February Baker’s Notes
Love languages by way of food.
Hi Bakers!
For most of us, baking is reciprocal business. We create goods with our hands and hearts to give to those we love. We love the process of making as much as our recipients enjoy devouring them.
Baking is my ultimate love language. More often than not, I am thinking of the person(s) that each dessert will be shared with when deciding to make a recipe. Sometimes words feel too clumsy. So whether I aim to nourish or entice my people, baking their favorite treats is how I show love and spoil those around me.
With Valentine’s Day this week, here are some ways to speak the 5 Love Languages by way of food:
Words of Affirmation - This tastes amazing; you’re a gifted chef; thank you for taking time to cook my favorite thing; I appreciate how you nourish and provide for the family
Acts of Service - Cleaning out the fridge; Washing dishes; Planning the meals; Prepping all the produce; baking a cake (duh); ordering their favorite meal; picking up their favorite treat when running errands
Physical Touch - A big warm hug while cleaning up the kitchen; breakfast in bed; sharing a dessert; picking a cozy, intimate place to eat - even if just at home
Receiving Gifts - Their favorite wine/cheese/box of chocolates; a gift basket of uniquely personal food items (hot sauce, artisanal jams, imported olives, etc); a specialty dessert ordered from their favorite bakery
Quality Time - Take a cooking class together; no-phones dinner; you cook while they mix drinks; shared appetizers at the bar to stretch date night
What I’ve Been Eating:
Yogurt Bowls - Nothing new here, as I eat yogurt bowls all year round. But for winter, I’ve been adding a smashed, brown sugared banana at the bottom of my Greek yogurt or sautéing up diced apple with a little butter and maple syrup.
Good fresh berries are seldom available this time of year, but setting out some frozen blueberries or raspberries to thaw in the fridge overnight mixed with a little maple makes a lovely compote in the morning.
Blended Bean and Veg Soups - We make a lot of soup around here. Half are brothy with beans or sausage, short pasta, and greens. The other half is usually blended - broccoli/potato, cauliflower/leek, and “orange” soup (butternut squash/carrot/sweet potato).
I’ll add a can of chickpeas or white cannellini beans to the blender to thicken up the soup and add fiber/protein.
High-Protein and Sneaky Veg Pasta - My three year old is still in a picky food, mainly pasta-eating phase. I boil together regular wheat pasta along with either chickpea or red lentil pasta. I also finely grate carrots or zucchini into the sauce to sneak in some extra veg.
For baked pasta, nobody will notice if you add cottage cheese along with shredded mozzarella for a little protein boost.
Cinnamon Roll Focaccia - I’ve really been on top of my bread game this season. Along with my weekly sourdough, I’ve been making soda bread and focaccia. This Cinnamon Roll Focaccia continues to be a house favorite.
What I’ve Been Reading:
The Women - This was my first Kristin Hannah book, and I thought her storytelling to be masterful. Over the span of a decade or so, we follow Vietnam nurses through war-time and the heavy aftermath of their unwelcome return to home soil. The subject matter is obviously grim, but it was beautifully written.
Richard Hart Bread - From San Francisco’s renowned Tartine, to working with Noma’s Rene Redzepi in Copenhagen, Hart is one of the most legendary bread bakers. I devoured his book over the holidays and began incorporating his methods to make our weekly sourdough at home.
What I’ve Been Listening To:
Willow - Yes, as in Smith. You would not believe this is the same young girl who sang “Whip My Hair” in 2011. I’m blown away by her new sound - taking risks and exploring artistry way beyond the formulaic pop music of her peers.
Laufey - This dreamy singer/song writer from Iceland has been blasting through my headphones while working on a writing project lately. It’s like pop jazz for people that don’t really know much about jazz.
Faye Webster - Likewise, I’ve been listing to a lot of Faye Webster. Her soft, kinda quirky, but ultimately spellbinding sound is easy to listen to while working or just being in your feels.
What to Bake for Valentine’s Day:
Raspberry White Chocolate Loaf Cake - Delicate in flavor with lovely raspberries, hints of lemon and a tender crumb. The white chocolate glaze elevates the overall cake without much fuss. And, it’s just pretty! Sometimes that matters.
Deluxe Chocolate Chip Cookies - Like all good things, they start with brown butter and end with a coat of melted Belgian chocolate.
Caramel Chocolate Mousse - This chocolate mousse is sweetened by caramelized sugar and lightened with whipped cream. The texture is airy and soft - not dense and decadent like most other chocolate-forward desserts. So much more sophisticated than a chocolate pudding, but with not much more effort.
Raspberry Red Velvet Cake - A mild chocolate cake that is soft and tender with tangy cream cheese frosting and tart raspberry coulis? What’s not to love?!
