The Tiny Task Tipping Point

A Sunday dispatch

Hi friends,

How are we doing out there? This week felt like one big deep breath — the kind where you finally do the thing you’ve been putting off and it’s… not that bad. Spring has a way of shaking things loose, doesn’t it? I’ve got a new Sunday post up on the site full of links, laughs, hormones, beans, and birthday cake plans. Below we also talk about the new kolache recipe I’m working on, and the kale salad I’m obsessed with.

Let’s get into it!

Let It Be Sunday, 515!

This week in our favorite post of the week, we’re talking about the little tasks that loom larger than life — until you finally do them and wonder why you waited so long. From awkward phone calls to jean short breakups, birthday cake daydreams to hormonal whiplash, this Sunday post is full of small nudges and sweet rewards (including a very good cinnamon roll focaccia).

Read it here: The Tiny Task Tipping Point

Notes from the Test Kitchen

We’re in full spring experiment mode over here. First up: a savory kolache situation inspired by my favorite bagel toppings. Think: a creamy, herby, everything-bagel filling tucked inside a soft, yogurt-based dough (the same kind I use for pita, because if it ain’t broke…). The dough is dreamy, but the filling needs some love — I suspect a tablespoon of flour will help stabilize the cream cheese mixture. It’s a next-week problem, which means it’s officially Future Joy’s concern. Godspeed to her.

Also spinning in the kitchen: a pitcher of Italian Lemonade inspired by last summer’s sparkling lemonade that I still daydream about. Lemon and almond sound like they’d argue at the same dinner party, but are actually soulmates when chilled and poured over ice. It’s giving spring picnic. It’s giving porch sip. Stay tuned.

My favorite thing in the kitchen this week is my refillable Graza oil. (Use code JOYTHEBAKER for $5 off your order!)

This is the salad I’ve been making all week and it’s so satisfying I can see this obsession going well into the next few weeks .

Massaged Kale Salad with This and That

Let’s start with a big ol’ bowl of clean kale leaves, torn and stripped of their fibrous stems (no one needs to chew on a twig today). Drizzle the greens with the juice of half a lemon and a tablespoon—or what I like to call a good glug—of olive oil. Now comes the massage. With clean hands (or food-safe gloves if you’re feeling fancy), give the kale a firm but loving rubdown for about 3 to 5 minutes, until it softens and wilts into something almost… friendly.

Next up: toppings. I go in with a few tablespoons of hemp hearts, a generous snowfall of nutritional yeast, and a pinch of salt. The most important move? Half a ripe avocado, smashed directly into the greens so it becomes part dressing - it’s magic. From there, add whatever bits you have on hand—roasted sweet potatoes, thinly sliced apples, walnuts, a handful of cooked quinoa that’s been haunting your fridge. Give it all a good toss, squeeze the other half of the lemon over the top, and finish with another sprinkle of salt if your heart says yes.

Have a wonderful week, friends! I’ll see you next!

xo