Happy Monday, Happy start to a new week, Happy trying not to let all the news make you want to fall into a sleep that lasts 4 years/angry cry into your Special K.
Steve and I have been back from Colima, Mexico for a week now and these past couple of days have been me actually being able to catch up on and function what is real life. The trip was great, quick, exhausting, all of the above, and all I want right now is to be laying on a beach drinking too many beers and eating all the ceviche.
Obviously that won’t be happening soon (for at least a few months) so we’re back in the real world of work with some newish book happenings!
This shakshuka comes from Molly Gilbert‘s new book One Pan & Done. If you’re not familar with Molly she’s also the author of the book Sheet Pan Suppers, another ingenious book, and it’s even got her the title of sheet pan queen. I guess that’s one more queen title I will never be able to snatch.
The book is great though because it focuses on as much one pan cooking as possible. Of course with some baking there’s multiple bowls, but the majority of the book is all one pan and my all time favorite of the haus of one pan is shakshuka, or really any form of eggs baked in an egg sauce and served with a huge chunk of crusty bread, and this twist of adding artichoke hearts is so genius. I think it helps bulk up the whole thing to make it a little more filling and it adds this nice briny bite that makes the dish that much better.
Go out and get Molly’s book and get to making all the one pan meals for everything rn.
It’s officially winter citrus season according to instagram, where everyone’s been flashing their goods in beautiful lighting while side bragging that they won’t be getting scurvy because they’re eating the equivalent of a tube of emergen-c in one sitting.
I would choose boobs/ingesting more vitamin c than my body can handle.
I mean, that color.
Happy Friday Happy Weekend Breakfast Planning.
I had a bunch of leftover hard cider from the holidays so I wanted to utilize it for something that wasn’t drinking 4 by yourself while watching tv, and I landed on waffles. If you can make waffles with club soda and beer then cider is an obvious answer to the equation.
The even better news is that even if you don’t have the hard cider you could easily use a nice light beer or if you’re doing the no drinking for january just for funsies you can do any club soda or seltzer water, godspeed.
You bet your ass we’re double dutying that batch of 
The drink is actually just a twist on a classic bourbon punch with a bright hit from the marmalade and a splash of the fizz from my spirit La Croix. You really could use your favorite spirit in here though. I tried both vodka and rum along side the bourbon and the main thing that helped the bourbon cross that finish line was it’s ability to pull out more of the orange flavor from the marmalade like a wizard.
‘Tis the season for making a huge batch of something in plans to give it as gifts then put it in the fridge and forget about it for a couple weeks.
I actually ended up making this because I bought a 5 lb bag of clementines at the store because they were on sale and then once I got home I really realized how much 5 lbs of clementines was and if I ate them just like they were all by myself the acid would eat my teeth.
The method from this is actually from Nigella Lawson and it makes the whole marmalade process a thousand times better. No overnight soaking, no 4 hour cook times, barely any hands on time with my food processor decision. You just hot tub the citrus for a little bit then blitz it all in a food processor and cook it down with enough sugar to power a small cruise ship.
Each batch makes a good quart and then some so it’s perfect for gifting in smaller jars. I would 100% suggest doing it with 