Brenda’s lATEst gr8
Reading reading reading reading reading to Sam & Viv
Joining John to shovel 4' of snow . . . off the roof!
Playing trains (re: fixing track) for hours on end
XC ski lesson beginning in bright sunlight only to be caught in a ground blizzard a mile out
Sewing (surprises in the making!)
Sharing my love of food through recipes that anyone can recreate
Hot chocolate, as in bitter chips in milk heated just right and then whipped together with an immersion blender and topped with marshmallows
Loving my metal-handled silicone spatula . . . it was a wedding gift and I have used it every day since returning from my honeymoon: it truly is that great
Chelsea's lATEst gr8
Celebrating 1 year of living in Austin, TX
Living in a place where it doesn’t snow = lots of bike rides with my boyfriend, Phil
Finding out, on NYE, that Texas fireworks put any other fireworks to shame
The PB Spoon, a Christmas gift from my sister & bro-in-law, has been well used and loved
Reading Essentialism by Greg McKeown, discovering that my generalist lifestyle was wearing me out, and focusing on what’s essential
Guiding clients, family & friends through meditations
My 4 year old Christmas Cactus blooming!
Cooking at home more than I have in 8 years - Phil is my witness
Brenda’s tips:
Bodega’s were all over NYC.
Are you familiar with bodegas? Perhaps you've explored many and found just the right ingredients for that favorite recipe while also picking up a deli sandwich or tasty treat. Every inch of space filled with delicious treasures, items floor to ceiling and aisles barely wide enough for two shoppers to pass. It's likely you've visited one.
A bodega is a small space packed full of goods, generally groceries, but also the occasional convenience item. These tiny corner grocery stores are tucked into all the neighborhoods in NYC, often with a fresh flower display or news outlet soundlessly heralding the entrance. Similar to convenience stores . . . just with real food in mind.
Everyone had their go-to. Some friends even considered our downtown apartment their favorite bodega as the kitchen was loaded with ingredients and there was always something awesome to eat.
Today we introduce a new section of the blog: Brenda’s Bodega. Lists that reflect everything regularly stocked and ready to use to cook the recipes found on brenaloubakes.com. This section includes
the spice rack,
refrigerator,
pantry,
freezer
and fresh staples . . .
Why? The same reason for everything on this blog - - - to help people make & eat great food!
I hate to waste. When we menu plan to actually use what is on hand . . . . win/win right?? Obviously I’m the only one making everything on this blog, so perhaps you don’t need to stock your kitchen with each item listed. That’s okay.
Most ingredients listed in Brenda’s Bodega are used weekly in my kitchen. Needed at least monthly for the remainder, with perhaps 3% that are only used annually (who uses whole cloves outside of Thanksgiving and St. Patrick’s Day??!). Possibly my biggest waste? Opened bags leaving chips to go stale/rancid, we just don’t eat a bag of chips fast enough. Those hit the trash (though if truly only stale, they can usually be rejuvenated in a toasty oven).
The method to planning your personal bodega, or food storage, is to identify what foods and recipes fit your style. You’ll choose to add a needed ingredient and find that it’s used in many recipes. Eventually this will snowball into a well-stocked kitchen and recipe book. The key is to make sure that you have multiple uses for 80% to 99% of ingredients with only a few that rarely get used. If it’s the other way around, you’ll possibly find the waste is too great.
Brenda’s Bodega is on the blog. In future newsletters, I will identify a star ingredient from the Bodega and tell you more about it, possible uses and direct you to recipes right here on Brenalou Bakes to create in your own home.
Chelsea's Recipe Review:
Chelsea and Brenda lived together in a 350 sq ft NYC apartment for 3 years. Brenda would cook. Chelsea would help eat and clean. Now living 1450 miles apart, Chelsea cooks and recounts her experiences here.
You should see people’s reactions when they learn that I had only ever made 3 Brenda recipes before starting this blog; Brenda Cookies, Sheryl’s Husband Catching Biscuits, and Engagement Chicken. People’s reaction when they learn that I’m not married (or engaged) after how frequently I’ve made the biscuits and chicken is equally amusing.
Each week as I post recipes on the website I feel a sense of obligation to cook more Brenda food. Could I, a novice cook, navigate these recipes? Would I be able to produce Brenda quality food from these recipes? Especially when they're written with minimal directions?!
Believe it or not, so far the answer is YES.
Since starting this blog last October I’ve made:
Brenda Cookies (x3)
Buttermilk Pancakes (x6)
Brenda’s Favorite Dough Recipe (turned them into rolls)
I’ve also started to conduct recipe experiments where I ask a friend if they want to make a savory or sweet dish. I buy all of the ingredients needed for the recipe. I show up at their home with the recipe and ingredients. I act as their sous chef as they follow the recipe and make the Brenda food.
In future newsletters I’ll recount all of these experiences; the good, the bad, and tasty. Why? To prove even if you’re not known for your cooking skills, you can make delicious Brenda food.
A window to the gr8:
