Spaghetti squash be hella gnarly today
Practicing my food photography skills at workshop put on by Simmr. Anyone want to come with me to their event next Tuesday?
I def ate all this right after this photo. No shame.
Evening ice cream runs never fail me, especially when the flavor is cinnamon apple crisp – what.
Going home over breaks was never a feat for me, as I’ve always lived a short train ride away. But I forget that not everyone has that luxury (or exasperation, depending on the circumstance). In those away-from-home cases, there’s nothing like a good bottomless mimosa brunch with some Fireball thrown in to really bring our spirits up and be thankful for our kooky city and awesome friends.
Dungeness scramble at Wild Hare; Fireball shots not pictured.
ALSO, since it’s almost time for mass amounts of nomming, I want to share a couple recipes that are fit for any Thanksgiving table. The first is a spin-off of a holiday tart from this cookbook. It looks elaborate, but it’s really just a 3-step process: Tart dough, filling, and fruit.
It’s best to let any sort of dough rest overnight so that the gluten has time to relax and not crack on you when you roll it out. Make this dough in advance and let it chill out in the fridge (hah!) until you want to use it. Before you know it, you’re going to have a badass tart like this:
Slow dough is better than no dough.
Almond Tart Dough
Makes 2 discs of dough
[ingredients]
Directions
- In the bowl of a stand mixer, whisk together all dry ingredients. Cut the butter into 1-inch pieces and add to the dry mixture, beating until everything looks like wet sand, about 3 minutes. Add egg yolks and mix until just combined.
- Divide the dough into two discs and tightly wrap with plastic. Chill for at least an hour before using.
Everything looks fantastic.