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Let It Be Sunday, 272!

May 24, 2020 by Joy the Baker 101 Comments

Hello sweet friend!  

Gosh we made it to another Sunday. Can you believe? 

Will you do me a favor?  Tell me what you do when you settle down with this post? What’s your routine?  I can tell you my routine in writing this post for you – it’s really my favorite thing to put together for you every week.  

I build Let It Be Sunday all week.  I pile in links here and there as the Internet comes at me over the week.  On Friday I sit down to spend time sorting thru to see what makes the cut.  I usually have a cup of tea, James Blake on the stereo, Tron meowing for dinner an hour early, me thinking about wine an hour early.  I schedule the post for Sunday, cross my fingers that I’ve done enough proof reading though I know I never do, and I high-five myself to have an actual weekend.  

I appreciate so much that you’re on the other end of these random thoughts. Thanks for taking them in every week.  The offering this week is below.  Take what you want and only what you need: 

•  14 ways we’re getting through these terrible times and even finding some JOY, no pun intended.  I myself have take on The Joy of Jogging Very, Very Slowly. (The New York Times) 

•  Dang, King Arthur Flour – you really did the damn thing! Inside The Flour Company Supplying America’s Sudden Baking Obsession. (Medium) 

•  From Ann Friedman’s newsletter – Nostalgia is our modern condition. Le sigh. (The Walrus) 

•  This will end with you cupping your hand over your mouth, crying. But here’s the thing: you must read this, really: My Mother, My Daughter by Samantha Irby (The Rumpus) 

•  This quote ran at me this week and floored me flat on my back. “One of the reasons people lock onto motherhood as a key to feminine identity is the belief that children are the way to fulfill your capacity to love. But there are so many things to love besides one’s own offspring, so many things that need love, so much other work love has to do in the world.” – Rebecca Solnit (New York Times) 

•  Are we doing this?  I have a Quarantine Bubble With People Outside My House. You Should Too! (Slate) 

•  Last week Marie brought this article to my attention and I’m appreciative: PPP Is Complicated For Women. One Chef Explains Why. (Bon Appetit) 

•  Clarinetist Tim Laughlin was my neighbor on Royal Street when I lived in the Quarter. (Nola.com) 

•  What Quarantine Taught Me About Cooking on one of the best websites on the internet: Cup of Jo. 

•  This week I’m listening to our friend Jocelyn Delk Adams of Grandbaby Cakes on Radio Cherry Bombe. Also listening to my friend Erin Kelly talk about quarantining with her ghost here in New Orleans.  (Cherry bombe and Apple Podcasts) 

•  You didn’t know you needed this, but I’ll tell you what, if you’ve ever even considered cooking a dry bean in your life all of this has crossed your mind: Possibly-Explicable Things People Sometimes Say About Cooking Beans. Thank you Nicole. (Shatner Chatner) 

•  We’re all very vary excited for this book – The Chiffon Trenches: A Memoir by Andre Leon Talley (Parnassus Books) 

•  Should I splurge on this shirt? (Imogen + Willie) 

•  I cannot stress this enough – you must make this week’s PB & J Cobbler. (Joy the Baker)

Have a wonderful Sunday, won’t you? 

My love to you!

xo Joy

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  1. Ro

    May 28, 2020 at 10:09 am

    Grateful for your Sunday ritual! But I don’t have a Sunday ritual. It often takes me all week to get through your post. Like a good book, I’m often sad when I’ve gotten through all the reads. Just finished My Mother, My Daughter and I’m pulp.

    Reply
  2. Colleen

    May 26, 2020 at 1:50 pm

    I save the post for my first day at work that week. I click on all of the links that call to me and I make my way through them when I need a break during my work week.

    Reply
  3. Sara

    May 26, 2020 at 1:16 pm

    I always read on Monday (or in this case, Tuesday) after lunch, in the middle of the work afternoon, for a little break!

    Reply
  4. Morgan

    May 26, 2020 at 12:02 pm

    OH man Samantha Irby broke my heart.

    Reply
  5. Ellen

    May 26, 2020 at 8:17 am

    Love your Sunday posts. I make a point to sit down with my laptop (not my phone) to go through and see what strikes me. This is an even bigger deal these days now that I don’t have much quiet “me time” with an active 16 month old! So really, “Let it be Sunday” is a moment of self-care for me.

    Also, happy birthday!! <3

    Reply
  6. Beth

    May 26, 2020 at 7:34 am

    Live your best life – get that shirt.

    I generally read these on Monday mornings (Tuesday today, thanks to the holiday). I came to Joy the Baker back in 2009, when I was in college, so my routine has changed as my life has. But these days, I take in my morning news (both for myself and for work purposes), and then turn to Let it be Sunday. I look at is as an easing into the work week, as some recommendations from a person who, while a stranger, somehow feels like a type of friend. I learn, I laugh, I get some recommendations. It’s truly a staple.

    Thank you for all that you do, and take good care.

    Reply
  7. C

    May 25, 2020 at 10:57 pm

    I work at an office in Shanghai, and everyday during lunch, I take a break and read the NYT and a favorite blog post. Because I’m a day ahead, most blogs/sites that publish on Mondays won’t be available until Tuesday my time. But always on my Monday I can count on your Let it be Sunday post! So every Monday, I take a break from the questions, decisions, managing people and meetings, sit with my lunch and dig into your thoughtful, wonderful writing and links. I expect to be moved, challenged, and really taken out of my Monday. It is such a delight!

    Reply
  8. SUE MILLER

    May 25, 2020 at 8:03 pm

    i HAVE NEVER WRITTEN TO YOU BEFORE. i AM A 64 YEAR OLD EDUCATOR, BOOKKEEPER, ARTIST AND BAKER. I REACH FOR YOUR WEB SITE WHENEVER I HAVE A FREE MOMENT THAT I WANT TO FILL WITH WELL, JOY. i DO NOT REMEMBER THE FIRST TIME I LOOKED AT YOUR WEB SITE, BUT I DO REMEMBER SHARING YOUR EXCITEMENT OF PUBLISHING YOUR FIRST COOKBOOK, WHICH I HAVE. SOMETIMES IT IS WHEN I HAVE TEN MINUTES LEFT OF MY LUNCH BREAK THAT I CAN SPARE, SOMETIMES LIKE TODAY IT IS WHEN I WANT TO SEE WHAT YOU HAVE FOUND THAT INTERESTS YOU AND MIGHT GIVE ME A NEW WAY TO LOOK AT SOMETHING OR SOMEONE.I THOUGHT IT WAS HIGH TIME TO FINALLY SAY THANK YOU. DON’T STRESS ABOUT THE TYPOS – THEY DON’Y REALLY MATTER. YOU ARE GETTING THE IMPORTANT PARTS UNDERSTOOD – LIKE HOW TO LIVE AND BAKE AND LOVE.

    Reply
    • joythebaker

      May 26, 2020 at 3:14 pm

      Oh Sue – thank you for taking the time to tell me this!!

      Reply
  9. Jenny

    May 25, 2020 at 6:38 pm

    I save your post until Monday late afternoon and I enjoy it with a gin and tonic and some popcorn. Since Monday is my Sunday it is the perfect way to spend the end of my weekend.
    I appreciate every week but recently your Sunday round up has become more valuable and enjoyable. Thank you! I miss New Orleans so much, I hope I’ll be able to come back when it’s safe !

    Reply
  10. Karen B.

    May 25, 2020 at 3:32 pm

    When the email comes into my inbox I make sure to save it until I can sit down and ready it without rushing. There are always several of your articles I am interested in so I consider this post a treat since I don’t always scour the internet for topics I might like. Thank you.
    xo,
    Karen

    Reply
  11. Kat

    May 25, 2020 at 3:11 pm

    I usually save your links for the afternoon and read them on my sofa while (usually) SVU is on the in the background and I’m getting ready to begin to figure out what to make for dinner. They’re just kind of my thing these days – something to look forward to on the weekend and something I’ve always made time for, in or our of a pandemic.

    And buy the shirt! I just splurged on their version with a heart on it and I can’t wait to get it!

    Reply
  12. Kristina

    May 25, 2020 at 1:34 pm

    It looks like my comment didn’t get approved :-(

    I guess it’s not okay to say how much I love these posts, and how they are part of my weekly ritual: coffee, sunday post, and quiet.

    Reply
    • joythebaker

      May 26, 2020 at 3:19 pm

      All comments get approved, Kristina. It’s just that, if you haven’t posted before, your comment goes into a queue for me to filter the spam out. Sometimes it takes me a few days to go through all the comments.

      Reply
  13. Barb

    May 25, 2020 at 12:17 pm

    I rarely read your post on Sunday, as the weekend flies by too quickly with my toddler. But I open all the links on my browser and gradually read through them throughout the week while working, when I need a break. It really is my favorite blog post of the week. Cup of Jo’s Friday post is a second.

    Reply
  14. Angela

    May 25, 2020 at 12:14 pm

    My routine for reading this is settling on the couch with a knitted blanket and my second cup of tea. : ) I love these posts so much.

    Reply
  15. HOLLY

    May 25, 2020 at 10:18 am

    Didn’t get to your blog until this am. I do look forward to it every week and am always surprised at the wonderful witty thoughts, quotes and articles you share. I’ll lay here for about an hour reading, then a cup of coffee, and then go for a walk later today. Thank you! PS – it seems I can’t get into NY Times anymore unless I subscribe with payment. Enjoying the rest of your thoughts though.

    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. ⁣
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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. ⁣⁣
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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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