Two good things happened this week: one is that I finally broke down and organized my spices, which were previously in a state of jam-packed disarray. The second is that we found out where we’re spending many years to come:
I couldn’t help feeling a little ambivalent about our options for future living places, mostly because I’ve only spent a significant amount of time in two places. While I still want to experience more of the world, moving back to Texas has a slew of benefits. I’ll be minutes away from The Best Grocery Store Ever, mere hours away from my family, and finally, I’ll have access to all the delicious food I’ve been pining for these last three years.
Speaking of food, the spice rearrangement revealed a dusty jar of chinese five spice powder that I’d forgotten about, which I decided to put to immediate use.
Five Spice Shortbread, Adapted from Better Homes and Gardens new Cook Book
1 cup salted butter
1/4 cup powdered sugar
1/4 cup turbinado
2 cups whole wheat pastry flour or all purpose flour, sifted
1/2 cup rice flour
1 tsp chinese five spice power
demerara, for sprinkling
Cream butter and sugar until light and fluffy. Stir in flours and spices. Wrap dough in plastic wrap and chill for half an hour. On a lightly floured surface, roll to 1/4 – 1/2 inch thick and cut into shapes. Sprinkle with demerara and bake at 300 degrees for 25 to 30 minutes, or until edges are golden brown.
– I have been crushing pretty hard on this album. It’s been a while since I’ve been this obsessed with one album in particular.
– Just made this cake, and it is pretty tasty.
– Dreaming of these shoes.