RYE BANANA BREAD

August 31, 2020 Posie Brien

Today, I offer a list of good things for you. In no particular order and having nothing in particular in common, beyond the fact that I like them all.

Fresh mint (mint limeade kombucha / fresh berries tossed with chopped mint and lime zest
Mayonnaise (controversial opinion, but just try eating a BLT without it)
Walking barefoot on warm pavement
Words that sound like what they mean: elision, lithe, disheveled
Nice glassware (I have these Burgundy ones and these for sparkling and these for juice and espresso)

OATMEAL BREAD + A PERFECT PB&J

July 30, 2020 Posie Brien

The school I attended through third grade was right next to a shopping center with a supermarket and a scattering of generic suburban stores: a Jo-Ann’s Fabrics and a dry cleaners and a bagel spot. We often stopped there for groceries after the 3 PM school dismissal. Other details from that age are hazy, but I can recall the layout of the store in precise and specific detail, right down to the orientation of the checkout counters and the location of the tin of bacon bits in the salad bar.

SOURDOUGH FOCACCIA

May 9, 2020 Posie Brien

A few things I’ve learned lately—some small and some big—might be useful to pass along to the world at large (that’s you). We’re always learning, aren’t we? At least, I hope we are. I hope I’m able to remain open to adapting, to changing, to letting in new ideas and habits and ways of being. I hope I become more and more flexible as I move through the world. If nothing else, the present crisis has forced me—and most of us—into this by necessity. We can’t hold onto, or replicate, the same patterns of our lives, and so we adapt to new ones.

Cardamom Sourdough Banana Bread

May 8, 2020 Posie Brien

What’s the mood in your kitchen these days? Are you experimenting more? Baking bread when you never did before? Making cakes for absolutely no reason and then, obviously, eating them all while pretending you’re really just “sampling” a few bites here and there until BOOM…the cake pan is scraped clean? Maybe you’re really quite sick of cooking altogether and feeling as if life is one giant parade of dirty dishes begging to be washed. Maybe you’re somewhere in the middle: just getting by, cooking the same general things, riffing more simply out of necessity and lack of normal grocery access. Maybe you’re getting adventurous with more time at home to finally cook your way through Ina Garten’s Instagram feed—massive cocktails and all—and discovering that you can, in fact, make anything from fresh gnocchi to biscuits to a killer chocolate cake all from scratch.

BASIC SOURDOUGH BREAD

April 20, 2020 Posie Brien

If I subscribed to the “everyone else doing it” approach to life, I could have found myself in all sorts of scrapes. Had I been the type to follow along with the crowd blindly, my teenage years would have been littered with mishaps and missteps—I might have shoplifted tote bags from the boutique next to the soft pretzel stand in the mall, or decided that accepting a red Solo cup filled with something called “Jungle Juice” proffered by a boy with good hair in a faded Nantucket red baseball cap was a good idea.

Eating and adventuring.

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Eating and Adventuring