I really almost launched into another lengthy essay about how weird this pandemic feels, how time is moving in weird ways, etc etc and I don’t think that’s news for anyone. So instead, here’s some news from my orbit, just a little list of things of interest to me this week.
I have decided to paint my living room walls navy blue! Mostly because I think it will look amazing, we have tons of windows and a wall of mirrors. It’s why all my cookbooks got bleached by the sun, but it will keep it from feeling too dark. Also, I hear blue helps you concentrate, so if we all go into lockdown again in the Winter I will be able to stare at the walls with real focus.
Speaking of redecorating, I really can’t seem to stop buying little things to organize and little touches to “improve the surroundings.” I think it must be a symptom of so much time in one space, but it’s not super great for my budget. Although, last week, the one dining chair I splurged on from CB2 inexplicably came with an extra chair in the box…so it was really a BOGO!
Speaking of budgets though, why can’t I stop buying LEGO sets? I started in the very beginning of July with what I thought would be a one-off purchase of the London Bus, rationalizing it as a change of pace from puzzles and a salve for not being able to travel. Now, 6 weeks later I’ve also done the Fiat and the VW Beetle and have the gingerbread house and haunted house on deck for “seasonal decor” and… why can’t I stop?
Actually, I know why. It’s because the 8 hours I spent building the bus were the most relaxed I had been in months, and relaxation these days is like a hard to score designer drug. So now I pay cocaine prices for plastic building blocks. (Just kidding, Grandma! I don’t actually know what cocaine costs or even if it’s a designer drug! I have never done drugs! But I hear it’s for rich people so it must be expensive).
Speaking of puzzles, I finally received the two puzzles I bought two months ago to get me through unemployment! No time to do them now! But they’re here!
The Sur La Table in my neighborhood is closing, and yesterday I snagged a couple things at the sale. It’s not like I actually needed anything but it felt like a nice gesture to buy something. Plus, I had more interaction with strangers while waiting to pay than I’ve had in months. Apparently they were similarly starved for company because they laughed at all my bad jokes. Everyone is a little punchy these days but it’s great for feeling like you are funny!
Coincidentally, you may see a bundt cake here in future.
In TV news, I finally finished TNG despite my erratic viewing schedule, but man that show was hard to get through! But now I’m deep into DS9 so I guess this situation has turned me into a Trekkie! It took 34 years and one global pandemic but my Dad is gonna be so happy.
KAMALA!
And, finally, in baking news, I almost completely forgot about this shortbread I made months ago! It’s the last recipe from my baking binge in June. It’s not the least, by any measure, but still, I discovered it in my drafts folder and realized I hadn’t already blogged it. I don’t know how, but I don’t really remember June, do you?
So, I present to you the easiest chocolate shortbread ever, crumbly and sandy and chocolatey and, for that quintessential 2020 curveball effect, also citrusy and a wee bit spicy from the chili sugar. Chocolate, lime and chili is a combo I really love, and that moment when sugar gets sprinkled over the warm shortbread is “wow” in the best way. I really recommend!
Small-Batch Chocolate Chili Shortbread
For the shortbread (adapted from NYT Cooking:
1 cup flour
1/4 cup cocoa powder
2 tbs rice flour
2 1/2 tbs sugar
1/4 tsp kosher salt
1 stick unsalted butter, melted and cooled slightly
For the Chili Lime Sugar:
1 tbs granulated sugar
1 tbs chili sugar (I used a store-bought one, but I also have a recipe here)
zest 1/2 lime
Heat oven to 350 degrees, and line a loaf pan with parchment paper.
In a bowl, whisk together flours, cocoa, sugar and salt, then stir in the melted butter. Press the mixture evenly into the prepared pan and bake until set, about 40 minutes.
While shortbread is baking, prepare your sugar topping. Rub together the plain granulated sugar and the lime zest until fragrant and the sugar feels a bit damp. Mix with the chili sugar and stir to combine.
Remove shortbread from the oven and sprinkle with the sugar topping. Slice into 8 bars and let cool completely.