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Let It Be Sunday

March 15, 2015 by Joy the Baker 18 Comments

Let It Be Sunday

Hello friends!  Welcome to another Sunday!  This weekend my new neighborhood, the Irish Channel, is alive with green beer, Irish pride, and lots of dudes in green cumberbunds handing fake flower out to ladies in the Irish Channel Parade.  You’re supposed to kiss the dude on the cheek when they give you a flower… kiss them on the cheek and ignore the fact that they’re a sweaty stranger with a fake flower… or maybe embrace that actually?  It’s New Orleans.  You’re supposed to just go with it even though it feels like a swampy episode of The Bachelor.

Along with all the green, it’s Easter candy (and yes… Lent) season and if you’re not careful, I’m going to buy every single Cadbury Easter candy-coated mini eggs.  I’m not even kidding.

Cheers to you, your cozy pajamas, and that extra cup of hot tea.

The Internet, for us:

•  Hey guys, we’re drinking whiskey too fast. Why does it have to be old before its time?

•  The Good, The Bad, and The Hangry

•  Quick note:  Exhaustion is not a status symbol.

•  I own one Nicholas Newcomb mug and it’s a treasure in my kitchen.  Nicholas Newcomb studio visit on Design Sponge.  

•  Before I Go:  A Stanford neurosurgeon’s parting wisdom about life and time.

•  California has about one year of water left.  Will you ration now? Still real.

•  It’s Ikea’s World, We Just Live In It and hate those tiny frustrating screw driver things.

•  Vegan BBQ Lentils with Millet Polenta is beautiful and food.  

•  Pickling Spring Vegetables (and other things I’ll probably never do but will be equipt with knowledge about. )

•  A friend recommended I read The Piano Tuner.  Let’s do it!

•  New news in lipstick technology:  Color Changing Lip Paint.  

I love you as much as you love Sunday.  Enjoy!

xo Joy

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Categories: Beyond the Kitchen

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  1. Caitlin

    March 20, 2015 at 7:23 pm

    I recently discovered The First Mess blog and yea.. I’m not vegan or anything but wow. everything is stunning, and, as you said, food. Now I’m dying to try ground millet as polenta. and basically everything else

    Reply
  2. ardita caesari

    March 16, 2015 at 7:49 am

    Hi Joy! Greetings from the equator. Here is my favorite book by Ma Thanegi, a modern Burmese female writer:

    “The Native Tourist: A Holiday Pilgrimage in Myanmar”

    https://www.amazon.com/gp/aw/d/9749575628/ref=mp_s_a_1_6?qid=1426516940&sr=8-6&pi=AC_SX110_SY165_QL70&keywords=ma+thanegi

    Reply
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We’re About to Be Friends featuring @grossypelos We’re About to Be Friends featuring @grossypelosi and his gigantic meatballs! ♥️🤝🤯
Chai-Spiced Sugar Cookies #taylorsversion made wit Chai-Spiced Sugar Cookies #taylorsversion made with an old sugar cookie recipe I made back in 2009 (like whaaat?) and a boatload of warm autumn spiced @taylorswift added to the dough.⁣
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This cookie recipe explodes on my site every September and for good reason. We’re fall girlies and we love a little nutmeg glaze. ⁣
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Find the full recipe linked in the profile! Xo
I don’t know what it is about this year, but I j I don’t know what it is about this year, but I just need more light-hearted fun, more hugs, more breakfast made by mom, and more coffee walks in the sand. Let’s do autumn now, nice and steady.
🥯🥯 for the weekend, babes! Save this no-yeas 🥯🥯 for the weekend, babes! Save this no-yeast bagel magic for your Sunday morning. ⁣
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Two Easy No-Yeast Bagels⁣⁣
1/2 cup self-rising flour⁣⁣
4 tablespoons greek yogurt (plus a teaspoon or two more if needed)⁣
1 large egg, beaten for egg wash⁣⁣
1/3 - 1/2 cup grated gouda or gruyere⁣⁣
Everything bagel seasoning⁣⁣
3 tablespoons baking soda with 2 cups of boiling water. ⁣⁣
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Place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line a baking sheet with parchment paper and spray the paper lightly with nonstick spray. ⁣⁣
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In a small bowl, use a firm spatula to work together the flour and yogurt. Add a few teaspoons of yogurt if it feels dry and knead into a cohesive ball for 5 minutes or so. Sprinkle with a bit more flour if it gets overly sticky. Cover with a damp paper towel and gather your toppings. ⁣⁣
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Divide dough in two and roll each piece into a roughly 8-inch rope. Bring the ends around and pinch into a circle. ⁣⁣
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Sprinkle the bottom of the prepared pan with grated cheese in two spots.  Pour boiling water over the baking soda and float each bagel in the water for 20 or so seconds.  Use a slotted spot or spatula to transfer the bagels on top of the cheese.  Brush lightly with egg. Sprinkle with more cheese and everything bagel seasoning. ⁣⁣
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Bake for 20 - 22 minutes until deeply golden and bubbling.  Allow to cool for 10 minutes before slicing and smearing with cream cheese.
The secret to really great muffins is eating them The secret to really great muffins is eating them warm, with a big smear of butter and a sprinkle flakey sea salt. ❇️ This goes for any muffin but is especially delicious on these a Vegan Carrot Zucchini Harvest Muffins because they have so many veggies they’re basically a salad. ❇️ Full recipe linked in the bio! Xo
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