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Let It Be Sunday, 379!

-I'm eating stone fruit in the car.

July 3, 2022 by Joy the Baker 22 Comments

Hello friends and welcome to this fine Sunday.  Today marks the 379th time I’ve come here to tell you how I think, what I feel, and what dresses and lip balm and sunscreen I’m into beyond the recipes that are the foundation of Joy the Baker. Can you believe? That’s no small feat.  I’ve taken a hefty amount of flack for it and yet it’s my favorite post to write for you every single week.  I’m so thankful for the community that these Sunday posts have build and thankful for the growth of these Sunday posts with Abby, Kim, and Toby.

There is some weight in today’s links as you might imagine since you too are a person in the world. There’s also Guava and Cheese French Toast, so we’re going to be okay today. It’s also plum season and I cannot recommend them enough. I love that you’re here and we’re here together.

•  “Between stimulus and response there is a space. In that space is our power to choose our response. In our response lies our growth and freedom.” —Viktor Frankl (though that attribution is dodgey)

Brene Brown puts it into this equation: S( )R. I’ve found it harder and harder lately to be a “person of the Internet” and make space between stimulus and response. It feels like social media especially needs the R, IMMEDIATELY. Which tribe are you on? How dare you not express your tribe in this very moment. If you aren’t on my tribe I demand to know right now! Unfollow! Unfollow! And y’all… I’m just trying to make space enough to know the response I have is one that is meaningful and true for me. Sometimes, me making space looks like me making bread and then eating it with way too much butter (lol no such thing).  However you process huge culture shifting events, please know you’re allowed to create space for yourself. It really has been one of the most powerful changes I’ve made in my life (but wow it pisses off Instagram).

•  This made me cry. Suspending Belief: Abortion and the right to regret (The Point)

•  For years before last Friday, Louisiana has been a hard place to receive abortion care and this latest decision is going to be very difficult for so many people here. If this issue is important to you, I would encourage you to research how you can support your community. It has to be sustained work, and in the meantime I’ve made donations to National Black Women’s Reproductive Justice Agenda and Lift Louisiana.

•  I’m too tired even for hot regression summer, honestly.  Tell me how it goes. (Substack)

•  A few years ago on a road trip back to New Orleans from Birmingham, Alabama I stopped at the National Memorial for Peace and Justice in Montgomery, Alabama.  It’s the most powerful memorial I’ve ever experienced and they’re currently holding a night exhibit on select evenings this summer.

•  The lonely chief: How John Roberts lost control of the court (Politico)

•  Last week Toby asked who our celebrity bestie would be.  Mine? Casey Wilson.  (Joy the Baker, Bookshop.org)

•  Kim reminded us that it’s hand sunscreen season but can I be extra weird and suggest that it’s also driving glove season? (Joy the Baker, Amazon)

•  I’ve committed to making everything with the word “poolside” in it starting with Deb from Smitten Kitchen’s Poolside Sesame Slaw.

•  Although it is no time to even think about stuffing onions and roasting them – I saw an incredibly delicious picture of stuffed onions somewhere on the Internets, and now I can’t get it out of my head. I’ll put this on the back burner until November.  (BBC)

•  This Guava and Cheese Stuffed French Toast sounds like an absolute dream and has me on the most immediate hunt for guava jam. (SavorSimpleBlog)

•  You’re Wrong About‘s latest episode on Martha Stewart with Sarah Archer is a fascinating listen. If you still have those little square Martha Stewart Living recipe inserts saved, this podcast episode is for you. Highly recommend. (Apple Podcasts, Sarah Archer)

•  Making ice cream sandwiches with Ritz crackers is the energy level this holiday weekend: easy ice cream treats. (Joy the Baker)

Have a wonderful Sunday.

My love to you –

xo Joy

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Categories: Let It Be Sunday!

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  1. Lanette

    July 3, 2022 at 2:17 pm

    Joy and fellow Let It Be Sunday posters, I hope you know what an oasis of thoughtfulness you’ve created in these posts. They have grown so much and I look forward to them each and every week. There are several food/lifestyle blogs that I follow that never touch on the tricky subjects of our times. I appreciate that you put yourself and opinions out there. I respect that in ways I can’t tell you; making your presence in my life a gift.

    Reply
    • JANE TERRELL

      July 7, 2022 at 4:42 pm

      Thank you so much for your thoughtful effort. Our world is better because you share with us!

      Reply
  2. Anna Kate Aguilar

    July 3, 2022 at 1:31 pm

    Hello! I am the maker of the Guava and Cheese Stuffed French Toast. This shout out might have brought a tear of excitement to my eye. I immediately called my mom. I’ve enjoyed following Joy the Baker for years now and have so much admiration. Making the Sunday Journal for one of my kitchen heros is just….eeeekkk! So cool. Thanks Joy!

    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. ⁣⁣
⁣⁣
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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