I went a little off script last night am eager to repeat the results. As planned, I made a baby kale salad with generous amounts of mint, dill and cilantro. Not as planned, the dressing was jam mixed with a splash of balsamic vinegar and olive oil. It was a zippy plum jam, barely sweet, studded with big pieces of fruit— as much a topping as it was a coating. I’m talking 1/3 cup jam to a Tablespoon each oil and vinegar. I was too tired to make crackers or blanch green beans and topped it simply with hemp hearts and roughly chopped walnuts. Tonight I think I’ll do the same (leftover twice baked potatoes again too), only I’ll make E do the green beans because the salad really did need some crunch.
I KNOW I KNOW I said no crunchy foods on Fridays because they muffle the beautiful sound of Great British Bake Off, BUT we’re going to eat at the table like we’re not feral this one time and have something very soft while watching Biscuit Week:
A new and an old Deb Perelman hit rolled (literally) into one: the dough and method from Better Chocolate Babka filled with cinnamon sugar butter from Easy Cinnamon Rolls. Instead of 9x4” loaf pans, I used two 8” cake pans with a 4oz ramekin in the middle to help hold the shape. I also glazed them right out of the oven with 5T honey melted into 1/3 cup cloudy apple cider. You know, for sweetness.
Those are beautiful!