Feeling Loafy

You know when people declare that they are a cake person, or a pie person, or a cookie person? That is ludicrous. Although I have an affinity for splitting the world into two types of people (like, "there are two types of people in this world, son: people who love their cats no matter what and people who consider banishing them to the basement after they've peed on the curtains and pooped on the rug."), I just don't think we can simplify a complex thing like desserts down to two options. We need more room to define ourselves, more fluidity in that definition. It's like Bob Dylan said, "All I can do is be me, whoever that is." And some days you can be cake and some days you can be cookie. Don't sweat it.

As for me? Who have I been lately? As the title suggests, a loaf. I've made three loaf things in 2 days. The one up top is a cold-rise bread I've been trying out, with limited success. There are some things I like about it: it makes a double batch, is quick to assemble, I don't have to fuss with rising times. The problem is the same problem I have with all yeast bread I ever try to make: I just can't get a good rise out of it. It's still really good, as evidenced by the fact that we have yet to let a crumb go uneaten within 3 days of baking the batch. But I have this test I do in my head, would my mom be impressed? And although she tried some and liked it, I wouldn't say she was impressed. So, I'm going to try a slightly more complicated version in the Kinfolk book that I have on perpetual loan from the library. If it doesn't work, does anyone have any tips for a rise-less bread baker?

This one up here? See how the photo is so zoomed in? That's because we ate the shit out of it, very quickly. We had some grapefruits in our fridge for a long, long time, because if I'm being honest with myself, grapefruit, unless it is prepared lovingly by someone else, and by lovingly I mean sliced so the bitter skin doesn't get in the way, I'm not crazy about it. So, I set to find something to do with it, and voila, Smitten Kitchen. It is a rare day that I don't tweak a recipe. But this one here needs no tweaking at all. It is actually a tweaked Ina Garten recipe itself. It's fresh and sweet, with moist but not drenched crumb. Give your favorite person an end piece. I mean, check out those crisp, caramel like corners!

Last, banana bread. About a year ago, I swore off bananas because, well, you know, the whole banana industry is evil thing. But, much to my banana-peanut-butter-oatmeal loving husband's happiness, we reintroduced them to the household when Beckett started eating. And we buy a ton of them at a time so I can have an excuse to make banana bread. I've been looking for a great banana bread recipe that is not overly dessert-like, and so far, this one by Orangette (and god, please do excuse this pun), takes the cake. My favorite banana bread has even more butter and loads of chocolate chips, but chocolate chips rarely last long enough in our cupboard to make it into any baked goods.

In celebration of submitting grades an hour ago, I'm going to grab a slice and reread Kate Lebo's essay that was just chosen as one of the Best Essays of 2015. Hollah, lady! Check it out--it's real good. But before you go, what's your favorite loaf recipe? I'd love to try it out.