CHEDDAR MUSTARD BISCUITS

August 15, 2017 Posie Harwood

Do you like surprises? I'm not sure where I stand. Maybe the grand sort would do, the kind that sounds like "meet me at the airport, pack a passport, a bathing suit, something soft for bedtime, something slinky for cocktail hour, and a book". Or maybe the quiet, understated type? Flowers on your doorstep. A kiss dropped gently on your bare shoulder when you're standing talking to friends at the bar. A book from Amazon in your mailbox that you forgot you ordered.

SOFT + CHEWY FUNFETTI COOKIES

August 9, 2017 Posie Harwood

The air above the stove is hot and thick with the scent of cumin and fish sauce. The wooden floor feels cool against my bare feet, which are sticky and rubbed red from wandering the city streets in sneakers and no socks (I know! Not wise. It was the consequence of rushing out the door. I also wore a tank top all day printed with the words tacos + tequila so clearly today wasn't tops, sartorially speaking). Wednesday is an unpredictable day. On this one, too many cherries were consumed (I can't learn my lesson here). I drank a decent amount of coconut seltzer and ginger kombucha. My skin stings with sunburn.

ULTIMATE MAGIC COOKIE BARS

July 18, 2017 Posie Harwood

Less is more, they say. But listen, sometimes more is more. For example, one cookie would be less and two cookies would be more and you see where I'm going with this. Or, to put it another way, sparkling wine alone would be less but a measure of St-Germain and lemon juice and simple syrup and a sprig of mint and a splash of seltzer water topped with sparkling wine would be more.

LEMON GINGERSNAP ICEBOX CAKE

July 13, 2017 Posie Harwood

I have a soft spot for soft foods. I like pudding, especially homemade chocolate pudding (and I'm sorry to say that I especially like the thin skin that forms on top as it cools. I realize that you might not feel the same way.) I like warm applesauce that you cook on the stove, particularly when you leave it a little chunky. I like how it tastes when you pour thick cold cream over it. I like silky hummus and the custard-y filling of eclairs and all manner of stews and soups.

FAMOUS BLUEBERRY MUFFINS

July 7, 2017 Posie Harwood

I've been baking a lot of muffins lately. Simple and satisfying. A mere handful of ingredients, a few quick strokes with a spatula, and a quick scoop into a muffin pan. (Note: Using an ice cream scoop or this muffin scoop is a serious game changer for baking. It might seem silly to get a utensil only for the purpose of portioning batter, but it makes your muffins uniform in size so they bake evenly. And it's so much faster and neater than using a spoon!)

Eating and Adventuring