Dishes & Best Wishes

Oh hello. Happy new year! And all.

Do you know that lady (I use the term loosely) who should be used to patches of ice on the sidewalk because she’s from Switzerland after all, and who moved to a part of the US where there’s really not much of a winter, and who still managed to fall on a patch of ice from a spilled can of whatever, and bend her leg and ankle the way they weren’t meant to bend, and who was very grateful it happened at night? Me neither.

A copy of Annie & Dan Shannon‘s Betty Goes Vegan landed (probably more gracefully than I did) on my porch the other day, courtesy of their friendly publicist Nick, and I already made some awesome bread out of it. Twice, because you can never have too much bread. It’s completely whole wheat-y, herb-y, and full of sunflower seed-y. Perfection. I tore a huge chunk of it right when it came out of the oven, even though you’re not supposed to do that because it can make the crumb of what’s left quite gummy, plus it makes you look like you have no manners.

I’ll admit to judging some books by their cover, and I love the retro look on that one. The first thing I did when cracking it open was to head straight for the dessert section of course. You know me. The salted caramel latte cheesecake makes me wish the local Trader Joe’s still carried that awesome vegan cream cheese. The one that says This Is Not a Tub of Cream Cheese on its lid, when it really is a tub of cream cheese, although I guess that technically it isn’t a tub of cream cheese. For some reason, they just recently dropped it like a hot, vegan cream cheeseless potato…
(Funny it took me forever to post this, because for the first time in many months, I saw tubs of This Is Not a Tub of Cream Cheese there yesterday. Maybe they felt my unspoken wrath? As if. Anyway, that salted caramel latte cheesecake will happen soon.)

I can’t really say I usually go through cookbooks from cover to cover, but this one reads like an entertaining novel, and I just blue myself when I saw Arrested Development mentioned in the intro to the Baby Bluths doughnuts; for that reason, Annie’s like my new BFF without even being aware of it. Her?
I’m excited to make actual meals from that book soon. Although I’ll probably make the Baby Bluths doughnuts before anything else. Because there’s always money in the banana stand.
Okay, I think I’ve reached my daily quota of AD references. Yawn.

You can actually find the bread recipe here. I didn’t do the rectangle rolling thing and just baked the loaves free-form, the way I like them.

  • Josiane says:

    Bonne année à toi, ma belle! Je te la souhaite lumineuse, emplie d’amour, de beaux projets et de délicieuses surprises.
    Ça peut être terriblement traître, une patch de glace… J’espère que ta jambe et ta cheville se remettent bien de cette mauvaise chute. Prends bien soin de toi!
    Ton pain est splendide et a l’air absolument délicieux. C’est tout à fait compréhensible que tu n’aies pas pu y résister à sa sortie du four!

    • Celine says:

      Merci ma Josiane. Je te souhaite tout le meilleur aussi. Ça me manque, nos conversations plus longues!

  • Kelly C says:

    First off, I OVE that photograph of the dishes! Those tea cups are so unique and almost yin and yang. That bread also looks ridiculous so I am glad I have a copy of that book on preorder. Happy New Year to you too C! Here’s to this year being a great one!

  • Courtney says:

    Oh Celine, I am so sorry to hear about your fall. I hope you are doing okay and that you are not in too much pain! Winter and ice suck.

    I love new cookbooks! Reading through them is so much fun :-)


  • Mattheworbit says:

    Many coordinated walkings are wished upon you from now on… and that bread looks delicious! I made my first loaf ever the other day – using the basic recipe from Nonna’s Italian Kitchen by Bryanna Clark Grogan. As is customary with her recipes – it turned out delicious.

    • Celine says:

      I probably should take walking classes all over again, as I get older. Switching to a tricycle might also be a wise move.

  • Stephanie says:

    Ooh, yum! My dad always makes the best bread, I’ve been meaning to try and make my own but I’m scared they’ll turn out hard or something haha. Pretty web layout btw!


    • Celine says:

      Which recipe does your dad use? I’m always looking for more bread recipes. I’m absolutely sure you’d do an awesome job at making bread, but it’s true it can be a little intimidating at first. And thanks for the compliment!