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Let It Be Sunday, 90!

-Right Here, Right Now

October 15, 2016 by Joy the Baker 14 Comments

Let It Be Sunday!

Right here is where we are.  Hopefully with a mug of warmth in hand, with a few moments to ourselves, with a peaceful sky above, mellow plans for the day, and if we’re very very lucky… the sound of the ocean surrounding us.

I hopped up and over to (just past) Pensacola Florida for the weekend. The pastels are unbelievable. The moon is huge. The heart is mellowing.

Wanna know what’s up on the Internet? Here it is (minus the politics, mostly):

•  The Opposite of a Muse: In the course of two decades, a medical secretary in Paris persuaded scores of renowned photographers to take her picture. These images bring me all sorts of desperate, courageous, vulnerable and strong and whole vibrations.

•  Your hearty, nostalgic weekend read: My Friend Sam. 

•  Make sure you find the moon this weekend (or go night hunting… either/or).

•  These dang cell phones bring some life but might be the death of us.  Unplugged Tourism is Booming because we want to set these things away… at least until November 8th or 9th, right?

•  Tourist season is on and poppin’ in New Orleans these days. If you can’t make it down to the swamp, consider this: Muffuletta Panzanella

• Please trust me. Please make this. Please enjoy: Coconut Curry Hot Chocolate.

•  Creating a Pastry Chef From Scratch–  but can we make some money, y’all? Dang.

•  To watch: The Value of Running Marathons in Prison.

•  Would you stick your arm in the hole? Trust Tattoos.

•  Thanks, Cindy, For Making Eye Contact Through The Bathroom Stall.  And that thanks is more of a “thanks-for-nothin'” thanks.

•  Brunette.  That just is what it is.

•  Let’s set the table and make it nice.  These Bayberry Tapered Candles from Food52 will make for beautiful light.

We’re good. Let’s know that.

xo Joy

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Categories: Let It Be Sunday!

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Next Post: Dark Chocolate Guinness Brownies »

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  1. Samantha

    October 20, 2016 at 1:46 am

    Hey you made me cry!

    I enjoy these, don’t read them all, but you find so many things I hadn’t yet that are really good. That friendship essay though, who is cutting onions!

    Reply
  2. charkie

    October 19, 2016 at 4:18 pm

    these “sunday” posts are some of my favorites! just wanted to let you know I appreciate the new slew of articles every week.

    Reply
    • joythebaker

      October 19, 2016 at 4:21 pm

      It means a lot to me that you’re here!

      Reply
  3. Marissa (@pinchandswirl)

    October 19, 2016 at 12:31 pm

    So many goodies on this list! And WOWZA…thanks so much for the mention. :)

    Reply
    • joythebaker

      October 19, 2016 at 4:21 pm

      yea, girl!

      Reply
  4. Barbara Stecker

    October 18, 2016 at 11:57 am

    I just want to say how impressed I am with your recipes, but even more so by your Sunday posts. They are cosmically human! A wondrous spectrum of good and bad.

    Reply
  5. searedandshameless

    October 17, 2016 at 8:54 am

    I can honestly say that the pay is what has kept me from ever going to culinary school and working in the industry. Or just pursuing any sort of apprenticeship. That article was incredibly illuminating and awesome.

    Also, that panzanella looks utterly amazing.

    https://www.searedandshameless.com

    Reply
  6. Cathy

    October 16, 2016 at 5:18 pm

    I always look forward to your thoughtful Sunday post. Thanks!

    Reply
  7. Martha in KS

    October 16, 2016 at 2:12 pm

    You’re lucky that you still have Sam in your life. My sister was diagnosed with stomach cancer & was gone 41 days later. Tell Sam to keep up the good fight!

    Reply
  8. Mary B

    October 16, 2016 at 8:39 am

    Thank you for the link to My Friend Sam. What a beautiful (and tear-inducing) tribute to friends that are truly soul mates.

    Reply
  9. Maureen @Raising The Capable Student

    October 16, 2016 at 8:03 am

    The moon has been beautiful for the last few nights! Thank you for this peaceful respite from the news. Loved the links.

    Reply
  10. Chocolatebaker

    October 16, 2016 at 4:13 am

    I hope everyone looked up last night.it was a hunters moon an it was out of this world .great to hear from you

    Reply
  11. Elizabeth

    October 16, 2016 at 3:43 am

    I love your blog! Thank you so much for everything.

    Reply
  12. francetaste

    October 16, 2016 at 1:21 am

    I noticed the moon the other night and was mad at myself for not having been out when it first broached the horizon. So glad to know the big show is tonight!

    Reply

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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. ⁣
⁣⁣
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. ⁣⁣
⁣⁣
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. ⁣⁣
⁣⁣
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. ⁣⁣
⁣⁣
Divide dough in two and roll each piece into a roughly 8-inch rope. Bring the ends around and pinch into a circle. ⁣⁣
⁣⁣
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. ⁣⁣
⁣⁣
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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We’re just a few tweaks away from a recipe. More is more when it comes to boudin and peach butter. That’s what we know. Xo
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