Joy Wilson's Blog, page 73
April 7, 2019
Let It Be Sunday, 217!
Hello sweet friends!
What a beautiful spring day! I’m in New York this weekend to speak at Cherry Bombe Jubilee and everyone, (almost literally everyone) is outside in the soft sun. We’re blooming in every which way. There’s such a bright energy to this time of year which make the shifts and changes these last few weeks feel more exciting than daunting. There’s a lot swirling, isn’t there?
Back home in New Orleans I’ve got some construction going on in my pantry and laundry closet – trying to give myself a smarter pantry and more functional laundry space. Thank goodness for perfectionist contractors and their talent and tools. I’ll share a photo with you next week. Do I know how my mountain of pantry items are going to be organized?
March 31, 2019
Let It Be Sunday, 216!
Hello my friends,
Welcome to another fine Sunday. I hope this finds you resting, taking some time, and easing into this day.
There’s a meme going around Instagram about laundry. Wash: 30 minutes. Dry: 60 minutes. Folding and putting away: 7 t0 10 business days.
Accurate. And since that felt like a personal attack (probably to all of us), I have some things to address in my closet today. Well, after I spend some quality time trying to run my body through the park since (on a whim) I signed up for a 10k. Listen… what WON’T I do to avoid laundry?
March 30, 2019
Gluten Free Tahini Dark Chocolate Skillet Cookie
I’m knocking on your door this Saturday with a little bit of exactly what you need. It’s the warmth and melted chocolate perfect for a lazy weekend when indulgence feels so close and equal parts necessary and life-affirming.
I’ve spent most of my week walking circles around my house in service to… my house? That’s what it has felt like at least. There’s a forever list of plants to water, animals to feed, dishwashers to empty, flour jars to put away, and flour jars to hustle out of the pantry. I think the air of spring has be fluttering in circles trying to tick down the list.
I know you know. These are all a symptom of being a human in the world. And really, with all these tasks we’re acting in service to ourselves so we can better serve one another – somehow that even includes dishes and laundry.
Today’s offering is one very delicious way to be of service to yourself and to a lucky few. It’s a skillet cake, served warm, with glossy chocolate and melting ice cream designed for you and a few. It’s meant to settle the soul with warmth, chocolate, and the opportunity to gather about it
Today’s offering is also gluten-free (though it doesn’t have to be if you want all-purpose flour it up) and is also made with tahini, olive oil, and maple syrup. No dairy fat, no refined sugar, and a wealth of nutrients from tahini – listen it’s not a salad but it’s basically health food masquerading as a cookie.
The serving size of this dish is really, well… dependent on so many things. Hunger level, emotional state, hormonal state, whether this dish is being shared with your boo, whether you had salad for dinner, whether you will have salad for dinner tomorrow… you know – life comes at ya fast.
Continue reading Gluten Free Tahini Dark Chocolate Skillet Cookie at Joy the Baker.
March 28, 2019
Nine Things I’m Doing To Refresh For Spring
Hello friends!
I’m here with some offerings. Some springtime unsolicited offerings that might help us ease into this new season. I love the transition from winter to spring. I love the way the light changes around the house and the days lengthen. I marvel at the bright green of the new leaves on the fig tree (it’s more of a bush – it’s a shock, really). I deeply appreciate these handful of incredible spring days we’ve had in New Orleans because they are short indeed.
Continue reading Nine Things I’m Doing To Refresh For Spring at Joy the Baker.
March 24, 2019
Let It Be Sunday, 215!
Hello my friends!
I have so much to thank you for! Thank you for the kindness and understanding in my last post about the changes I’m making to my diet. Thank you for sharing your own experiences with chronic illness and diet change. You’re generous and I feel so thankful for your generosity. None of this is to say that I’m done with butter, because I’m not – I’m just exploring what makes my body feel best and I appreciate you being on this journey with me.
Thank you also for the recommendations and encouragement about sewing!
March 20, 2019
Six Weekday Meals I’m Eating Right Now
Hello friends!
Let’s take a break from formal baking recipes. I’d like to show you what I’m eating for breakfast, lunch, and dinner these days. The real deal. Not fancy. Very little sugar and gluten. Everyday delicious food.
I’m putting some work into my health and diet these past few months. It’s not a revamping of my New Year’s Resolution but rather a (deep-breath) real commitment to my health and my body as I learn how to combat the symptoms of my Stage IV endometriosis that I’ve really struggled with the past several years. I’m using the food I eat more strategically, avoiding things like gluten, dairy, and white sugar for a bit / increasing things like beans and dark greens and nuts and seeds, to see if I can cut some of the pain and inflammation in my body.
It’s been hard in some ways – because butter and gluten and sugar are such a huge part of my life. It’s been easy in a lot of ways – because I can function with noticeably less puffiness and pain.
Continue reading Six Weekday Meals I’m Eating Right Now at Joy the Baker.
March 17, 2019
Let It Be Sunday, 214!
Hello sweet friends!
SUNDAY! Gosh what a week. I made hundreds of cookies, booked some future travel, did five days of yoga, took a lot of dog walks, almost put all of my laundry away, and focused very hard on anti-inflammatory meals . In a rare move, I’m going to pat myself on the back and I would encourage you to do the same. I’m sure you tackled this week as dang best you could and honestly?
March 13, 2019
Roasted Cauliflower and Plantain Tacos
I woke up last weekend and thought, TORTILLAS.
The thing about thinking tortillas so fiercely is that you’re likely to make tortillas from scratch.
Of course, once you start making tortillas from scratch it’s hard to not. They’re so fresh and tender, such little clouds of soft corn, well… there’s no going back.
This is an invitation and a warning. Make the tortillas. You’ll never stop.
Here’s what you’ll need for taco town:
• masa harina (instant corn masa that you can find in most grocery stores) for making tacos from scratch.
Continue reading Roasted Cauliflower and Plantain Tacos at Joy the Baker.
March 10, 2019
Let It Be Sunday, 213!
Hello friends!
I’ve been in Kansas City, MO the past few days with my dearheart of a friend Cara Nicoletti. Go on with your sweet self, Kansas City! I see you have the absolute best croissant I’ve ever had a Messenger Coffee/Ibis Bakery and some of the kindest people I’ve come across. Well done. What a dang good town.
Back in New Orleans we’ve made it through Mardi Gras and thank goodness… we have work to do.
March 7, 2019
Chili and Cheese Buttery Biscuits
Just an old dog here with some new tricks, a handful of cheese, and a spicy peppers.
A few weeks ago I watched Carla Hall make biscuits here in New Orleans and a lovely new place for culinary people called Nochi. Carla is a biscuit queen – this coming from someone who thinks herself a bit of a biscuit queen… in the most modest way those thoughts can manifest.
Carla taught me a few new biscuit tricks. 1) Using a bit of vegetable shortening along with a good dose of butter. 2) Grating frozen butter which really does help you work the butter less, keeping it nice and cold. and 3) Folding the biscuit dough to help foster a really layered and flaky biscuit.
There are great biscuits and then there are… every other biscuit. I’m only accepting great biscuits these days, maybe topped with cheese.
These are are great biscuits, folded up to flaky.
Continue reading Chili and Cheese Buttery Biscuits at Joy the Baker.
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