The peppermint patty.

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Looking for a beautiful, handmade gift idea for Christmas?

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Homemade peppermint patties!

You haven’t had a peppermint patty until you have one that’s made by hand. These peppermint bites are relatively easy to make and very pretty, perfect for holiday gifting. Plus they actually taste like peppermint, a far cry from synthetic, aluminum-flavored York peppermint patties. This recipe comes from a pastry chef who once ran her own chocolate making business, teaches classes on handmade candy, and with whom I just finished editing a cookbook; the lady knows her patty.

And, side note: I’ve started writing a food column for Misadventures, the ridiculously awesome magazine for adventurous women; you can find a funny story behind peppermint patties here!

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Handmade Peppermint Patties

Makes 24 patties. Recipe adapted from Ash­ley Rodriguez.

  •   2 cups confectioner’s sugar
  •   1 1/2 table­spoons unsalted but­ter, softened
  •   1/2 tea­spoon kosher salt
  •   1 1/2 tea­spoons pep­per­mint extract
  •   1/2 vanilla bean, seeds only (optional, but so good)
  •   2 table­spoons heavy cream
  •   12 ounces good qual­ity dark chocolate
  1. In the bowl of a stand mixer, combine confectioner’s sugar, butter, salt, peppermint extract, vanilla, and cream. Beat with a paddle attachment until mixture comes together. Turn mixer on high and beat until candy comes together and is light and creamy. When you touch it, it should be soft but not at all sticky; if it seems sticky, add a little more powdered sugar, a few tablespoons at a time, until dough is no longer sticky.
  2. Scrape candy paste out onto a long piece of cling wrap and form into a thin tube about 1 1/2-inch in diameter. Wrap well in cling wrap and refrigerate for at least 1 hour. Once candy is firm, use a large sharp knife to slice off rounds about 1/4-inch thick. Return to refrigerator.
  3. Melt chocolate in the microwave, stirring in 30-second increments to prevent overheating.
  4. Remove candy discs from refrigerator and dip into melted chocolate. With a fork, let excess chocolate drip back into the bowl and set dipped peppermint patty onto a piece of parchment or waxed paper. If patties get too soft to dip, chill briefly in the refrigerator until they’re firm again.
  5. Let patties set at room temperature, about 30 minutes. Store in an airtight container at room temperature or in the refrigerator for up to two weeks.
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Pretzels, and getting out of them.

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What have I been up to exactly? Dear reader, the real question is where do I begin?

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In the past six months, I’ve been a part time hand model, food stylist, professional granola/ice cream maker, freelance beer-tender, recipe tester, and almost cheesemonger. I’ve drank too many cups of good coffee, accidentally worn my apron to the grocery store, and learned how to pronounce things like Fernet. The past months have made many recipes and stories; so stay tuned! Those stories are on their way.

When I first moved to Seattle, I started helping out at The Pantry, a well-loved and well-respected food craft cooking school. At The Pantry, I worked alongside a group of amazing women who made it their goal to introduce me to Seattle’s food scene. It was my first job in the food industry and most of the time I didn’t know what I was doing.

Despite my glass-breaking, pan-burning foibles, The Pantry ladies stuck with me and taught me their magic food ways. By the end of my summer stint at the school, I knew how to prepare the pies class’s pie dough like a pro and fix a broken aioli in record time. I met fascinating chefs, renowned food writers, and home cooks that have since given me more opportunities than I can count on my ten fingers. The Pantry made my coming out to foodie society sophisticated and proper, and it was wonderful.

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Well, it was wonderful ninety-nine percent of the time.

The first class I helped an instructor lead was called Pretzel Making at Home. It would have been the perfect class to start. We would only make two types of dough and a few simple dipping sauces, and I had power posed in front of the mirror before work; there would be no chance for stove-top blunders or knife skills gone wrong. But, only perfect situations become not perfect.

When I arrived at the kitchen to get things ready for class, I found large plastic bottles of lye waiting for me. Yes, the same chemical lye that Brad Pitt uses to burn Edward Norton’s hand in Fight Club. A pretzel evolves into a pretzel after it bathes in either a baking soda or lye solution;  I had thought we would use baking soda because, come on, no one wants to see that Fight Club scene, the “this a chemical burn” demonstration, in real life. But the instructor, a food anthropologist-chef who was about to publish a book on pretzels, insisted lye was best. So I listened, pushed the chemical burn scenarios from my mind, made sure everyone was double-gloved, and, by golly, sprayed those pretzels in lye.

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I have to admit; the lye was worth it. After a sprinkle of caraway, poppy, and sesame seeds, our pretzels tasted like edible pieces of Bavarian Germany. And they were beautiful too. Lye gave the pretzels a thick, deeply golden-black crust that safe baking soda could never give. Do not fear the pretzel and its lye ( Lie! Hah pun time! Okay, sorry, too much.) Instead, embrace this jumbled pretzel of a life, do something you’ve never done before, and taste its uncertainty, its imperfections. Who knows? Pretzels might just teach you a useful lesson or two.

Traditional German Soft Pretzels

By Andrea Slonecker, adapted from Pretzel Making at Home

Makes 8 pretzels

  • 2 1/4 tsp active dry yeast
  • 1/2 cup warm water (100 – 115 degrees)
  • 1 tbsp firmly packed dark brown sugar
  • 3 1/4 cups unbleached bread flour
  • 1/2 cup cold pilsner or lager-style beer
  • 2 tbsp unsalted butter, cubed and softened, plus more for greasing the bowl
  • 2 tsp fine sea salt
  • 2 tbsp food-grade lye or 1/4 cup baking soda
  • 1 egg yolk beaten with 1 tbsp water

Follow this link to see how, step-by-step,  Andrea Slonecker and The Oregonian create the perfect pretzel (lye-sprayed, of course.)

Croissants and the art of living.

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In three days I move to Seattle.
Three days (!)

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I’ll live there for the next bit of foreseeable future. Beyond that, who knows. All this life and being twenty-something stuff, it’s so exciting!

Over the past week I’ve savored post-graduate freedom. From the first hour, I made it a goal to master the art of doing nothing. Yet after two hours spent thinking of everything I could be doing, I scraped my attempt at nothing-filled nirvana.

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It’s not that this Buddhist mindfulness exercise is a load of cotton candy. It’s just that, well, I’m an addict.

<meeting begins> Hello my name is Jessie. I’m a work addict.

I thrive working twelve hours straight. I love making goals. I feel guilty when I do something relaxing. Let’s just say I can get a little too intense. As a challenge to my achieving-addicted self, I decided to live the past week without big goals or many expectations.

And, oh boy, was I rewarded. This past week has been free and just darn good. Without trying to control the week’s outcome, I was able to let go of any relaxation guilt and do things (for fun!) that I was too busy to do these past four years. I drank cocktails every night. I read Catch-22 and a book on the mind-body problem. I hung out with family and friends and gave away most possessions, the ones that have been steadily accumulating in my bedroom for the past twenty-two years. I’ve been rethinking human logic as we know it, and making pastries. Lots of pastries. In doing everything, life has been simple, sweet, whole.

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Nothing lasts forever, I remind myself in my best Dalai Lama voice. In five days I will face a big, cold world with jobs and paychecks and taxes and writer-baker paychecks (that’s not a complaint, just a statement of fact, an acknowledgement of my near-future state of starving artist which sounds too much like Tantalus, on account of me working with food all day long but still being a young writer and thus starving. How about hungry artist?) It won’t be so easy to be a little happy buddha when I’m working the four a.m. shift at the bakery five times a week. Or meeting never-ending editor deadlines or trying to figure out what I want to do with the rest of my life.

But paychecks and plans have nothing to do with contentment. Money, work, approval from others, stubborn self-reliance makes us feel secure. Yet these things don’t actually make life good. I’m talking really good in a primal, beautiful I-might-just-crack-open-with-love-and-ridiculousness-and-everything sort of good.

I’m finding that life is good when we are quiet, when we are confident enough to let it be good. It’s good when we set goals without worrying if we’ll achieve them in the way we think we should– the world has too much imagination to give us complete control– while being aware that, regardless of the outcome, it will be alright. I like to think of this mindfulness as an art because, through balance and awareness, we create our reality. I could’ve read Catch-22 for pleasure or spent more time with my family the past four years, but I told myself I was too busy. And so I didn’t.

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I don’t want to be a work addict. I want to make time for the things that really matter. It’s quiet these days; I’ve made it a goal to continue.

No activity is better to jump start your meditative inner-musings than croissant making. Time becomes flaky. Air wears the silky, sweet smell of butter. Your senses, your mind becomes softer, as malleable as kneaded dough. Be prepared to spend a whole lazy morning making your croissant babies and let the good life flow.

P.S. These croissants make the perfect Father’s Day breakfast! (Hint hint, nudge nudge) By the three crumbs left on his plate, I think my Dad approves.

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Chocolate Almond Croissants

Makes 16 croissants. Adapted from Williams-Sonoma’s Essentials of Baking. Oxmoor House, 2003.

In May, I tried my first pain au chocolat aux amandes at Thomas Keller’s Bouchon Bakery in Napa, California. I’ve been dreaming of that fancified, amaretto-scented croissant ever since. This recipe is my (very successful!) attempt to recreate Bouchon’s magic. Enjoy with good coffee.

FOR THE CROISSANT DOUGH
2 teaspoons active dry yeast
2 Tablespoons sugar
3 Tablespoons warm water (105-115 degrees F)
1 teaspoon salt
2 Tablespoons unsalted butter, melted but cooled
1 cup cold whole milk
2-1/2 cups all-purpose flour

1. In a small bowl, dissolve yeast and pinch of sugar in warm water. Let stand until foamy, around 5 minutes.
2. In a large bowl, combine yeast mixture, remaining sugar, salt, melted butter, milk, and ½ cup flour. Mix with a wooden spoon until blended. Slowly add remaining flour just until dough comes together in a sticky mass.
3. On a lightly floured surface (granite, stone, or metal countertops work best because you can cool them by placing a clean ice pack on the surface 1 hour before working with dough,) roll out dough into a ½-inch thick rectangle. Cover with plastic wrap, transfer to plate, and let cool in refrigerator for 30 minutes while you prepare the butter layer.

FOR THE BUTTER LAYER AND BAKING
1 cup unsalted butter (very important to use unsalted butter; unsalted butter usually tastes better and is of higher quality than salted butter)
2 Tablespoons all-purpose flour

1 large egg beaten with 1 Tablespoon milk (for a golden, flaky crust)

1. Place butter on a work surface and sprinkle with flour. With a rolling pin or the heel of your hand, beat butter into a 6 x 8 inch rectangle with the flour worked in. If, at anytime during croissant making, the butter becomes too soft (softer than the texture of the bread dough) refrigerate for 30 minutes.
2. This next step is called laminating the dough. Roll out dough into a 9 x 13c inch rectangle. With the short side facing you, place the butter on the lower half, leaving a ½ inch border on all sides. Fold over the upper half to cover the butter and press edges together to seal. Then, with the folded side to your left, roll out the dough to a 10 x 24 inch rectangle. With short side facing you, fold the bottom third up, then fold the top third down, as if folding a letter. Cover and refrigerate for 30 minutes. This completes the first turn.
3. Return chilled dough to lightly floured work surface with a folded side to your left and repeat the process to make 3 more turns: rolling, folding, and chilling. (To complete a total of 4 turns.) After the fourth turn, refrigerate dough for at least 4 hours or overnight (or, if you want croissants later in the week, freeze dough now.)
4. To form the croissants, roll out on a lightly floured work surface to a 9 x 18 inch rectangle. Cut in half lengthwise. Cut each half crosswise (forming 4 squares.) Cut each square in half (forming 8 squares.) Cut each square crossways (forming 16 triangles.)
5. Lightly butter 2 sheet pans. Working with one triangle at a time, gently stretch each triangle about twice its original length. Gently stretch the long edge. Fill croissant with a bit of minced dark chocolate, almond paste, both, or neither. Place hands at top of wide end and gently roll pastry toward you. Seal tip with your thumb, place on baking sheet and form into crescent.Repeat with remaining triangles, spacing them about 3 inches apart. Cover with a moistened kitchen towel and place in a warm spot to let rise until doubled in size (about 1-1/2 hours.)
6. Position rack in middle of convection oven (place higher if not) and preheat oven to 425 degrees.
7. Lightly brush the tops of your pastries with the egg mixture. Bake them one sheet at a time until golden brown (15-18 minutes.)
8. If you want a sweet almond crust on your croissants, take out your croissants 5 minutes before they are done. Sprinkle with sugar water and almonds. Return to oven to complete baking time. Dust with powdered sugar when completely cool.

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Kombucha: a colonial love story.

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Valentine’s day is coming up and I’ve got love on my mind.
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Here it goes, Kombucha. I haven’t stopped craving you since first sip. You had me at fermentation.
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It all began two years ago when I was living with nine college kids in a cramped, drafty house on the outskirts of campus. We called ourselves the “Eco-Haus.” We composted, turned off the thermostat, rode a special bike to power our television, ate as locally as possible, and ate as much homemade granola as possible. From massage trains and hug competitions to kneading bread, there was always some sort of fun going on in the house.  Even though we could never quite eliminate the fruit fly population that hovered over the kitchen compost bin or get the smell of eco-cleaner vinegar out of our clothes, it was one of the best semesters of college.

We committed to only eat “local” foods, or food produced within 100 miles of the Eco-House, with the exception of staples like flour and sugar. Every once in awhile, someone needed to pick up more sugar or baking soda from the nearby health food store and I volunteered. I have a strange love for grocery shopping; The vibrance of the produce aisle after its fake rain storm entrances me and the endless possibilities of the cheese counter excite me. But I wasn’t just shopping for the love of it. I was shopping for my Eco-House Shopper reward: a chilled bottle of the bubbly, fermented tea drink, kombucha.

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Ever since the “Eco-Haus,” I haven’t been able to divorce myself from the drink.
Kombucha is vinegary sweet and bubbly with a hint of caffeine to keep you going. But, unlike coffee or even black tea, kombucha doesn’t act as a diuretic and dry you out. Instead, kombucha rejuvenates your gut, promotes digestion, and energizes your mind. Store-bought kombucha runs $2 – $5 a bottle and, although it makes my gut happy, store-bought kombucha doesn’t make my budget too pleased. So what does a poor and kombucha-hungry college student do? She makes it herself.

Home-Brewed Kombucha

Makes 1 gallon.

To start, you’ll need a SCOBY (symbiotic colony of bacteria and yeast.) You can get one from a friend or buy one online from Hannah Crum at Kombucha Kamp (after thorough research, I found K.K. is the best supplier.) Hannah has great brewing directions and they’re available below or on her website.

Supplies

  • 1 cup organic sugar (you can use normal white sugar)
  • 4-6 bags tea (for loose leaf, 1 bag of tea = 1 tsp)
  • 1 Kombucha Culture (SCOBY)
  • 1 cup starter liquid (retain from top of previous batch or substitute distilled vinegar)
  • 1 gallon purified/bottled water
  • tea kettle or pot to boil the water
  • brewing vessel (glass, stainless steel or oak) you can use food grade plastic, but I prefer glass
  • cloth cover (no cheesecloth: the weave is too loose and will allow fruit flies in your brew)
  • rubber band

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One: Make the Sweet Tea Solution

This is the stuff that will feed your Kombucha mother culture and turn into delicious Kombucha Tea:

  1. Boil 4 cups of water.
  2. Add hot water & tea bags to your chosen brewing vessel.
  3. Let steep for 5-10 minutes.
  4. Remove tea bags.
  5. Add sugar and stir to dissolve.
  6. Fill vessel about ¾ full with purified cold water – the cold water will bring the temp of the hot water to a level where it won’t kill the yeast (they thrive at lukewarm).
  7. If tea is body temperature or below, proceed to the next step. If not, wait until it cools before completing the next step.
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Two: Add Kombucha Culture

Cure hands with filtered water or distilled vinegar before touching SCOBY.

  1. Add SCOBY. Immediately add started liquid to protect the brew.
  2. Cover with cotton cloth, secure with rubber band (can also use paper towels or coffee filters.)
  3. Say a prayer, send good vibes, commune with your culture (optional, but recommended.)
  4. Set in a warm, airy location out of direct sunlight and away from aromatic or greasy food preparation.
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Three: Don’t Do Anything

1. Do not disturb for 7 days.
2. Don’t do it.
3. Just wait.
4. It will be hard.

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(flavors from left to right)Orange Peel, Ginger Spice, Pomegranny
(flavors from left to right)
Orange Peel, Ginger Spice, Pomegranny

Four: Taste and Bottle

  1. After 7 days, gently insert straw beneath the SCOBY and take a sip. Too tart? Redue your brewing cycle next time. Too sweet? Taste each day until it reaches optimum flavor. Properly brewed kombucha has a slightly sharp apple cider taste. Brewing cycle will range from 7-18 days, depending on temperature.
  2. With clean hands, remove both cultures (the new baby culture that formed and the original mother
    Kombucha culture) and place in a clean bowl.
  3. Ladle or pour 2 cups of liquid from the top of the brew over the cultures. This will serve as starter liquid for the next batch.
  4. Cover cultures with the cotton cloth and set aside for the next brew, preferably after bottling.
  5. Find clean, suitable bottles with tight fitting lids. Recycled bottles are fine, but avoid metal lids that may corrode. I like to use glass pasta sauce containers with rubber-coated lids.
  6. If flavoring the Kombucha, place fruit/juice/flowers/whatever(!) directly into the bottles. A little goes a long way. Experiment for fun. (Check out the picture above for my 3 flavor experiments; Pomegranny with pure pomegranate juice is my favorite.)
  7. Place bottles in the sink.
  8. Insert a funnel in your first bottle and ladle or pour the Kombucha.
  9. Fill to the top for increased carbonation. Repeat for the other bottles, but don’t drink the brown yeast dregs at the bottom, just dump the last 1-2 inches down the drain. (You may choose to strain the brew of culture or
    yeast bits, though it is not necessary.)
  10. Screw the lids on and set aside 1-3 days, burping the bottles to release carbonation and prevent explosions.
  11. Move bottles to the fridge as they reach the desired carbonation/flavor. This stops the secondary fermentation occurring due to sugar in flavorings.
    * ginger, strawberry & blueberry provide great flavor & fizz but also fast CO2 build up. Use caution! Bottles can overflow when opened or even explode during secondary fermentation if not tended. Store in a box, empty cupboard or cooler to minimize mess & danger.
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Granola, crunchy and crunchier.

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I finally found it. The best granola recipe in the world.

There’s a lot of granola out there. And it’s mostly over-priced, overly-sweet, and overly-processed. Being a college student with a yoga mat, nose ring, and kombucha scoby, I am well acquainted with the art of homemade granola. But before a couple of days ago, I wasn’t able to create a crunchy yet dense wafer of honeyed oat goodness. Before, most granola batches either turned out slightly soggy or almost burnt. Granola needs to stick together. With independent oats, your milk and granola breakfast becomes a soupy mess; granola is a little like people.

The secret to granola “bark” is in the spatula. After you pour coated oats in to a rimmed baking sheet, firmly compress the mixture with the back of your spatula. Don’t stir the granola while it’s baking. Instead, just turn the pan around a couple times while in the oven.

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Despite its association with the crunchy, health-food types, granola really isn’t that healthy; it requires a dessert-worthy amount of fat and sugar. Thus I have two versions for you. One is sticky, coconut-oil rich, and sweet. It’ll taste more like the granola you buy in the store and it’ll also have just as many calories. The good part is it won’t have all the chemicals. The other version has modest amounts of fat and sugar and tastes great. But because there’s not much fat, the oats won’t stick together.

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Spiced Coconut Granola, Two Ways

Makes 6 cups.

Rich, sweet version

(Adapted from Cook’s Illustrated‘s Almond Granola.)

1/3 c maple syrup
1/4 c packed light brown sugar
4 teaspoons vanilla or almond extract
1/2 tsp salt
1/2 cup coconut or vegetable oil
5 cup old-fashioned rolled oats
1 cup sweetened, shredded coconut
1 tsp spice of choice (ie cinnamon, pumpkin pie spice)
2 cup (10 ounces) raw nuts, chopped coarsely, like almonds, pecans, or walnuts
2 cup dried cranberries, raisins, or other dried fruit, chopped

Or, the low-fat, low-sugar version

1/3 cup maple syrup
4 tsp vanilla or almond extract
1/2 tsp salt
1/4 cup coconut or vegetable oil
5 cup old-fashioned rolled oats
1 cup sweetened, shredded coconut
1 tsp spice of choice (ie cinnamon, pumpkin pie spice)
2 cup (10 ounces) raw nuts, chopped coarsely, like almonds, pecans, or walnuts
2 cup dried cranberries, raisins, or other dried fruit, chopped

  1. Adjust oven rack to upper-middle position and heat oven to 325 degrees.
  2. Whisk maple syrup, brown sugar, vanilla, and salt in large bowl. Whisk in oil. Fold in oats and nuts until thoroughly coated.
  3. Transfer oat mixture to prepared baking sheet and spread across sheet into thin, even layer (about 3/8 inch thick). Using stiff metal spatula, compress oat mixture until very compact. Bake until lightly browned, 40 to 45 minutes, rotating pan once halfway through baking. Remove granola from oven and cool on wire rack to room temperature, about 1 hour. Break cooled granola into pieces of desired size. Stir in dried fruit. (Granola can be stored in airtight container for up to 2 weeks.)

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Make bread.

While back home in Georgia, I noticed that the cherry trees decided to blossom a couple months early. Time has been folding upon itself of late. I’m under a spell and I think it might be the smell of baking bread.

For break, I journeyed over the Appalachians to Kentucky to visit with my cousin and friends. In Kentucky, the air smells smoky and raw and baking bread seems like the right thing to do. With dinnertime fast approaching, my friend and I tried our luck with quick-rise yeast. We melted butter with milk, added flour and kneaded any frustrations into the counter-top,  and luxuriated in the feeling of dough as soft as a baby’s bottom. In no time (well, about 20 minutes) the loaf had risen double its size. We popped it in the oven and 30 minutes later the lovingly lumpy, bread “baby” was born. The whole process took about 1 hour and 30 minutes, half the time it takes to make bread with standard yeast. Now I know how heaven can rapidly produce the endless loaves of fresh bread that I pray will be there: quick-rise yeast.

Above: admiring my mom’s hand-written recipe book, kneading dough with the dough hook and grinding wheat berries. Below: taking a break for turkey.

Le Pain, Painless

makes 2 loaves or 24 rolls

5-1/2 to 6 cups all-purpose flour (can also use bread flour; I use freshly ground red wheat for my whole wheat version)
3 tablespoons sugar
2 envelopes Fleischmann’s RapidRise Yeast
2 teaspoons salt
1-1/2 cups water
1/2 cup milk
2 tablespoons butter (coconut oil is great too)

Combine 2 cups flour, sugar, undissolved yeast, and salt in a large mixer bowl.  Heat water, milk, and butter until very warm (120° to 130°F; my grandmother knows if it’s hot enough by putting her pinky finger in the warm liquid and holding for 3 seconds without burning her finger.)
Stir into flour mixture.  Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  Stir in 1 cup flour; beat at high speed for 2 minutes, scraping bowl occasionally.  Stir in enough remaining flour to make soft dough.  Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.  Cover; let rest 10 minutes.
Divide dough in half.  Place in greased 8-1/2 x 4-1/2 inch loaf pans. If you want rolls, form the dough in to your favorite roll shape and place in a circular pie pan. Cover; let rise in warm, draft free place until doubled in size, about 45 minutes.
Bake at 400°F for 25 to 30 minutes or until done.  Remove from pans; cool on wire rack. Eat immediately for wonderful melt-your-butter bread.

Handmade.

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“Keep your hands open, and all the sands of the desert can pass through them. Close them, and all you can feel is a bit of grit.” ~Taisen Deshimaru

Taisen Deshimaru, a Japanese Sōtō Zen Buddhist teacher, was a wise man. He unintentionally made Zen trendy with Association Zen Internationale. Maybe this wasn’t his original intention, but the same “open hands” rule applies to things you put on your face.

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I have a delightfully spunky friend named Andrea. She is also one of my new roommates and an avid advocate for handmade toiletry items. While getting ready together in the mornings, I can’t help but to marvel at the amount of cider vinegar she swabs on to her face as toner or the curious white cornstarch goo she slathers under her armpits. Her side of the medicine cabinet consists of jars of raw honey, vinegar, and Trader Joe’s coconut oil. She often quotes one of her alternative-toiletry gurus, “I’m not going to put anything on my face that I wouldn’t eat.”

I don’t know if you’d actually like to eat the handmade boudoir essentials below, but hey, it’s possible.

“And, it’s eco!” — Andrea

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Andrea’s Deodorant

And she smells really nice, I swear.

1/8 cup cornstarch

1/8 cup baking soda

2 Tbsp coconut oil, melted

A few drops of essential oil for scent, if desired

Mix cornstarch and baking soda in a small, resealable container. Slowly pour melted coconut oil and mix with a fork until lotion consistency.

Facewash

Massage a quarter sized amount of raw honey on your face. Rinse with warm water.

Toner

After cleansing, swab a generous amount of apple cider vinegar on to your face and neck.

Shampoo

In the shower, mix a tablespoon of baking soda with the shower water. Massage in to scalp and rinse well.

Conditioner

Pour a generous amount of apple cider vinegar in to your hair. Let sit and rinse well.

Body Lotion

Use your extra coconut oil to achieve a humid-beach-worthy moisturizer. Coconut oil is also great as a butter substitute slathered on toast…

 

“The Cute Bunch”

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