July 14, 2014
Whole Wheat Buttermilk Pancakes, with Rosemary, Pluot, and Chocolate

Scrambled eggs. Avocado toast. Yogurt with too much granola. Breakfast around here is simple, and (recent french toast adventures aside) usually not terribly bready. I have nothing but love for carbs, but a plate of them first thing in the morning tends to leave me exhausted.

So when I make pancakes, a rarity, they require chocolate chips. And fruit. I want them to cover all pancake-related-territory.

Enter dark chocolate, pluot, rosemary pancakes, the newly inducted queen of pancakes. This whole wheat buttermilk pancake dough would be delicious with any preferred add-ins, but you should really try rosemary and chocolate. I don’t know why it works, but it does, and now I want to put it in everything. 

Whole Wheat Buttermilk Pancakes, with Rosemary, Pluot, and Chocolate*


1 cup whole wheat flour

1 cup low fat buttermilk 

1/4 cup whole milk

1 tablespoon brown sugar

1/2 teaspoon baking soda

1 teaspoon baking powder

1 egg

1.5 tablespoons melted butter

1 chopped pluot

1 tablespoon fresh minced rosemary

1/2 cup dark chocolate chips 

Combine dry ingredients in a large bowl. Combine wet ingredients in a separate bowl. Beat together wet and dry mixtures. Add rosemary, pluot, and chocolate. Stir until dough comes together—-don’t over stir. Use about 1/3 cup dough for each pancake. Cook on a buttered** griddle over medium heat—-make sure griddle is thoroughly heated before you add dough. Pancakes take about two minutes per side. 

* Based on Buttermilk Pancakes II recipe 

**I sometimes swap out butter with coconut oil—-adds a light coconut flavor depending on how much you use. 

July 13, 2014
dream outfit

dream outfit

July 11, 2014
Make This: Buttermilk Almond French Toast

Because it’s the weekend.

Because it’s the perfect time of year to buy absurd amounts of stone fruit and end the week with very nearly moldy cherries and nectarines, dying to dress up a golden pile of griddled french toast.

Because it’s fun to eat slightly sour buttery slabs of warm bread with honey and fruit and too much coffee.

Because brunch lines are silly and you’re tired and your coffee is better anyway. 

Make this. Trust me. 

Buttermilk Almond French Toast

French toast is a real “splash of this, splash of that” dish for me. These are guesstimates that you should happily alter—-as long as the bread is properly soaked and griddled, it’s good. Don’t worry about precision. 

Combine one cup 1% buttermilk, 1/2 cup half and half, one egg, and cinnamon in a bowl. Each piece of bread should be soaked through the center, but not soggy. Stale challah is best, but any bread will do.

Soak bread in cinnamon laced egg/milk mixture for two to three minutes. Sprinkle sliced almonds across the top of the wet bread.

Heat one tablespoon of butter in a griddle pan. Place bread almond side down on the pan; top other side with sliced almonds. Cook until the outside is golden brown—-around three to four minutes—-then flip and repeat. 

Top with sliced fruit, and a drizzle of honey. Unsweetened yogurt is nice here too. 

July 9, 2014
Roasted Corn and Black Bean Salad

It has to be simple. Weekday lunch for two can’t take more than 30 minutes. There is a lot of nothing that I need to do, and I need plenty of time to do it. 

I need to tell myself that building my Twitter presence is important, than forget to Tweet for three days, or Tweet at an oddly manic, follower-alienating pace for two hours at a time. Those two hours happen because—-

—-I need to read everything. Really read everything. It’s like my attention span is back and on fire—-suddenly I have the desperate urge to consume instead of skim. Tell me about your politics, what’s on your plate, play me the songs spinning between your ears. I want it all, everything. It is a slow death by opened tabs over here. And with all this reading—-

—-I need to think about writing, but not do it. And think about applying to jobs, but not apply. And think about pitching and get scared, because it might interrupt all this precious nothing that I’m doing.

Every time I start to do something that’s not writing or pitching—-like, oh I don’t know, planning a wedding or cleaning my house or making lunch for two—I feel guilty. And that guilt takes so much time and space that activity needs to be clipped. Succinct. Thirty minutes or less. 

So lunch? Big salads with caper roasted chicken thighs. Leftovers wrapped in lavash and smeared with harissa. Sandwiches from the Italian market, thick with peppery meats and peperoncini. And roasted corn and black bean salad, at least once a week.

This salad is a true friend—-quick, bright, and instantly beloved. It’s outrageously healthy yet tastes oddly decadent (in a very seasonally appropriate way. I think it’s all that fresh summer corn). Pairs well with good tortilla chips and rave reviews. 

Roasted Corn and Black Bean Salad

Inspired by Oh She Glows’ Easy Avocado-Lime Black Bean Salad

  • 2 ears of corn
  • 1 can of black beans
  • 1 lime
  • 1/2 of a shallot
  • 1/2 of an avocado
  • 1 cup cherry tomatoes 
  • 1/2 cup minced fresh cilantro
  • Cumin and salt to taste
  • Drizzle of olive oil 

Preheat oven to 350 degrees. Roast two ears of corn for 30 minutes—right on the rack, still in the husk.  

Mince half of a shallot and marinate in the juice of one lime while the corn roasts. Once the corn is done, add black beans, sliced cherry tomatoes, corn, and avocado to the marinated shallot mixture. Top with cumin, salt, and olive oil. Stir. Add chopped cilantro and rock salt. I usually top with a drizzle of Topatilo. 

July 5, 2014
excited to be in the first issue of the snack bar collective, which is full of delicious treats! Get your copy at thesnackbarcollective.tumblr.com (aaand listen to an original @babekowitz mixtape)

excited to be in the first issue of the snack bar collective, which is full of delicious treats! Get your copy at thesnackbarcollective.tumblr.com (aaand listen to an original @babekowitz mixtape)

June 30, 2014
"…I still think that one of the greatest of all emotions is to know that I, I with my brain and my hands have nourished my beloved few, that I have concocted a stew or a story, a rarity of a plain dish, to sustain them truly against the hungers of the world."

The Gastronomical Me, MFK Fisher

June 30, 2014
ideas for wedding planning

  • wake up with a jolt—-there are no center pieces. are there supposed to be center pieces? 
  • and those burlap table clothes COME ON 
  • eat an entire avocado littered with salt. eat it sliced in half, with a spoon, like a rich green pudding cup. 
  • do this every day and notice it on the fifth day.
  • on the fifth day, start telling yourself “it’s good for my hair/skin/whatever”
  • call it wedding prep. 
  • buy the good flakey salt in the name of all that is wedding beauty.
  • end of list. 

June 26, 2014
via Distractify

via Distractify

June 25, 2014
yes kids, classic Full House episode ”Making Out Is Hard To Do” finally has a soundtrack. dig in, while i track down this entire outfit. 


full house, 1994


yes kids, classic Full House episode ”Making Out Is Hard To Do” finally has a soundtrack. dig in, while i track down this entire outfit. 


full house, 1994

June 24, 2014
ideas for an awkward evening

  • have no emotional energy for an awkward evening
  • wear a flowered turban
  • consider bringing coffee. leave too late to bring coffee.
  • know that coffee would’ve solved everything like it ALWAYS DOES. consider buying a watch. know that it won’t help.
  • catalog every other awkward thing you’ve done that day. jot down important notes during this exercise like “stop acting crazy” and “buy dish soap.” 
  • get that frozen “i don’t want to have any of the conversations we’re likely to have” look on you face. the one that makes people say “christ, you’re hard to read.” 
  • try to figure out why you’re having an argument. fail. 
  • which aimee mann song gives you the optimum balance of depression and energy? that one. play that one on the walk there.
  • it will help with the face.
  • add mascara.

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