Spiced Poppyseed Shortbread Cookies

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I have a greatness hangover.

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From breathing the same air as Celine Dion two nights ago.

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Never again in the rest of my ever loving life will I ever be in the same room as someone better.

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Since I was 6 years old, this woman has been my literal everything. What she did, I did in the mirror 10x over until I had it JUST right. I about FAINTED when she used a mic with a cord the entire night. If you don’t think I learned to twirl a mic with a cord and catch it at just the right moment like Celine does, you are MISTAKEN. & her ARMS. The paparazzi make it seem like she’s too thin or something. I am here to tell you this woman is a BEAST. Her arms rival Michelle Obama’s, there I said it. So strong, so graceful, so much power! She was doing, like, lunges and backbends and let us remember she is 51. I cannot. Don’t even get me started on her performance of My Heart Will Go On. She came out of the darkness in a giant ball gown & the Titanic music was playing & I just sobbed and sobbed until I was exhausted & my mascara was everywhere.

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& I tried to convince the arena attendants our VIP passes meant we actually got to meet her and I went through three levels of people until I was told to please leave.

 

Time; 1 hour (prep + cooking) | Serves: 2-3 dozen cookies

Ingredients:

  • 3/4 cup of all-purpose flour
  • 3/4 cup of whole wheat flour
  • 1/4 cup of chopped coconut, unsweetened
  • 2 tsp. of poppy seeds
  • 1 tsp. of nutmeg
  • 1 tsp. of ground ginger
  • 1/2 tsp. of baking powder
  • 1 cup of plant-based butter, softened
  • 3/4 cup of sugar
  • 2 tsp. of vanilla extract
  • 3 tbsp. of olive oil
  • 1 tbsp. of flax seed

How to:

  • In a small bowl, combine flax + 2.5 tbsp. of warm water, set aside
  • In a bowl, combine flours + coconut + poppy seeds + nutmeg + ginger + baking powder + a pinch of salt
  • In a mixer, combine butter + sugar until creamed together
  • Add vanilla + oil, beat on low
  • Once combined, add egg, + beat until combined
  • Slowly add in dry ingredients until everything is combined + it’s formed in a ball
  • Turn the bowl upside down on a large piece of parchment paper
  • Cover with another piece of parchment paper + roll into a thin rectangle, about 1/4 inch thick
  • Refrigerate for an hour
  • Preheat oven to 375
  • Remove the top parchment paper sheet + cut using a sharp knife into lil squares, placing on parchment paper lined cookie sheets
  • Bake 10-12 minutes
  • Remove + place cookies on a wire rack to cool
  • Eat 18 for an after dinner snack

 

 

Adapted from here!

Carrot + Ginger Soup

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Birthdays look so different when you’re in your late twenties.

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Especially when you’re just super lame.

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Garr turns 29 tomorrow and the ways in which we are celebrating are similar to that of a 49-year-old and a 9-year-old.

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The man wanted a gold wedding band to replace his silver one – of all things. He’s a true catch. The best is that me and my friends told him to get a gold wedding band originally, but apparently 5 years ago gold was not kewl. Now, only gold is kewl. I digress. In addition to his ring, he has to have lil treats for tomorrow! So I grabbed some of his favorites – chocolate chips for midnight snacks, diet Dr. Peppers that we can’t typically keep in the house because he chugs them and cinnamon rolls for breakfast this weekend. For his birthday dinner, I told him I would make anything in the world. He asked for biscuit breakfast sandwiches. It’s like he’s 90 years old and just wants to visit the local McDonald’s for a nice sausage biscuit breakfast.

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I also have a pan of brownies cooling for him to take to his classmates tomorrow. He’s basically in the second grade.

 

 

Time: 1 1/2 hours (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 lb. of carrots, peeled + washed
  • 1 knob of ginger, peeled + diced
  • 1 white onion, diced
  • 1 tbsp. of garlic, minced
  • 4 cups of vegetable broth
  • 1 14oz. can of full coconut milk
  • 2 tbsp. of lemon juice
  • 1 tsp. of coriander
  • 1 tsp. of italian seasoning
  • 1 tbsp. of crushed red pepper
  • S+P, to taste
  • 2 tbsp. of olive oil
  • Pumpkin seeds, for serving
  • Cilantro, for serving

How to:

  • Preheat oven to 400 degrees
  • Arrange carrots on a lined baking sheet + drizzle with 1 tbsp. of olive oil + some S+P
  • Bake for 40 minutes, flipping at least once
  • While the carrots cook, heat remaining oil in a dutch oven over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic + ginger + coriander + Italian seasoning + crushed red pepper + S+P, cook another minute
  • Once carrots are cooled, chop them up + add to pot
  • Add broth, bring to a boil, reduce heat + simmer for 15 minutes
  • Turn off heat + blend using an immersion blender
  • Once almost completely smooth, add coconut milk + lemon juice, blend until super duper smooth
  • Serve warm with pumpkin seeds + cilantro
  • Curl up on the couch in as many blankets as you can get your hands on + slurp on your soup until you turn into a knob of ginger or a carrot, whichever happens first

Spicy Dan Dan Noodles

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Actual Google search of mine: is it possible to fall ill from too much socializing?

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I’m at my home base for a bit before the move to NC.

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I almost need an assistant to keep up with my social calendar. Packed, I tell you!

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I’m not complaining, I love bee bopping around with my pals. I’m just simply unsure if my homebody brain can handle all of these interactions. It’s like sensory overload. *Humans, everywhere, cannot compute* Brain and I are used to quiet evenings studying food and trying to complete our 1 novel a week challenge. Now I’m out on school nights until 10:00 pm like a daggum LA socialite! It’s catching up to me, though. I’m developing an itchy throat and utter fatigue.

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Brain and I are ready to get to NC where we know 0 living creatures and can rot in peace.

 

Time: 45 minutes (prep + cooking) | Serves: 4-6

Ingredients:

  • 1 package of rice noodles
  • 1/2 cup of walnuts
  • 4 green onion + more for serving, sliced thin
  • 1 tbsp. of fresh ginger, minced
  • 1 jalapeno, sliced thin
  • 4 cups of packed spinach leaves
  • 1/2 English cucumber, sliced thin
  • 2 tbsp. of garlic, minced
  • 2 tbsp. of soy sauce
  • 2 tbsp. of rice vinegar
  • 1 tbsp. of toasted sesame oil
  • 2 tsp. of crushed red pepper
  • Juice of 1 lime
  • 2 tbsp. of olive oil
  • P, to taste

How to:

  • Cook noodles to package directions, reserve a cup of the cooking liquid, drain noods
  • Meanwhile, toast walnuts in a dry skillet over low-medium heat for 3-4 minutes
  • In a food processor, combine walnuts + ginger + jalapeno + garlic + crushed red pepper, pulse to combine
  • Now add soy sauce + rice vinegar + sesame oil + a splash of water, combine until smooth + add some pepper to it
  • Add oil to pot you cooked the noodles in + heat over medium
  • Add green onion, cook 2-3 minutes
  • Add sauce you made, cook another minute
  • Add spinach, noodles + reserved cooking liquid, tossing to coat
  • Turn off heat, squeeze in lime juice + add cucumber
  • Serve warm
  • Slurp the dang heck out of these bad boys and annoy your table mates

 

Recipe from here!