We just didn’t feel like talking about the news this time, so we talked about one of our favorite cookbooks by Tara Mataraza Desmond, Choosing Sides.
Then we discussed those ever-more-frequent times when we eat dinner for breakfast.
We talked about the role of a dish drainer in the kitchen. (Or not, Joy doesn’t have one; Marisa is devoted to hers.)
We did a segment on holiday food traditions, including Joy’s mom’s intergenerational nut bread. (Recipe follows)
At the market, we are buying celery.
Recipe courtesy of Joy’s mom, Judy Manning
Makes five 3-by-5 inch mini-loaves
1¼ cups whole milk
1 cup sugar
1 egg, beaten
3 tablespoons vegetable oil
2½ cups all-purpose flour
3½ teaspoons baking powder
1 teaspoon salt
1 cup walnuts, coarsely chopped
Preheat the oven to 350°. Coat five 3-by-5 inch loaf pans with oil or nonstick cooking spray.
In a large mixing bowl, combine the milk, sugar, egg, and vegetable oil. Stir well to blend. In a separate mixing bowl, combine the flour, baking powder, and salt and whisk well.
Add the dry ingredients to the wet ingredients and stir until combined. Fold in the nuts, and then divide evenly among the prepared baking pans.
Transfer to the oven and bake until the loaves are light golden brown on top and a toothpick comes out clean when inserted in the center, about 20 to 30 minutes.