I have a new crush.
She is everything I have been looking for and more. But I suppose I should back up a bit…
When June rolled in the BLM was changing the way white people saw themselves and understood capitalism is embedded with systemic racism. It was a wake up call for me and everyone I know. It changed who I follow, it changed my fun activities, it changed me. I should say – changing. I am a work in progress. I am learning. The point is, I am not the same as I was in May.
In the early part of 2020, I participated in a fun Basically Baking series by Bon Appetite. It taught me a lot and my crush Sohla El-Waylly taught me so much about baking and riffing on projects. Then she suggested the Editor in Chief Adam Rapoprt should resign. Wait…what? I followed the dismantling of my beloved YouTube series and felt a little lost while I learn more about the disgusting things that happen in a work place. I was aware from a certain perspective, obviously the female one but digging deeper taught me a lot. I noticed my social feed was pretty white with a few BIPOC sprinkled in. I actively looked for other chefs that didn’t look like me.
I turned off YouTube and headed straight for Netflix where I found Samin Nostrat and watched SALT FAT ACID HEAT. I recognized her from New York Times Cooking. This documentary fascinated me. I wanted more and was prepared to enter a rabbit hole of diverse chefs. I listened to her on podcasts and interviews. I tried some of her recipes, I crushed hard. Then I found another Netflix documentary series called Chefs Table. This took me around the world where chefs explored their cultural foods. I learned about Spain, Thailand, Japan, deep South African American cooking, Mexico, and so many more. I was then exploring spice combinations and that led me to Spice Island here in the city. Me trying new things. Then one episode later about a desert bar in New York City, I met my new crush.
Christine Tosi the owner/chef at Milk Bar. She famously uses cereal milk in coffee, cookies, cakes. I am a sucker for all baked goods. Who am I kiddin? I am a sucker for someone who loves Captain Crunch and corn based cereals in general. Plus she seems like the like of gal I would be friends with. She is fun, ambitious, innovative and creative AND adorable. All things I admire in strong female leaders.
I googled her and SHE HAS A BAKE CLUB! I love Samin but she doesn’t bake that often, she is all about roast chicken and pasta and vegetables. Christine Tosi is about DAIRY and GLUTEN and CEREAL and COOKIES and CAKE. All things that I don’t eat all the time, but when I do I don’t want it to be fat free, gluten free or sugar free. I want it to be delicious. Tosi’s pantry series on YouTube was made for me. She is hilarious and delightful and feels normal like she isn’t trying to be anything but herself.
Obviously I joined her bake club. I wish I could say I have been baking all of June and July following the baking club but I only found her yesterday. Bake Club is Sundays. I have no idea what it is going to be, but I have decided to start with an older Bake Club recipe called Cornflake Chocolate Chip Marshmallow Cookies. But first I need to make Cornflake Crunch which is the major ingredient in the cookies. I need some ingredients for that but will report back this weekend. I am so excited to be a part of a new bake club!
I am still working from home. I don’t go anywhere. Cases are rising in my province and our provincial government has a war going on with doctors and teachers. Its not awesome. I have been reading a lot (Martha Beck, Judy Blume, Rebecca Serle, Sarah McCrum), I achieved certification as a crystal practitioner (need a grid? reach out!), and I went rhubarb picking.
I made cobbler. But can we take a moment to admire the strawberries?
I diced up rhubarb and tossed them and a the strawberries in a cup of sugar and 1/4 cup of flour and a pinch of salt. ( I needed more flour it was too juicy)
I made a crumble topping – 1/4 cup each of chilled butter, brown sugar and white sugar. 1 tsp salt. 1/2 cup of flour and rub together until butter is the size of peas. Toss on top and bake at 400F for 45 mintues – ish.
Not everyone likes rhubarb so the smaller pan was bumble berry for my daughter.
It was delicious! I chopped the remaining rhubarb into a 1/2 inch dice and a 4 inch stick.
I freeze these on a cookie sheet so they don’t clump together in the freezer bag. I feel pies and cakes coming on but I need a bit more so I can make some jam.
Life is good right now. I have everything I need and more. I am one of the lucky ones. I hope you are all safe and healthy.