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Let It Be Sunday, 134!

August 27, 2017 by Joy the Baker 28 Comments

I never much enjoyed Labor Day.  It feels like the unofficial farewell to summer and I’ve never been very good at goodbyes.  You know this to be true if you’ve ever been to a party with me.  I’m notorious for the silent peace out.  And… the thing is!  I realize that it’s not even Labor Day yet!  That’s how much I dread it…. it’s already on my mind.  

With that in mind, I hope you’re out and about this weekend enjoy the last of these August days.  

I’ve put some links together for you.  These are them: 

•  Here’s some information:  How are hurricane categories defined?  We’re down here hoping that the winds chill and the rain drains away easily.  

UPDATE:  Since first writing this post on Friday, Hurricane Harvey has devastated Texas, here are some ways we all can help!

•  Ok guys!  This is that feeling I couldn’t quite put my finger on!  August blues are like Sunday blues but for a full month.  My advice, say yes to every invitation. We’ll be hibernating in no time.   

•  Last week we talked about The Golden Record, the ambitious and heart-fortifying record we sent into space with the sounds of Earth.  Turns out The Golden Record has gone vinyl. 

•  I’m adding this book about forgotten African American chefs to my reading list:  The Cooking Gene.  You too?

•  Have you ever made a Carbonara?  Let’s give it a shot, dontcha think?  As you like it Carbonara.

•  A last-bit-of-summer craft project: Ice Dying.

•  This is my kind of road trip!  There’s banana pudding involved.  

•  On the menu this week is this incredible chicken from Not Without Salt:  Perfect Roast Chicken with Salsa Verde. 

•  I’ve only been talking about it forever and this weekend I finally started brewing my own kombucha!  

•  In case you see cauliflower on sale at the grocery store this week:  Whole Roasted Cauliflower with Cheddar Beer Sauce

•  Very important news:  Homemade Spreadable and Whipped Coffee Butter.  

•  I wear lipstick three days in a row and all of a sudden I’m looking up Fall Makeup Trends like I actually know what I’m doing.  Here’s what I do know… I’m going to go for a berry lip and maybe something gold?  Take from this what you will. 

Enjoy today!

xo Joy

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Filed Under: Beyond the Kitchen

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  1. Trudy

    August 29, 2017 at 1:08 pm

    What are you eating(wearing your snazzy striped top) in the lead photo? I think I want some!

    Reply
  2. Danica

    August 29, 2017 at 10:05 am

    Thank you! I enjoy your blog. I like the links to great articles and books and things that I might have missed without you.

    Reply
  3. Stefanee

    August 28, 2017 at 8:04 pm

    That brunch looks absolutely amazing! Especially since it’s accompanied by champagne!

    Reply
  4. Adam

    August 28, 2017 at 2:58 pm

    Hey Joy! I love your book Over Easy. As a cookbook/food/lifestyle junkie, I can’t wait to read your blogs. You write with such ease and elan, it makes me happy just looking forward to reading you. I have long had an irresistible urge to live in the South; it’s like an itch I can’t quite scratch. Your books and blogs only intensify that itch. Let your melancholy of August pass with a fabulous beginning of September, and a rousing Labor Day party! Laissez les bons temps rouler!

    Reply
  5. Surkhab

    August 28, 2017 at 8:37 am

    Superb, have to save this post for reading all the links to shared. Stumbled upon your blog via Stumbleupon, Gonna try some of your recipes soon.

    Reply
  6. Ben Myhre

    August 28, 2017 at 5:24 am

    Yay on the kombucha! It is fun to have science experiments in the kitchen, isn’t it?

    Reply
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My prayer is that we are fortified, flexible, and My prayer is that we are fortified, flexible, and well fed this year.
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I made these Almost Almond Croissant with a sheet I made these Almost Almond Croissant with a sheet of puff pastry and half a log of almond paste. Consider this a max volume weekend treat. ⁣
⁣
You’ll need:⁣
- A thawed sheet of puff pastry, fridge cold⁣
- 3.5 ounces or half a log of almond paste cut into 12 even-ish pieces⁣
- An egg beaten for egg wash, with a splash of heavy cream and a glug of vanilla bean paste for extra luxury⁣
- Sliced almonds⁣
- Powdered sugar ⁣
⁣
Lightly roll a sheet of puff pastry and slice into six rectangles. ⁣
Brush each rectangle with egg wash. Arrange each with two slices almond paste. Pull two corners of the puff pastry up and over the paste, pressing lightly to seal. Brush lightly with egg wash. ⁣
⁣
Transfer to a small, parchment lined baking pan and allow to rest in the freezer while the oven preheats to 425 degrees f. ⁣
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Bake from chilled for 12 minutes. Remove from the oven and again lightly brush with egg wash. Top with almond slices and bake for 6-8 minutes more. Keep an eye as to not burn the almonds. ⁣
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Remove from the oven and allow to cool slightly before dusting with powdered sugar and enjoying warm.
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These Almond Flour Banana Bread cookies are stacked with walnuts and chocolate and one of the best way I know how to celebrate a speckled banana. Find the recipe linked in the profile! xo #bananabread #glutenfreerecipes #joythebaker #cookies #bakingrecipes
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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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