Notes from a Blue Bike: The Art of Living Intentionally in a Chaotic World by Tsh Oxenreider / this book seemed like an obvious choice at the beginning of a new year when everyone is sitting down and reevaluating their priorities. It was a quick read and full of good nuggets. Although my family will probably never be home-schooled world travelers like Tsh’s family, the core of the book is to ask yourself if you’re living the life you want to and figuring what you need to change to get there. I like that and I’ve spent some time thinking about what’s important to me. Maybe less Pinterest and more photography. More making memories and less reading about other people’s lives. That type of thing.
Huckleberry by Zoe Nathan / I wanted to love this book. I really did. I mean, it has yellow polka dots on the page edges and the most beautiful pictures. However, for me, this cookbook falls into the category of pretty pictures rather than useable recipes because of its obscure ingredients that are used throughout the books, usually in frustratingly small amounts. For instance, when I wanted to try her chocolate chip muffin recipe, I realized I would have needed to pay 15 bucks for a tiny bag of almond flour so I could use it in some small amount for her recipe. Ain’t nobody got money for that. I could take out the obscure ingredients, but then it wouldn’t be the same recipe. Recipes like this may work for some bakers, but I prefer everyday ingredients when baking.
One Pot Cooking by Martha Stewart Living / this book is amazing. I mean truly amazing. I tried 3 different recipes in a single week, and I’m obsessed with all of them! 1. Braised Chicken with Potatoes and Lemon 2. Chicken and Dumplings 3. Gemelli with Pesto and Potatoes. They were easy, healthy, and incredibly satisfying. I mean, it’s so good I’ll probably borrow it from the library again just to have another run at it!
My Pizza: The easy no-knead way to make spectacular pizza at home by Jim Lahey / the pizza dough recipe in this book is phenomenal and easy. The no-knead recipe rises for 18 hours with absolutely minimal preparation, and the dough it produces is moldable and gorgeous. It makes a delicious chewy crust, and allows me to make pizza the minute I get home from work instead of starting the process at 6. That’s a win in my book. I made his traditional margherita pizza with fresh mozzarella and basil, and when I ate a piece, no joke, I got a little teary-eyed. It tasted so much like my favorite pizza at Settebello in Utah. Way to go, Jim.