this one if I were to try it …
This weekend, I didn’t have to bake at all. I had three lovely sous chefs to do all the work. I just diced some strawberries and they did the rest. Here they are, hard at work: