ethaney

did you know taste is about attention! taste is knowing what brings you pleasure!!!

rough around the edges pancakes for this morning but still fluffy and sweet and kind of savory all at once and a bit reminiscent of a biscuit from a cafe i went to growing up and thoroughly enjoyed with a blueberry vanilla compote and a very generous and messy (v messy) pouring of maple syrup. i kind of wanted to play around with a pancake that is thicker, not necessarily fluffier but thicker and almost biscuit-y in texture, with a bit more of a crust because i like the flavor that a crispier crust can give. i started these in a pan and then finished them off in the oven for a few minutes to get them fully cooked through and to get crispier edges.

i could eat this every single day!!! and never tire of it!!!!

a plate of tiny wonders!!!! an abundance of snacks for lunch. @raincoastcrisps crackers, persian cucumbers, blanched asparagus with meyer lemon/olive oil/ flaky salt, greek yogurt with olive oil, hard boiled eggs with dill and calabrian hot sauce, manchego and iberico cheese, ruby red kiwi!!!!!! which is so good!!! i am allergic to normal kiwi but not this variety which works for me!!! ✨

cookies are a love language in and of themselves!!! using @guittardchocolate semisweet super cookie chips and milk chocolate chips ❣️

i truly believe there are some things, some dishes, some moments that just can’t be replicated and that’s what makes them so special. this soup might be one of those dishes. still v delicious but not quite the flavor of the original soup. i used all the same ingredients he did but it somehow just didn’t taste the exact same. regardless, enjoyed a big bowl of it and once again am appreciative of life’s little fleeting joys. sauté a finely chopped onion with a bit of olive oil on medium high heat. add 4 cloves of minced garlic and sauté until translucent and fragrant. season with a generous pinch of salt. add chicken stock and 1 cup of long grain rice. let cook and add more chicken broth as needed, make sure the rice is barely covered and isn’t evaporating too much as you want a broth. once rice is almost cooked, add your rockfish (i used two smallish fillets, took off the skin, seasoned with a pinch of salt on both sides, let rest in the fridge until needed and cut the fillets into bite size pieces once ready to cook). cover with lid and let cook for 5 or so minutes until fish is cooked. i used leftover pesto i had which was maybe 1/2 cup or a bit more and added it to the soup. stir well and season with more salt if necessary and freshly cracked black pepper. finish with a squeeze of lemon, fresh herbs and salsa macha.

paris in five words: the heart is an eye.

drowning my affliction (aka this sudden not so random cold) in soup. minestrone i had frozen in the freezer for lunch today, zhuzh’d up with butter beans, peas, some roasted chicken breast, bone broth, pesto, a big squeeze of lemon and parmesan. never been more appreciative of freezer soup than today!

it’s very nice to be in love with places other than home. it’s very sweet to be in love with many different places.

what have you ate this month that brought you joy? 🫧 the first photo is the first time i ever made gulab jamun (one of the best desserts) at home and i was so pleased with myself. won’t ever forget that small silly moment.

a beautiful scone to me!!! a cornmeal blueberry scone with a turbinado sugar crust. i made this on a whim yesterday morning hoping it would turn out similar to markethall’s. it’s close and it’s delicious but i didn’t really write out the measurements. i’ll make it again (like maybe tomorrow tbh) and write it down and share v soon if you’re interested 🫧

the happiest little cookie ✨🫧 it makes me think of thick slices of fairy bread, lip smackers from girlhood, baskin robbin’s electric blue bubblegum ice cream, supermarket cupcakes with the chalky thick white icing and pastel colored dot shaped sprinkles, a just opened crinkly plastic bag of animal crackers, sparkly jelly roll pens. all to say these sprinkle cookies make think of girlhood, childhood, nostalgic for a time that won’t ever exist again!! and i love that about these. these are slightly chewy, very vanilla-y, crunchy from the insane amount of sprinkles and doesn’t taste like it’s just a sugar cookie. even if you’re not a sprinkle cookie person, you might really enjoy these and find yourself feeling nostalgic too. very rough recipe below: 240g of ap flour 100g white sugar 100g light brown sugar 1 tsp baking soda 1 tsp baking powder 2 eggs + 1 egg yolk (room temp) 127g deeply browned butter (i use salted butter. let the brown butter cool down) big pinch of salt (no measurement) generous big splash of vanilla extract or a generous spoonful of vanilla paste 1/2 cup white chocolate chips (you can omit, i was just trying to get rid of mine) 2/3 cup nonpareils + more for rolling cookie dough in mix flour, baking soda, baking powder, salt together in a small bowl. in a larger bowl, cream browned butter and sugars together really well or until lighter in color and almost fluffy, at least 5 minutes. add vanilla and eggs and mix together until everything is very well incorporated and smooth. add dry ingredients to the wet, add chocolate chips and sprinkles. i wanted there to be an insane amount of sprinkles so i just kept pouring but its personal preference! mix the dough together until everything is well combined. refrigerate for 3-4 hours or overnight. to bake, preheat oven to 375. roll a ball of dough (i went for pretty big cookies) between your hands and then dip in a small bowl of sprinkles to coat the entire dough ball. repeat! bake for 10-12 minutes or just until edges start turning a deep golden brown. let cool in the pan or on a baking rack!