🍰✨

The NYBG orchid show never fails to restore me to myself. 🌸

Dark choco-chip tahini cookies from the Aegean cookbook that Finn got me for early Valentine’s Day. Highly suggest following the recipe as it’s written. I eschewed the sesame seeds + rolled sugar on top. Mistake! These are much better cooled than fresh out of the oven. Perhaps should’ve baked them for the full 15 minutes or even twice-baked them for more of a biscotti crumb.

A bit of an enigma to my sweet-as-hell American palette but excellent for dunking in coffee, as the recipe encourages.

“What [Céline] Sciamma has discovered is a serious, disciplined way of doing what you want. The discipline comes from being strong enough to not do what you don’t want.”

— Elif Batuman (source)

Valentine’s cake production underway!

SO GOOD to be back at Hinomaru again. 🍜🍶👺

Persephone Dip

  • juice of 1 lemon
  • drizzle of EVOO
  • ÂĽ c. tahini
  • 2 tbsp. red wine vinegar
  • 2 cloves garlic
  • 1 small shallot
  • 2 scallions
  • 1 c. frozen, rinsed spinach OR kale
  • 1 tsp. dried oregano
  • Kosher salt + freshly ground black pepper
  • Healthy sprinkle of tajin

Blitz in the ol’ Vitamix.

I would recommend seasoning it further once you’ve added it to your dish of choice. Some sambal oelek, anchovy paste, white miso, and/or feta cheese would be niiiiiice in this, too.

I will be subbing this in for mayo in my tuna salads from now on, thankyouverymuch.

le-corbustier