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Let It Be Sunday!

July 31, 2016 by Joy the Baker 21 Comments

Let It Be Sunday!

Hello my friends.  We’re staring August straight in the face and I’m ashamed to say that I haven’t really made the time to treat myself to summer.  Of course I’m talking about my Summer Bucket List.  How are your summer days coming along? I hope you have a few new freckles on your shoulder and maybe a little sand in weird places.  That’s just a sign of good living, right?  I’m going to find the beach this week.  I’ve got to.  We’ll be buying mechanical pencils and eating Sweet Potato Pie before we know it.

Here’s some of the Internet from the week.  I wish you a restful and peaceful day, with sunflowers:

•  It would be best if you read the following link whilst reclined and relaxing.  The reason why exhaustion and burnout are so common.  Can’t we just balance our humours and carry on with it?  (I guess, no.)

•  We’re pushing past the burnout.  Here’s a very un-Oprah thought:  Don’t Think Too Positive.  “Positive thinking impedes performance because it relaxes us and drains the energy we need to take action.”  What’s the balance between daydream positive goal thoughts and slight anxiety motivation?

•  It’s not just an introvert and extrovert scale.  Why Declaring ‘I’m an Introvert’ Limits Your Life.

•  I really enjoyed this thoughtful article about What’s It Like To Be a Food Writer Right Now with Food52’s Amanda Hesser and Saveur’s Adam Sachs.

•  Have you ever wondered?  What’s the deal with the food at TJ Maxx?  It’s part treasure hunt vibes and part contrived scarcity.  I’m always suckered in with the ‘compare at’ pricing sticker.  Who doesn’t love a deal (or the thought of a deal)?

•  The Big Business of Birthdays.  We live in a Facebook world and birthdays have been Internetted and coded.

•  New rule:  Brainstorming is Dumb.  This is a relief to me. Brainwriting is the ticket.

•  Perhaps this will be helpful to you: 7 Shut-It-Down Responses to ‘When are you having a baby?’

•  Consider this for the ice cube tray.  It’s the Secret Weapon Stir Fry Sauce with spinach and fresh herbs and forward thinking.

•  This is just what we need, I’m sure of it: Roasted Corn Chowder.  

•  I’m making this Italian bread this afternoon.  Put your eyes on this beauty from King Arthur Flour:  Pane Bianco.

•  Lately, the best parts of my wardrobe (which is humble and contained) come from Everlane.  This Double Cotton Knit Turtle Neck has me dreaming of sweater weather.

•  Brand new Amos Lee is available for preorder and it’s hearty and beautiful.

Enjoy this beautiful day.

xo Joy

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  1. Diane Leach

    July 31, 2016 at 4:04 pm

    Just when you think you’re outta the baby thing: read: too old, you get: so, are you adopting? Never mind your spouse is in a wheelchair and you yourself are disabled. Answer: Do we look like parent material? This generally shuts ’em up. But why do they even ask?

    Reply
  2. Laura

    July 31, 2016 at 2:44 pm

    Bread rising now. Thx for recipe!

    Reply
  3. Karen

    July 31, 2016 at 11:31 am

    I love the link to the Pane Bianco. I need to get the tomatoes and then I will make it. Thanks Joy!

    Reply
  4. Dana

    July 31, 2016 at 11:10 am

    I love your Sunday posts! They give me some thoughtful reading for my quiet morning coffee time ??
    YES to Amos Lee! My brother introduced me to his music years ago. We’re seeing him in Minneapolis in October! ????

    Reply
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Find the full recipe linked in the profile! Xo
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🥯🥯 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.
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