about this month:
it’s twenty one days in
and i’m still cold
right?
from the moment we arrived home
from our thailand honeymoon
i’ve been saying to dw
if we were still there
we’d be sweating like whores
if we were still there
we’d go down the street
for some chompoo
if only we were still there
instead
the season is slow to change
we haven’t visited the tulips yet
a new skeeball season has commenced
i’ve cut my hair again
and oh
my obsession for the cookbook Jerusalem
continues
our first sunday back
suffering from jetlag
i made this for supper,
at noon,
and because i was not feeling
in the kitchen mood
we had it for lunch the entire week
i’ve had this babka on my mind
for a long time
i made it for xmas
and so i made it again for easter
this time
for individual consumption
mini-versions, if you will,
cus why not
cus who doesn’t like mini stuff
cus who doesn’t like to stand
for 3 hours individually rolling
mini loaves and rolls
i won’t post the full recipe
cus it’s long
and cus there are three other resources
who have reprinted the full recipe for you
i will list my alterations:
organic spelt flour
earth balance soy margarine to keep it dairy free and pareve
cinnamon in the dough and sprinkling in the filling
half the dough was then divided into EIGHT sections which were then rolled, filled, & twisted into mini loaves
the other half was rolled and then cut into TWELVE rolls that were then baked in muffin tins
bake times ranged from 20-25 minutes, please keep an eye. my oven runs hot, next time will be a hard stop at 20 minutes
bam!
for full recipe from the cookbook:
seven spoons
mondomulia
life love food
morestomach 