I feel funny in this new online space, like I've moved into a larger, foreign shell and I'm still figuring out how to be at home in it. I suppose that's how being in Brooklyn has felt, each day, a step closer to feeling at home here.
I had the loveliest weekend. A friend I hadn't seen since my Providence days came to visit and brought with were her some other, sweet people, and I had a couple of days where I didn't think about work at all and just lazily enjoyed their company. We had pie for breakfast, went in clog & wool shops, holed up at a bar in east village, drinking whiskey sours and playing picture telephone (my favorite game), and then came home to dance around to old soul music. And I got to see Phoebe's art exhibited at the Society of Illustrators show in Manhattan! I'm still glowing from all the love I felt in their company. All of us, walking to dinner, heading towards Times Square and I had a moment of gratitude, thankful that I'm able to live here, and for these people, and for everything really. After a rough couple of months in Vermont, things have been unfolding so beautifully here, and sometimes I have to stop and look around.
And speaking of appreciate, Vanessa gave a whole day to experiment freely with her equipment - amazing! At school my friend and I made these amazing pumpkin curry doughnuts, dipped in chocolate, and ever since I've been wanting that combination of curry spice and sweet. So, for the shoot I whipped up these Vegan Curry Chocolate Chip cookies, I know it sounds like a strange combination, but just try it, trust me. I slightly adapted the amazing Isa Chandra's recipe, and it produced beautiful results. I've already used the recipe twice since doing this, they're so quick to make and so tasty, plus the coconut oil and the curry work really well together.
So many thanks to Vanessa Rees, for giving Katherine and I free reign over her studio for the day.
Curry Chocolate Chip Cookies
(only slightly adapted from Isa Chandra's Recipe)
1/2 cup coconut oil, softened
4 tbsp curry powder
1/4 cup granulated sugar
1/3 cup light brown sugar
1/4 cup almond milk
1/4 cup almond milk (or any non-dairy milk)
1 tbsp ground flax seeds
2 tsp pure vanilla extract
1 1/3 cup all purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
2/3 cup semisweet chocolate chips
I. Preheat oven to 350 degrees, grease two large baking sheets
II. Take a large mixing bowl and using a fork, or an electric mixer, beat together the coconut oil and the curry until they are creamy. Add the sugars and beat for 1 minute, until well incorporated.
III. Add the almond milk and ground flax seeds and mix together for 30 seconds, mix in the vanilla extract.
IV. Add roughly half of the flour, as well as the baking soda and salt, and mix well. Add the rest of the flour and the chocolate chips and mix until it all comes together! Keep mixing until it looks like gooey, sticky, cookie dough.
V. Scoop about two tablespoons, or heaping spoonfuls, rounded onto the sheetpans. Flatten gently with your hands. Bake for 10 - 12 minutes, until the edges are golden brown. Let cool on baking sheets, and then eat (like I normally do) or transfer to cooling rack and let cool.