ROSEMARY ALMOND MEAL BREAD

A friend brought me this loaf after I had Cleo, over a year ago now, and I still think about it. She was very much a fast food girl in a season of taking care of herself - in part by learning to cook and eat cleaner, so it felt even more special. A loaf made of mostly ground almonds, flaxmeal, eggs, a few other pantry staples and studded with bits of fresh herbs. I would slice and toast it and spread a thin coat of coconut oil or butter on top and it was heaven to a tired and overwhelmed spirit at the time. Food has a beautiful way of evoking memories. I can remember how I felt, where I was, the state of our home with muslin swaddles drapped over every chair and pacifiers that my baby had no interest in but I kept trying for the chance at quiet. I remember that there was always a child in my arms when I think about eating that loaf. I did a quick search online and found what is pretty close if not exact to what I remember of the recipe she texted to me a year ago. I liked it that much, my photographic memory could recall the ingredients, just not the amounts. Anyway. I made it again yesterday and we did the same. Nibbled on it through the day and then I made it again the next day because I had some lost time to make up for. 
--
In other important news, I am roping you guys in on my resolution to be a better lover of people. That's a general goal, I know, as the scale for that is short and long and deep and wide as you all know in your own lives. That can mean my own family or people I may never have any contact with. I am planning to host a couple dinners to raise money for charities that need more resources to fund the good work they are doing. I figure that instead of just donating money, I can put that money towards hosting a meal and then multiply those funds with the help of the guests. I want my feet on the ground too, but I have to start somewhere and this is a way I can do something by way of this platform. My hope is to gather with different, compassionate people to stir conversation and awareness and raise funding for organizations who have their hands in there getting shit done. The fact that dinner will be served is secondary; food merely being the glue that binds us. The price tag is high, but keep in mind this is to raise money. That is the focus. Given the present state of affairs, I am going to be donating all proceeds to the International Rescue Committee who respond to the world's worst humanitarian crises. I don't know how the fine details of all of this are going to go, but for now, I am planning to host two, twenty person dinners. The tickets are available on the Shop tab on the left side. If you don't live close, perhaps we could get a fire started to host dinners like this in other cities. Anyway, long overdue but here we go.

ROSEMARY ALMOND MEAL BREAD // Makes one 9x5 loaf
Recipe adapted from Mind Body Green

This loaf is to resemble a savory bread, not a sweet loaf, even though the texture makes you think of one. That said, it can take savory additions: chopped sun dried tomatoes, feta, olives, lemon zest, a micro-planed clove of garlic or bits of dried fruit if you'd rather go that direction. I am giving you the base recipe and trust you can manage the add ins, no more than 1/3 cup would be my suggestion. The subtlety here is part of the loafs' charm. 
The loaf is best day one. Still delicious day two but it does start to dry out at this point as flaxmeal sucks up any sign of moisture. Keep the loaf wrapped tightly in plastic wrap.

4 eggs
2.5 Tbsp. extra virgin olive oil or warmed coconut oil/
1 Tbsp. apple cider vinegar
1.5 Tbsp honey

2 1/4 cups ground or blanched almond meal
1/4 cup ground flax
1/2 tsp. sea salt
1 tsp. baking soda

2 tsp. fresh thyme leaves, plus more for garnish
2 tsp. fresh rosemary leaves, chopped, plus a little more for garnish

Preheat the oven to 360' and grease a 9x5 loaf pan or line it with parchment paper.

In a mixing bowl, combine the eggs, oil, cider vinegar and honey and whisk well to combine. Add the almond meal, flaxmeal, salt, baking soda, thyme leaves and rosemary leaves and stir them into the wet mixture until evenly combined. Transfer to the prepared loaf pan and sprinkle a few extra herbs and a sprinkle of salt on top.
Bake on the middle rack for about 22-25 minutes or until a toothpick inserted into the center comes out dry. 

FOR MY GIRL

Sissy girl,

Years ago, I posted a letter to your brother here, as this place is my memory book of sorts. It was just a few weeks before he came and I had no idea what I, as a mother, would think and feel and love and be challenged by. I keep journals for you both but don't write in them nearly as often as I had hoped and when I do, I feel at a loss for words.

Do I make note of the things you do?

That when you smile on purpose, your gorgeous blue eyes squint shut. That the only word we can coax out of you is "uh oh!" and you exclusively scream and squawk with a glass-breaking pitch when you "talk" to your brother, and come to think of it, he is pretty loud himself so perhaps you perceive that as his language. That when Dad or I can stroke your bare belly you literally freeze and completely zone out, you don't even blink or breathe you are soaking it in so hard. Like a loyal Labrador. That you love berries and take your eggs scrambled, absolutely never hard boiled, will inhale roasted butternut squash but not touch a delicata, and have a strange discernment for water being in your cup too long. It must be fresh. You are not even one yet and you have so many opinions, oi. You are unbelievably cuddly, maybe even more so than your Dad and that's really saying something. You two together just melt me. 

Or is the journal a place for my feelings and emotions - something you may flip back to when you are a young mother yourself? There won't be enough people telling you that it's hard and that that is alright because hard things are also good. That you'll start to look tired, quicker, because you are, but how rich in love you feel sometimes couldn't make you care less. But then other times that exhaustion will make you wish bedtime would just come sooner so you could sit and not be needed. Being a mom is the hardest best thing. I hope you get to experience it - if you want to, of course. 

Surely I'm supposed to make note of your milestones but they start to blend into our everyday life. I can't remember when those teeth came through, but I have scars on my nipple from when you decided to test out their function while breastfeeding like I was a piece of jerky. You're lucky I allowed you back, missy. 

Your brother may have made us parents, but you came and made us feel like a family. You have the lightest spirit of the four of us. I mean, you're 11 months old so hopefully you don't have a lot weighing on your heart but I can just tell. We're born with those sorts of constitutions. Curran is a thinker. He figures things out, needs to be engaged, is a bit of a perfectionist and runs on the moodier/emotional side but you, you are generally just a happy little girl. A complete mess, clingy, you can rage when you want to, but you are so full of joy. I took you to Costco last weekend and you just stood in the cart on top of the apple squeezers box, hanging onto the side and lit up for anyone who would look at you in your adorable romper and big white headband. I want to be as happy as you! People tell me how beautiful you are but it is nothing compared to what I can tell is inside you, my girl.

I made these muffins because I saw how you couldn't palm one into your face fast enough at the coffee shop last weekend. I will disappoint you and make mistakes and yell when I wish I wouldn't but feeding my family, that act of service, is something I hope you see as an extension of my affection for you guys. I already have the cutest little kids apron on standby for when you're ready to mix and stir with me, my girl. I am, we all are, crazy about you. 

WHOLE WHEAT BANANA-CHOCOLATE MUFFINS // Makes 18 muffins
Adapted from The Vanilla Bean Baking Book by Sarah Kieffer

Sarah's book is remarkably tested and full of classic and delicious baking recipes. I wouldn't qualify it in the health sphere per se but her brownies and muffins are perfect and I can't wait to try more when I am looking for classic baked goods. I made a few tweaks here due to only having exactly one cup of whole wheat flour on hand, so I substituted oat flour. Mine look a little flat because of this. C'est la vie. I also added cinnamon because I couldn't help myself but I made the notes to offer you her original in the recipe. Sarah suggests toasted pecans if you like crunch and says that these muffins freeze well if 18 muffins is a lot for you. Sidenote: I've damaged by old muffin tins but have been loving these (pictured) if you're in need of new ones. 

2 1/2 cups whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
1 tsp. cinnamon (my addition, optional)
3/4 cup olive oil
1 cup buttermilk (or 1 cup coconut milk with 1 Tbsp. fresh lemon juice)
1 cup mashed ripe banana (about 3 small)
1 large egg
2 tsp. vanilla extract
1/2 cup maple syrup
1/4 cup natural cane sugar
1 diced banana
1 cup chocolate chips
turbinado sugar, for sprinkling

Adjust an oven rack to the lower middle position. Preheat the oven to 375'. Place liners or grease your muffin tins. 
Whisk the flour, baking powder, baking soda, salt, and cinnamon in a large bowl. Make a well in the center.
In a large bowl or liquid measuring cup, whisk the oil, buttermilk, mashed banana, egg, vanilla, maple and sugar until completely combined. Pour the wet ingredients into the well in the dry and stir until almost combined. Fold in the diced banana and chocolate until just incorporated, being careful not to overmix (there will be lumps and the batter will be thin). 
Scoop the batter into the prepared tins, filling the cups about 2/3 full. Sprinkle with turbinado sugar. Bake 15-18 minutes until the edges are golden and a toothpick inserted in the center comes out clean.

BASICS : MIXED ROASTED POTATOES

We all come to the kitchen with a different level of experience. Maybe you grew up around the stove with your mom or you've taught yourself through trial and error and many Food Network episodes or you've stayed away completely because you're scared of failing. I think our audience here is largely somewhere in the middle of all that, a practiced homecook, but I thought it'd be nice to incorporate a number of posts that are cornerstones of our families table. This may seem redundant and boring for some or maybe a step forward for those that want to be confident in a few recipes so they can feel good about cooking for other people. I also feel like having basics down helps you to experiment just outside of them. You mastered roasted potatoes? You can do the same thing with cauliflower or other root vegetables, no problem. Now you basically have three sides down, perhaps change up the seasonings next time? Go, you. I took a Food Science class in college and read a book called  What Einstein Told His Cook (wish I knew where that was now) and it helped me to understand the why about food, instead of just blindly following a recipe. I've made A LOT of bad potatoes before consistently making good ones. 

These potatoes look pretty basic at first glance, but it's a few details that make them delicious every time. A few notes from the field:

- I use a mix of potatoes for flavor and texture and because they look pretty. You can use all one kind in the same volume with the same results. I wouldn't use more than one sweet potato if you go for the mix because they have a higher water content which means they'll cook faster and keep the potatoes from crisping. This is also why I par boil any other potatoes besides the sweet, it allows the potatoes to get ahead so you can roast them at a higher heat for browning without burning them before the centers are cooked through. 

- Do not overcrowd! Leave the potatoes enough space for the edges to brown. Overcrowding = steaming = no crisping. It's also good to let them give off a little steam before transferring to a serving dish if you're going to pile them on top of each other. We usually just scoop from the sheet pan because we're very fancy.

- Potatoes love salt, don't be shy, but remember it's always easier to add than take away so I will finish with a little more if I didn't add enough before the roast. I use garlic powder instead of fresh garlic because the later burns with 40 minutes in the oven. The herbs are better after for the same reason, and because the vibrant green is pretty on brown foods. 

In other news, I am hosting a book event with Heritage Mercantile in Costa Mesa, CA on 11/13 from 3-5pm. You can sign up on that link so we can get a head count. Would love to meet you if you're in the area!

MIXED ROASTED POTATOES // Serves 4

This recipe can be doubled but you will for sure need two large sheet pans. The garlic here will roast with the potatoes to be smooth and delicious, we smush some out of the skin and dip our fork in it before taking a bite of potato.
The par boil and chopping may be done in advance. I don't like to keep them in the fridge but you can do this morning of or even the night before and let them sit out at room temp until you are ready to roast. 
These love a little sprinkle of parmesan in the last minute of roasting too if you're into that sort of thing. 

2.5-3 lbs. mixed potatoes*
3 whole garlic cloves, whole, in peel
3 Tbsp. extra virgin olive oil or avocado oil
2 tsp. garlic powder
1 tsp. smoked paprika
1/2 tsp. fresh ground pepper
1 tsp. sea salt, plus more to taste

3 Tbsp. rosemary
1/2 cup flat leaf parsley
zest of one small lemon

In a large pot, combine the baby red, white, purple potatoes and the fingerlings. Bring the water to a gentle boil and cook for 10 minutes, drain and cool to the touch. Preheat the oven to 425'.
Peel the sweet potato and cut it into larger 2" chunks. Leave smaller fingerlings whole and hack larger ones in half or thirds. Cut the remaining baby potatoes in halves and quarters - go for uneven, imperfect chunks for lots of edges. Collect all the potatoes and the garlic cloves on a large rimmed baking sheet. Drizzle with the oil, garlic powder, smoked paprika, pepper and salt and toss everything to coat. The potatoes should be generously coated, add a little more oil if needed. Sprinkle a little more salt on top.
Bake in the middle rack of the oven for 35 minutes, stirring once halfway through, until browned on the edges and the largest potato chunk can be easily pierced. If you’re fancy, sprinkle grated parm and pop them back in for a few minutes so it creates a parmy crust (SO GOOD!).
While the potatoes roast, chop your rosemary, parsley and lemon zest. 
Pull the potatoes and let them cool for a moment. Add the herbs and lemon zest to the baking tray and stir to mix. Taste for salt. Transfer to a serving dish and enjoy warm. 
 

* I use one medium sweet potato, and the rest a mixture of baby red, baby white, baby purple and fingerlings. Trader Joes sells a small medley bag.

---

---