A BRILLIANT TRICK FOR CLUMPY GRANOLA

October 6, 2015 Posie Brien

NEWS: major culinary breakthrough has been achieved. I've made clumpy, cluster-y granola without adding a bajillion sticks of butter or raw eggs or the like. The feeling of accomplishment and discovery I have at this moment is quite high, and I'd like to pass it on.

I realize that discovering a neat, easy way to make clumpier granola isn't exactly doing God's work or anything, but stick with me here. My granola trials and travails are long and varied, and this is an important development.

CINNAMON APPLE TWIST BREAD

October 3, 2015 Posie Brien

Did you look at this photo and think: damn, that's impossibly gorgeous or I could never bake that confidently or her kitchen must be a calm oasis, full of striped aprons and spotless countertops and copper cookware?

Maybe you're onto me, and you thought none of those things. But I do think this particular recipe looks like a lot to tackle, and you might feel like you need to be an organized, expert baker to attempt it. Not so!

PUMPKIN BUNDT CAKE

October 1, 2015 Posie Brien

Here we are again. Autumn is slowly appearing, teasing its way into the muggy heat that still sticks like a blanket over everything.

Cool, crisp air greets me when I leave the house in the morning. Yesterday I wore a fleece jacket when the sun went down. Walking home today, I skirted an idling delivery truck outside the grocery store, unloading crates and crates of pumpkins in all shapes and sizes.

BOSTOCK

September 24, 2015 Posie Brien

Let's get down to business. The business of toast, obviously.

Apparently toast is a trendy thing to eat (see: $9 slices of toast in San Francisco cafes, entire New York Times articles discussing toast, multiple single subject cookbooks on toast!), which leads me to wonder why the sudden resurgence. Are we rediscovering it? Does that mean people en masse stopped eating it? Did everyone else get a memo sometime in 1992 to stop eating it, and then again in 2014 to start again?

BROWNIES WITH CHOCOLATE BUTTERMILK FROSTING

September 18, 2015 Posie Brien

Treasure hunts: Why don't we do these anymore? With the exception of a team-bonding scavenger hunt throughout New York City to kick off a truly wonderful (jk, jk) summer internship in investment banking, I don't get invited on a lot of treasure hunts. Granted, I am neither 5 years old or a pirate, but still. I feel that we're missing out.

October 24, 2022

M&M COOKIES

The cookie crumbled slightly under her touch, leaving a spray of dust across the table between them. Adam picked up a second one from the plate, turning it around in his hand. It was thin and flat and as wide as his broad hand with the crinkled look of a very good molasses cookie. It was chewy and crisp at the same time—the slip of paper under the plate read simply miso, brown butter, rice flour. The other lines were equally intriguing: graham flour, rum, thyme and candied fennel, tahini, caramel.

September 11, 2022

Coconut Ginger Ice Cream

The breakfast room is bright; sunlight streams in through the palladian windows. The air smells of bacon and coffee and the subtle saltiness of sea air drifting in from off the sound. A platter of croissants and slices of lightly toasted Portuguese bread sits on the center of the table, flanked by delicate Royal Delft dishes holding softened butter, marmalade, and beach plum jam. Will saunters in, his hair tousled and his shirt rumpled, testament to the late hour he stumbled home the night before. Despite the gorgeous day unfolding and the leisurely breakfast awaiting them, there’s tension humming in the room.

Eating and adventuring.

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