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Let It Be Sunday, 160!

February 25, 2018 by Joy the Baker 39 Comments

Hello dearhearts,  

It’s been a wallop of a week for me between exciting work projects, trying relationships, and deeply sad family loss.   I’m hoping that this Sunday offers a settling of heart, mind and body for me and… while I’m making wishes for myself, I have the same hopes for you.  Essentially, I hope we all can just sit down and close our eyes for a spell.  

Putting this post together is one of my favorite tasks in a week.  I hope you enjoy this offering.  I’ve heard some of your requests and added source mentions after each link so you know where you’re headed before you get there.

Have a lovely day – thank you for being here, ok?  

•  The youth aren’t having it with your ‘thoughts and prayers’, Senators.  You hear them?  Teenagers Demand ‘Never Again’ in an Age of Mass Shootings. (The Atlantic)

•  So Hey, How Worried Should I Be About The Flu?  (The Cut)  Like… worried enough to wipe down every surface around my airplane seat and give major side-eye to anyone who has the audacity to cough in my general vicinity?  Ok.  Because that’s where I’m at. 

•  This saga: Worst Roommate Ever  (New York Magazine) 

•  Pinterest worthy catch phrases really rub me the wrong way these days – unless they refer to me doing things like Beyonce.  This little gem from McSweeney’s really hits the spot:  An Open Letter To The Phrase “Positive Vibes Only”.  

•  Our girl Karen Kilgariff of our podcast My Favorite Murder has profound thoughts about self acceptance and ranch dressing. (AVClub)

•  I Am A Masterchef Survivor. Y’all, reality television is ruff – don’t do it. 

•  My friend Nicole and I were discussing our desire for luxury living and we’ve decided that we need to save up for stonewashed linen bedding.  Dreams, ok? (Food52)

•  There are more Bakehouse workshops coming up!  Check out the schedule!  March is sold out but there are still spots in workshops this April and May! (Eventbrite)

•  A Cozy Kitchen made this Cacio e Pepe Mac and Cheese that we all suddenly can’t live without. 

•  These little dreams are one of my favorite thing to make (and eat):  Simple Jam Hand Pies. 

•  I realize that I might be among the few people who love… cabbage.  Probably. Nevertheless, 5 Tips For Cooking Cabbage From Recipe Around The World.  (The Kitchn)

•  Listen up, I love a sneaker. These are special. 

•  Mad respect for the Single Lady Pancake! The version pictured above has lemon zest and poppy seeds and thawed blueberries on top and all-in-all it was a very good idea.

xo

Joy

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  1. Amy

    May 12, 2018 at 7:59 pm

    I love that bedding
    bearplate.com

    Reply
  2. Eve

    March 6, 2018 at 3:21 am

    Cabbage lovers UNITE!! Glad to know I’m not alone…

    Reply
  3. Ellie

    March 1, 2018 at 10:43 am

    Getting to this a little later in the week… but aren’t hand pies basically sophisticated/OG pop tarts? Is that why I love them? I tried convincing friends that they should do fancy pop tarts as their NYE wedding dessert but it was no dice and something that I will always be a little sad about.

    Reply
  4. kath

    February 28, 2018 at 10:40 am

    I cannot recommend linen sheets too highly. It has changed our sleep life, and this from 2 peeps who were diehard flannel lovers. They are soft and only get softer, are cool when they need to be and warm and light as a feather when you need that. Pure comfort, and that sounds like what you, and many of us, need. Thank you for all you do xoxox

    Reply
  5. Natalie

    February 28, 2018 at 5:22 am

    I should make a interesting list like you, very attractive!
    But mine is Let it go,Monday xD

    Reply
  6. Chelsea

    February 27, 2018 at 5:04 pm

    I love cabbage. When I was in college (and admittedly, not always following the healthiest meal construction plans), I sometimes would slice a whole head of cabbage down, cook it on high with butter, salt, and pepper until it collapsed and got crispy little almost-burnt edges, and then eat the whole pan and call that dinner.

    Reply
  7. Julia in Byron

    February 27, 2018 at 8:08 am

    Thanks for posting the name of the site where your links will send us. Super helpful.

    Reply
    • joythebaker

      February 27, 2018 at 3:12 pm

      Great!

      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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