Tag Archive: Honey

  1. Ours To Keep


    Happyolks Whole Wheat Belgian Waffles with Thyme, Strawberries, and Mascarpone-4Happyolks Whole Wheat Belgian Waffles with Thyme, Strawberries, and Mascarpone-7Happyolks Whole Wheat Belgian Waffles with Thyme, Strawberries, and Mascarpone-11Happyolks Whole Wheat Belgian Waffles with Thyme, Strawberries, and Mascarpone-15

    “And I asked myself about the present: how wide it was, how deep it was, how much was mine to keep.”

    ― Kurt Vonnegut

    Kurt, I asked myself the same question this morning. I poured myself some coffee, looked at my squash and tomato starts on the kitchen counter, safe from the snow coming down more violently than usual outside, and thought for a moment that all of the present — the deep, the shallow, the long, the short, the good, the bad, the snow, the sun — is all mine, and ours, to keep.

    Happyolks Whole Wheat Belgian Waffles with Thyme, Strawberries, and Mascarpone-18Happyolks Whole Wheat Belgian Waffles with Thyme, Strawberries, and Mascarpone-20Happyolks Whole Wheat Belgian Waffles with Thyme, Strawberries, and Mascarpone-29Happyolks Whole Wheat Belgian Waffles with Thyme, Strawberries, and Mascarpone-30

    Whole Wheat Belgian Waffles with Mascarpone, Thyme, and Strawberries 

    • 1  1/2 teaspoons active dry yeast
    • 1 cup warm water
    • 3 cups whole wheat flour
    • 1/2 teaspoon sea salt
    • 1 cup milk or milk alternative
    • 1 stick unsalted butter, melted
    • 2 large eggs, separated
    • 1 orange, zest and juice
    • 1 pint fresh strawberries
    • 20 springs fresh thyme
    • 1-2 cups mascarpone cheese
    • 1/3 cup honey, plus more for finishing


    Melt butter over low heat in a small saucepan, set aside. In a small bowl, mix and dissolve the yeast. In a larger bowl, combine salt and flour. Whisk together the yeast-water, milk, butter, egg yolks, and honey and combine with the dry ingredients. In another small bowl, beat the egg whites (like a crazy woman) until frothy. Fold into batter with 1/2 cup mascarpone, zest of half the orange, and leaves of 10 springs of thyme. Set aside, covered, for 10-20 minutes.

    Preheat the oven to 200′. Turn on your waffle iron to medium-high heat. As it warms, cut strawberries into slices or quarters in a bowl. Mix with extra honey, the remaining thyme, and the juice and zest of your small orange. Set aside.

    Grease your heated iron with butter or coconut oil. Pour a heaping cup of the batter and cook until golden and crispy on the outer edges. Transfer waffles to the oven to keep warm and repeat with remaining batter. To serve, smear with marscapone and top with a heap of gussied strawberries and a drizzle of honey.

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  2. Home Again, with Pisco


    happyolks pisco sour

    I have started one thousand sentences in my mind telling you what I have seen and felt and tasted in Patagonia. Nothing is working. The Andes whispered to me potent, precious secrets that helped me remember my human aliveness and mended my exasperated spirit. It occured to me just now that they are secrets that still need keeping. Secrets to hold fast in my belly and pray on, to take out and set on the counter to look at and ponder, to play with and practice and live in the best way I know how. In the 140k we hiked and climbed and cried upon I said thank-you a million times, prostrated on my knees to glaciers, rivers, forests, the sun, the moon, the stars and knew that those million thank-you’s would never be enough for what the place and time were giving.

    Sitting at the kitchen table weeks later to write you, thousands of miles traveled to and from this spot in the interem, I sense that everything is the same and yet everything is different. My soul works from the same physical body, I drink my coffee from the same chipped cup. In between what I can see and what I can feel though, life is changing. Memories and mistakes sit together on the mantle now next to the old California license plates and the empty vase that I’d like to fill with daffodils this afternoon. They are invisible masterpieces cherished, forgiven, and understood only by we who know the brokenness and beauty it took to create them.

    I urge you to go out, far from home, and find the secrets waiting for you too. They are, as Walt Whitman says, more divine and beautiful than words can tell.

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    Pisco Sour, three ways

    Pisco is a (typically) colorless grape brandy produced in Chile and Peru. It is the star of what both countries claim as their national cocktail, the Pisco Sour. In Puerto Natales, the closest township to Torres del Paine where we trekked, we met a young man who when asked about the Pisco Sour closed his eyes, touched his chest and said, “Ah, my Pisco, when you drink it you will feel a light your soul.” I happen to think he’s right, but the time and place seemed to have unusually persuasive powers. I have three takes on the Pisco Sour for you here today. The original, the de Campo with honey and ginger, and one to bookmark for summer with fresh mango and Seranno peppers. Each recipe serves one. Blend ingredients together until the ice is completely crushed and the mixture frothy. Serve in an old-fashioned glass with friends. Can be doubled, tripled, etc. and served family style. 

    Pisco Sour

    • 2 fl oz (8 parts) Pisco
    • 1 fl oz (4 parts) Lime juice
    • 3/4 fl oz (3 part) Simple syrup (sugar and water)
    • 1 Egg white
    • 4 large ice cubes


    Sour de Campo

    • 2 fl oz (8 parts) Pisco
    • 1 fl oz (4 parts) Lime juice
    • 1 fl oz (4 parts) honey
    • 1/2 flz oz (2 parts) grated fresh ginger
    • 1 Egg white
    • 4 large ice cubes


    Mango-Chili Sour

    • 2 fl oz (8 parts) Pisco
    • 1 fl oz (4 parts) Lime juice
    • 1 fl oz (4 parts) Simple syrup (sugar and water)
    • 1/2 cup sliced fresh mango
    • 1 tsp (small sliver) seranno pepper
    • 1 Egg white
    • 4 large ice cubes


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    Extra credit: Shaun’s got a few photos of Torres del Paine up on the Boyte Creative journal today.

  3. Spring-y Spring Rolls with Carrot Ginger Miso Sauce


    When I start a copywriting assignment with a new client, the most important question I ask to get to know them is “where are you, what are you doing, and who are you with when you most feel like yourself?” They often smile, get a little quiet, and start to tell a story. Somewhere they visited, Saturday rituals at home… little details that reveal their personality and perspective. It’s more anthropological experimentation than it is helpful writing tool. Often, how they answer this question is entirely different than the manner in which they answer all the others. They haven’t prepared for this sort of prompt, so they have a chance to share in their sincerest form. How interesting is it that?

    Using the exercise on myself, I become overwhelmed with a deep and exhilarating sense of peace and understanding as I am instantly transported to a time and space where things were just as they should be. When I find myself drifting off course or am sorting through serious life decisions, I try to practice this mediation. It has a funny way of bringing my head and heart back into alignment when the wires get crossed or cut. I’ve recently come to think of it as my “happiness compass.”  Ultimately, when we are able to live out the truest, most authentic versions of ourselves, we can be the most happy.

    I think so often we get caught up in creating an idea of happiness that we look too far outward, forward to things and elaborate ideas that will slingshot us out of a current state of fatigue, frustration, fear, etc. While I totally think happiness is something you can and should work to manifest, in times of uncertainty, it is best guided by the reminders living inside us all. Memories can’t provide direct answers for our troubles, but the process of remembering may lull the voices, our own and otherwise, that may be pulling/pushing us into a direction that leaves us feeling unsettled. It creates space for us to truly consider all that we know to be true, trust all that is yet to be taught, and go forward with a sense of empowerment to just be. It brings everything back to center. There may be chaos, there may be distraction, there may be consternation… but in our own answer, there can be stillness. And that is enough.  

    So I ask you this question, today…

    Where are you, what are you doing, and who are you with when you most feel like yourself?” 

    Close your eyes. Listen. Let those places, people, spaces wash over you and fill you with love and light.

    Feel free to shred, julienne, or dice anything your heart desires for these guys — spring rolls are incredibly versatile. I’ve mixed soft greens, crisp cabbage, and creamy avocado to diversify the texture. Add or subtract herbs as desired. Play with the sauce to your liking too, I spotted it in the magazine and knew it had potential.

    And… get this: Happyolks has a free app for iPhone. Um, What!? Speaking of things that remind us who we really are, my incredible/handsome/kind little brother spent the semester in one of his engineering courses developing it for us. Hugs to Austin for his hard work. Download it from the App Store and check for updates and new features as the year progresses.

    Spring-y Spring Rolls 

    • 1 dozen medium rice paper sheets
    • 1 head napa cabbage, shredded
    • 3 cups escarole (or soft lettuce), shredded
    • 2 cups micro basil
    • 2 cups whole mint leaves
    • 3 avocados, segmented

    Carrot Ginger Miso Sauce - adapted from Bon Appetit

    • 2 tbsp miso paste
    • 1/4 cup minced spring onion
    • 6 tbsp olive oil
    • 2-3 tbsp finely grated carrot
    • 2-3 tbsp finely grated ginger
    • 1 tbsp toasted sesame oil
    • t tsp rice wine vinegar
    • 2 tbsp honey (brown rice syrup for vegans)
    • juice of one lemon
    • sprinkle of salt

    Submerge a single spring roll wrapper in a bowl of hot water until completely pliable, about 15 seconds. Remove, and gently set on a flat surface. Layer with cabbage, escarole, avocado, and herbs. Construct a roll like a burrito; start with the bottom and cover the horizontal line of veggies. Fold in both sides and press to seal. Roll up tightly to the top and seal the edge. Set aside. Repeat.

    For the sauce “Place all ingredients plus 1/4 cup water in a resealable container. Cover and shake vigorously until well combined.”

  4. A Seat at the Table


    My parents never arranged a separate kid’s table and a grown-ups table during holiday meals. The youngsters ate what the adults ate and participated in the same rituals of passing the biscuits, hoarding the gravy, and holding each others warm, eager hands in gratitude for another meal, another year in good health and humor.

    Such a simple act of inclusion, a seat at the table. An act of affirmation, really… You, yes you, young one, have a unique and important way of looking at the world.  There is so much to be grateful for during the holidays, but a seat at the table has been a gift I’ve probably undervalued until lately.

    Respect was a reciprocal value in my house growing up – give respect, receive respect. Our opinions and perspectives were encouraged but more importantly, my parents invited us to the table and then they listened. They had enough respect to sit with us and walk alongside us in our crazy ideas. I know better now, as I’ve aged, that some people never get a seat at the table, no matter how old they are. I get it now. I’ve been on the outside, I’ve seen and felt what it’s like for youth to be dismissed as naïveté. Even now when I don’t get “a seat at the table” (figuratively speaking) I remember this. I give thanks for this. What a gift it is to for people to take us seriously.

    Thanksgiving has come and gone, but the table is there at every moment of each day to sit, stand, walk beside someone and give them room and respect to speak their truth. Through the rest of the year who will you invite to a seat at the table? Invite them. Just sit there. Really look at them. Hear their story. Reach out to the younger folk in your clan too – see them, affirm them. They’ll remember.

    This turned out to be much more festive than I first anticipated while wandering the aisles at the market today. I imagine it would make a great holiday side, but an even better weeknight meal turned sack-lunch. If kale isn’t your idea of a party dish, try spinach instead.

    Pomegranate + Kale + Pearl Onion Orzo 

    • 1 large bunch of kale (or two, if you’re a go-getter)
    • 2 pomegranates
    • 2 cups pearl onions
    • 2 shallot bulbs
    • 2 1/2 cups orzo

    Olive Oil + Orange + Honey Dressing

    • 1/3 cup good olive oil
    • 1 tsp sea salt
    • juice of 1/2 an orange
    • 1 tsp raw honey

    Bring 2 medium-large pots to a boil with a bit of salt. In the first pot, boil pearl onions for 7-10 minutes. Remove, allow to cool, then remove skins. Set aside. For the second pot, boil orzo with a splash of olive oil for 5-7 minutes or until tender. Remove, strain, but do not rinse.

    Break open pomegranates one at a time, massaging out the seeds into a large bowl. Pick out the little white fibrous bits as you go along. This  can be a bit messy for the first time pomegranate handler, wear an apron! Alternatively, you could purchase pom. seeds in the produce section of your grocery. Once finished, return to the onions. to remove skins, cut off the bottom stem portion and peel the rest with your fingers. Cut in half and toss with the seeds in the big bowl. Finely dice the shallots and stir with the seeds and onions.

    Rinse out the onion pot and bring another bit of water to heat. Remove kale leaves from the tough spine and chop until very small bits. Not quite a mince, but a good chop. When the water is almost to a boil, immerse the kale and blanch for no more than 1 minute. Remove, strain the water, and toss with the pomegranate, onions, and so forth.

    Slowly stir in cooked orzo, 1 cup at a time. Prepare the dressing by whisking together the olive oil, salt, orange juice (a little pulp is great too), and the honey. Pour over the entire bowl and stir again to coat. Let sit for 15 minutes before serving.

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