I didn’t go to school to study it. I’m guessing you didn’t either. (On the off chance that you did and can somehow still tolerate this space, I apologize for all the cringe-worthy sentence structures.) Yet somehow we’re all editors. I guess we’ve always been editors to a degree—choosing what we share and what we don’t. But now it’s forever stained into the internet—into your blog, your Instagram feed, and Facebook wall. It’s neatly housed in one space—to be read, to be enjoyed, to be critiqued as a body of work reflecting your life. Read more
What will you be known for? Me? Most likely waffles with wheat flour. Baked Donuts with wheat flour. And homemade lattes that rival the $4+ variety. Now up on the bar, a Peppermint Mocha—the drink that first turned me on to coffee. It was high school. Senior year. I was walking through Target. Have I told this story before?Read more
It’s invisible internet friends baby shower day for Jessica of How Sweet It Is—the well loved lady who taught us all a thing or two about how to get creative in the kitchen. She has mad chops in the recipe department, a plethora of sprinkles up her sleeve, and a babe inside ready to partake in all this goodness. But not until we’re done celebrating. And there’s lots of celebrating yet to be done. Read more
Breaking news these days—the babe slept in her crib, therefore her room, for the first time this week. All by herself. We’re lame and already miss having her in our room. She also only woke up once to feed. And then slept in the swing the next morning, which she’s hated abhorred up until this point. Sweet, tiny victories. I took advantage of having both hands free and made doughnuts from Ashley’s new book, Baked Doughnuts for Everyone. Read more
What do you get when you cross a pregnant donut lover with a craft blogger over at The Proper Pinwheel? A surprise baby shower with baked donut holes on a DIYed pinwheel. Myself along with a bunch of my favorite craft bloggers are having a virtual baby shower today to celebrate Lexy and her sweet baby girl on the way. If all goes as planned, Lexy and I will have our littles only a week or so apart. They’ll soon become best friends after we move to Denver next summer (fingers triple crossed). Read more
When adding doughs and batters to a baking pan, rarely do I just pour. A couple extra utensils make all the difference in achieving a uniform and professional looking outcome. When making baked donuts, I use a piping bag. When making cookies, I use a small spring release scoop. When making cakes, cupcakes, muffins, waffles, and pancakes, I use a large spring release scoop. When making sugar cookies and biscuits (and sometimes when making mini cakes), I use a biscuit cutter. There must be a million other tricks out there. What do you do?
Today marked the start of the farmer’s market season in Oak Park. I’ve been looking forward to this day for weeks. I even popped out of bet a little earlier—with excitement. And the weather was just perfect for a walk. My graduate school husband got a couple homemade donuts—while I got some asparagus, rhubarb, and black raspberry jam. Perfect Saturday morning.
We love asparagus minus it’s after effects, if you know what I mean. It is super easy to cook. Very versatile. With a quick 10 minute cook time. You’re gonna love this recipe, if you can even call it that.
Asparagus
Bunch of fresh asparagus spears (support your local farmers!) Drizzle of olive oil Sprinkle of sea salt
1. Preheat oven to 425°. 2. Wash and dry asparagus. Break off hard woody ends. 3. Place on baking sheet covered with foil for easy clean up. 4. Drizzle with olive oil, and sprinkle with sea salt. 5. Bake for 10 minutes. Enjoy.
TIPS • This recipe is so basic, it’s easy to dress up. Try adding lemon or orange zest, lemon juice, orange slices, garlic slices, balsamic vinegar, or parmesan cheese. • If you overcook your asparagus, they will no longer be spear-like, but limp and soggy and a little less nutritious.
PS—Do you notice anything different around here? The ole blog was in need of an update. I’m trying to do it myself with the little web knowledge that I have—scary! If only it was as easy as cooking asparagus.
