JAMMY STAR BREAD

November 30, 2020 Posie Brien

Here’s how I used to make scrambled eggs: Crack eggs carefully into a mini blender with a tiny bit of olive oil. Add a pinch of sea salt. Blend on high until frothy. Melt butter in a nonstick skillet before pouring in the eggs. Cook on very low heat, stirring constantly, until creamy and just barely set. Don’t worry about the fact that it takes you 15 minutes to babysit your eggs because girl, you’ve got time! Relax!

Here’s how I make them now: Start to melt butter in pan. Crack egg directly into pan with one hand before butter is even warm while unloading dishwasher with other hand. Stir furiously over high heat. Flip eggs out into a bowl a minute later. (Spoiler alert: They are basically as good this way as the first method.)

BUTTERMILK PULL-APART ROLLS WITH SAGE HONEY BUTTER

November 29, 2020 Posie Brien

The past few days felt oddly like spring, despite December peeking from just around the corner. The sky has been particularly delicate silk blue, as if a piece of sheer fabric was being held up against the weak winter sun.

I’ve started running again in the mornings—somewhere deep in my muscle memory, my body remembers how to do this: to start moving while I’m still yawning, my limbs heavy with sleep. To jog in the hushed just-post-dawn air, slowly enough at first that I don’t start to warm up in earnest until I make it over to the high school.

GINGERBREAD MASCARPONE BRIOCHE

November 27, 2020 Posie Brien

Yesterday was the second year in my entire life celebrating Thanksgiving without my family. We’re not the huge, gather-everyone-together, cram-the-tables-in-one-room type of Thanksgiving revelers. I can remember two or three times when we joined with aunts and uncles and grandparents, but most years, it was just the six of us: my parents and my three sisters. As we got older and started branching out to college—and serious significant others—we still kept it to just us. Boyfriend of seven years? No, sorry, not invited to Thanksgiving. Fiance? Nope, not official yet, not invited.

FUNFETTI ROLLS

November 23, 2020 Posie Brien

I can barely hear the music (Brandenburg Concerto No. 3) playing quietly on the kitchen speakers over the sound of the rain on the skylight overhead. Water is streaming in sheets from the eaves of the house next door, drenching the neatly planted beds of flame-colored butterfly milkweed and heart-shaped caladium.

Intermittent periods of hail drum in a steady percussion on the patio table outside. (Sidebar: Did you know that hail only forms during thunderstorms? The storms’ strong updrafts carry raindrops quickly into ultra-cold areas of the atmosphere, where they quickly freeze, becoming heavy enough to begin to fall. As they fall, they merge with regular raindrops, which freeze upon contact, making the hailstones bigger and bigger.)

WHITE SANDWICH BREAD

November 19, 2020 Posie Brien

I realize it may not be wildly cool to admit this, but I really love white sandwich bread. There is a time and a place for seedy multigrain loaves or soft slices of honeyed whole wheat, but sometimes nothing but classic white bread will do. Take, for example, a BLT. It’s not the same when you start messing about with each component—don’t try and swap pork belly for the bacon or add swanky condiments or use some kind of spelt sourdough. I don’t want it! Some things are sacred.

Eating and adventuring.

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