These bread sticks are brought to you by Sweet Paul Magazine. Well, more specifically they are *inspired* by a photo that I saw in his magazine, but the recipe that I used is actually my usual grissini recipe. I absolutely love the presentation, and they taste pretty damn good too.
I clearly have this thing for Chocolate Chip cookies, and I seem to be on this never-ending quest to see what combinations I can manage to put in chocolate chips cookies. I also have this affinity for cardamom (favorite spice by far), so this week, I tried the combination of cardamom, coconut (the unsweetened kind) and dried figs. Oh, and oatmeal, to make them “healthy”. Turned out ok, but if I were to make them again, I think I’d add even more cardamom.
Pet Peeve: The fact that Pepperidge Farms Frozen Puff Pastry comes in a package of two, and yet, they aren’t individually wrapped. The consequence of this is that you actually end up having to thaw both pieces and shouldn’t really refreeze one of them. I always ponder what to do with the second sheet, because invariably I only need one. I also ended up having some leftover mushrooms and half a bag of spinach from another endeavor, so I used the puff to make this savory strudel. Great as a brunch dish or lunch with a salad.
Time for Blueberry Thyme Pie. I’ve had a few sleepless nights in the last few days. Lots of worries on my the brain and emotions are running high. This does not bode well for my already light sleep, so I tossed and turned until 1 AM, stared mindlessness through the extra innings of a West Coast Red Sox game and then managed a few hours of actual sleep from 2-4. Then I decided to make pie. Baking always makes me feel better and the bonus of insomnibaking is that one gets to eat pie for breakfast. The herbiness of the thyme balances nicely in this. If you have lemon thyme, that would be even better.
