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Let It Be Sunday, 131!

August 6, 2017 by Joy the Baker 24 Comments

Hello sweet friends,

How has this week been for you? I feel like I’m in observer mode these past two-handful of days, watching people sort of tumble around me with this and that.  I’m likely tumbling around too, but I feel like I need to take more in that I put out.  Also, it’s August and maybe I’m just lethargic. 

I’m looking forward to this Fall with 80% excitement and 20% dread.  Dread that I think was ingrained in me as a young youth going back to school every September.  Maybe I just need to buy a Hello Kitty pencil case and self-soothe.  I’m kidding, but maybe I’m not. 

Also, what’s up COLUMBUS, OHIO!  I’ll be signing books at The Book Loft on Monday August 7th and 7pm!  Come say hello, won’t you!? 

Here are some bits of reading.  Please take it easy and enjoy: 

•  So what are you up today?  Obviously if you’re here, you’ve got a little bit of Maxine Waters in ya and for I’m proud of you:  Reclaiming My Time!  Sometimes you gotta let em KNOW. 

•  Interesting that it’s the thoughts from the dying that help us with all this living.  Questions for me about dying.  I especially connected with Cory Taylor’s thoughts on regret.  She was right about it all, really. 

•  From Toni Morrison:  The Work You Do, The Person You Are.

•  Have smartphones destroyed a generation?  This is one of those questions where… if you have to ask, you already know the answer. 

•  About the legend that was among us: The Side of Judith Jones You Didn’t See.

•  This is IT:  Photographer and artist Cindy Sherman surprises up with a new art installation via Instagram.  See the work here: _cindysherman_  

•  My friend Ashley from Not Without Salt is opening a shop in Seattle!

•  I love the idea of an Aperol Spritz to punctuate the time between work and dinner:  Five Cooking Habits Brought Back From Rome

•  This is pretty incredible.  The moving of millions of bananas:  The Secret Life of the City Banana.

•  What kind of shopping-cart-returner are you? Be honest.  Why Don’t People Return Their Shopping Carts? 

•  Heads up! A once in a lifetime solar eclipse passes us on August 21st!  Here’s an interactive map so you know what you’ll see and where you might see more: The Solar Eclipse. 

•  Deb’s Salted Peanut Butter Cookies are among my very favorite.

•  Way back when my first book came out I made these Coffee Bacon Sandwiches and I still maintain that it was a very good idea, that cookbook signings continue to be humbling thanks to you, and that you really should try putting coffee on your bacon sometime.  If not now, when?

•  Seems like now an app can give us a recipe for all the avocado toast and galaxy cakes we see on Instagram: Scientists are turning people’s food photos into recipes. 

•  I like to pack this easy backpack in my luggage on trips. It’s always nice to have an simple, low-profile extra bag for day trips carrying around multiple cameras and chargers.  :) 

Big ups and high-fives to you today.

xo Joy

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  1. Julie

    August 9, 2017 at 12:37 pm

    I hope you know how dearly I love these posts! They are the best part of my work day (oops) sometimes!

    Reply
  2. Becca

    August 8, 2017 at 2:14 pm

    These days I return the cart 100% of the time (or at least, very close)- but about a third of the time it requires a shocking amount of discipline. I decide to abandon it, then force myself to put it back. It’s like immediately washing a dish I’ve just used- I know it’s the right thing to do and also not that difficult, but the mental energy required is disproportionate.

    Now if I could only get to 100% on the dishes…

    Reply
  3. kristadeedot

    August 8, 2017 at 10:34 am

    Oh my goodness! I hope you loved The Book Loft! it’s my favorite place in Columbus :)

    Reply
  4. jmk

    August 8, 2017 at 9:24 am

    your photos are always so lovely, what kind of editing or filters do you use?

    Reply
  5. Melissa

    August 7, 2017 at 6:03 pm

    I shop at Aldi, where you have to deposit a quarter for the shopping cart. I will gladly forfeit my quarter and give it to a shopper that’s entering the store as I’m packing up my car, though. Sometimes they have a quarter to trade me and it’s a win-win.

    Reply
  6. Linda

    August 7, 2017 at 2:13 pm

    I enjoy your weekly “Let It Be Sunday” post. Always interesting links. Your Sunday post habit is my Sunday reading habit. Thank you for all you do!

    Reply
  7. Seana Turner

    August 7, 2017 at 7:06 am

    I have a friend who lives right in the path of the complete solar eclipse. Her community is getting very excited about the whole thing, and are expected roads to be packed. All hotels are sold out! It’s great to slow down and soak in the summer a bit.

    Reply
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2 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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• 1 large egg⁣⁣⁣
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For the filling:⁣⁣
• 1/3 cup unsalted butter, softened⁣⁣⁣
• 1 cup brown sugar, packed⁣⁣⁣
• 2 teaspoons ground cinnamon⁣⁣⁣
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For the icing:⁣⁣
• 4 ounces softened cream cheese⁣⁣⁣
• 1 cup confectioners’ sugar or glazing sugar⁣⁣⁣
• 1 tablespoon milk⁣⁣⁣
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1. To make the dough, place all of the dough ingredients in the bowl of a stand mixer fitted with a dough hook. Mix on low until the dough begins to come together. You may want to speed up the process by first mixing all of the ingredients together by hand with a spatula before putting the bowl on the stand mixer. This will help the dough hook work. The dough will come together into a soft, though not too sticky dough ball after several minutes of hand mixing and stand mixer mixing.⁣⁣⁣
2. Place the dough in a lightly greased bowl and lightly dust the top of the dough with flour. Let rise for 60 minutes while you prepare the filling and icing.⁣⁣⁣
3. To make the filling: Combine the butter, brown sugar, and ground cinnamon into a paste. Set aside.⁣⁣⁣
4. To make icing, whisk together cream cheese and sugar. Add the milk and whisk until smooth.  Place in a small bowl and refrigerate. ⁣⁣⁣
5. Roll the dough into a 18 x 12 inch rectangle.⁣⁣⁣
6. Spread the cinnamon filling evenly over the dough.⁣⁣⁣
7. Beginning with one long edge, roll the dough into a log. Cut the log into 8 or 10 equal slices. Place the slices in a greased 9×13-inch baking pan, cover with plastic wrap, and let rise for 30 minutes. ⁣⁣⁣
8. Place a rack in the upper third of the oven and preheat the oven to 375°F.  Bake the rolls for 30 to 35 minutes, until they’re golden brown and bubbling. Remove the rolls from the oven.⁣⁣⁣
9.  Drizzle icing over the warm buns and enjoy! ⁣
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