Guys, I am in a funk. And it’s not like James Brown’s funk, or the Isley Brothers’ funk. It’s a very non-awesome, kind-of toxic, super-blarghy-ultra-screw-up-expialidocious…funk. I’m making uncharacteristically dumb mistakes at work, my sleep schedule is out the window, and all I can seem to do right is binge watching Grey’s Anatomy in bed covered in cats who, at times, seem dubious about my hygiene (understandably).
Our first stop on this tour of everything-bagelization: soft pretzel bites. Have you made pretzel bites yet? Wowzer. They are every bit as incredible as typical soft pretzels (these taste just like Auntie Anne’s and I do not make that comparison lightly), but with a two-bite size that is made for Superbowl parties. Or movie nights, or days ending in y. Add some everything bagel sprinkle to this equation and you have yourself a truly next-level, transcendent snack food.
This jalapeno cheddar cornbread whips up fast and easy- it’s the perfect savory/sweet accompaniment to all your soups this season!
I’m not sure how clear I have made this in the past, but I really really hate Winter. SO much. I am a huge weiner, about it too, despite having spent the first 26 winters of my life in Wisconsin, where the struggle is REAL. And as for Fall… Fall would be great if it didn’t lead right into Winter- it’s basically the Sunday afternoon of seasons, if you think about it. All of this is to say that, if you need me, I shall be face-down in a steamy bowl of soup for roughly the next five months. It’s going to be a lot of soup.
I am not the first to sprinkle sugar on top of some yogurt, torch it, and call it breakfast creme brulee- in fact the concept is kind of having a moment right now. I first ran across bruleed yogurt on pinterest and it was easy enough to try out for myself a few times, but each time I found it a bit lacking in body and richness. Even the thickest Icelandic yogurt cannot compare to the custardous luxury of true creme brulee in its traditional dessert form, that is true, and I had no delusions that it would fool me to begin with. I am very good at knowing what is dessert and what is not dessert.
It’s with great pleasure that I announce that Humbledish is now one year old! Yay, Humbledish! Ben and I celebrated this milestone with a layered funfetti cake with rosé buttercream. And donuts on top. Because donuts. It is a smashing cake that my coworkers are feasting on this very moment, and the recipe can be found on the bottom of this post, as always. I’ll talk more about the cake shortly, but I’d like to use the front end of this post to reflect on the last year, as well as my goals for the future. It just seems like the right thing to do, ya know? Feel free to scroll ahead past all the blah-blah-blah, if you wish.
I’ve been making pork potstickers for family and friends for years- they have always been improvised and slightly unique each time, and I never wrote the recipe down until I prepared the little dumplins you see pictured before you. We took a long camping weekend up in Washington last month with some loved ones where I was reminded by Ben’s cousin Alex that I once made these potstickers for him several years ago, long before we all migrated to our respective corners of the Pacific Northwest. He told me emphatically that they were so delicious that he has since never forgotten about them. It warmed my heart! The whiskey helped, too.
How is your summer going? Are you grilling out a lot? Are you wearing enough sunscreen? Did you go see the fireworks on Monday? Are you sitting in a stale, air-conditioned office from 8-5 every day wondering how it is that you have no recollection of June ever coming and going? So far I have found myself primarily in the latter scenario, but I am grateful to be on the cusp of a vacation. I’m drafting this post ahead of time as part of my pre-vaycay preps- but by the time this post auto-publishes and you read it, I should be (hopefully) floating carelessly on a lake, slathered in SPF 1000, and taking in some rural peace and quiet. We’re headed back to our place of origin, Wisconsin, where nobody does summer better. In anticipation of all the charred sausages and pasta salads and corn on the cob and snicker apple salad (google it) that I expect to subsist on for the week, I present this week’s dish: A bright and summery, yet creamy and comforting, pasta with fresh english peas, spinach, and a you-have-to-taste-it-to-believe-it raw vegan avocado basil cream sauce.
Gosh golly, I have really been meaning to post this portobello banh mi for a while now. Perhaps life has gotten in the way a bit, and perhaps I just eat them way too fast whenever I make them. Who knows? (Me. I know.)
I inhaled my very first Vietnamese banh mi sandwich sometime around a year ago- I remember that it was from Lela’s Bistro on NW 23rd and it was filled with pork belly, which had beautiful and succulent layers of fat that first crackled and then melted in my mouth as I ate it (and then I melted). And then I decided that I would honestly prefer not to eat anything but banh mi sandwiches for the rest of my days. Since that fateful sandwich, I have been on a sort of banh mi tour of west Portland. In my mind, I collect data from each sandwich, mentally listing and frankenstein-ing and adding up to the perfect conceivable version.
Sorry I haven’t posted in a while- I blame it all on my husband, who ruined our lives recently by introducing me to “Hamilton”. Have you listened to “Hamilton” yet? If not, don’t worry- We’ve listened to all 2.5 hours of it approximately 2,835 times in the last few weeks, which is plenty to spread around. You see, what happens is you play it through a couple of times, just to make sure you’ve heard all the lyrics and understand the story (which is gripping, by the way). That is phase one. Phase two is when you keep listening to it, over and over, even though you know that you’re going to cry all through act II (and you still can’t figure out why a Broadway musical about ALEXANDER freaking HAMILTON is STILL making you cry), and then you very earnestly consider cashing out your savings account to fly to NYC for one night to see it in person, and then you check how much tickets to the show cost (way more than the airplane ride), and then you cry about that as well.
This coconut curry soup has got it goin’ on. It’s everything you need it to be when it’s noon, and your eyes dry and sticky from staring at a screen all morning, and tummy is demanding tribute. It is hearty, warm, and loaded with flavors and spices and fresh vegetables. It is Slurp-Worthy. And did I mention that an entire pot of this magic is ready in 15 minutes, start to finish? Keep reading.