Timing is everything

And it's a funny thing, too.

Technically, this newsletter is about what I ate and made in October. But, if it’s alright, I’d like to tell you a story about something that happened to me yesterday.

It’s been sunny (sort of) and (relatively) dry in Portland this last week, so Han, Beatrice, and I went for a walk around the neighborhood yesterday afternoon. When we came home, we had Thai leftovers from Han’s birthday on Monday. I decided to add an egg to my leftover Tofu Pad See Ew.

I dropped a pat of butter in our smallest non-stick pan, watched it melt, and cracked an egg right into it. Then, I turned away to fill my water bottle while my noodles reheated. I’d timed everything to finish cooking at the same time. Imagine my horror when the microwave beeped, but my egg remained entirely raw. Had I forgotten to turn the stove on? I touched the burner, and it definitely felt warm. I’d watched the butter melt, hadn’t I?

Reader, it happened to me: The gas in my building randomly shut off mid-cook. It’s not that deep, but I left the kitchen, and I didn’t get to eat the egg I wanted. Timing is a funny thing.

In the original draft of this newsletter, I lamented that time stood still and nothing had changed in the last month, but that’s not true. I’m about to make some big professional changes, and I cannot wait to share them soon. But there is one thing that won’t change any time soon: I’m still finding so much joy in my daily routines and cooking with the seasons.

What I’m Cooking

These vegan bulgogi bowls come together quickly and always leave me with lots of leftovers. I always start by making rice in my rice cooker. By the time it’s done, the fake meat and vegetables are ready, too.

Fake meat has come so far.

I’m sunsetting my black bean phase, but I did enjoy some rice and beans with over-ripe avocado and leftover roasted veggies.

Every week, Maddie comes over to watch The Real Housewives of Salt Lake City with me and Han. She brings dessert or drinks, and I make dinner. Dinner is almost always harvest bowls: massaged Tuscan kale, roasted sweet potatoes, miso butter carrots, air-fried tofu, roasted chickpeas, avocado, goat cheese, and miso-tahini yogurt dressing (not pictured).

It’s not Sweetgreen, but I think it might be better.

I’m going soup mode. Last month, I revisited this Cookie + Kate lentil soup recipe, which single-handedly fed me during New York winters. Usually, I find “best ever” recipes hyperbolic, but, in this case, I’m convinced.

I added leftover roasted potatoes and parm to keep things from getting repetitive.

Sometimes I Go Out to Eat

Han and I started off the month with a day trip to Cannon Beach, which is a 1.5-hour drive from Portland. We’ve gone to the coast nearly every month since we moved to Portland, which makes me feel so lucky.

You already know they use Tillamook in that grilled cheese.

We walked along the beach, browsed the touristy souvenir shops, and, of course, got lunch at the Driftwood. We split a bowl of clam chowder, grilled cheese, and Caesar salad. Toward the end of our lunch, it started to rain, so we made our way over to Pelican Brewing, where I got an IPA and Han got a hot chocolate.

I shamefully did not take many pictures, but Han, Moss, Jamie, and I went to Cafe Olli for dinner. We split a flavorful salad that I still think about, and carrots with tahini, which heavily inspired my harvest bowls. Han and I also split a cheese pizza, which the restaurant calls a kid’s pizza (this will not stop us from ordering it).

Cafe Olli salad / Mama Khouri's falafel

Han and I celebrated our seven-year (!!) anniversary with dinner at Mama Khouri’s before seeing Lorde at the Moda Center. It was my fifth time seeing Lorde (brag), but it really was the best. I got a surprisingly good glass of red wine at the venue, but, unfortunately, I did spill the entire plastic cup on my new white T-shirt just as the house lights went down.

I have very strong opinions about bagels. Sorry, I’m from New Jersey! I could probably write 500 words about the everything bagel with herbed cream cheese and cucumbers at Tabor Bread—and I will in a forthcoming newsletter. Until then, I will say this: Carraway seeds don’t belong in everything mix.

What I’m Baking

Naturally, I made my grandma Susi’s apple cake once again. I’m also still tinkering with my sourdough focaccia recipe, but I plan to publish it soon (I’ve said that before).

If eating beige food is wrong, I don't want to be right.

At long last, it’s sourdough season. I made three loaves, using up the whole-grain flour I got at the PSU farmers’ market in April. I’m excited to stock up on flours from other local mills.

I’m excited to keep working on my shaping.

Finally, I taught myself how to make French macarons this month! Somehow, I made it through pastry school and a bevy of restaurant jobs without ever making them successfully. It took me three tries, but I eventually got there. I filled them with lemon curd and leftover Italian meringue buttercream that I froze.

Practice doesn't make perfect, but, like, close enough.

The cookies were part of the spread I made for Han’s Marie Antoinette (2006)-inspired birthday party, but more on that next month!