Sydney's Sunday Reads: #13

Happy Sunday, friends!!

Sydney's Sunday Reads is a weekly blog series that highlights some of my favorite stories, articles, think-pieces, and more from around the Internet.

• Progress in the pantry. - COVID-19 changed shopping as we knew it. To avoid crowds, many of us made the decision to buy home staples online as a way to reduce the amount of time spent outside of the house. And while big box stores saw tremendous boosts in online and in-store sales right at the beginning of the pandemic, they also saw unprecedented shortages as panic-buying went into full swing. As consumers sought alternatives online, independently-owned, direct-to-consumer companies suddenly saw their customer bases and sales triple overnight. Buyers were fulfilling the mission to keep their homes well-stocked, and also sampling products they never would have known about or tried before. But what started as just a way to line the shelves at home until stores could re-stock, slowly turned into consumers asking themselves a pretty important question. Why are certain name-brands of common household items, largely owned and produced by huge corporations with little cultural or gender diversity in leadership considered “standard”, while the products of smaller DTC companies, mostly owned by women and people of color, considered “special”? This recent article by Taste examines how 2020, a year full of political, social, and racial unrest, has lead to consumers becoming more conscious of not only where their household products are coming from, but who benefits from the business. (Taste)

• Judging a book by its jacket. - We’re often told to never judge a book by its cover, but in this image-driven social media era, the title and front cover of a book most definitely determine whether or not we stop scrolling long enough to learn more. If you think that a big chunk of the marketing effort goes into the front cover of the book, you’re not wrong. But equally as important? What’s found on the back. Artfully describing a book in five sentences or less takes skill. With those words, you are not only selling a story, but convincing the reader to spend their hard-earned cash and time on something they might not ultimately like. What’s written on the back of a book is so important, that it can make or break a sale. In this article, Book Riot reaches out to editors, publicists, and other book execs to ask one simple question: what makes good jacket copy? (Book Riot)

• Hello, my dream home.- This week in “Multi-Million Dollar Homes That Sydney Loves But Can’t Afford,” I present this stunning midcentury single-family home in Brooklyn, complete with a Japanese-style garden, gorgeous open kitchen, charming wooden library nook, floor-to-ceiling windows throughout, and a $6.95 million price tag. (Dwell)

• “Don’t be weird about cast iron.” - When I got my first cast-iron skillet years ago, I read dozens of articles on how to take care of it. Every author had their opinion about how to season it, clean It, store it, and use it, and it all seemed incredibly overwhelming and nerve-wracking: what if I did the wrong thing and ruined my favorite pan forever?? But caring for one of the most invaluable and versatile pieces of cookware in your kitchen does not have to be so stressful! If you take away only one thing from this excellent article by Kat Kinsman, let it be this: it is much, MUCH harder than you think to irreparably ruin a cast-iron skillet. (Food and Wine)

• The pitter-patter of paws! -If you’re ever having a terrible day, watch this adorable video of a dog stampede as a way to brighten your mood and put a smile on your face. (ViralHog on Youtube)

What are YOU reading, watching, and listening to today? Let me know in the comments below!

P.S. Let’s connect! Follow me on Facebook, Twitter, and Instagram!

Review: Great Jones The Dutchess

More than any appliance or gadget you’ve got in your kitchen, the dutch oven is your workhorse because its versatility makes it perfect for a myriad of cooking tasks. Soup, stew, broth, jam, jelly, bread - you name it, you can make it in a dutch oven. In fact, if you buy nothing else for your kitchen, let the one thing you do splurge on be a dutch oven…and maybe a rubber spatula or two.

I remember the day I first got one, during a routine trip to Marshall’s on Boylston Street in Boston when I wasn’t ready for a long T ride home. It was in October, and around that time every year, as the leaves begin to change and the chill starts to set in, the store switches over from summer offerings to fall fare, complete with ornately-painted plates and charming autumn holiday tchotchkes. It’s all adorable and somewhat unnecessary, but what caught my eye that year was the Cuisinart dutch oven placed front and center on a table in the home section. My interest in food had by that time developed into a passion, and I was watching every cooking show and tutorial I could get my hands on. In many videos, the host had a dutch oven either in front of them or on display on an open shelf in the background. Of course, with massive budgets and the justification for such an expense, the dutch ovens I saw were top-of-the-line Le Creuset, always in perfect condition. Le Creuset dutch ovens are gorgeous enameled cast iron pots, made in France, with brightly-colored exteriors and cream-colored interiors. They’re meant to last you a lifetime, but lifetime-quality ain’t cheap - a brand new 6-quart Le Creuset dutch oven will set you back almost $400.

Still, the 5-quart dutch oven at Marshall’s that fall day was just as beautiful, and with a $60 price tag - a far cry from $400 - I just couldn’t help myself. So that little oven, with its glossy maroon exterior and sturdy body went home with me. Seven years later, my go-to pot, which looks pretty close to brand new thanks to meticulous upkeep, is still going strong. But with a smaller body and temperature limitations (I can’t cook anything past medium on the stove and 350 degrees Fahrenheit in the oven) it’s time for an upgrade. So, meet my new love, The Dutchess by Great Jones.

If you’re unfamiliar with Great Jones, it is a direct-to-customer cookware company that was founded in 2017 by Sierra Tishgart and Maddy Moelis, childhood best friends who set out on a mission to make quality cookware that’s not only aesthetically-pleasing, but offered at an affordable price point. With so many DTC cookware companies saturating the market at the moment, it can be hard for any brand to set themselves apart, but Great Jones has a not-so-secret weapon that blows everyone else out of the water: The Dutchess.

Designed to rival high-end brands like Le Creuset and Staub, The Dutchess is 6 3/4 quarts of enameled cast iron with a smooth coating on the inside and thrice-fired matte enamel finish on the outside. It’s currently available in 7 colors, and retails for $155.

What I love:

• Sturdiness: This thing has HEFT! At 15 pounds it’s not the lightest pot out there, but I feel confident that it’s sturdy enough to withstand any cooking project I throw at it.

• Size and shape: With its unique oval shape and nearly 7-quart volume, The Dutchess’ size is great for making big batches of stews as well as roasting large cuts of meat, and baking bread. The website even says that it’s big enough to roast an entire chicken!

• Price: While $155 is still a lot to spend on one kitchen item, it is massively more affordable than higher-end dutch ovens with the exact same capabilities.

• Color selection: My first introduction to The Dutchess was via Instagram when a large, pink dutch oven in a photo caught my eye. I wasn’t familiar with the logo, but based on the color I knew I had to learn more. Sadly, the pink color has been discontinued, but there are still several brilliant colors to choose from! When making my selection, I vacillated between the red (Marinara), and green (Broccoli) before ultimately deciding on yellow (Mustard). As soon as I opened the box I knew I’d made the right decision!

• Interior color: When making jams, sauces, or even browning butter, it’s important to be able to see what you’re doing to ensure you don’t end up with a burnt mess. Some brands, like Staub, sell dutch ovens with cast iron interiors. That’s perfectly fine for soups and bread, but not ideal for other tasks in which the food might blend in. Le Creuset sells dutch ovens with cream-colored enamel interiors that make it easy to see, but after extended use, the inside tends to discolor. The Dutchess offers the best of both worlds: a gray interior that’s light enough for proper color detection and dark enough to hide slight discoloration.

• High oven temperature tolerance: One major setback of my old Cuisinart is that I can’t cook anything in the oven past 350 degrees Fahrenheit. That means bread-baking is out, as well as finishing off dishes in the oven that require 375 degrees or higher. The Dutchess is oven-safe up to 500 degrees, and that is MARVELOUS.

• Stove-top agnosticism: Whether you have a gas range, electric stove, or induction cook top, The Dutchess can be safely used. This is especially helpful if you move house and find yourself working with a new burner system.

What I don’t love:

• Matte finish: One thing that bothered me right away was the matte finish on The Dutchess. All other dutch ovens I own or have looked at have a glossy finish that feels smooth to the touch. The matte finish on this oven feels slightly rough, and on more than one occasion, I’ve feared that any accidental slide on the gas range or bump from another pot on the stove is going to leave a huge scratch. So far, all marks have wiped off quickly and easily, but without the gloss, the outside has a bit of an “unfinished” look and feel.

• Weight: As mentioned above, this dutch oven is HEAVY. The weight makes it feel sturdy, but carrying this thing around can be a bit of a struggle, and cleaning with one hand almost impossible. If you’re making a soup, make sure to use your ladle for as long as you can because it’s difficult to hold this pot with one hand while trying to scrape out food with the other for longer than a few seconds.

I’ve had The Dutchess for just over a month and have thoroughly enjoyed my time with it so far. Even with the heat off for long periods of time, my food has stayed piping hot, and clean-up has been a DREAM. Like any cookware, how well you take care of it will determine how long you’ll have it, but I can tell that this is a quality piece that will be with me through many of my future kitchen ups and downs. And did I mention that I love the color? Yellow is the happiest hue on Earth, so even if you’ve burned that stew to the point of no return, at least the sunny color will put a smile on your face!

Learn more about The Dutchess by Great Jones HERE!

Sydney's Sunday Reads: #12

Happy Sunday, friends!!

Sydney's Sunday Reads is a weekly blog series that highlights some of my favorite stories, articles, think-pieces, and more from around the Internet.

• Living tiny, big problems. - The tiny house movement, a recent phenomenon in which people ditch their large dwellings in favor of living in a custom structure, often mobile, that clocks in at 400 square feet or less, has really gained steam in the last couple of years. This is thanks, in part, to popular television shows like Tiny House Nation and Tiny House Hunters. In every episode, you meet a single person or family who wants to “simplify” their life, de-clutter, extricate themselves from debt, and live in a space that they can pick up and move any time they please. The homes, often tailored to the client’s specific needs, are always parked on a vast piece of land, and in the final shots of the episode, the audience is painted a rosy picture of a more minimal life, surrounded by nature. I admit that I too am intrigued by the tiny house life, and follow MANY accounts on Youtube and Instagram. I’m envious of all the people who own these absolutely GORGEOUS tiny homes and still get to live conventional, 9-5 lives. But if you think living tiny is all sunshine and happy days, this article explains that things may not always be what they seem. Bureaucratic red tape, minimal space and growing pains, and short-term solutions to long-term problems befall many tiny house owners, and that just scratches the surface. If you want to be a part of the tiny house community, make sure you’ve got all the information. (Dwell)

• A modern take on Austen. - We’ve seen countless remakes and modern-day approaches to the classic works of author Jane Austen, but a new anthology series in development at the CW (home of Riverdale), is proving itself different from the rest. The six-season project, titled Modern Austen, will pluck characters like Elizabeth Bennett and Fitzwilliam Darcy out of the Regency era and into ours - Tinder dates, smartphones, and all. As a huge Austen fan who is open to out-there interpretations of her works (I loved Pride and Prejudice and Zombies), I’m pretty excited to tune in. But for Austen purists? Well, we’ll see if this latest retelling will be a hit or a total miss. (AV Club)

• A (veggie) cut above the rest. - On November 1st, a brand new butcher shop opened its doors to the citizens of London. Sure, the opening of a butcher shop in a big city might not seem all that exciting to you, but this new establishment has one major distinction: its meats are 100% vegan! While at first glance Rudy’s Vegan Butcher’s glass cases and clean, white-tile interior might look like your standard shop, but upon closer inspection, customers will find plant-based meats - made from soya and wheat protein seitan - that are shaped and designed to look and taste just like the real thing. An extension of owners Matthew J. Foster and Ruth (Rudy) Mumma’s Camden eatery Rudy’s Dirty Vegan Diner, Rudy’s Vegan Butcher sold out of its inventory in ONE. DAY. with 100 online orders in ten minutes, plus a line down the block! (EcoWatch)

• Let the Thanksgiving content commence! - For many this year, Thanksgiving is going to look a bit different. If you’re still planning on celebrating with your immediate family and need some ideas for a scaled-down feast, Food52’s got you covered! (Food52)

• Budget Eats: Thanksgiving edition! - Delish’s June Xie is back with another video in which she takes $25 and stretches it as far as it can go in NYC. This week, she’s really upped the ante by using that $25 food budget to prepare a full Thanksgiving dinner for four people! (Delish on Youtube)

What are YOU reading, watching, and listening to today? Let me know in the comments below!

P.S. Let’s connect! Follow me on Facebook, Twitter, and Instagram!

One-Pot Chicken Burrito Bowl

Burritos and I have a passionate, long-standing relationship that spans decades. They were a go-to meal on weeknights after late theater rehearsals in high school, a no-mess lunch to wolf down between classes in college, and the perfect dinner companion to eat in bed when a day at my first professional job had been long and I just wanted to switch on Netflix and turn off my brain. That deliciously warm tortilla. filled to the brim and seasoned to perfection, was all I needed. Then, I got older and that lightning-fast metabolism that only teenagers and young adults are blessed with stopped processing the calories as well as it once did. I know it happens to all of us, but dang, doesn’t it feel like it just switches overnight??

There was no way that I could quit eating my favorite food cold turkey, especially since the filling was still healthy-ish, so I sought out an alternative. I started ordering burrito bowls at my favorite fast-casual establishments and discovered that, apart from the fact that now I needed cutlery, I wasn’t really missing the tortilla. It was a pleasant surprise and, if I’m honest, a relief! Of course, dining out gets expensive over time, and though I relished the delicious convenience of it all, I wasn’t enjoying the rather sizeable hit to my wallet. But I knew the ingredients like the back of my hand. Why not try to recreate the burrito bowl at home?

This recipe for a one-pot chicken burrito bowl has been carefully honed over the last five years and is a family favorite at my house. The tender chicken, combined with warm spices, fresh tomatoes and onion, and creamy black beans, topped with a healthy amount of just-melted cheddar jack cheese and crushed tortilla chips (I know, I know, but they add a good crunch!) makes for a super simple weeknight meal that comes together in just under an hour. Throw in a playlist of trendy indie-pop songs at max-volume and dim the lights, and your at-home dining experience just might mimic the real thing!

One-Pot Chicken Burrito Bowl

What You’ll Need:

• 2 tablespoons extra-virgin olive oil

• Coarse kosher salt

• Freshly-ground black pepper

• 1 sweet yellow onion, diced

• 1.5 lbs chicken tenderloins, diced and seasoned with coarse kosher salt and freshly-ground black pepper

• 1 cup long grain white rice

• 2 1/2 cups low-sodium chicken broth

• 1 pint fresh cherry or grape tomatoes, quartered

• 1 15 oz can black beans, drained

• 1 heaping teaspoon ground cumin

• 1 heaping teaspoon garlic powder

• 1 heaping teaspoon chili powder

• 2 cups cheddar jack cheese

  Optional:

• 1 avocado, sliced

• 1 bunch scallions, chopped

• Tortilla chips

• Sour cream

Directions:

In the bottom of heavy-bottomed pot such as a dutch oven, heat 1 tablespoon of olive oil over medium-low heat. Add the diced onion and cook until it has started to soften and become translucent, about 3 minutes.

Turn the heat up to medium and add the chicken, stirring occasionally until it has started to brown, about 2-3 minutes.

Move the onions and chicken to one side of the pot and add 1 tablespoon of olive oil to the other side; heat for 30 seconds. Add the rice, moving it around occasionally so that it doesn’t stick to the bottom, but does start to toast, about 1 minute.

Next, add the chicken broth, tomatoes, black beans, cumin, chili powder, and garlic powder and stir so that all the ingredients in the pot are well combined. Season with coarse kosher salt.

Let the mixture come to a boil, then turn the heat to low and let simmer with the lid on until all the liquid has been absorbed, about 30-35 minutes.

Turn off the heat, then add the cheese. Put the lid back on and let the cheese begin to melt for 1 minute. Season once more with kosher salt.

Serve in bowls and top with more cheese, avocado, tortilla chips, and/or scallions.

TO STORE: Leftovers can be kept in the fridge in an airtight container for up to one week.

Review: The Spice House

From bone broths to baked goods, every chef will tell you that the key to taking food from “good” to “OMG THIS IS UNBELIEVABLE” is the pinch, dash, or sprinkle of whatever you’ve got in your spice armory. All my life I’ve exclusively purchased the name-brand spices from the grocery store, resigned to pay exorbitant prices for spices that never seemed all that fresh, and came in cheap plastic bottles. What was I actually paying for? The label.

Fast forward to April 2020, when the world came to an absolute standstill and the mere thought of spending any extra time in the grocery store left me screaming internally. Gone were the days when I could leisurely peruse the aisles, collecting ingredients and mentally building meals from there. The pasta shelves were empty, the soups long gone, and the fresh produce was lacking. The final resort was to turn to the trusty spice section. But even there, people had picked it dry, save for the specialty spices that come in the circular tin jars with a magnetic strip on the back and little product inside. What to do? What to do?

I’d managed to grab a few cans of chickpeas and decided that then would be as good a time as any to start making hummus, one of my favorite dips. The recipe I’d found online called for tahini, a sesame paste, and za’atar, a Middle Eastern spice blend. Finding the za’atar I knew would be a non-starter at our local grocery store, but maybe I could get the tahini? Nope, no luck. As I searched and searched in every place I thought it might be (except for the place it’s actually kept, which is with the NUT BUTTERS at our store!), I found myself continually coming up empty. After 20 minutes I decided to give up, figuring I could probably just make it myself. But when I saw that the tahini recipe called for QUITE a large amount of sesame seeds, and that the sesame seeds in the store were sold in super small jars for almost $5 a piece, I knew I’d have to find an alternative online. And it was during my frantic search for an affordable amount of sesame seeds that I stumbled upon The Spice House. And it’s been spicy love ever since.

Founded in 1957 by Bill Sr. and Ruth Penzey, The Spice House is a small-batch spice company based in Milwaukee and Chicago that specializes in everything from everyday spices, to rare spice varietals, special seasoning blends, hard-to-find extracts, and more!

Here’s what I love about The Spice House:

• Selection: All the grocery store classics like garlic powder and cumin are accounted for, but what REALLY blows me away are things like Egyptian basil, peeled ginger root, hibiscus blossoms, and berbere. Any blend, faraway spice, or seasoning you’ve ever heard of, chances are that they not only have it, but in different, region-specific varieties to boot.

• Potency: I’m not exaggerating when I say that these spices are STRONG! The shipping boxes themselves are pleasantly fragrant, but it’s not until you unscrew that cap that you’re met with a powerful PUNCH of spiciness. And unlike other spices on the market, even after several months of use, the smells and tastes are still incredibly strong and high quality.

• Price: Since many of the expiration dates on grocery store spice jars are set well into the future, you can’t be guaranteed that the small container of ground coriander seeds you just picked up hasn’t been sitting on the shelf for months. And yet, you’re still expected to pay full price. Prices at The Spice House are comparable, if not lower than what you’d find on supermarket shelves, and you’ll get more bang for your buck. On more than one occasion, I’ve opened up a flatpack (refill pack) or jar only to see product spilling out the top and onto my counter These containers are literally filled to the brim!

• Packaging: Already I’ve mentioned that most spices you find in the grocery store are housed in cloudy plastic containers that break down over time. The jars at the Spice House, often only $0.50 more than the flatpack option, are made out of super sturdy glass with gorgeous, airtight copper-colored lids that I know will be long-lasting. I also love that each flatpack and jar comes with spice origin stories and detailed flavor profiles; it’s a really nice touch.

• Shipping: Since I started buying from this company right at the beginning of the pandemic, I can’t compare what the shipping times were before the shutdown, but all things considered, shipping is still pretty fast! My last order shipped within 48 hours and got to me by the end of the week. Plus, their flatpacks always ship free!

Needless to say, I’ve been using up my old jars of supermarket spices as quickly as possible so I have another excuse to peruse The Spice House’s online selection again. New seasonings and blends are added regularly, and if you’re on the mailing list, you might even score some really good deals - I just got a free flatpack of my new favorite cinnamon with a recent order!

Will this be the last spice company I ever try? No way! In fact, finding the SH has shown me that there might be other amazing spice companies out there with quality selections to buy from. But for now, The Spice House is exceeding my expectations, and making everything I make and eat 100x better.

Check out The Spice House HERE!

Sydney's Sunday Reads: #11

Happy Sunday, friends!!

Sydney's Sunday Reads is a weekly blog series that highlights some of my favorite stories, articles, think-pieces, and more from around the Internet.

• Fully stocked, come what may. - If we’re to believe what the health experts are saying, the upcoming winter season will be QUITE the doozy. Every news outlet out there has published an article on how to keep your pantry and fridge stocked with the essentials, which is great, but truthfully, I’ve been on the search for tips on how to actually use those essentials effectively and efficiently. Panic-shopping never works, and buying things you won’t use just because they’re shelf-stable completely defeats the purpose of trying to ready yourself to hunker down. This comprehensive article provides some helpful tips on how to be prepared without just listing items to buy. (Food and Win)

• So #cottagecore. - Speaking of hunkering down at home, do you remember the 2018 trend hygge, the Danish concept of extreme coziness? Well, since we’ve all tried to stick closer to home this year, hygge is making a comeback, but this time, we’re calling it “cottagecore.” For those unfamiliar with the concept of cottagecore, it is the lifestyle trend of tranquility, domesticity, and creativity. Having a picnic in a meadow full of blooming flowers, reading a book in an oversized armchair with a cup of tea, making a big pot of pear preserves to last you through the season - all examples of the coziness of cottagecore. As a natural homebody even before the pandemic, this lifestyle trend perfectly describes my life and desire to be the comfiest and most creative hermit on Planet Earth, so you know I’m fully on-board. If you’re trying to cottagecore-ify your life and space for optimal comfort, here are a few tips you can use to make that happen. Bring on hygge 2.0! (Real Simple)

• Move over, Amazon. - If you’re a lifelong reader or even an occasional one, you know that books are EXPENSIVE. You can walk into any bookstore today and find brand new hardcover titles with prices set anywhere between $25 and $40 depending on subject matter, page count, and even projected popularity. You say to yourself that you’ll just buy the book on Amazon, but when it comes time to checkout online, you pause, wishing you could spend that money at your local indie bookstore instead. What if I told you that there was a way to find the discounted prices you seek and STILL support your local bookstore? Meet Bookshop.org, an independent book platform looking to take on Amazon by streamlining the online book-buying process. It works like this: independent booksellers create their own digital stores on Bookshop, and when a book is sold, the bookseller receives the full profit margin of the sale through their page (30%). By working with Bookshop, everyone wins: the user experience mirrors that of big-box sites for customers, and booksellers maintain or even increase their revenue generation. And that’s not all: 10% of overall sales that go through Bookshop are added to a fund that helps keep independent bookstores running, regardless of whether or not they’re part of the platform. According to Bookshop’s founder Andy Hunter, over $7.5 million has already been raised for indie bookstores nationwide! (CNN)

• 🎶This is my winter song to you…🎶. - To know me is to know that I LOVE Leslie Odom Jr. The man has a voice as smooth as silk, filled with so much depth and emotion that it almost makes me cry. A few years ago, he released a gorgeous cover of Sara Bareilles and Ingrid Michaelson’s “Winter Song,” which instantly became a favorite of mine (and one I listen to all year, not just when it’s snowy). This week, Leslie re-released “Winter Song,” and he made it EVEN BETTER by featuring one of my other favorite vocalists of all time, Cynthia Erivo, as part of The Christmas Album:

• DISCO, baby! - Disco is coming back in a HUGE way in 2020 with hits like “Don’t Start Now” by Dua Lipa, “Dynamite” by BTS, and “Diamonds” by Sam Smith. All of those are bangers in their own right, but no one, NO ONE, can make a dance track like Queen Kylie Minogue. Here’s “Magic” from her brand new album, DISCO:

What are YOU reading, watching, and listening to today? Let me know in the comments below!

P.S. Let’s connect! Follow me on Facebook, Twitter, and Instagram!

Ginger-Carrot Juice

I don’t know about you, but I am feeling STRESSED. OUT. Exactly how much is too much doom-scrolling on social media? Never mind, don’t answer that. In times such as this, when my anxiety levels are at their max capacity, I turn to the simple things in life that bring me joy. So, I’m peeling myself away from the screens for a while (and the spot on the couch that I’m this close to fusing with) to make some ginger-carrot juice. Why don’t you make some, too?

Normally, this would be the part of the post where I wax poetic about why carrots and ginger are two of my favorite vegetables and how juicing them has changed my life, but there are more pressing matters at hand to attend to. So instead, I’ll just tell you why I love this juice: the more I sip, the happier I get. The carrots bring the sweetness and beautiful deep orange color, the lemon juice brings the brightness and a hint of acidity, and the ginger brings the spiciness. It’s smooth, full of flavor, and just the type of cold beverage I would’ve totally paid $7 for at some swanky juice bar when I lived in Boston. And the best part of all? It takes a mere 30 minutes to make the magic happen.

This week is a marathon, not a sprint. Practice a little self-care and stay hydrated at the same time by whipping up a quick juice drink that’ll keep your spirits up, even when election numbers keep coming in at the pace of a sloth on extended vacation.

Ginger-Carrot Juice

What You’ll Need:

4 large carrots, peeled and finely grated

1 teaspoon fresh ginger, finely grated

1/4 cup granulated sugar, plus more if desired

4 cups cold water

3 tablespoons freshly-squeezed lemon juice (about 2-3 lemons), plus more if desired

Directions

Place the carrots, ginger, sugar, water, and 3 tablespoons of lemon juice into the body of a blender or food processor. Blend until mixture is smooth and the ingredients are well combined.

Pour the mixture through a fine-mesh sieve into a pitcher or other large vessel. Using a small spatula or spoon, press down on the solids caught in the sieve, making sure all liquids have been extracted.

Taste the mixture, and add more lemon juice or sugar as desired.

Chill the juice in the refrigerator for at least one hour before serving. (For a little extra pizazz, you can add a few splashes of plain sparkling water!)

TO STORE: Juice can be stored in the fridge covered for several days.

SOURCE: Adapted from In Bibi’s Kitchen

Cookbook Review: Martha Stewart's Cake Perfection

Martha Stewart has done it again, and this time, it’s lucky number 97.

A companion book to last year’s Cookie Perfection, Martha Stewart’s Cake Perfection is all about elevating the cakes that we know and love to new heights. In this cookbook, you’ll find it all: helpful how-tos on pretty piping techniques, mix-and-match filling combinations, genius decorating hacks, mouth-watering cake recipes, and a LOT more!

The Good: While it may feel like the cake cookbook concept has been done a thousand times before, Stewart and her team have done a fantastic job of keeping recipes fresh, and presenting them in a new way. I also like that the team really seems to know their audience: most ingredient lists feature relatively inexpensive items that can be easily found at any local supermarket or big box store.

The Bad: While I’ve made note of at least a dozen recipes I want to try, I’ve only made one cake so far: the lemon-olive oil cake, which I LOVED. The only issue I had was with the layout of the recipe, as well as the extra baking equipment that was required. In order to ensure that the cake was light and fluffy, the recipe called for separating 5 egg yolks and whites and mixing them simultaneously using two electric mixers. I only own one, so I had to mix one bowl by hand. To me, this wasn’t a big deal since I routinely mix things by hand, but it might pose a challenge to someone who only bakes occasionally and won’t think of alternative mixing methods. The other little note I have is that I wish the recipe had specifically called for the exact attachments needed for the mixers. The directions say to “use an electric mixer,” but don’t say to specifically use the whisk attachment. Though it might seem unnecessary, it’s extremely important to spell out every instruction and not make assumptions about a baker’s skill level.

Bottom Line: Just as Martha Stewart's Cookie Perfection became a major member of my growing cookbook library last year, I predict Cake Perfection will be a go-to resource for me in the upcoming baking season. The lemon-olive oil cake, topped with DELICIOUS homemade mascarpone whipped cream (a total game changer!!) and macerated berries, was a HUGE HIT in my house, and fairly simple to make once all the prep work was done. There’s a reason that Martha Stewart is one of the best in the business: she knows how to give the people exactly what they want. Let them (make and) eat cake!

Buy Martha Stewart’s Cake Perfection HERE!

*I’ve received a free copy from Clarkson Potter in exchange for a free and unbiased review.

Sydney's Sunday Reads: #10

Happy Sunday, friends!!

Sydney's Sunday Reads is a weekly blog series that highlights some of my favorite stories, articles, think-pieces, and more from around the Internet.

• #Shelfie! - What can be learned from snooping through the bookshelves of friends, family, romantic flames, and strangers? Perhaps they have a few dozen of their favorite novels, some cherished childhood picture books, a couple of cookbooks, or old textbooks from classes taken a decade ago. Maybe they’ve got a room with multiple stacks of yellowing books in every corner, or a neat desk with only a few curated titles on it. Much like a music library, Netflix queue, or online grocery order, a book collection can be a great way to get to know a person better. But is what you find in someone’s personal library always an accurate representation of who they are? In this article, Alex Luppens-Dale ponders why we’re all so obsessed with other people’s bookshelves. (Book Riot)

• When the human race wants a cookie… - If you’ve ever worried that one day your favorite chocolate and cream sandwich cookies would disappear from this Earth, worry no more! Oreo recently announced that the Global Oreo Vault, conveniently located right down the way from the Svalbard Global Seed Vault in Norway, is fully built and ready to take on any global catastrophe that may befall humankind. Though perhaps not even one-tenth as useful as the Svalbard Global Seed Vault - a secure structure containing one million seed samples meant to be planted in the event that all other attempts at growing crops fail - the Global Oreo Vault does contain the official recipe for Oreos and a giant stockpile of cookies to ensure no disruptions in the snack food chain. So if the world is somehow all on fire one day and you’ve still got a sweet tooth, you can rest easy knowing you’re totally covered. Yay? (Food & Wine)

• Oh, for the love of dogs! - The domestication of dogs may have begun far longer than previously thought - several thousand years longer to be exact! In a recent study published by the journal Science, by the end of the Ice Age, at least five types of dogs with distinct genetic ancestries were already in existence. Most interesting of all, even after 11,000 years, some of the same lineages can be traced to the dog breeds we know and love today like Chihuahuas and some types of spaniels! (CNN)

• Inside Ina’s pantry. - On every episode of Barefoot Contessa hosted by Ina Garten, you’ll find a parade of her fabulously wealthy Hamptons friends, a glimpse at her massive stockpile of fine dining sets, and even a brief appearance by her sweet husband Jeffery. Die-hard fans of the show and occasional viewers alike will be familiar with her regular suggestion while breaking down a recipe to use the “good” version of a pantry staple without ever actually making any specific recommendations. It’s become somewhat of a running joke and a bit of a head-scratcher at the same time (what does “good” even mean??). Well, if you’ve ever wanted a peek inside Ina’s pantry to settle the matter once and for all, here's your chance! (Bon Appetit)

• A delicious moment of zen. - This week in the US is going to be big, and it’s probably going to be stressful, so here’s a calming, ASMR-tastic video of Youtuber 꿀키honeykki cooking up the ultimate Julia Child classic, Boeuf Bourguignon:

What are YOU reading and watching today? Let me know in the comments below!

P.S. Let’s connect! Follow me on Facebook, Twitter, and Instagram!

Election Cake

Did you know that there was once a time in American history when Election Day was deemed more important than Christmas, Easter, and Halloween combined? It’s true! The only holiday more revered? Thanksgiving. And since there is no more American way to celebrate literally any occasion than with food, the Election Cake was born.

Based on the traditional English fruitcake, Muster Cake (known later as Election Cake) was originally prepared by colonial women for American farmers summoned, or “mustered,” for military training by British troops in colonies still controlled by King George III of Great Britain. The first Muster Cake of its kind to be documented was in 1771 - five years before the American Revolution - and combined the natural leavening agent yeast with brandy-soaked fruit, flour, and spices such as cinnamon, nutmeg, and allspice.

Post-Revolution, Muster Cake, now renamed Election Cake, was brought to early voting sites by women (not yet allowed to vote, but still making their voices heard loud and clear!) to help “muster” votes and celebrate the burgeoning democracy. But the big day didn’t stop there! Election Day was such a huge deal in New England that towns would get together to throw colonial-equivalent RAGERS, complete with huge bonfires, barbecues, tons of whiskey, and, of course, an abundance of (booze-filled) cake. But if you thought that the Election Cake of yesteryear was anything like what we make today - a springy dough that fits neatly into a well-buttered Bundt or loaf pan - you’d be wrong! In fact, the original recipe yielded something much, MUCH, bigger. Published in 1796 by Amelia Simmons in her book, American Cookery, the Election Cake recipe called for a whopping 30 quarts (roughly 120 cups) of flour, ten pounds of butter, fourteen pounds of sugar, twelve pounds of raisins, three dozen eggs, one pint of wine, one quart of brandy, four ounces of cinnamon, four ounces of ground colander seed (modern day coriander), and three ounces of ground allspice. As you can imagine, these were massive cakes (there’s a record of one weighing at least 12 pounds!) meant to feed the masses and keep voter enthusiasm at an all time high. Election Cakes were so vital to Election Day merrymaking in the 18th and 19th that they even led to an unofficial tradition: a cake off! Housewives all over New England would often compete with one another to see who could make the best cake as a means of solidifying the reputations and social standings of their households. In other words, if you wanted a seat at the table, you better bring that cake.

By the turn of the 20th century, an influx of non-English immigrants had ventured to America in the hopes of securing a new life and opportunities, and with them came fresh traditions and holiday customs. That, paired with an uptick in enthusiasm for Easter and Christmas, two holidays that had been shunned by the Puritan inhabitants of colonial America, Election Day began to lose a bit of its luster, and the tradition of Election Cake fell out of favor. But it’s 2020, ya’ll, I think it’s time we bring it back!

While we might be deviating just a tad from the original recipe (I like to share, but I’m not trying to make a cake for my entire neighborhood), this modern-day take on Election Cake has everything I love all rolled into one: yeast, warm spices, dried fruit reconstituted with bourbon, a moist texture, and a lovely, light glaze for just an extra hint of sweetness. Pair that with some red, white, and blue sprinkles, and you’ve got a right festive cake to ring in another Election Day!

You might stress-eat it, you might celebrate with it. Either way, this Election Cake is the only thing you’ll need on November 3rd. Oh, and if you haven’t done so already, don’t forget to VOTE!

Election Cake

What You’ll Need:

• Two 1/4 ounce packets of active dry yeast

• 1 cup warm water (105-110 degrees Fahrenheit)

• 3 cups all-purpose flour

• 3/4 cup raisins

• 1/4 cup dried cranberries

• 1/2 cup pecans, roughly chopped

• 1/3 cup bourbon

• 3/4 cup plus 2 tablespoons firmly packed dark brown sugar

• 1 1/2 teaspoons cinnamon

• 1/2 teaspoon cardamom

• 1/2 teaspoon fine table salt

• 1 1/2 sticks unsalted butter, at room temperature, plus more for greasing the pan

• 1/4 cup granulated sugar

• 3 large eggs, at room temperature

• 2 teaspoons vanilla extract

• 1 cup confectioners’ sugar

• 2 tablespoons whole milk

Directions

In a large bowl, pour in the water, then sprinkle in the yeast. Stir, then let sit for 1-2 minutes until the yeast has dissolved and bubbles have begun to form on the top. Next, sift in 1 1/2 cups flour, then stir to combine. Cover with plastic wrap and let sit in a warm place for 30 minutes. The mixture will expand, and large bubbles will appear on the surface.

While the flour-yeast mixture is rising, place the raisins, dried cranberries, pecans, bourbon, and 2 tablespoons of brown sugar into a medium-sized, microwave-safe bowl. Stir until the sugar has fully dissolved, then microwave in 30-second intervals until the mixture is hot and bubbling (this should take about 1-2 minutes). Stir, then set aside to cool.

In another medium-sized bowl, whisk together the remaining 1 1/2 cups flour, cinnamon, cardamom, and salt. Set aside.

Generously butter a 9-inch Bundt pan, then set aside. (At the end of this you want that cake to come out of the pan in one piece, so don’t hold back on how much butter you use to grease the pan. There really is no such thing as too much butter when buttering a pan.)

When the flour-yeast mixture has risen, beat the butter, granulated sugar, and 3/4 dark brown sugar on medium-high in the bowl of an electric mixer with the paddle attachment on, until light and fluffy. (I have also done this using a wooden spoon.) Next, beat in the eggs one at a time until fully combined, then add 1 1/2 teaspoons of vanilla. Beat in the flour-yeast mixture until fully combined, then turn the mixer down to low. Slowly add the flour-spice mixture, being mindful not to add too much at a time or you’ll end up with flour all over the counter. Once the flour-spice mixture is fully combined, bring the mixer speed back up to medium and add the fruit-nut mixture as well as any remaining liquid. Beat until the fruits and nuts are well incorporated. When finished, the dough should look soft and loose, and will be elastic to the touch.

Transfer the dough to the buttered Bundt pan and cover the top with plastic wrap. Set the pan in a warm place for the dough to rise for 1 hour. Place a rack in the middle of the oven, then preheat the oven to 375 degrees Fahrenheit.

Remove the plastic wrap from the cake, then place the Bundt pan on a cookie sheet (this will catch any overflow) before transferring to the oven. Bake the cake until it has taken on a golden brown hue and a cake tester or toothpick inserted inside has come out clean, about 40-45 minutes. Take the Bundt pan off the cookie sheet and set on a wire rack to cool for 30 minutes. Carefully run a small offset spatula or butter knife around the sides of the cake to loosen any stubborn bits, then slowly turn the Bundt cake out, flat-side down, onto the wire rack to cool completely.

Once the cake has cooled, stir the confectioners’ sugar, 1/2 teaspoon vanilla, and one tablespoon of whole milk in a small bowl until combined. If the mixture seems too thick to be poured or spooned over the top of the cake, gradually add in the remaining tablespoon of milk until the icing has reached your desired consistency. Pour or spoon the glaze over the top of the cake, letting it run down both the inside and outside of the cake. Add desired decorations, then let the glaze harden for a few minutes before serving.

TO STORE: Cake can be kept at room temperature for several days when wrapped well in plastic wrap.

SOURCE: Adapted from Food Network