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Let It Be Sunday, 243!

October 20, 2019 by Joy the Baker 26 Comments

Hello friends! 

I hope today finds you slow and warm, feeling like you have more than you need. Luxury, right? 

I’ve spent the week in the great state of Maine exploring Portland, Bethel, and Mt Desert Island. I’ve eaten so many of the best, most reasonably priced oysters. I’ve lazed around bookstores and hiked through forests and generally had a really lovely time during one of the busiest times of my year. Proof positive that everything will eventually get done and life is for the living (and not the always working). 

I’ve fallen gleefully behind on my daily news podcast and couldn’t much tell you what’s happening in Washington, but I will tell you… WOW these Maine leaves are wild!  

The offering this week is below. It’s a bit of a vacation edition. Thank you for being with me in it: 

•  Rep Elijah Cummings rose from segregated childhood to powerful political voice in Baltimore, Washington. (The Baltimore Sun) 

• This is a really wonderful read on immigrant food Made In America (Voraciously, The Washington Post) 

•  All week long I’ve been fortunate enough to explore Acadia National Park and I hope you get to put your eyes on it too. (NPS)

•  I don’t have a passion for sports leagues but the human stories always make me stop and feel: The Unbreakable Bond. (ESPN) 

•  Bresha Meadows Thought You’d Understand. (HuffPost) 

•  Ok sooooo, am I ready to start a summer camp for adults? (Mel Magazine) 

•  The song I’m listening to this week: Michael Kiwanuka’s Piano Joint. (Spotify)

•  Here’s what I’m making for dinner this week: Chicken Meatball Tikka Masala. (The Candid Appetite) 

•  Let Brittany Howard take you away for a few in this Tiny Desk Concert. (NPR) 

•  Stop everything! Thrifty is finally selling their cylindrical ice cream scoops. If you grew up in Los Angeles his is vvvvv big news. (LA Mag) 

•  Goes to Maine once, lives in this jacket forever. (Nordstrom Rack) 

I hope this Sunday is a good one for you. 

My love to you.

xo Joy

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  1. Samantha

    October 29, 2019 at 6:17 am

    Great reads!

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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.
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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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