It’s been pretty quiet around here lately. My days have been slow, revealing insides that are messy and some days, a slowness that can only lead to more slowness and a soft, contemplative air.
I think beets are the perfect example of how I am experiencing the world right now. Beets are messy, ugly, and kinda hairy. One of the more impenetrable root vegetables I’ve found, especially because of their petite size, the way they bleed, how difficult they are to chop. And, oh, heavens, how close you’ve come to cutting off a finger trying to get them prepped for cooking.
Oh, Goodness. Here we are again. Cookies. Those delightful balls of goodness that melt down into delicate, sugary discs. Oh, loves, it’s the end of the world. This is it. I cannot continue to bake cookies like this! Is there ever a case of too many cookies? The sugar-addicted farmer would probably not agree with me, but things are going to change around this kitchen. More cabbage, carrots and vegetables coming to a screen near you. But, anyhow, here’s another recipe I created which I am confidant will fill your kitchen with a spicy, end-of-winter/beginning of spring sugar high.
Hello, dears! I bring to you today a homage to the first cookie I made in the Home Ec/Shop class I took when I was 11 years old. I remember that it was a really different baking experience than I was familiar with. It wasn’t fun. It seemed competitive, like, for whatever reason it was important who got done first. And then, you had the bell at the end of the class signaling that you were going to be late to your next class and you also haven’t even finished baking or cleaning up your station! Ah! No time! No licking of spoons! Stress cookies!
So, cookie week began with a minor hitch. It's Passover. I don't really "keep" Passover or other Jewish holidays involving fasting/food restrictions, but I felt it was important to try and figure out a way to honor the tradition as a festive cookie week practice. So, off to the store for farfel (broken up matzo bits) and Matzo Meal (ground up matzo) and realizing afterwards, I could have made these products very simply at home with a box of matzo, a food processor and/or my hands.
This week started out with a gluten-free-vegan cookie inspired by the farmer. A desire for mango sticky rice, but a need to adapt to the sweet fixations of cookie week, led me to believe that I could make a cookie that resembled both. What I found was that creating cookie recipes involves a lot of tasting dough, sugar highs and subsequent crashing. Wow. I’ve not had a sugar high for a long time. It felt both really great and really terrible.
IT MADE ME RECONSIDER COOKIE WEEK.
It's one of those weeks where you are still craving sweet, warm discs straight outta the oven, with a cup of tea, a book in tow. Maybe a cat cuddle in the sun. Spring sunshine is here, with a winter chill. Sigh. There's no reason to sigh too loud though because…it's COOKIE WEEK!
It has been decided!
The special liquid that can make food mistakes into the stuff of food magic! I have been known to add it to dishes that are too spicy, burnt, dull, too sweet, too something. If you don’t know what’s wrong with the food you’re making or if you question the something that seems to be missing…add a sprinkling of vinegar. Seriously.
So, today is the spring equinox. Science! Magic! Whatever you want to call it! Time to reflect back and move forward into new possibilities and regenerative times.
Oh, hello housequeers and other friends! It's spring!
Today, on the screen, you will be greeted by a simple, ecological fix for those tidbits of soap that linger on your soap dish far too long to be useful.
Who likes fancy/smelly soaps? housequeer!
oh my my, it’s one of my favorite things! Rosemary, peppermint, lavender, chamomile! All the soaps! Invigorating soaps make simple tasks, such as cleaning my ears, way more exciting, worthwhile, and satisfying. So, when you have those special little slivers of soap at the end of the bar…why is it so hard to throw it away?
Who has hoarding tendencies? housequeer!
Oh, I love cats.
Hi! Here we are! First post on the screen!
Let’s start with a little housequeer definition, which I’m sure will change and develop over time. As things do. If you’re not into definitions or are just so so excited about the giveaway, skip down to the bottom for the info!
House - all things related to the home, however defined/I firmly believe in multiplicities.
I work there, I clean there, I love there, and I create there!
I aspire to be a housequeer spacemaker & homemaker for myself, and for others. I bring home with me.
There is food, chatter, community, and through those things are healing, friendships, relationships. This will begin by being centered on my home-space, but I also aspire to bring my housequeerness into your home. Let’s make you tea, listen to your thoughts, cook you a snack and clean up the crumbs.
Oh, right, and Queer – to signify my identity as shifting, inherently part of a dialogue that questions the societal norms I have been taught to ascribe to – the gender binary, sexual conformity, and generally questioning the practice of normative behaviors.
So, basically, I’m really interested in connecting home spaces and home activities to my queer identity.
My house has been gifted a sour dough starter from a beautiful friend! So, the live-in farmer (oh, right, there’s an adorable, sweetie, live-in farmer at my house) has been practicing sour dough bread baking and I’ve been learning, too. It's a process that takes about 24 hours. I figure that it would show my commitment to ya'll. There will certainly be more talk of sour dough starters and bread baking in the future-times, but, for now, I would love to gift a loaf of sour dough bread to one of you lucky readers! Post a comment and you will be entered into a drawing. I’ll announce the winner next week and voila! Fresh bread at your doorstep!
HOW TO ENTER THE DRAWING
Post an adorable comment below and I will randomly pick a winner!
p.s. cross your fingers and toes!
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