This is a sponsored post created in partnership with Califia Farms. All opinions are my own.
These scones, like me, are waiting for berries. In the midst of my current cross-country move prep madness, I’ve come to really appreciate the sweet little realizations–that most often come out of nowhere–of the most mundane things that I’m fiercely looking forward to. (Local persimmons! Driving to the grocery store!)
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When I first moved to New York, I could eat pizza. Or more accurately, I didn’t know I couldn’t eat pizza. I lived in Morningside Heights, so I ate monster slices at Koronet and V&T on special occasions. When I made the trek to Williamsburg to try to unload bags of clothes at Beacon’s Closet to make a little extra money, I ate the white pie at that pizza place right by the bus stop on Bedford Ave, which was improbably good (I think the secret was smoked mozzarella).
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I’m going to begin with a true story of something that happened in my kitchen when I was making this popcorn. I was heating the coconut oil. I figured it was close to being ready so I dropped in a single kernel and it didn’t pop. And it didn’t pop. I shook the pan a bit and it didn’t pop. So, fine, the oil wasn’t ready. This is why we send in a single kernel to take one for the team. Then it popped, shot out of the pan, and scared me SO BAD that I jumped and spilled the ⅓ cup of popcorn kernels that I was holding in my hand, waiting to pour in the pot.  All I do is win, basically.
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I am officially declaring this my year of unsung spring vegetables. First, I evangelized about overwintered spinach and now I’m singing the praises of scallions. Scallions are typically overshadowed by ramps, their more of-the-moment allium counterpart. Here in New York, scallions tend to show up in the market before ramps and their mild onion flavor makes them easy to incorporate into just about anything with minimal prep.
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Hey friends, Autumn here! I’m so honored to have Nicole Dula from the blog Dula Notes stepping in with a guest post today. I am continually inspired by the simple, seasonal, inventive recipes and the beautiful, clean design and photography  on Dula Notes. Nicole often also shares her food and travel adventures on her site and there’s nothing more that I enjoy than a food adventure! (Be sure to follow Nicole’s adventures on instagram!) Nicole isn’t a gluten-free eater, but she took on the challenge of gluten-free cookies for me. Brave woman! Thanks, Nicole.
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For the past month, a serious MTA snarl (#7trainpain) has been putting a cramp in my usual Saturday morning market trips. So I’ve been fresh directing a little more than usual lately, but this past weekend I had the rare luxury of riding a functioning train into the city to go to the greenmarket on Saturday morning.
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I have developed a quite the affinity for a certain brand of dark chocolate peanut butter cups. “Quite the affinity” has been looking like a minimum of two a day lately. If you don’t already have a stash of these things somewhere in your house–my boyfriend honestly questioned whether I was stationing them around the apartment–let me tell you, they’re great. You know that I love a good DIY kitchen project and have had this recipe of Kelly’s for homemade Reese eggs pinned since last year, so these were all but inevitable.Â
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On Alphabet Soup, Kelly and I have a segment called “cocktail memoirs.” A cocktail memoir is a cocktail that tells a story and listeners send their celebrations or sad times from the week and we make them a drink. Sometimes we make cocktail memoirs to commemorate the madness in our own day-to-day lives.
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I like to think of very early spring, which I’ll tentatively say is what we’re in now, as saag paneer season. Every year around this time, I buy a couple of the big bags of spinach that are popping up at the market right now in the northeast, and make this saag paneer recipe from 101 cookbooks. The big-leafed spinach that shows up at the greenmarket beginning in mid to late March here in New York has been overwintered, meaning it was planted in the fall and tucked in for winter using some sort of insulation such as straw mulch, another type of cover, and/or by planting in a cold frame. This long winter nap means that the spinach emerges early in the spring especially sweet and is prized by chefs and home cooks.
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I’m someone who enjoys a little breakfast dessert. If I wake up around 5:45 am and eat breakfast around 8, then by 9:30 it’s treat o’clock. This humble teacake is the ideal mid-morning (or mid-afternoon) desk treat. It’s lightly sweetened with maple syrup, sturdy enough to travel, and a cinch to put together. Plus, it’s a nice reminder for folks like me who are drawn to fancy and frosted things that sometimes simple is best when it comes to sweets. This is me telling myself that not everything needs sprinkles. I guess.
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