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Let It Be Sunday, 96!

-Mashed Potato Fingers

November 27, 2016 by Joy the Baker 26 Comments

Let It Be Sunday!

It’s like… you know leftover mashed potatoes are better re-heated, but still somehow you scoop them out of the refrigerator with a spoon (or your fingers).  The leftover sweet potato pie just needs hot coffee, and if you’re feeling a fancy, a plate.  Turkey is better cold, with mustard.  Wait, there’s still coconut cake left!? There goes the neighborhood.

The refrigerator is a veritable extravaganza for the next few days.

Here’s where we are with the Internet. I’ve included some links that I can stand and left out some links and news that I’m still processing.  Ok? Ok.

•  I spend a lot of time talking to myself… I’m sure you do too.  Sometimes I even forget that I’m talking to myself.  This article is absolutely fascinating.  The way we talk to ourselves in our head isn’t bound by verbal speech, single perspectives, or you know… lip movement.  The Running Conversation In Your Head

•  Resilient past heartbreak. Orlando: the day after.

•  I’m generally pretty aggressively dismissive of these sorts of list, but this list gathering of photographs from TIME caught my attention.  100 most influential photos of all time. This is who we are. We’re horrible and nasty and beautiful and full of fight.

•  Can hypothermia save gunshot victims?  I hope so.

•  Statement of fact: Dan Rather is an American treasure.

•  The Moon Juice Gospel of Self.  The truth is, we’re all slightly to mostly insufferable. And with that… I’ll please have a small jar of Brain Dust, thank you.

•  Our girl, ELLEN of Hedley & Bennett is a boss everyday.  I love her.

•  If my cat were a normal cat, not obsessed with popcorn… I would make this lovely holiday garland:  Bay Popcorn and Cranberry Strings 

•  Would now be a good time to daydream about fancy springtime cooking vacations?  Life goals:  Four European Hotels With Immersive Cooking Classes

•  I like the idea of matchy, not-too-matchy napkins (and if you’re working on your holiday cards, I’d say Minted is the place to be!).

•  I bought my first bottle of egg nog weeks ago, but now it’s finally time, it is!  Egg Nog Rice Pudding

•  A fantastic podcast inspired by my favorite food magazine:  Radio Cherry Bombe.  I chat with Kerry Diamond about Friendsgiving and Cookbook Club on the latest episode!

•  Adding a festive element to my week by taking a wreath making class in New Orleans on Tuesday!  Use code SHOPSMALL for 10% off the class.

•  And suddenly we can’t figure out how we’ve lived so long without a trophy jacket. We’re mostly fine, but the jacket would probably make us better.

I hope you’ve had a restful and deeply happy Thanksgiving holiday weekend.  When I think of all the things I’m thankful for, you are among the top on my list. You, absolutely.  Thank you for being here and sharing this space with me.

Enjoy this day!

xo Joy

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  1. Sherry

    November 28, 2016 at 8:05 pm

    I have commented on a recipe or asked a question about a blog post, but I have rot responded to the sort of posts we see, and look forward to each Sunday from you. I believe you are a good daughter, a good friend and a good neighbour.
    Because I believe that of you, you inspire those that read your blog to be the same. Thank you.

    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
This fall the ultimate chocolate chip cookie is pa This fall the ultimate chocolate chip cookie is packed with oats, @guittardchocolate baking wafers, and candy coated chocolate pieces from @traderjoes. ✌️ It’s the perfect weekend bake, babes! Full recipe linked in the profile!
Once September hits it’s all cozy couch dinners Once September hits it’s all cozy couch dinners starting with this creamy tomato Marry Me Chicken. Disclaimer: this chicken has yet to get me hitched. Full recipe linked in the bio, bbs! Xo
This weekend I spent most of my time in a motorcyc This weekend I spent most of my time in a motorcycle seat but there was also boudin stuffed kolaches and @karleesislerflores’s perfect peach butter. Happy Labor Day, friends! 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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