These will wake you up!

1/2 c. wheat bran
1/4 c. barley flour
1/4 c. spelt flour
1/3 c. pecans
1 T. malt
1/4 t. baking powder
1/4 t. sea salt

1 T. honey
1/2 c. coffee

I had avocados. However… being in Boston at the end of September, they weren’t ripe. Even after 5 days. I tried this anyway:

Double-Chocolate Avocado Cookies

They look right. I followed the recipe *exactly* — which for me is rare. Maybe the unripeness of the avocado was the problem? They have a bit of that sour fried avocado taste, which is not my favorite.

avocado cookies - not a winner.

Hmm. On the plus side, there are only 7 left… and I still have an avocado that might finally become guacamole some day.

I think the theory is good – but maybe better executed with a banana next time.

Back in March I had a craving for souffle. Chocolate namely, and so I looked up the recipe in Julia Child and made this:
chocolate souffle out of the ovenchocolate souffle with creme anglais

And then I thought about how yogurt could work well here… and found this recipe:

Yogurt ‘Cheesecake’ Souffles
1 cup plain yogurt (greek style, pref.)
3 large egg yolks
3 large egg whites, room temperature
3 T. all-purpose flour
1/8 t. salt
1 t. vanilla extract
1/8 t. cream of tartar
1/4 cup sugar
butter and sugar, for ramekins

Preheat the oven to 375F.
Butter six 6-oz. ramekins. Pour a small amount of sugar into each and roll the ramekins to coat (just like flouring a pan). Set on a baking sheet.

In a large mixing bowl, whisk together yogurt, egg yolks, flour, salt and vanilla extract.

In a medium mixing bowl, beat egg whites and cream of tartar until foamy.

Gradually stream in sugar and continue beating on medium-high speed until all sugar has been incorporated and egg whites have reached soft peaks.

Working in two or three batches, gently fold egg whites in to yolk mixture. This can be done with a whisk or with a spatula. Make sure all egg whites have been fully incorporated.

Divide mixture evenly into ramekins, using about 1/2 cup in each and leaving ramekins on the baking tray.

Bake for about 15 minutes, until evenly risen and lightly browned around the edges.

Serve immediately.

And based on that I made these…

amaretto-tiramisu the best of all amaranth with ramps - looked better than it tasted

But the best by far was this Amaretto-Tiramisù souffle using my pavesini from Florence.

View this post on Instagram

Soufflé of the day: amaretto tiramisù

A post shared by Carolyn Anhalt (@phragments) on

Because apparently, Sitting is the New Smoking

Turns out sitting too much is the problem, and just going to the gym a couple times a week doesn’t help as much as moving frequently. One good thing about working from home, I can get up whenever I want.

So, my new schedule will include a little exercise first thing before coffee, and then after every 2 hours of work until I’ve done 8 hours worth.

Do 5-10 minutes 5 times a day (30-60 seconds per exercise):

Side stretches (stretch over to each side)
Toe touches
Leg lifts
Arm curls sitting, standing, lying

Timekeeping is a useful feature of phones!. Also, a song that’s exactly
the right length is good for keeping track of time without having to
look at the clock, especially for the plank.


Ah ha, the NYTimes has created a nice webapp with metronome!

Ok, time to move!

1/2 c. corn meal
1/4 c. amaranth flour
1/4 c. flax seeds
1 T. diastatic malt
1/4 t. sea salt
1/4 t. baking powder

1 T. maple syrup
1/3 c. tahini
1/2 c. water

Basically the same process as for bran flakes, mix the dry ingredients well, add the wet ingredients all at once and process to a sticky thick batter.

I did this one in thirds so that I could roll it out much thinner. I also used a silpat for the last batch and that was much easier to work with.

Mix together:
1/2 cup oat bran
1/4 cup teff flour
1/4 cup all purpose flour (because I didn’t have whole wheat)
1 T brown sugar
1 T diastatic malt
1/4 t baking powder
1/4 t sea salt

Add to:
1/3 cup almonds, ground in food processor

1/2-2/3 cup almond milk

until batter is thick but still runny and sticky

Spread half onto parchment paper the size of a baking sheet, cover with plastic wrap and roll until even and thin. Repeat with other half.
Remove plastic and bake at 350F for 10 minutes. Remove from pan and cool. Remove from parchment paper and break into large pieces.
Return to pan and let dry for 20 minutes at 275F. Break into smaller pieces and store in air-tight container when completely cool.


I’ve been wanting to do this since moving to Cambridge full time and having this wonderfully large kitchen. Now, with one year left here, I’m on a quest to use up all the food and I had everything I need for this, though I would like to try it again with wheat bran and other grains.

My recipe is based on these:

I came across this interesting list of “paleo” cookie recipes. All fads aside, I do like the idea of minimizing empty calories in favor of anything that is fiber and protein rich, i.e., nuts! And most of these use nut meal in place of white flour, which a-ok by me. As long as they’re not walnuts.

So, for my first cookie, I made these:

cinnamon pecan cranberry

Based on this.

Which I modified to:

2 cups pecans
1 1/2 t. cinnamon
20 cranberries soaked in water (maybe on my next trip to Basra…)
1 T maple syrup

Process it all together and then drop in balls onto parchment-covered cookie sheets, bake at 350F for 10 minutes. Cool completely before removing.

Caraway flatbread Lardo toast Steak tartare with brown bread Spring salad Asparagus Cobia Lamb belly Arctic char Duck Raspberry sorbet Chocolate ganache torte Langue d’oc grenache blanc

  • fotki

    [instagram-feed imagepadding=2 sortby=random imageres=medium]