Milk MustacheJekyll2017-10-27T12:42:54-04:00http://milk-mustache.com/Sarah Quigleyhttp://milk-mustache.com/sarah+milk-mustache@sarahquigley.nethttp://milk-mustache.com/recipes/the-joy-of-oatmeal-and-breakfast2016-07-09T00:00:00-04:002016-07-09T00:00:00-04:00Sarah Quigleyhttp://milk-mustache.comsarah+milk-mustache@sarahquigley.net
<p class="dropcap">I was sitting in my local ramen place, Shinobi noodles, waiting for a bowl of tan tan men when I made a shocking discovery: Jesse doesn’t eat breakfast. Dual classing as <a href="https://github.com/TooManyBees/glitch">dance ninja</a> and cookie master, <a href="https://toomanybees.com/">Jesse</a> is among my favourite people, so his neglect in the breakfast department was unexpected and disconcerting.</p>
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<blockquote>
<p>“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”<br />
“What’s for breakfast?” said Pooh. “What do you say, Piglet?”<br />
“I say, I wonder what’s going to happen exciting today?” said Piglet.<br />
Pooh nodded thoughtfully. “It’s the same thing,” he said.”</p>
<p>― Winnie the Pooh, by A. A. Milne</p>
</blockquote>
<p>How could I call myself a true friend if I stood by letting Jesse’s days pass unpunctuated by the excitement of breakfast? So I’ve set out on a personal quest: get Jesse to eat breakfast. Which brings me to oatmeal.</p>
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<p>And so Jesse asks, “What food could possibly be both simple and delicious enough to kickstart my breakfast habit?” And so without hesitation I answer, “Oatmeal! Always oatmeal! Ever oatmeal! So quick to prepare! So infinitely customisable! So tasty and satisfying!”</p>
<p>Jesse, if you’re reading this, this oatmeal recipe is for you — and for all the rest of you too. May all your days be full and include a fabulous breakfast. Possibly oatmeal?</p>
<p><a href="http://milk-mustache.com/recipes/the-joy-of-oatmeal-and-breakfast/">The Joy of Oatmeal, and Breakfast</a> was originally published by Sarah Quigley at <a href="http://milk-mustache.com">Milk Mustache</a> on July 09, 2016.</p>
http://milk-mustache.com/recipes/lemon-curd-delicious-and-vegan2016-05-30T00:00:00-04:002016-05-30T00:00:00-04:00Sarah Quigleyhttp://milk-mustache.comsarah+milk-mustache@sarahquigley.net
<p class="dropcap">Memorial day weekend in New York city: after an unseasonably rainy month of May, summer heat has finally rolled in; it’s sultry out. On the stoops of Bushwick, locals hide in spots of shade, sipping iced drinks. The streets have already taken on that sticky summer slowness, as if the world is mired in molasses. Somewhere someone’s having a barbecue. The scent of wood smoke wafts down the road.</p>
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<p>Lemons are a winter fruit, but lemons feel like summer to me… like tart little globes of sunshine. They give me visions of cold cold glasses of lemonade, frosted with drops of water. On hot summer days, I want all the lemons: lemon curd, lemon bars, lemon cake… lemon juice on my salads, lemon everywhere! So as I woke to this first heat of summer, warm morning rays crept through my curtains whispering of lemons — and I suddenly remembered how I’d always wanted to make a vegan lemon curd.</p>
<p>I’m not vegan, or vegetarian — though sometimes I aspire to be. My housemate Ilana tells me that I’m a reducetarian, a word I didn’t know existed until until I moved to New York city. Either way, exploring alternative ingredients and cooking methods, like those you find in vegan and vegetarian cuisine, is a lot of fun: limitations foster creativity.</p>
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<p>Stepping out for a moment into the muggy New York heat to buy ingredients, I feel immediately wilted, like a cut flower, the saddest little blond human cut flower. Perfect conditions for standing over a stove top, stirring a pot of lemon curd as it thickens? Not exactly, but the air-conditioning is on and it will all be worth it when I have some tangy chilled jars of lemon curd to dig into (and spoon over everything).</p>
<p><a href="http://milk-mustache.com/recipes/lemon-curd-delicious-and-vegan/">Lemon Curd, Delicious and Vegan</a> was originally published by Sarah Quigley at <a href="http://milk-mustache.com">Milk Mustache</a> on May 30, 2016.</p>
http://milk-mustache.com/recipes/everybody-loves-jalapeño-pineapple-cornbread2016-04-29T00:00:00-04:002016-04-29T00:00:00-04:00Sarah Quigleyhttp://milk-mustache.comsarah+milk-mustache@sarahquigley.net
<p class="dropcap">It’s another Tuesday in our topsy turvy Brooklyn apartment and Mike asks me to make cornbread — or I should say more cornbread. Just the night before, we had polished off a batch, companion to a pot of use-up-the carrots-that-have-been-in-the-freezer-too-long lentil soup. Today, the scent lingers, haunting our kitchen (and thoughts) like a new romance.</p>
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<p>It’s Tuesday and, for a second day running, I’m weighing dry ingredients, whisking wet. Not content to make quite the same bread twice, I dial it up a notch with jalapeño peppers, pineapple and a dash of paprika. In no time, I’m flour-streaked, chilli-fingered, spattered in batter — but the bread’s in the oven and it smells damn good.</p>
<p>It smells so good that it’s barely out the stove door before my housemates descend like bandits, bread and butter knives at the ready. With whisk and camera in hand, I fend them off for long enough to snap a few shots of the precious cornbread bullion.</p>
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<p>Oh cornbread, the only problem now is that you’re gone already — too quickly consumed by cornbread-loving hoards (and me). Time to bake another loaf.</p>
<p><a href="http://milk-mustache.com/recipes/everybody-loves-jalape%C3%B1o-pineapple-cornbread/">Everybody Loves Jalapeño & Pineapple Cornbread</a> was originally published by Sarah Quigley at <a href="http://milk-mustache.com">Milk Mustache</a> on April 29, 2016.</p>
http://milk-mustache.com/recipes/thyme-for-salad2014-04-07T00:00:00-04:002014-04-07T00:00:00-04:00Sarah Quigleyhttp://milk-mustache.comsarah+milk-mustache@sarahquigley.net
<p class="dropcap">There are some facts about salad that people rarely talk about… like how you can arrange all the ingredients in complex fractal patterns over their bed of greens. I didn’t do that with this salad, but what’s important is that I could have. (I am feeling some solid pangs of regret for the missed opportunity.)</p>
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<p>Another thing I wish I learned sooner about salads is that they, like any dish, benefit from seasoning. A little salt, pepper, spices, some rich aromatic herbs (dried or even better fresh) added to the salad dressing or sprinkled on the salad itself will really bring the best out of a salad and round its flavour profile.</p>
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<p>Here’s a salad recipe. I hope you like it. It has feta cheese in it, and dried apricots, and cherry tomatoes, because I think they’re all pretty sweet. I roasted up some sweet potatoes in oil and thyme, and tossed them in too, because sweet potatoes are delicious and the smell of thyme is just the best. Thyme for time. Time for thyme. Thyme for salad.</p>
<p>Time for salad.</p>
<p><a href="http://milk-mustache.com/recipes/thyme-for-salad/">Thyme for Salad</a> was originally published by Sarah Quigley at <a href="http://milk-mustache.com">Milk Mustache</a> on April 07, 2014.</p>
http://milk-mustache.com/recipes/chocolate-chip-coconut-slices2013-02-18T00:00:00-05:002013-02-18T00:00:00-05:00Sarah Quigleyhttp://milk-mustache.comsarah+milk-mustache@sarahquigley.net
<blockquote>
<p>The Mountains — grow unnoticed —<br />
Their Purple figures rise<br />
Without attempt — Exhaustion —<br />
Assistance — or Applause—</p>
<p>— Emily Dickinson</p>
</blockquote>
<p class="dropcap">Trout Lake is surrounded by a park called John Hendry, although few people seem to call it that. John Hendry was a lumber tycoon (which is a fittingly Canadian thing to be) and had a sawmill there, until his daughter Aldyen donated the land to the Park Board. So the park became John Hendry park, and it’s an excellent park, with swimming, tennis courts, bike paths, an ice rink and so much more.</p>
<p>It’s lovely in the way that you hope a park will be. Strangers pilot tiny toy sail boats in the shallows of the lake. Someone’s grandfather launches a kite, and a child runs after it, until caught by an updraft it soars beyond reach. Bounding dogs chase anything that can be chased (kids, sticks, pigeons and other dogs), roll in the grass, splash at ducks doing duck things and send them flying for less canine rocked waters. At the right time of year, barbecues fill the park with heady umami scents of wood smoke and grilling meat.</p>
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<p>It’s easy to dismiss parks as quiet bastions of leisure, where nothing really important happens - but stories play out there too. Over games of frisbee or kickball, teens grow into their awkward bodies. On blankets in the sun, by half-empty jugs of watermelon lemonade, ants carry off the last crumbs of chocolate chip coconut slices. Beneath the earth is an alien land of creeping, crawling, wriggling things fighting for survival. On midnight strolls lit by a slimming moon, love is made or broken.</p>
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<p>There is an eagle in me and a mockingbird . . . and the eagle flies among the Rocky Mountains of my dreams and fights among the Sierra crags of what I want . . . and the mockingbird warbles in the early forenoon before the dew is gone, warbles in the underbrush of my Chattanoogas of hope, gushes over the blue Ozark foothills of my wishes—And I got the eagle and the mockingbird from the wilderness.</p>
<p>— Carl Sandburg, Wilderness</p>
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<p>Across Trout lake, beyond the trees lining the park, beyond the invisible expanse of city, Grouse and the rest of the North Shore mountains peek, craggy, snow-capped most of the year. A friend told me that when she loses her bearings in Vancouver, the mountains are her compass. There are few parts of this town from which they can’t be seen.</p>
<p>From the confines of a city, a landscape shaped by humans for humans, the untamed can feel so far away as to effectively not exist. Not in Vancouver, where those rough peaks become guardians, silent, ancient, ever watching, ever present - constant as the sun in the sky, the earth beneath your feet - a reminder of wide wild world beyond our paved streets and manicured lawns.</p>
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<p>Sooner or later, some future Sarah will move on to a new life somewhere else with different colours and a different cadence. When she remembers Vancouver, I think she’ll think of the mountains, their silent strength a backdrop for the sci-fi towers of downtown, which glisten like icicles in the winter sun. Old gods make their homes in mountains. New gods make their homes in towers. Old gods meet new on the streets of Vancouver.</p>
<p><a href="http://milk-mustache.com/recipes/chocolate-chip-coconut-slices/">Chocolate Chip Coconut Slices</a> was originally published by Sarah Quigley at <a href="http://milk-mustache.com">Milk Mustache</a> on February 18, 2013.</p>
http://milk-mustache.com/recipes/let-s-make-brownies2013-01-26T00:00:00-05:002013-01-26T00:00:00-05:00Sarah Quigleyhttp://milk-mustache.comsarah+milk-mustache@sarahquigley.net
<blockquote>
<p>“And when all of the flourless chocolate cakes & chocolate mousse or ganache cakes have come and gone, there will still be nothing like a fudgy brownie, dry & crackled on top, moist & dense within, with a glass of cold milk.” ― Richard Sax</p>
</blockquote>
<p class="dropcap">Join me on a January afternoon in Vancouver, British Columbia, sidewalks turning slick with rain. Vancouver doesn’t mess about ― none of those non-commital Irish days here, teasing you with damp and drizzle. I cycle home, rain-spattered despite a raincoat, hair wind-swept into a giant mane of unmanageable blond frizz. They call me the Lion (if only).</p>
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<p>I’m barely in the door, when you arrive, umbrella armed, gumboot shod, just a little dripping. The house is all creaks. We make tea, hot hot tea. We drizzle it with honey, because we can. Drops patter against the roof, and it’s almost musical. You sing something silly about rain. I do too. You tell me days like this call for a hot oven full of home-baked somethings, comfort food. I agree. ‘How about cookies?’, I say. ‘How about brownies?’, say you.</p>
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<p>Oh the interminable battle of cookie and brownie ― and maybe it’s imagining pulling the tray from the oven, digging our spoons into that hidden treasure, so tender, soft and oozing ― or the thought of the scent, that embodiment of warmth and comfort, suffusing our house? Or maybe it’s the appeal just pouring batter in pan, lazy winter days call for lazy winter desserts after all… whatever it is, brownies win today.</p>
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<p>Join me on this dim grey frigid day; or if you can’t face the wet or the rain, if your cat’s caught a cold, and you have too, invite me around, I’ll bring the baking supplies. Let’s make brownies. Here’s a recipe. It’s a good one, simple too. Let’s do it.</p>
<p><a href="http://milk-mustache.com/recipes/let-s-make-brownies/">Let's Make Brownies</a> was originally published by Sarah Quigley at <a href="http://milk-mustache.com">Milk Mustache</a> on January 26, 2013.</p>
http://milk-mustache.com/recipes/apricots-in-winter-coats2012-11-08T00:00:00-05:002012-11-08T00:00:00-05:00Sarah Quigleyhttp://milk-mustache.comsarah+milk-mustache@sarahquigley.net
<blockquote>
<p>Somewhere between a peach and a prayer,<br />
they taste of well water<br />
and butterscotch and dried apples<br />
and desert simooms and lust.</p>
<p>― Diane Ackerman, The Consolation of Apricots</p>
</blockquote>
<p class="dropcap">My cat Rumptious tells me I should pay him more attention. He pokes me in the ankle as I roll balls of apricots and almonds between my palms and dip them in vanilla bean speckled white chocolate - apricots in white coats, coats for winter. Cats don’t appreciate apricots, or almonds, or white chocolate for that matter, or understand the merits coating one in the other.</p>
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<blockquote>
<p>What could be more thrilling<br />
than ripe apricots out of season, <br />
a gush of taboo sweetness<br />
to offset the savage wistfulness of early spring?</p>
<p>― Diane Ackerman, The Consolation of Apricots</p>
</blockquote>
<p>Rumptious knows other joys, cat pleasures that I can’t truly know - the thrill of stalking shadows in the night, of creeping between streetlights, the dark lust of the hunt. Still I feel a pang of regret for Rumptious, with his cat’s tongue, blind to the subtle sweet joy of apricots… Because if there’s a time for a taste of blushing summer sun, it’s in these darkening Irish days at the close of autumn, when daylight disappears to a few short damp and dreary hours. If apricots in spring are sweet, then the apricots in November, as winter digs its heals in, are sweeter still.</p>
<p><a href="http://milk-mustache.com/recipes/apricots-in-winter-coats/">Apricots in Winter Coats</a> was originally published by Sarah Quigley at <a href="http://milk-mustache.com">Milk Mustache</a> on November 08, 2012.</p>
http://milk-mustache.com/recipes/i-dream-of-oranges-and-avocados2012-10-13T00:00:00-04:002012-10-13T00:00:00-04:00Sarah Quigleyhttp://milk-mustache.comsarah+milk-mustache@sarahquigley.net
<p class="dropcap">Let’s talk about orange and avocado - two foods just begging to be served together, and yet before I accidentally created this dish from the dregs of my larder, I never knew it. Orange’s sweet tanginess is the perfect counterpoint for the creaminess of avocado. I’ve fallen in love with this pairing, and have been spending my spare moments unashamedly daydreaming about it.</p>
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<p>This dish is light, fresh - crunchy, zesty (shouldn’t more things be zesty?) - and easy on the wallet. It’s perfect for a simple wholesome lunch, a palette cleansing side – or even, for the adventurous, an unusual and exotic breakfast.</p>
<p><a href="http://milk-mustache.com/recipes/i-dream-of-oranges-and-avocados/">I Dream of Oranges and Avocados</a> was originally published by Sarah Quigley at <a href="http://milk-mustache.com">Milk Mustache</a> on October 13, 2012.</p>
http://milk-mustache.com/recipes/breaching-the-finger-biscuit-fortress2012-09-25T00:00:00-04:002012-09-25T00:00:00-04:00Sarah Quigleyhttp://milk-mustache.comsarah+milk-mustache@sarahquigley.net
<p class="dropcap">This week I baked a cake, a terrible, wonderful cake - a cake so deliciously decadent it re-aligned my concept of decadence. I may forget everything else about this week, in fact I think I already have - but this cake has left its mark, and it’s in indelible chocolate.</p>
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<p>Consider the cake in question: two tiers of chocolate bliss, filled with a thick layer of chocolate buttercream icing, topped with a fudgy dark chocolate glaze, surrounded by a palisade of dark, milk and white chocolate finger biscuits. When marking those really big moments in life, like turning twenty seven and nine sixteenths, or second breakfast, or Friday, or waking up to another day on this big watery planet, consider this cake.</p>
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<p>One of the finer things about adulthood is discovering the endless selection of terrible, wonderful decisions that suddenly no one can tell you not to make. And then making them…</p>
<p>Or baking them, as the case may be.</p>
<p><a href="http://milk-mustache.com/recipes/breaching-the-finger-biscuit-fortress/">Breaching the Finger Biscuit Fortress</a> was originally published by Sarah Quigley at <a href="http://milk-mustache.com">Milk Mustache</a> on September 25, 2012.</p>
http://milk-mustache.com/recipes/sarah-dreams-of-truffles2012-05-30T00:00:00-04:002012-05-30T00:00:00-04:00Sarah Quigleyhttp://milk-mustache.comsarah+milk-mustache@sarahquigley.net
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<blockquote>
<p>Time is gonna take so much away<br />
but there’s a way that time can offer you a trade.<br />
You gotta do something that you can get nicer at.<br />
You gotta do something that you can get wiser at.<br />
You better do something that you can get better at<br />
‘cause that’s the only thing that time will leave you with.</p>
<p>— Jeffrey Lewis, Time Trades</p>
</blockquote>
<p class="dropcap">Some part of me wants to throw away everything and make truffles for a living. I’d experiment with strange flavour pairings like cherry and bergamot, or coconut and cumin. Each day would be scented by increasingly exotic combinations, like living in the wet dream of a perfume fetishist.</p>
<p>On soulful afternoons, I’d pass the time arranging truffles in a mosaic of paper cases and packing them in brown paper boxes. I’d finish the boxes with raffia or organzas ribbons, tied in increasingly quixotic knots. My truffle making fantasy takes on a certain Frenchness, its colours cast in the rustic pastels of <a href="http://www.imdb.com/title/tt0241303/?ref_=fn_al_tt_1">Chocolat</a>, or the rich reds of <a href="http://www.imdb.com/title/tt0211915/?ref_=fn_al_tt_1">Amelie</a>.</p>
<p>I can’t help think of the film <a href="http://www.imdb.com/title/tt1772925/?ref_=ttqt_qt_tt">Jiro Dreams of Sushi</a>. Did any part of Jiro regret his steadfast devotion to mastering the art of sushi making? Would I regret a life similarly devoted to truffle making? Life offers so many possible existences. We can sample so very few, choose to master even fewer.</p>
<p><a href="http://milk-mustache.com/recipes/sarah-dreams-of-truffles/">Sarah Dreams of Truffles</a> was originally published by Sarah Quigley at <a href="http://milk-mustache.com">Milk Mustache</a> on May 30, 2012.</p>
http://milk-mustache.com/recipes/picadillo-nights2012-05-28T00:00:00-04:002012-05-28T00:00:00-04:00Sarah Quigleyhttp://milk-mustache.comsarah+milk-mustache@sarahquigley.net
<p class="dropcap">I grew up in a never-finished house. On the outside, it was your picture perfect image of an Irish stone cottage, going to seed a little, walls of brown and grey mottled granite, windows trimmed in brick. Two lazy ash trees drooped over a slate roof with occasional tile ajar, gutters groaning with sodden leaves. Inside it was all bare bulbs, concrete floors, piled boxes of possessions that had never quite found their place, rooms that had never quite become anything. For all its rough edges, and dangling wires, it was warm home, not always in temperature, but in spirit, and the kitchen was its nexus.</p>
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<p>The kitchen was one of the few rooms privileged to be ‘finished’, though even it seemed to almost always have some issue - a leak in the roof, a broken hinge on the dishwasher, trim falling off the kitchen units. It was a busy room because we all gravitated to spending time there. Reading, chatting and, it being Ireland, tea-making were ever popular activities. The dining table played host to someone’s pet project of the day, everything from leatherwork to lawn mower maintenance.</p>
<p>There was always a giant pot of something simmering on the stovetop: Tomato sauce with meatballs, chicken soup, yellow curry… and sometimes my personal favourite, picadillo, a sweet fragrant Latin American stew of meat and tomatoes. By dinner time on picadillo nights, our home was infused with smells of cinnamon, cumin and garlic, and I was quaking with anticipation, half-full on stolen spoonfuls.</p>
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<p>Time to eat! The picadillo pot took pride of place, surrounded by dishes of flavoured rice, spicy chicken, or refried beans speckled with sauteed red peppers and onions. Almost every other possible nook and cranny of our dining table was covered by the vast array of toppings and side dishes: guacamole, spinach, chopped tomatoes, pungent grated Irish cheddar and so much more. Hot flour tortillas emerged from the oven and we’d all dig in, piling so many things on our tortillas that they would burst at the seams when we tried to eat them, leaving our fingers sticky with the sweet umami taste of picadillo.</p>
<p><a href="http://milk-mustache.com/recipes/picadillo-nights/">Picadillo Nights</a> was originally published by Sarah Quigley at <a href="http://milk-mustache.com">Milk Mustache</a> on May 28, 2012.</p>
http://milk-mustache.com/recipes/existential-doubt-and-rainbow-salad2012-05-05T00:00:00-04:002012-05-05T00:00:00-04:00Sarah Quigleyhttp://milk-mustache.comsarah+milk-mustache@sarahquigley.net
<blockquote>
<p>Have you seen the land living by the breeze<br />
Can you understand a light among the trees<br />
Tell me all that you may know<br />
Show me what you have to show<br />
Tell us all today<br />
If you know the way to blue?</p>
<p>— Nick Drake, Way to Blue</p>
</blockquote>
<p class="dropcap">Sometimes I have philosophical doubts about my endeavours. Let’s take this recipe blog: I’ve loved to cook for longer than I can remember. Presumably, I’ve loved to eat for longer than that. The whole process — measuring, mixing, plating, eating — its simple physicality, the quiet care required — is calming. The final creation is made more special by its inherent transience. Writing and photography excite me, I’ve been learning web development and design… so a recipe blog — it’s a perfect fusion of so many of my loves, right?</p>
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<p>But the internet isn’t short of recipe blogs. The internet is in fact over-flowing with them, one more visually delicious than the next, their creativity and food-styling in equal parts awe-inspiring and deflating. When I ask the inevitable question “Does the world need another recipe blog?”, a vicious internal voice whispers a blunt and brutal “No”.</p>
<p>Night time is the playground of my inner voices. My inner nihilist proclaims there’s no point to any of it anyway. The more serious existentialist within harangues me to make careful and responsible use of my time: if I’m to create meaning from this strange befuddling existence, shouldn’t I build it in something more substantive than rainbow salads, quiches, and cream puffs… Anguish! Despair!</p>
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<p>In the light of day, away from the insidious echoing voices, I remember how food can bring people together. I’ve experienced it first-hand: spooning mugs of soup at family dinners, on cold winter nights over hot spiced drinks with friends old and new, the quiet care in a meal cooked for a lover, at Milk and Cookie Stories, the storytelling night I started once, where bonds are built with strangers over home-baked cookies, hot tea and stories.</p>
<p>True, another food blog won’t solve any of humanities deepest problems. This doesn’t mean it’s without value — both as an authentic expression of something I love… and as something that may, in some small way, through a loaf of crusty bread baked or colourful salad shared, bring a little joy to friends or strangers.</p>
<p><a href="http://milk-mustache.com/recipes/existential-doubt-and-rainbow-salad/">Existential Doubt and Rainbow Salad</a> was originally published by Sarah Quigley at <a href="http://milk-mustache.com">Milk Mustache</a> on May 05, 2012.</p>