I’m wasting no time in crossing things off my 30 Before 30 list – so last night, I got bangs!
What do you think??
Guess who’s got two thumbs and turns 30 in 130 days?
That’s right, kids, your beloved blogger will officially be An Adult. Goodbye, freewheeling 20s, hello tax-paying 30s! In the spirit of entering The Responsible Decade, I’ve made a list of things I want to accomplish before The Big Day:
In case you can’t read my scrawls, here’s the list in boring Times New:
Do you make birthday lists? What do you want to do before you turn 30? Or, what do you wish you had done before your 30th birthday? Or what do you want to do before your next birthday?
Happy Towel Day, humans! If you don’t know what Towel Day is, it’s a day that started in 2001 after Douglas Adams, best known as the author of The Hitchhiker’s Guide to the Galaxy, and a number of other awesome laugh-out-loud books beloved by nerds like me everywhere, died. May 25 was selected as a day for fans to carry a towel with them wherever they go, since a towel is a massively useful thing for interstellar hitchhikers.
So, after you’re done mopping up all the blood that poured out of your ears during the Vogon Poetry Slam, stop by here and spill what’s on your mind. It’s an open thread, so talk amongst yourselves. What are your plans this weekend? On a scale of 1-10, how much did you love the Hitchhiker’s Guide to the Galaxy? Are you carrying a towel with you today?
And most of all, remember kids: DON’T PANIC.
I love to bake. I especially love to bake sweet things. I also recently discovered instagram, so now you get to experience my baking adventures with 75 percent more faux-artsy filter effects, free!
4 large egg yolks, room temperature
1 large whole egg, room temperature
2 ounces sugar, approximately 1/4 cup
3 ounces unsalted butter, melted, approximately 6 tablespoons
6 ounces buttermilk, room temperature
20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
1 package instant dry yeast, approximately 2 1/4 teaspoons
1 1/4 teaspoons kosher salt
Vegetable oil or cooking spray
8 ounces light brown sugar, approximately 1 cup packed
1 tablespoon ground cinnamon
3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons
Frosting (I used leftover maple cream cheese buttercream frosting from this recipe):
For the dough: whisk the egg yolks, whole egg, sugar, butter, and buttermilk together. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Add all but 3/4 cup of the remaining flour and stir together. Turn out onto counter and knead for 5 minutes. Add more flour if necessary. Knead another 5 minutes or so. Oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter. Sprinkle the filling mixture over the dough; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Slice the cylinder into 12 pieces. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
Preheat the oven to 350 degrees F.
When the oven is ready, place the rolls on the middle rack and bake until golden brown, , approximately 30 minutes.
While the rolls are cooling slightly, make the icing (or just get your leftover frosting out of the fridge, and eat some while no one is looking.) Spread over the rolls and serve immediately. Eat six or seven in a row, and tell everyone you made a half batch. Ha!
I recently discovered kumquats.
They look so innocent and delicious, don’t they? Like oranges. Cute, baby oranges. That you don’t have to peel! How handy.
But I quickly discovered that I don’t like kumquats. They taste like lemons, only with more… “kick.” Fruit, my dears, should be sweet.
Add a ton of sugar and put it in a pie crust for maximum delicious.
What are your favorite fruits, and ways to eat them? And, if any of you have a way to make strawberry pie that isn’t watery, do share. I’ve tried for three summers in a row with no success, and strawberry-picking season is coming up!