I. Love. Gnocchi.
The perfect, most magical gnocchi, is crispy on the outside, soft and gooey on the inside.
I thought I’d try to make gnocchi. I’ve only helped make them before, but I’ll admit that even that was more about the socializing and wine drinking than the creation of magical potato dumplings.
One necessary part of making gnocchi was finding a recipe that didn’t require a potato ricer or food mill (who really needs more junk that they use once a year in their kitchen?). Thank goodness for Deb from Smitten Kitchen, and her similar outlook on kitchen tools.
I doubled the recipe. It made a LOT of gnocchi. But come on, can you ever have too many gnocchi (especially when they freeze so beautifully)?
Rather than re-type This Recipe for Gnocchi with a Grater, I will just offer my two cents on the process:
From Portugal, with love: new art for the bedroom wall.
This years 4th of July: sailing on the Columbia with good friends, staining wood for our picnic bench, and baking up this cherry pie with this crust. Happy summer, friends!
Last week Cory and I hit up the lumber store and loaded up the Subaru with all this pretty douglas fir. The plan is to make this picnic table/bench. Yesterday we sanded, pre-treated, and sanded some more. It’s a lot of work, and just takes a lot of time, but I’m certain there will be a large reward at the end.
It only took 2 1/2 years, but I finally found the perfect matcha latte in Portland. At Common Grounds.
Cheesecake: it’s simple.
Graham crackers, sugar, butter.
Cream cheese, sour cream, eggs, more sugar, vanilla.
Zest and juice of one lemon.
And… voila!
Lemony Cheesecake
For the crust:
For the filling:
Preheat oven to 300.
In a bowl, combine all crust ingredients. Press the crust into the bottom of a springform pan.
In the bowl of an electric mixer, combine the cream cheese, sour cream, eggs and sugar. Mix until smooth. Add vanilla and lemon and mix until well incorporated.
Pour filling into the springform pan.
Place cheese cake onto the middle rack of the oven. To keep your cheesecake extra moist, place a pan of water on the bottom rack.
Bake for 1 1/2 hours, turning when 30 minutes through.
When the top is just golden, remove the cheese cake and allow a couple hours for it to come to room temperature. Then refrigerate for a couple more to chill.
We rode bikes yesterday. Specifically, this ride. 39 miles and 3,334 feet of elevation gain. I’m feeling exhausted and sore, but a bit closer to being ready for this years Portland Century.
Made this. A little obsessed with ombre tones right now, so I’m thrilled that I had the opportunity to use them.
This weekend:
I attended a wedding with the reception at Ristretto Roasters in the Schoolhouse Electric building. So beautiful.
I rode my bike 40 miles. This was roughly our route.
I got busy in the kitchen. Homemade pizza, chia pudding, and banana bread. It felt great to get back in there.
I tried to only use the good stuff in this banana bread (because I would actually like to eat it), so I call it Whole Banana Bread.
Whole Banana Bread
Preheat oven to 350 and grease and flour a bread pan.
In a large bowl, mix mashed bananas, yogurt, honey, eggs, oil, and vanilla.
In a separate bowl, whisk together the flour baking soda, and salt.
Add the flour mixture to the wet mixture and fold until well blended.
Pour batter into prepared pan and bake for 45 - 60 minutes, until an inserted toothpick comes out clean.
