Makes 10 or more waffles
2.25 tsp yeast (or 1 pack)
3/4 cup warm water
3 cups whole milk
1 cup cornmeal (1/4th should be coarse/polenta for added texture)
2 cups all-purpose flour + 1 tbsp
1 tbsp glutinous rice flour (makes the waffles hold their crisp a little better)
1 1/2 teaspoons kosher salt
1 1/2 teaspoons sugar
3/4 cup (1 1/2 sticks) butter, melted + extra for greasing the waffle iron
1/2 teaspoon baking soda
1. Stir together yeast and water
2. Whisk together eggs and milk. Then add the yeast+milk mixture
3. Mix in dry ingredients (cornmeal, flour, salt, sugar, flour, glutinous rice flour)
4. Whisk in melted butter
5. Cover bowl, refrigerate overnight
6. Right before cooking, mix in the baking soda (1/2 tsp)
7. Butter the waffle iron, and cook on medium. (In my waffle iron, I found four minutes at heat setting 3 was perfect)
8. Pre warm the oven, and use that to keep the waffles crispy (they soggify pretty quickly)
Source for the base recipe (uses a chocolate glaze): http://www.foodandwine.com/recipes/chocolate-babka
4 cups all-purpose flour
1/3 cup sugar
2 teaspoons salt
1 cup whole milk, warmed
2.25 tsp (or one packet) yeast
1 large egg plus 1 large egg yolk
1 stick plus 2 tablespoons unsalted butter, at room temperature
1. Mix the milk and yeast, let sit for a few minutes
2. Mix in the eggs
3. Mix in the dry ingredients until a dough forms
4. Mix in the butter, which takes a little bit — even with a dough hook. Scraping down the sides is a must.
5. Cover in saran wrap, let sit for two hours, then refrigerate overnight
6. Pull out of the fridge and let sit for an hour or two before baking (maybe not necessary)
12 oz chocolate
1.5 sticks butter – both melted together
optional: poppy seeds, nigella seeds, sesame seeds, black pepper, spices (probably nuts, though I haven’t tried that)
1. Split the dough, roll each into a rectangle that’s about a foot wide and however long it can be (probably 1.5ft?)
2. Spread the chocolate (and other fillings) on the inside, then roll it up, pinching the ends. Repeat with the second half of the dough.
3. Place the logs in the freezer for ~10 minutes
4. Slice lengthwise, then put each in a parchment lined loaf pan, twisting the two while they face up twice.
5. Let rise until puffy (~2 hours), and bake at 275 for 30-40 minutes (depending on dough temp etc)
Loaf pan size: 9×5 makes a flatter loaf, 8×4 makes a slightly overflowing loaf
1/3c water or whiskey (or both)
1. Cook together until a thin syrup forms
2. Once the loaves are pulled from the over, brush glaze over (it’ll seem like a lot, but the loaves can hold quite a bit)
Based on this and this.
5 peaches, not super ripe, peeled and microwaved for 4-5 minutes
2tbsp brown sugar
1 tsp ground cardamom (could do cinnamon instead)
a pinch each of cinnamon and ginger
a few scoops of leftover strawberry jam (optional)
Scant 3/4 cup granulated sugar
1 cup all-purpose flour
1 tsp. ground cardamom
1 tsp. baking powder
1/4 tsp. kosher salt
1 egg, beaten well
7 Tbsp. unsalted butter, melted
Preheat the oven to 375°F.
Whisk together the peach toppings, then add the sliced peaches. Arrange in a 9inch pie/tart pan.
In another bowl, combine the dry topping ingredients. Add the egg and mix with your hands, forming clumps. Sprinkle evenly over the peaches. Then spoon the butter evenly over the topping.
Bake for 30-50, or until the top is golden brown. Serve with whipped cream or ice cream.
Note: Reheat leftovers in an oven set to 300 degrees.
Adapted from: http://www.foodnetwork.com/recipes/food-network-kitchen/smores-cake-recipe-2109947
1 cup unsweetened cocoa powder
*1 tbsp instant coffee (for extra darkness and flavor!)
2 1/2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs
3/4 cup vegetable oil
1/2 cup sour cream
2 teaspoons vanilla extract
Preheat the oven to 350 degrees F.
Prepare pans (grease & parchment the bottom) — either two 9″ rounds or one 9×13 pyrex (will be a thick cake)
Whisk the cocoa powder, instant coffee and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Add the eggs, veggie oil, sour cream and vanilla to the stand mixer bowl, mix until smooth. Add in chocolate mixture. Mix in the dry ingredients (sifted together) until combined into a thin batter.
Bake until a tester comes out clean, about 30-40 minutes. Cool slightly, then move to a cooling rack.
Oakland Women’s March
5/7 non-iPhone pictures
3/7 used my new light box (yay new toys!)
5/7 were taken at home (i should go out more)
Summary: 3/7 non-iPhone pictures (The Olympus is conveniently small and has a very fun and fast prime (f1.7), but the Nikon certainly has superior image quality)
I started the week lazily — with an iPhone picture. I had tried to take some pictures of these pens with my DSLR, but the iPhone one was the best of the bunch.
A tokidoki unicorn sitting on my patio table. DSLR + prime lens.
A shot from dinner at Kusakabe. I tried using my DSLR here too, but the iPhone seems to outperform in dim light. Oh how technology has changed.
My newest pen arrived on the 3rd, and there’s a picture of it with my Starbucks planner — they match! Taken with my iPhone.
A photo of my team at lunch at Mourad. Turns out when you’ve set yourself a photo challenge, you bring your camera places.
I wasn’t ambitious enough to set myself goals around drawing or calligraphy, but I do still enjoy trying to do both. Taken with my iPhone.
Moogle inspecting the pool. I’m not sure why he does this… but it’s cute and he looks silly, like a monster may jump out to get him at any moment. DSLR + prime.
Summary: 3/7 – DSLR photos
Well, I’m a day late on my yearly recap (a yearly tradition as of last year). But, I haven’t updated in months, so a day late is better than never.
To start with, I read much less than last year. I ended up reading just a little over half as much as I did last year…
- The Name of the Wind
- The Help
- Gut: The Inside Story of Our Body’s Most Underrated Organ
- A Darker Shade of Magic
- A Gathering of Shadows
- China Rich Girlfriend
- Between The World and Me
- Buddha Standard Time
- To Rise Again at a Decent Hour
- Harry Potter and the Cursed Child
- The Better Angels of Our Nature
- After I do
- The Buddha In the Attic
- Finding Audrey
- On Immunity: An Innoculation
- Good to Great
- Yes Please
- Eat, Pray, Love
- The Book of Unknown Americans
- The Moor’s Account
- Challenger Deep
- Overwhelmed: Work, Love and Play When No One Has the Time
- Everything I Never Told You
- I Don’t Know How She Does It
- Bury My Heart at Wounded Knee: An Indian History of the American West
- Empress Dowager Cixi: The Concubine Who Launched Modern China
But, I did start another blog, but this time with friends — Hand Over That Pen. I really went down the rabbit hole of fountain pens last year, and my “collection” went from about three pens to 15. It’s been quite the adventure (and I’ve met a lot of great people along the way).
I keep forgetting I did this — but it was all-consuming for a few weeks. I renovated —
This was my kitchen before: (from the open house pictures)
And now it’s this:
And, lastly, the places I visited: (also a lighter year)
- Singapore, where I stayed with Tatsie
- Oklahoma City, OK to Las Vegas, NVon a road trip with Jonny
- Kona and Honolulu, HI with family
- Manila, Philippines for Thanksgiving
- Boston, MA & NYC for work
I’ve set myself some goals for the year (as usual), but also am challenging myself to take a photo every day. I’ll be doing weekly recaps here, and more regular posting on my instagram account, @hellokloh.
Katherine’s 365 Day Photo Challenge Rules:
- Post photos somewhere at least once a week
- At least 1/3rd of the photos must not be taken with a smartphone
- Over the year, take at least ten photos in these categories: macro, wide angle, people, Moogle, black & white and daily life.
- Stick to the Dogwood 52 week challenge once a week (this is probably the hardest… we’ll see)
I spent an hour and a half today cutting up a beer box and glueing it back together to make these pen trays.
The picture above shows my entire collection at this point. The cheaper pens get to bang around together at the bottom of the carrier.
Three trays, that hold five pens each. And they stack!
Red fleece case holds my current EDCs.
Then the trays fit into the carrier with some room on the side for a couple vials of ink and some papertowel. Good to be prepared!
And the carrier itself — black snakeskin, made by hand in the Philippines. The purse was designed by my dad in his past career as a handbag designer. It’s at least twenty years old… But likely older.
There’s more spraypaint than car — but, everyone visits with a can of their own. I’m surprised the cars are still standing!
It was super windy and (because I made the mistake of wearing a dress) I could feel my legs being pelted with cow-scented sand and dirt. I took a longggg shower when we got to our AirBnB in Santa Fe a few hours later.