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Multigrain country table bread

This bread was an accident, really. I’ve been trying to develop a rustic, seedy whole wheat sandwich bread for a very specific open-face sandwich, and I can’t say it’s going all that well. The bread keeps coming out delicate and fluffy instead of toothsome and chewy, the loaves rise too aggressively, and I can’t find commercial cracked wheat to test against my homemade stuff to make sure it works...

Randomly on a Thursday

It has been Thursday for the last three days, and the fact that it is actually Thursday today is somehow not doing anything to improve the situation. I’m feeling a bit unmoored from my schedule, which mostly means that I’m walking around with the looming dread that I’ve forgotten something terribly important. I’m trying not to think too hard about this. Please tell me I’m not the only one...

Valentine’s Day grapefruit sugar cookies

There has been snow on my patio for nearly two weeks at this point – and not small amounts either. I have discovered that snow comes in different textures and road salt in different colors. I’ve watched the owners of the car across the street unsuccessfully attempt to unearth it from nearly five feet of plowed and piled snow.  The southerner in me is equal parts delighted and baffled...

An exhaustive guide to toasting nuts in the microwave

At this point in the pandemic, it’s fair to say that the YouTube algorithm knows me pretty well. So when it suggested Food and Wine’s Mad Genius video on toasting nuts in the microwave, I obviously clicked on it.  Weird method, easily testable subject, potential for drastic time savings? Yes please.  I figured this would be a fun, fast little experiment that I could knock out in one or...

13 reasons I’m avoiding work right now

I promised myself when I started writing this blog that I wouldn’t apologize or excuse absences. So this is not an apology or an excuse. Just an explanation.  Also, I’ve missed you guys, and I wanted to get something up just to chat and see how y’all are doing.  Those of you who are subscribed to the newsletter know that January has gotten off to a slow start for me. Beyond my...

Thanksgiving: in review

They do not make small turkeys. To attempt to get around this fact, I purchased turkey parts. This was problematic for two reasons. First, I asked the turkey guy at the greenmarket for two thighs. When I got home, I discovered I had four thighs, because I didn’t think to ask how many thighs came in a pack. Second, I bought a 10-pound turkey breast, because they do not grow small birds. What...

A freestyle chowder

It is currently 34 degrees here in New York, the kind of clear, bright, bitingly cold sort of weather that inevitably results in streaming, red noses and dreams of blankets and books and steaming mugs of soup. But not just any soup. Walking to the grocery store, I became fixed on the idea of fish chowder – a rich, creamy, aromatic broth, studded with chunks of tender potato and flaky cod. I...

The quest begins: honey oat sandwich bread v. 01

An overhead shot of two pieces of bread thickly spread with butter and raspberry jam sitting on a white plate. One piece sits slightly atop the other. A knife is resting on the bottom-most piece of bread. In the top left corner, you can see part of a white crock.

JUMP TO RECIPE>> I was on the hunt for a new sandwich bread recipe to try last week, partly as a distraction from, you know, *gestures vaguely* the everything, and partly because my current go-to isn’t made with whole wheat in mind. It has a tendency to either misbehave in the proof and get really rough and open crumbed, or dry out and stale quickly, and I don’t love that. Plus...

Randomly on a Thursday

I had grand plans for the opening post on this site. It was going to be a gloriously researched and documented process log for reactivating my long-neglected sourdough starter post-move, and I was (and am) very excited about it. My goal was to have it done by Friday.That isn’t going to happen. For a number of reasons, the starter just isn’t starting. This would have nothing to do with...

Hi! I’m Jessi

A culinary degree and two years of professional experience has not stopped Jessi from making stupid mistakes – she just makes them more efficiently. She habitually reads cookbooks before bed, loses track of time on Wikipedia, and yells at cooking shows like dads watching football. She lives in Brooklyn with her husband Jackson, five plants, and more cookbooks than a 600 square foot studio should hold.

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