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08/26/2025 -- ~I love Zucchini~

This week I zoned in on Zucchini. I wish it was coming from a garden and was giagantic like tends to happen when you grow zucchini, but this stuff came from the grocery store and was normal-sized. My dinner before making zucchini bread was chicken patties with zucchini and greek yogurt, from my newest obsession, I Dream of Dinner by Ali Slagle. This cook book has been serving me so well, and I got it for 50% off at Pegasus. This recipe was really great, and something I would never have thought to do myself. She does it again.

Then I went a lil crazy with the alliteration and made a brown butter blueberry zucchini bread. This was really moist and tasty (aka probably underbaked). Honestly it would've been better with chocolate rather than bluebs but this was still very good.

08/18/2025 -- Croissants, tacos and beautiful summer corn

Weekend started off real strong with a Friday morning run to Arsicault, a lil wait in line during which I eavesdropped on a conversation about egg freezing/IVF between two tech/cycling bros. They seemed a little clueless as to the process, but they had a strong wife-guy energy so I support them and their high powered tech wives. Hope their employer paid for that egg freezing.

Then on saturday morning, post gym I was psyched to use leftover soyrizo to make breakfast tacos. These hit the spot in a big way, will be bringing this back for weekend breakfasts in the future.

Finally, to fuel my Sunday bike ride, I made a lil bean and sweet corn salad. This was so simple but so fucking tasty. I mean it is certainly thanks to the fresh August sweet corn, and probably couldn't be made as good outside of corn season, but well worth the wait the rest of the year. Highly highly recommend.

08/09/2025 -- Strawberry Cardamom Spoon Cake

Tonight I made the NYT cooking Strawberry spoon cake. After a beautiful sf morning spent biking out to the richmond to the fabric store, and an afternoon reading in Washington Square Park, I was in the mood for something easy, fruit-forward and topped with whipped cream. Strawberry shortcake-esque, this spoonable cake is mushy in a good way, very simple to put together too. It is also an excellent vehicle for whipped cream or ice cream. I added coconut whipped cream from TJ's, though I'd probably recommend regular whipped cream they just didn't have any. For a little extra something I added cardamom to both the base batter and the macerated berries and I think that worked well so I'd recommend spicing up the base recipe if you feel like it.

To fuel my baking I had a kale ceasar pasta salad. Very tasty. With some farmer's market tomatoes, kale, peas, capers and breadcrumbs on top, this hit the spot.

While baking I watched The Departed. My childhood dislike of Matt Damon has evolved into an adult critique, which is that he does in this movie what he's best at, playing a shmuck from Boston.