I had something amazing for breakfast.
And then I had it again for breakfast. And then Husband and I ate it as dessert. And I had it yet again for breakfast. And then we made it into grilled cheeses.
And then the ridiculously great chocolate sourdough loaf was gone.
And then I baked another. And I’m still enamored by this cocoa’d bread studded with hunks of dark chocolate. It’s not a very sweet bread. But egads is it chocolatey.
I’ve always been a fan of the humble yet effective combination of chocolate & mint. I used to think that Thin Mints, Andes Mints, York Peppermint Patties, and their brethren, were classy and very grown up sweets. And I couldn’t wait ‘til I grew up because then I could get a job and spend my money on whatever I wanted. And one of those things I had my heart set on was an endless supply of chocolate mints.
One of my favorite teachers was my fourth grade teacher, Ms. T. It was the end of the year and I wanted to buy her something to let her know how much I admired, adored, and appreciated her. A classy lady like that deserved a classy present. So I bought her a box of chocolate mints (or rather, my Mom bought them and I took credit for the whole thing). Because chocolate mints are grown up, delicious, and classy — was pretty much my reasoning there.
Are chocolate mints still classy? I have no idea anymore. The word classy has been diluted for me by people who clearly do not share my views on the matter. But I do know that they’re delicious and I will continue eating them always. And making mint chocolate bark. Because I can. I’m an adult now and I can eat all the mint chocolate I can get my mitts on. Sometimes childhood dreams do come true.
I made a batch of dough for sourdough bread the night before and when I woke up, I realized I didn’t want just plain bread anymore. I wanted sweet rolls.
Sweet rolls that could be turned into sticky rolls with a simple glaze. And then I couldn’t decide if I should get my sweet roll fix with an apple filling or a poppy seed one, so I had to make both. I just had to.
Ever since I’ve learned how to make my own tahini, I’ve been more into hummus. And since I’m more into hummus, I’m more into pita chips. I love the ones baked with olive oil with just the right amount of sea salt. I used Thai Sriracha Sea Salt for a gentle bit of heat throughout.
I don’t have an anecdote or a memory or a tall tale for this post. Just two recipes that I know you’re going to love.