You’d be forgiven for wondering if I’ve given up on this Short Stack project; I never wrote the blog post for July and I made one entire recipe in August. These non-events both come with similar reasoning: I started a new job that I genuinely like going to, and it’s taking up more of my energy than my last one in part because I’m more willing to give it. It’s a new area for me, and that’s challenging, but I also seem to be taking well to it, and I’m proud of myself. I’m proud of how I’m doing there. Another piece of reasoning: my girlfriend moved in with me last month, which is thrilling, but August felt like a very flux-y month and I just wasn’t in the mood to cook a lot. (Heat? End-of-summer malaise? I don’t know either.)
I did make one thing, though, so I’m proud of that, in a way. Better to just make one recipe than none, I think.
I have a couple more posts coming soon — at least one recipe, maybe two; I may also start doing a round-up of the month’s baking. My main activity this summer has been pie-baking, and while I certainly foresee that continuing through the fall, I’m getting back in the mood for cake. Which is nice. It’s always nice to be in the mood for cake, and to have another person around to share it with. I’ve lived alone for nearly 4 years and while that has benefited many other people, sometimes eating baked goods by yourself can feel a little lonely. I bake because it’s a way of expressing my love and affection to others (and myself, sometimes), and I like having a beneficiary around for it. I used to bring my baking in to work, and at my housewarming, a former colleague kept saying how excited he was to be eating my baking again (the subject: a messy but delicious s’mores pie). I was excited to be sharing it again, too.
Book: Sweet Potatoes, Scott Hocker (Short Stack Editions)
Recipes made: 1/20
Sweet-Potato Biscuits: These were good (reminiscent of my favorite bastardized Joy of Cooking biscuit recipe), but too one-note sweet. If I make them again, I’ll probably include some spices in the mix. Any ideas…?
Book: Lemons, Alison Roman (Short Stack Editions)
Recipes made: 9/24
Lemon Tart with(out) Whipped Ricotta: I skipped the ricotta because I wasn’t in the mood, and went with a white chocolate drizzle instead. I wasn’t crazy about this tart — I liked it, but it wasn’t my favorite thing I’ve ever eaten and I don’t feel the need to make it again. (never say never, though!)
Paprika-Roasted Potatoes and Lemon: I have made this so many times since I tried this recipe, though often without the lemons — they add a great touch to the recipe but aren’t necessary, since the paprika-roasted potatoes are the real star. I sometimes will break up bread to roast with it in the last few minutes.
Lemon Aioli: My note for this one says it all: “I don’t like mayo but I like this”
Avocado Toast with Aleppo Pepper and Lemon Relish: Aleppo pepper is one of my favorite things to say. My girlfriend took point on this one (which we ate on sourdough toast). We liked everything generally, but we’d skip or replace the relish if making this again.
Wilted Greens with Crispy Lemon and Chickpeas: This was great on sourdough toast, pictured above, but also just great in general. Highly recommend for a simple and easy dinner.
Spicy Preserved Lemons: I haven’t cooked with these yet, but they’re super cool to look at.
Whole Lemonade: Very good, but it languished in my fridge after making it, which is maybe not the best review.
Butcher’s Steak with Charred Lemon and Garlic Butter: We used faux hanger for this. It was quite good, but maybe not worth the smoke alarm’s screaming.
Not pictured: Lemony Pasta with Pecorino and Cracked Pepper, which I forgot to photograph and assumed we’d make again so I could do it then (we didn’t have it again). We made it with dried herbs instead of fresh, and without walnuts, but it was still A+.