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10/23/2025 -- A massive baking dump

Ok, I have not been updating this very much at all. I am aware. Things have been chaotic in my life. What I'll say I have been doing is baking. I've been baking a whole lot. And cooking. So I have some slapping baked goods to share for posterity. I will go in chronological order from the last month or so.

First, most notably, I've been surfing a frittata wave. It's the perfect meal prep breakfast to heat up and eat real quick pre work. It feels vaugely fancy which is kinda fun. You can fill it with whatever you want. I've been doing some assortment of veggies, plus frequently a little goat cheese, and maybe some bacon or sausage.

Next, I'll admit it. I baked some things for a man. Hate to say it. Never do that. Are we seeing each other anymore? Of course not. Its the baked good version of the sweater rule. But I will say, the goods were not only baked they were bangin. Raspberry shortbread bars, so easy very fresh, with homemade rasp jam from frozen, and some fresh rasps incorporated as well.

Pumpkin Bread with brown sugar cinnamon streusal: The thing is, this man really did not deserve the pumpkin bread. Maybe the raspberry bars, but this pumpkin bread was top shelf work on my part. Thankfully he only received two slices before fucking everything up.

Then I went apple picking last weekend against my will but did receive a beautiful bounty and started baking with them. First apple baked good was an apple gallette. Very tasty right when I made it but got soggy immediately after I put it in a tupperware so no one else got to witness my glory in quite the same way.

Thats all for now folks.

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.