A Nemesis for Spring

How a little rivalry (and a very good piece of toast) can make us better.

Very good morning, friends! Sunday has arrived, and with it, a fresh batch of thoughts, links, and toast!

This week, I’m feeling especially grateful for my shelter pup, Graham—living his best life as Bellville’s most joyful resident. Spring is creeping in (my trees are, in fact, alive), and I’ve been thinking about the power of a well-placed nemesis. Turns out, a little rivalry can be the push we need. That’s the theme of this week’s Let It Be Sunday.

On the blog, I’m making the case for Texas Toast Egg in a Hole because eggs deserve the best. Plus, an interview with the delightful Molly Yeh to talk about her new book Sweet Farm, school lunches, and why black sesame babka is her perfect recipe.

As a prelude to the Sunday post, can I just say - my shelter pup, Graham (Bam, thank you ma’am) is getting better by the day. I’ve had him for nearly a full year, after he spent more than half his life in a shelter. He’s warmed up to me and his life at the Big Houses in Bellville slowly and surely and he’s just such a love, a goof, and such an easily joyful spirit. Dogs really are the bests people.

Let It Be Sunday, 511!

In this week’s Sunday post we have proof-positive of spring - my trees are green. (Over the winter I lowkey convinced myself that I had killed them. Lol, like I have to the power to kill them in a single season.) My favorite of the week is from our friend Amy Estes on the power of a nemesis. If there’s one thing we know to be true, it’s that AMY GETS IT. We also have an interview with Ann Patchett, a 95 year old woman who deadlifts, and the almond flour cookies we should all make this week (baring a nut allergy, sheesh).

Read the Sunday post here: A Nemesis for Spring

This week on the blog:

I don’t need to tell you that eggs are a hot commodity these days so if you’re going to crack one, may I recommend it be within a thick slice of buttery brioche seasoned and with herbs and garlic. It’s called Texas Toast Egg in a Hole and it’s a lovely way to treat a singular egg.

We’re About to be Friends with Molly Yeh of Sweet Farm

• Let’s start with the origin story. What was the spark that made you think, Yep, this cookbook needs to exist?

  Marrying a sugar farmer! Paired with the fact that I have a deep obsession with sweets, I couldn’t *not* write this book. I knew it needed to happen eventually but this concept was so important to me that I didn’t want it to be my first book. I wanted some cookbook writing experience before this book. After Home Is Where The Eggs Are, I felt like it was time.

• What’s the most approachable, satisfying, I’m-making-this-tonight recipe in the book? The one that’s a total home run for busy, hungry people.

  The one-bowl any-butter cookie bars. They are so chewy and satisfying, totally customizable, and come together in the blink of an eye. I like using tahini and adding chocolate. Speculoos is also really great.

• Marry, shag, kill: butter, olive oil, bacon. Choose wisely.

  Marry olive oil, shag butter, kill bacon.

• What’s a cooking hill you’re willing to die on?

  Eggs in any form must have visible flecks of salt and pepper when they are served.

• We’re throwing a dinner party using recipes from your book.

  Brunch for dinner! Challah hotteok, marzipan poppyseed babka muffins, ube fluff, grape salad, roasted rhubarb with yogurt whip and sumac… we are drinking insulin? Kidding, we are drinking cardamom frozen coffee and strawberries and cream frozen cocktails.

• What’s the most chaotic recipe in the book? You know, the one that makes you feel like an orchestra conductor and a firefighter at the same time?

  Black sesame snow ice cream. It requires freshly fallen snow and you kinda have to make it with little kids (or you have to be a little drunk?) otherwise it’s just weird silly. Snow storms and wrestling kids/tipsy people into snow pants is chaotic already… why not just make everything sticky with sweetened condensed milk now?

• What’s a kitchen task you secretly love that everyone else seems to hate?

  Being a short order cook for my kids and their ever-changing taste buds. And also packing school lunch.

• What’s the most you recipe in this book?

  The black sesame babka! It’s Asian, Jewish, and always looks a little disheveled. Just like me.

If you’d like the chance to win a copy of Molly Yeh’s Sweet Farm, leave a comment below: Marry, Shag, Kill: butter, olive oil, bacon.