I do not get full-blown sick very often, usually around once a year or so. Since I’m not a huge fan of taking medication, I try to beat any oncoming illness, the way my gramma would; as soon as I get the telltale sneeze, cough, or sniffle, I hit the hay earlier than usual and try to drown it in fluids. Broth, OJ, tea, water – the works – and before you know it, the impending sickness seems to go away before it hits full force. Unfortunately, our schedule lately hasn’t really allowed for any such nursing, so here I am on the couch with a blanket, thick socks and chamomile. My record 2 year healthiness streak is shattered.
Luckily for me, I had made muffins for breakfast this week and therefore, don’t have to make anything for breakfast/lunch and we don’t have to order in or leave the house. Huzzah! Double luckily, they’re freaking delicious. Hopefully after a big broth dinner, I think I might just be able to turn the curve on this thing.
“People don’t care what you do, they care why you do it.” Simon Sinek
I am a TED talks addict. I watch at least one a day, sometimes more. It’s something I think about a lot actually. I started writing Roxie Ginger because I really just wanted to commit to a project, but I also legitimately love going into a kitchen with a random set of ingredients and pushing myself to be creative. However, I have to admit, I’m not much of a baker. I don’t like rigorous recipes much, and baking requires an eye for exact precision. Therefore, I’m making a push to bake more…a lot more. That said, I can’t go too crazy with my new-found baking obsession, since I am also not of the constitution to just throw calorie caution to the wind – but what is a Super Bowl/Golden Globes/Grammys/Oscar party without a little sweetness?
A friend from work had introduced me to the world’s most delicious black peppercorn infused chocolates from a chocolatier whose name nobody seems to be able to recall, which is truly such a shame. I wanted to replicate that flavor in some capacity here. They came out subtle but tasty. The pepper comes through just enough to cut the sweetness of these rich cupcakes.
Every year, Davis and I try to take a trip on our anniversary. I’m not talking a big European vacation or anything, but we try to do something special and spend a few days out of the city. A few years ago, Davis and I took our anniversary trip on a road trip to Burlington, Vermont and Montreal.
We found an amazing bed and breakfast outside of Burlington that had beautiful grounds, with what felt like acres of beautifully designed and cared-for gardens. It was a place of what felt like eternal growth and abundance. Not only were the location and grounds absolutely perfect, we were greeted by our incredibly gracious hosts and their silly sweet dogs. Time stood still for a little bit and you felt like summer wouldn’t end.
Our second day there, we were served the worlds most amazing crumb cake. I would not exaggerate on crumb cake, but my oh my. As I couldn’t stop raving about it, our host actually pulled down the cookbook she got the recipe from and gave me a photocopy. I’ve carried that copy around in my recipe box ever since. I’ve changed it just a bit to make it my own, and although I think it’s second to none in its simplicity and flavor – it doesn’t quite live up to my memory of the first bite.