Surfas Restaurant Supply,Gourmet Food and Commercial Kitchen Design
Just like heaven.
I love Surfas Restaurant Supply and Gourmet Food Market. With their seemingly endless shelves of sprinkles, funky Italian pasta, and variety of fancy rolling pins, I could easily spend 4 hours and $4,000 dollars here. Luckily, Surfas is across a treacherous amount of Los Angeles traffic, so my urge to bust out the American Express is often squelched by my disdain for bumper to bumper traffic.
Sometime last week I was bitten by the shopping bug. This bug convinces me that I simply can’t live without things like colored sprinkles (you’re all probably tired of the blue sprinkles) and giant waffle irons. The shopping bug also somehow convinces me that I actually have money to spend of these items. Dangerous combination.
With thoughts of colored sprinkles and new shiny kitchen appliances wafting through my head, I headed down to Surfas for some expensive browsing and a light lunch.
I wanted to share.
Honey Roasted Plums with Fresh Thyme and Greek Yogurt
Delicious! Delicious! Delicious!
I was lucky enough to have a holiday weekend free from hurricane winds and rain. My prayers go out to those of you who had to put up with that madness from Mother Nature.
I spent a lovely amount of time in a bathing suit and miraculously managed to make an absolutely stellar late summer dessert.
In making these gorgeous roasted plums I also developed a deep love for my cast iron skillets. I realized this weekend that I use my cast iron skillets for everything, short of boiling pasta. From pancakes to grits to scrambled eggs to sweet roasted plums. It’s in and out of the oven. It’s heavy enough to clobber any would be robbers. It holds heat like a champion, and it’s just all around reassuring to have in the kitchen. I have two. I’m thinking about naming them… that’s how far my love goes.
Cucumber Raspberry Vodka Sparklers
I went into this post practically kicking and screaming today. Let’s be honest- sometimes the words flow, other times it’s a task just to get myself to sit in the chair long enough to post a few words and photos.
This whiny, kicking and screaming, can’t-even-stand-myself feeling seems to be a Labor Day holiday signature of mine. See, the holiday represents the end of summer. I’ve always had enormous jubilation for Memorial Day, the unofficial kick off of summer, and great disdain for it’s holiday evil doppelganger- Labor Day. When I was a kid, we would always have to return to school the Tuesday after Labor Day. The end of summer and the return to school always seemed like a great tragedy to me. I’m talking Hamlet level tragedy.
It would seem that the feelings of that 9 year old, who can’t come to terms with her new backpack and Trapper Keeper have followed me to adulthood. I still don’t like Labor Day. I still have a hard time coming to terms with the end of summer. But now I get to add alcohol to the mix.
My Oh My. Cucumber Raspberry Vodka Sparklers.
Booze, Drinks, Holiday, Recipes, Thoughts, fruit | Comments (19)
Cantaloupe Sherbet
This deliciously light, sweet and refreshing Cantaloupe Sherbet has everything and nothing to do with what I’m about to say.
I do a lot of thinking in the shower. Why do you need to know that? Well, you probably don’t. Nevertheless, allow me to over share. I got this new minty shampoo and it works wonders in the thought department. I think the fresh minty smells might be penetrating my brain.
Last minty shower I got to thinking about my dream job. After I mulled over my dream job I got to thinking about you. Yes, you. I think about you. It’s true. What’s your dream job? Are you lucky enough to have it? Does it pay you the millions of dollars that you deserve? Are you paid in smiles from your little squirt? Do you wake up in the morning before the alarm goes off because you’re thrilled to get to work? If not, what’s the difference between what you do now and what you really want to do? What will it take to make your dreams your reality?
I know. Lots and lots of questions. I told you the minty shampoo was good!
In some ways, I think I have my dream job. I get to cook and write about food virtually every day of the week. If someone would have told me two years ago, while I was grinding away in college, that I would soon get to write about and photograph food, I would have said to them “Awesome Opossum!”
So I feel like I’m mostly living the good life. Of course there’s the day to day of life that sometimes seems daunting or downright annoying, but all things considered it’s a dreamy.
This can’t be it though. I’m not done dreaming it yet! I think one of my dream jobs would be working for Epicurious or Bon Appetit or Gourmet Magazine in some way. Dreamy right!? I’d also like some sort of television or Internet show. I know. I owe you another podcast. Long story. I’m working on that. Maybe more minty showers will lead me in the right direction.
You?
Soft Seasoned Pretzels
I must be out of my mind. It seems that even the deep August heat can’t curb my constant craving for homemade carbohydrate treats.
Last week I slaved over a pot of 350 degree vegetable oil to fry some fresh doughnuts and this week I hovered over a pot of boiling water cooking up some traditional soft pretzels.
I will admit that these pretzels weren’t nearly as satisfying as the homemade doughnuts. I found the shaping and the subsequent boiling a little bit trying of my patience. I realized half way into the pretzel making process that I was in not mood for shaping and tending to yeasted dough. I was in the mood for instant carb gratification. I should have just hit up the drive through for some french fries.
Begrudgingly, the pretzels got made and adorned with grill seasoning instead of pretzel salt. I like the course flakes of salt, pepper and spices. Of course, served warm with a little brown mustard, my frustrations mostly melted away. The mess in my kitchen…. that was another story entirely.
Doughnut Toppers and What’s Joy the Baker Eating?
I was gifted the most gorgeous homegrown peaches and figs yesterday. I thought for a few fleeting seconds what kind of treat I could bake up with these goodies. I simply couldn’t even bear the thought of waiting for the oven to preheat and batter to come together. I reached for my small knife and dug into the summer fruit. The peaches were just slightly tart and the figs… OH! The figs had me thinking dirty dirty thoughts- that’s how you know a fig is on point.
This fruit bowl was also a nice break from my doughnut feast.
The doughnuts were a hit? You liked the doughnuts? A few of you mentioned wanting some different options for glazes and toppings. I aim to please. Jump on over and ruffle through the doughnut toppings. Find your fancy and get frying!
Oh! My! God! Doughnuts!
Some things I make for the love of others. I’ve been known to gaze lovingly at ingredients. Wrap cookies in little bows, and present a friend with box of still warm chocolate chip cookies at just the right moment.
Other things I make because I’m a selfish hungry girl. These doughnuts. Oh my God! These doughnuts I made because I’m a selfish girl who loves loves loves doughnuts.
Three facts about this, my first doughnut making experience:
These puppies took me about 3 hours and 15 minutes from start to finish. I started craving them after my morning run, and sunk my teeth into my first warm doughnut bite around 2pm. Worth every minute! Seriously.
I burned my mouth, yes, four times eating donut balls that were just too fresh from the fryer. Worth it. I’d do it all over again.
If I didn’t get the what was left after the “Joy vs. Doughnut Throwdown 2008″ out of my house, I might well have eaten every singe one. Not a joke. Fact.
If you’ve never made doughnuts before, here is my advice to you: Oh my God! Take the afternoon off. Turn off your phone. Make these donuts. Eat five to eight, and then promptly walk over to your neighbors house and beg them to take the rest off your hands. If your neighbors aren’t home you might even want to call the cops, they’ll be able to stop you from eating the remainder. You’ll need handcuffs.
Are you FoodProof!?
Remember how you felt when you first discovered Tastespotting? It was like foodie heaven, right?
Well, FoodProof gave me that same foodie love feeling. So what’s the deal? FoodProof is a group of happy, food loving people that come together with photos, videos, recipes and blogs. There’s no pretension, no snobbery, no excess of culinary degrees and puff pastry. Give the guys and gals at FoodProof a visit. Join the fray and make some new friends. I’m totally a fan. I think you will be too.
Bread, Breakfast, Cakes, Recipes, Snacks | Comments (49)
Dad’s “Clean Your Plate” Buttermilk Pancakes
My Dad has the hands that feed. My Mom can make a bundt cake that might make you want to slap your Grandma, but Dad has the love for cooking. You can tell whether or not someone loves cooking by observing a few simple movements: the way they look at ingredients and the way they stir a pot. My Dad will look at an unrolled pie crust like he’s looking at a newborn baby. He stirs a pot of his famous spaghetti sauce like he’s melting down gold. Not one ounce of that affection for food was lost on me growing up in his kitchen.
But there’s a problem. As much as I adore sitting down to a plate full of food, I rarely if ever finish everything on my plate. I always leave at least a bite or two untouched. Why? I have a theory. It’s solid.
Breakfast, Recipes, Thoughts | Comments (46)
The Hands That Feed
Your thoughts about coconut cookies and what makes your happy brought endless smiles to my face. Thank you to all of you who took the time to share. From rainy afternoons, to rum drinks and hot tubs, hearing what helps you find your happy has reminded me of all the little things that can create some light on a down day.
I’m headed to Palm Springs this weekend to visit my grandparents.
I’m rushing to hit the highway.
I promise that upon my return I will tell you about these- the hands that feed.
Hope you all have a happy weekend. Make it so!
Thoughts | Comments (14)Crispy Toasted Coconut Cookies
Happy isn’t hard for me. I might even take happy for granted. I wake up in the morning and I’m genuinely stoked about the possibilities the day brings. I have thoughts that make me smile when I’m sitting alone in my car. I like rainbows and kittens, well… you get my point.
Today I shared a meal with a dear friend who isn’t so blessed in the happy department. She’s been struggling in recent months. She’s lost her happy. After dinner, as we sat lingering in conversation, she told me that she couldn’t think of one thing that made her happy anymore. I was totally floored. I didn’t know what to say to her. In vain I tried to name things and places that I knew she liked. None of it worked, she just shook her head no. It breaks my heart, but I know that I could recall fun things we’d done together until I was blue in the face. Her happiness needs to come from the inside.
It got me thinking about happy.
What makes you happy? What thoughts make you smile when no one else is around? What makes you happy to get out of bed in the morning? Share. I want to know.
On my list of the many things things that make me happy: Crispy Toasted Coconut Cookies.
Strawberry and Vanilla Ice Cream Cake
We’re going back to the beginning with this cake. Ice Cream Cakes- that’s what started it all. Can I tell you a story?
I moved from Los Angeles, California to Burlington, Vermont when I was 18 and straight out of high school. I had it in my head that I didn’t want to go to college right away, and that I wanted to do some soul searching, as far away from my parents as I could get. I landed in Burlington with one suitcase and the phone number to one friend that I knew there. My friend Niki graciously let me stay in her apartment, and her Lisa friend gave me a job at the Ben and Jerry’s Ice Cream flagship store. Miracously I had it all worked out. I had a place to stay and a job. There was just one small hitch- I was TERRIFIED. I had never been so far away from home and out in the world on my own. I literally stayed in Niki’s apartment for a full week. I never even cracked the door open. I knew that I was in a strange place, surrounded by people I didn’t know and I, frankly, didn’t want anything to do with any of it. I stayed in that apartment listening to Niki’s entire music collection and taking lots of baths. That’s when I discovered I loved Billie Holiday and grapefruit bubble bath.
What finally drove me out of my cave? Food of course, I ran out of food and I’m no good with hunger pains.
Once I was out of the apartment and well fed, I realized that my new surroundings were actually pretty awesome. People acknowledged me as I walked down the street. I lived right around the corner from the most beautiful lake, a glass blowing studio, a picture perfect chapel and a culinary school that fed me samples of their student food every day. It was the most beautiful, friendly, warm and open place I’ve ever been.
My job scooping ice cream at Ben and Jerry’s quickly turned into the head cake decorator position. I could frost and decorate an ice cream cake like maniac. And because we’re talking about wild and wacky Ben and Jerry’s, the flavor combinations and signature tie dye frostings were completely over the top.
I loved my job. I loved Vermont. I met some characters that I won’t soon forget.
Once I stepped out of that apartment door, after a week of solitude and regret, I felt that I was blazing forward on the life I knew I wanted for myself. I also learned how to make a killer Ice Cream Cake along the way. That’s was almost ten years ago…. wow.
Easy Meringues with Fresh Strawberry and Kiwi
I’ve decided to have a very quiet and still weekend.
Today- more pictures than words.
I hope you all find a piece of peace this weekend.
These unassuming, simple and delicious meringues might be just your ticket to bliss.
Vegan Cookies with Chocolate, Peanut Butter, and Cinnamon
It’s about time that I introduce you to some of my friends.
Meet Jill. Jill is one fierce cookie, although me might try to fool you with her demure presence and coy smile. Do not be fooled. She’s a firecracker and she’s got your number.
I ventured into Jill’s kitchen one Sunday afternoon to make her famous vegan cookies. I’m not a big vegan cookie baker, and I thought I reach out to an expert.
I met Jill when I hired her at a tiny Los Angeles coffee shop I managed. We both learned very quickly that Jill is not a morning person and Joy is. We also learned that Jill thinks Black Widow spiders are cool and Joy runs screaming for the hills at the mere mention of one. But Joy and Jill share a deep love for, well… occasional boy talk and fast food tacos. Joy and Jill are great friends.
Buttermilk Pie with Blackberry Sauce
Update: I just got a lovely note from Barbara Duke, one of the authors of Panache at Rose Hill. Here’s what she has to say about this lovely pie!
I just woke up from one of those sloppy weekend naps. It was the kind of nap that left my face barely recognizable from marks from the pillow case folds. It was the kind of nap that might very well have taken place in the back seat of my car, at 173 degrees F. I feel like, lying here in my bedroom on this summer afternoon I may have justed baked my brain. I can’t blog bout that, that’s not good for you.
I just took the kind of nap that makes me wish I could take it all back. It now feels like a mistake. I might have just felt better if I stood in the road and waited for Mac truck to hit me. I just took the kind of tragic, unforgiving nap that can only be healed with creamy coffee and buttermilk pie with warm blackberry sauce.
Keep reading, I have a story to tell you about this pie.
Mocha Rum Cake
So sneaky! This cake is nothing but sneaky. It may not have the looks of a world class chocolate cake, but please don’t underestimate me when I tell you that this is one of the best chocolate cakes I’ve ever experiences.
If this chocolate cake were your blind date, you might think to yourself, well…. he’s not as tall as guys I usually date, and he’s a little dorky. But by the end of the night, you’re both laughing hysterically, he’s taken off his glasses to reveal quite a handsome man, and you’re already thinking about the cute pair of flats you’re going to buy so you’re not taller than him.
This is that cake. It’ll surprise you. It might seem a little short, and a little dorky, but trust me when I say it’s worth the leap of faith.
Pepperoni and Black Olive Pizza or Love and Happiness
I can humbly say that I made the magic happen with this pizza.
If this pizza were a song, it would be an Al Green song. It would be Love and Happiness. This pizza is tight, it’s in the pocket, it’s got soul.
Speaking of love and happiness- remember when I was down to my last egg and came to you for love advice a few weeks back? Did I tell you how much all of your comments touched me? They truly did. Thank you, again and again and again.
I just wanted to let you know that I have found love and happiness. It’s all just inside of me. It’s lovely and amazing. So I’m back to living the good life, on my own. I also happen to me making the magic happen, one pizza (and one very hot kitchen) at a time.
Citrus Sables
My week- ridiculous.
My best, most darling friend has decided to move from Los Angeles to some strange state called…. Florida? It’s wonderful for her. I’m just heartbroken that I won’t have her around to watch me bake and drink wine and talk for hours and hours.
I can get over that heartbreak thanks to my immense amount of rollover cell phone minutes. I’ll be fine…
BUT! It seems like I’ve been saying goodbye to my friend at goodbye parties all week long. I’m not really a girl that goes to bars, but it seems like each night of the week I’ve been raising a glass to my friend. It’s been fun. It’s been almost too fun! Each night is more ridiculous than the next.
If you haven’t been to a bar in a while, well, let me tell you, it’s madness. In just one week I’ve… Well let’s just say that I’m going to church in the morning, and no, I didn’t get a tattoo… or did I?
Bon Voyage Sonia my love.
Enough of that, we have cookies to discuss.
Double Chocolate Peanut Butter Ice Cream
A warning about this ice cream- don’t make it if you’re not prepared to eat the entire batch in one sitting and feel sick afterwards. Don’t do it. Don’t even think about making this ice cream if you think this is the kind of dessert that sits in the freezer waiting for after dinner, or company. This ice cream isn’t the one.
This Double Chocolate Peanut Butter Ice Cream is the kind of summer time dessert that you eat, sitting on your patio at sunset saying hello to your neighbors as they come home from work while you watch episodes of Big Love on your laptop. This is that dessert.
If you’re trying to exercise self control, don’t make this ice cream. If you’re trying to set an example for your children about moderation, turn away now.
BUT! If you’re looking for the most amazingly decadent, lick your finger, lick the spoon, lick the scoop, lick the bowl, go back for more and lick it all again ice cream. Well friends, this is the one.
Joy the Baker Loves
I swear, if my head weren’t attached to my shoulders, I would have certainly misplaced it this weekend. I don’t know what’s gotten into me, but I just can’t seem to follow a straight lines these days.
Somehow, I did manage a coherent 45 minutes to bang out these incredible Sour Cream Scones. Easy, soft and buttery. They’re perfect warm from the oven with jam… but what isn’t?
I ate four without blinking an eye on Saturday morning. You could say I love them. And because I share, and because you indulge me, here are a few other things I love, dictated in picture form.
Quick and Easy Cinnamon Rolls- or not.
I was trying to cheat. I was trying to take a short cut and it bit me in the butt. Now, here I am with my tail between my legs, and big puppy dog eyes.
I’m a great baker. Every great baker has their weak spots. Mine happens to be cinnamon rolls. Nevermind that I love the darn things! I’m just not very good at baking them. My one success is with these Sugar and Spice Cinnamon Rolls. Good. Really good. But I’m looking for the ooey gooey, make you want to bite your pillow cinnamon roll.
I tried to take a short cut today to get a quick fix. I had the clever idea to use Trader Joe’s refrigerated pizza dough, roll it out, cover it in butter, cinnamon and sugar, and indulge to my heart’s content.
Well… it wasn’t the stuff dreams are made of. Maybe you can help.
Bread, Breakfast, Thoughts | Comments (39)
Raspberry Almond Bread
I never thought I’d hear myself say this, but- enough with the chocolate chip cookies!
I will admit that for one brief moment, I thought about throwing a handful of chocolate chips into this darling quick bread. I slowly released my death grip from the chip bag, and thought better of it.
This quick bread is fuss-free and it has almonds two ways: almond extract and toasted slivered almonds. The almond flavor is actually really subtle, and the gooey raspberry flavor really comes to the front.
This post is also my submission into 28 Cooks’ Behind the Apron- a look into the hearts and minds of elusive food bloggers. I haven’t been so elusive, have I? I kinda let you all up in my business.
Here we are. Behind the apron. No! Not under the apron! Please get out from under there…
That’s me. I look like a hungry maniac. I sometimes eat off the stirring spoons. I started this food blog after seeing a recipe for slice and bake cookies on Smitten Kitchen. I thought- I want to do that! Now!- and Joy the Baker was born. Now I get paid to bake and write about food, and it feels like a good life. Not only that, I’ve met a whole community of people as nutty about food and photography as me.
I feel like I’m just where I’m supposed to be. Thanks for being here with me.
Now, about that bread.
Bread, Breakfast, Recipes, Thoughts | Comments (34)The Chocolate Chip Cookie Debate- Fourth and Final Edition
If I could have a phone conversation with the New York Times Dining and Wine (as though NYTimes were a casual friend/maybe date), it would go a little something like this:
NYTimes: (after 4 rings) Hello?
Joy: Hey! Oh, I didn’t think you were going to pick up. I was expecting to leave a message. I thought you’d be a work.
NYTimes: You specifically called when you thought I’d be at work?
Joy: (Awkward pause) No….. I just thought I could leave a message.
NYTimes: Well do you want me to hang up so you can call back? You’re being weird…
Joy: No!…. It’s just… NYTimes, we need to talk.
NYTimes: You know what Joy? I’m not really in the mood for this right now. I have to be up early tomorrow and I really don’t want to get into anything right now.
Joy: Well that’s too bad NYTimes, we need to talk right now.. It’s about your cookies. Just listen. Seriously. It’s important…
Cookies, Tips and Tricks | Comments (49)The Chocolate Chip Cookie Debate Part 3
Remember, this is all in the interest of science. This chocolate chop cookie experiment has nothing to do with how delicious warm cookies are, or how I like picking at cookie dough from the fridge.
Ok, who am I kidding? This experiment is solely about how much I love cookies, whether the dough has been in the fridge for 12 hours or 36 hours.
I promised you cookie results, and here are the first two baked batches.
Cookies, Thoughts | Comments (9)The Chocolate Chip Cookie Debate Part 2
We’re talking cookies, and we’re not done yet. We’re a long way from done in fact, so settle in!
In the first installment we discussed creamed versus melted butter. Thank you for all your comments. I looks like the melted butter and bread flour combination creates a very high, chewy and almost caramelish cookie. These cookies were chewy even three days after they were baked! Creaming, on the other had, produces a flatter, more buttery, traditional cookie. Both are delicious! Just depends on your mood!
Now…
In The Cookie Debate Part One I mentioned that the NY Times had serendipitously printed an article about the perfect chocolate chip cookie. Did you read it?
We need to talk about this 36 hour rule. We need to do an experiment.
Here’s the skinny: Some of the best bakers swear that by resting their cookie dough in the fridge for 36 hours, they produce a more robust, evenly browned, altogether irresistible cookie. The science behind the concept indicated that by letting the dough rest the liquids from the eggs are fully absorbed into the flour, creating a drier and firmer dough which bakes up into the perfect consistency.
I’ll be honest. I furrow my eyebrows at this statement. I recognize that baking is about science, and how ingredients interact with one another- but baking is also about sugar, and sugar tastes good. Simple.
Cookies, Recipes | Comments (24)The Chocolate Chip Cookie Debate Part 1
Thank you to the many-many-many of you who took the time to talk me through my heartache. I can’t even begin to tell you how special your insight and comments are. Really. I read every single word and I am endlessly touched by your openness and honesty. You’ve all touched my heart and it has worked wonders to help me through a bit of a rough patch. I can’t thank you enough.
In the past two days I’ve been bake in the kitchen (in something other than pajamas) where I belong.
Today I bring you the Chocolate Chip Cookie Debate. My question to you is simple. What makes a better chocolate chip cookie: melted butter or softened and creamed butter? Does it make a difference?
I think I make old school chocolate chip cookies. You know what I’m talking about. Cream the butter with the sugar, add eggs and vanilla extract and then the dry ingredients. Dollop onto a cookie sheet, throw them in the oven and sometimes you end up with completely flat and crisp cookies. One remedy to the flat cookie conundrum is to chill the dough before you bake off cookies. That really helps. But melted butter?
Let’s discuss.
Update: Look what’s in the NY Times today! A whole article about the perfect chocolate chip cookie. There is much to discuss! Judging from all your comments so far, this might be a week long series. We’ll get to the bottom of this and find the perfect cookie. I promise. And… it’s a good thing I stocked up on chocolate! Thanks Alanna and Kevin for the link!
Down to my last Egg
What do you do when you’re down to your last egg? Either cry about it or make Chocolate Pudding with Almond Whipped Cream. In my case, I did both.
I know this is only a food blog, but I’m sure you all won’t mind if I get something off my chest. I’m sad. I’m puffy eyed, in my pajamas all day, looking out the window at the beautiful weekend passing me by- sad.
It’s relationship trouble. My Mom called it “matters of the heart” which kinda put a smile on my face because she made relationship drama sound so old fashioned. Moms are good for that.
So, while I understand that this is totally out of place for my humble food blog, I hope you won’t mind me over sharing and asking for advice. Maybe you can help.
How do you do it? How do you keep a relationship alive and well? Tell me your love story because I think I need to hear it. Is it hard? Is it perfect? Is it completely neurotic?
I’m here asking for dime store advice. How do you make it work? In return, I have pudding to offer. It’s a lovely recipe. Now tell me what you think about love.
Cupcakes as Far as the eye can see
I feel like I’ve had cupcakes coming out of my ears lately. I probably have. But there are worse things, right?
Friends… we need to talk. It’s about me, and how I need a vacation. And how I’m actually taking a small vacation, making my July 4th weekend extra long and glorious. There will be a pool, a bikini, sunglasses and… mojitos. I’ll take pictures and share, promise.
Please allow me to leave you with these double chocolate and bright red velvet cupcakes. Take good care of them while I’m gone.
Have a wonderful holiday weekend! Don’t eat anything I wouldn’t eat…
Cupcakes, Uncategorized | Comments (13)
Banana Pudding Ice Cream
I love comfort. Ok.. I know that’s a stupid thing to say. Who doesn’t like comfort? That’s like saying that kittens are cute. Not so controversial right?
Well, this Banana Pudding Ice Cream is an exploration in comfort. I absolutely love banana pudding. It not just the pudding, it’s the fresh whipped cream and vanilla wafers that just make the dessert feel like ultimate comfort.
Banana Pudding reminds me of laughter- comfortable summertime, gather in the backyard after a big summer meal- laughter.
Chocolate Brownie Cookies
I have birds.
Living in Los Angeles is like living in a jungle. Instead of dense tropical trees and dangerous pumas, Los Angeles has obnoxious cars and… actors. There is very little visible animal life besides dogs on leashes, squirrels rummaging through the trash bins and pigeons just walking around being pretty gross.
But I have birds. I call them my Midnight Song Birds. They live in the tree outside my bedroom window and sing to one another all night long. All night! Sometimes I’ll be up until 1 in the morning and the birds are still going at it. They keep up the chatter all night long.
I’ve come to love sound of these birds chirping as I fall asleep. It helps erase the occasional helicopter or paramedic siren. My birds sound beautiful. And though they sound completely out of place at 1 in the morning, they remind me to be thankful for the little things- like the simple joy of chirping birds, or chewy chocolate cookies.
How about some cookie adventures? Follow me.
Cookies, Recipes | Comments (25)
