Iced Matcha Latte and Please no negativity

Photography by. Bernadette Mira

 

I  guess I want to ask the generic question “How is everyone doing?” Yet, I think we all know the answer to that. This whole thing can be summed up over in America as being a shit show. I periodically find myself shaking my head that by the next day I wonder, “Why does my neck hurt so much?” Throughout most of this I have been trying to keep a positive mind. I workout, eat well, shower (Let’s be honest, there are probably some people out there who have access to a shower who aren’t using it on a regular basis because whose to see? Or smell?) Anyway, let me get to my point and then to the good stuff. If your here for the good stuff please feel free to skip through this bit.

I am exhausted by the negative information vomited out into the media. Instagram, YouTube, Facebook etc. are culprits of this. It has gotten to the point where I have had to mute people whom I would normally follow. Maybe I shouldn’t be a hypocrite because I’m currently writing about my feelings that may come off as negative. Yet, what bothers me is when information is posted for everyone to see when it’s intentions are to invoke fear. My thoughts about this is that it isn’t fair to the people who are trying to get by (not that everyone isn’t doing the same) I do want to keep in touch with what’s going on, but when negative information is thrown out there I have to ask the question, “Why is this person posting something like that?” Does it make people feel better when they do that? Do they feel like they’re doing some good service? I mainly don’t understand it and with how my brain works I want to find the answer as to “Why?” Even though it’s probably better not knowing.

Well, enough of that. Onto the good stuff. I have been experimenting with drinks and recipes while being quarantined. Not that this recipe is ground breaking, but it was really lovely to enjoy this latte while taking a moment to sit in the silence. The city has been quiet which if your from the city you know how rare that is. Yes, times are difficult and strange, but the silence is beautiful. Try and enjoy that if you can and please take care of yourself. You matter.

Iced Matcha Latte

Ingredients

2 tsp. of matcha powder

1-2 tbsp. of hot water

1/2-1 cup of oat milk or other plant based milk 

1-1 1/2 tsp. of simple syrup 

Simple syrup

1/2 cup of light brown sugar 

1/4 tsp. of ground cinnamon 

1/2 cup of water 

utensils needed: bamboo whisk, kettle, ice and a mug

 

Directions:

1. Make simple syrup. Can make the night before. Bring sugar, cinnamon and water to a boil in a small to medium sauce pan (whatever you have works.) Stir until the sugar dissolves and gently remove from heat. Let the simple syrup sit to cool off for at least 20 minutes or more. Once cooled, strain simple syrup into a heat proof jar. Cover and chill. Use this in coffee, teas and any other drink to add sweetness. Keeps up to two weeks.

2. Chill 1/2-1 cup of plant based milk in a glass cup with two large ice cubes and set aside in the fridge until ready to use. Then bring a kettle of water to a boil.

3. While waiting on the water to boil  prepare 2 tsp. of matcha powder in a heat proof glass or mug (make sure the opening of the mug is wide enough to whisk the matcha.)

4. Once the water has come to a boil, turn off the heat and set aside. Let the hot water rest for about five minutes.

5. Then gently pour 1-2 tbsp. of hot water over the matcha powder and stir with the bamboo whisk. Do not over stir. I stir for about 30 seconds or until the powder is dissolved.

6. After stirring, add the simple syrup and stir with a spoon (Do not use the bamboo whisk) Then either add the chilled plant based milk and stir again or add the matcha/simple syrup to the glass of milk and stir (This recipe apparently requires A LOT of stirring. I am kind of tired of using that word now.)

Then feel free to add a couple more ice cubes. I personally leave mine with only a couple or none at all, but please do what feels best for you.

Enjoy!

-B

 

Being a Black Woman

Bodysuit- Wishlist (Similar)

Photography & Styling by. Bernadette Mira

and Garrett Hagen

“The most disrespected person in America is the black woman. The most unprotected person in America is the black woman. The most neglected person in America is the black woman.” -Malcolm X

 

I have never seen myself as worthy or even as a human being when it comes to living in this body of mine. I am always curious how privilege people feel not having that kind of weight on them. Being a black woman…wait, being a woman in general is hard enough as it is, BUT when you’re a black woman it’s a completely different story.

It’s like all the cards have been taken away from you even before you could start the game. We have to work ten times as harder as anyone else and yet we’re always seen as being angry. Words that run through my mind every time I step outside are ANGRY, CRAZY, HOOD RAT, SLUT, UGLY, STUPID. I wish I could say that I haven’t been called any of those things. Yet, people who I even considered family and friends have treated me like complete strangers do.

 

My name is Bernadette Mira Hagen and I don’t feel like I matter. I am judge solely by skin color and gender. I’m never judge by my actions or character. It hurts. The pain is indescribable, but I will try to put into words. I remember going in for an interview. It was for a photography job and the person I spoke with was a white older male. As soon as he asked and made a joke about the type of jobs I have had in the past, I should have just walked away, but I didn’t. He looked at one of my food images which consisted of having beignets and cotton flowers, he then asked with a grin on his face, “So, you pick cotton for a living?” I could feel the tears from past years of growing up in a mainly white community start to swell in my throat. I kept it down and swallowed it. I remained silent and I suppose I was ‘polite and professional.’  After the interview, I sent him an email saying that I didn’t appreciate the things he said to me. His response is what you would expect, “I was just trying to help you, but never mind. That’s your loss. I’m great. I hope you feel better now.”

Yes, there are times that I am angry, but most of the time I’m disappointed and sad with how cruel people can be, especially to people they don’t even know. I grew up as I’m sure most black women have grown up as feeling like they’re ugly and not worth anything, except as being an object. I went through having my hair relaxed as a kid and having my hair break off.  I’ve been through having white kids calling me “Nigger!” “You’re ugly!” “What’s wrong with your hair?” “What’s wrong with your lips?” “You can’t see Bernadette! It’s black in here!” I have heard all the black jokes told by white people. I have been turned down from jobs because of my skin color and gender. I have been made to feel less than most of my life and I will probably have to deal with that pain for the rest of it.

BUT…that’s not me. I am so much more than someone bringing down my worth. I am so much more than being judge based on how I look or where I came from. Not many people give me a chance, but trust me, they’re missing out on one of the best people out there. I have to get up everyday knowing that there might be someone who brings me down based on my skin color and gender. Yet, I keep on getting back up to face that pain, to face those that are constantly in hate and feel the need to bring me down. I am worthy. I am beautiful, I am strong as hell, I am intelligent, I am damn talented and I’m not going anywhere.

 

“There is a kind of strength that is almost frightening in Black women. It’s as if a steel rod runs right through the head down to the feet.” -Maya Angelou 

 

West African Peanut Soup

Serves 8-10

Ingredients 

sea salt and pepper to season (season as you go)

2 medium-large sweet potatoes diced

1 carrot diced 

one medium size onion finely diced or half of a large onion

4 large garlic cloves

1/2 tsp. of minced ginger 

2 tbsp. tomato paste

can of puree tomatoes (about 1/2-1cup-taste as you go-don’t want it to be too tomatoey)

handful of chopped spinach

1 cup of diced purple cabbage 

1-2 cups of chicken broth

2-3 cups of water (do to desired thickness)

1/2-1 cup of natural peanut butter

1 tsp. of smoked paprika  or regular paprika

1/2 tsp. of red pepper spice

1/2 tsp. of garlic powder

1 tsp. of turmeric powder 

Toppings

chopped peanuts (optional) add half in the stew and half to top

minced fresh ginger (optional)

chopped green scallions

Directions:

1. In a big pot and I mean big, saute the onion and garlic on medium heat until they become translucent. Season with salt and pepper.
2. Then add the chopped sweet potatoes, carrots and ginger. Stirring together occasionally while being careful not to burn the ingredients, seasoning lightly with salt and pepper for about 10 minutes.
3. After 10 minutes add tomato paste and stir together until well combined.
4. Then add a half cup to one cup can of purée tomatoes and season lightly. Cook on medium heat for five minutes while occasionally stirring.
5. Then add spinach, cabbage and chicken broth. After adding the broth, you may add 2-4 cups of water (depending on the thickness you want from the soup) and add the peanut butter.
6. Combine the ingredients together and add the rest of the spices. After adding the rest of the spices bring to a boil.
7. Once it has come to a boil lower it back down to low to medium heat and cover slightly with the top. Let the soup cook for at least 45 minutes to an hour. Feel free to season with more spices depending on how spicy you want it.
8. After cooking serve the soup with optional peanuts, fresh minced ginger and chopped scallions.

 

Enjoy! and most importantly, love yourself and your worth. You matter.

Much love,

                                                                                                    Bernadette 

 

Crispy Glazed Salmon

Blouse- Uniqlo|Eyeshadow- Revlon

Photography & Styling by. Bernadette Mira

 

There are times that I forget how little I spend with my husband. I mean he’s my best friend and I feel like we never see each other sometimes. I spend most of my days working from home and taking care of the place while he works a 10-7 job. I know this is probably common for most couples, but at times I can’t help but feel “Are we the only ones that have to deal with this?”

 

The time we spend together, I try to cherish as much as possible. Obviously, that doesn’t happen ALL the time because, there are the late night fights, making dinner at a un godly hour like 10 pm after kickboxing. Then after all is said and done, we normally ‘try’ to get to bed by 11 p.m. So, the time we spend together during the week is usually about two hours. I should consider ourselves lucky because, there are probably couples out there that don’t even see each other at all. I suppose it reminds me too much of the past, when we had to be away from each other for about half a year, because of family issues I had to deal with. It wasn’t a good time in my life and I never want to experience it again.

Anyway, this past week we got to spend more time with each other and I must say it was literally the happiest I have been for in a while. We were able to go over to Brooklyn early in the morning, walk around, chat and eat a delicious breakfast at Peter Pan donuts.  Being able to just walk around Brooklyn without being pushed are having to stop because of a big crowd, was at the same time weird but extremely refreshing. Other than just doing fun things, we got to talk to each other about what has been bothering us. Communication is very important to me when it comes to being in a relationship and also the will to listen and to keep on trying for one another. I know that my husband and I forget about these things at times, but we always come back to what is important to us.  I’m not sure what I’m trying to get at here, but I guess what I’m trying to say is that I dearly love my husband because not only is he my partner/lover but he is my best friend. We keep on trying for one another and I will always value that.

Crispy Glazed Salmon

Serves 1-2

Ingredients

1/2 pound of salmon with skin

2 garlic cloves

2-4 tbsp of olive oil

sea salt to season

Glaze

(make before)

1 tbsp. of ponzu sauce

1 tsp. of honey

1/4 tsp. of red pepper flakes

juice from half an orange (small)

1/4 tsp. of black pepper

Optional 

broiled oranges

Utensils 

sharp knife to cut slits into salmon

non stick skillet

fish spatula or regular 

 

Directions:

1. To prepare the Salmon: Gently cut 4-5 medium to long slits horizontally on the skin side of the salmon. Once the slits are present, gently rub sea salt or kosher salt in between the slits. Then let it rest.
2. Heat a non stick skillet (see notes) on medium heat add two garlic cloves along with 2 tbsp. of olive oil.
3. Once the skillet is heated, gently add the salmon skin side down and facing away from you so oil doesn’t splash.
4. Season the flesh side of the salmon with salt.
5. Do not flip the salmon until it has cooked at least half way. Once it is about half way cooked, glaze the top of the salmon with the ponzu/citrus glaze. (You may make this beforehand.)
6. Once it has been glazed, flip the salmon and cook for about 3-5 minutes.
7. Gently remove the salmon and set on prepared dish to serve. You may serve this with whatever you like. I made some broiled oranges to add extra citrus, but the salmon would be also delicious with a side salad or couscous.

 

Notes: Please, please, use a non stick skillet. It will make your life so much easier  working with the salmon. That is all.

Enjoy! and happy eating!

Much love,

                                     Bernadette 

 

 

Matcha Pancakes

Shirt- &Other Stories|Perfume- Ellis Brooklyn

Photography & Styling by. Bernadette Mira

I’m always extremely picky about my perfumes. I tend to gravitate towards sensual smells that are along the line of musky, cedar like smells. Yet, every now and then a perfume comes along and surprises me. You know when you’re shopping around and checking out different perfumes and one just hits you right in the face? (HOPEFULLY not literally.) Ellis Brooklyn’s Fable Eau De Parfum did that to me. Not only is the packaging stunning and to die for, but the smell is unique. It was immediately sense memory for me. It took me back to when I was a kid and would endlessly suck on the honeysuckle flowers. The scent is light yet has this undertone of sensuality. Please, do yourself a favor and check out their perfumes.

So, on to the recipe! I’m not going to bore you with the details of the benefits of matcha powder, but it IS SUPER good for you! Just know that detail while you’re making yourself four pancakes and end up devouring them all. (This is what I’m telling myself.) These pancakes are delicious! I was kind of skeptical about the idea of adding matcha powder to a pancake recipe, but you only live once am I right?

Matcha Pancakes

Makes 5-7

Ingredients 

1 1/2 cups of all-purpose flour (sifted)

1 tsp. of matcha powder

1/2 tsp. of baking powder

1/2 tsp. of baking soda

1/4 tsp. of sea salt

1 tbsp. of unsalted butter

1 tbsp. of granulated sugar

1 egg

2 cups of green tea soy milk 

1 tsp. of vanilla extract 

Coconut whip cream

1 can of coconut cream (omit juice-save for smoothie or juices)

1 tsp. of vanilla extract

1 tbsp. of granulated sugar 

Toppings

confectioners sugar

matcha powder 

Directions:

1. Make pancake batter: Sift dry ingredients together in a large mixing bowl. Flour, matcha powder, baking soda/powder and sea salt. Then set aside.
2. In a medium size mixing bowl, mix 1 tbsp. of room temperature unsalted butter, sugar, egg, soy milk and vanilla extract until well incorporated.
3. Then add the wet ingredients to the dry and mix until smooth.
4. Tightly wrap and leave over night in the fridge until the next morning.
5. Next day: Prepare a cold mixing bowl, by adding it into the freezer and leave for at least 20 minutes. Once 20 minutes are up bring out and mix the coconut cream on high-speed, either with a standing or hand-held mixer. After it has been mixed for two minutes add the vanilla extract and sugar slowly. Mix again for 5 minutes. Then once it becomes fluffy, leave it in the fridge until ready to use.
6. By this time, you should start making the pancakes. Making pancakes are pretty simple. The way I do them is by adding about 1-2 tbsp. of butter to a large skillet on medium heat. Once the butter has melted I then gently add pancake mix by using a 1/2 measuring cup. Once the pancake batter has started to bubble on top its time to flip. Do this method how you please and what works best for you. You may, to keep the pancakes warm heat up the oven to 175. When you have finished your first pancake and progress to make more, add them to a baking sheet and put them in the oven so they stay nice and warm.
7. To assemble the pancakes: I did this by largest to smallest.  Pancake, coconut whip cream, pancake, and so on and so forth. To top it off add sifted confectioner sugar  and sifted matcha powder.

Enjoy!  Partake in devouring some delicious yet some what healthy pancakes!

Much love,

                                Bernadette 

Sunset Pink- Blood Orange Cocktail

Asymmetrical Trench Dress- Chriselle x J.O.A. Collection| Trousers- Uniqlo| Tank- &Other Stories| Earrings- &Other Stories 

Photography and Styling by. Bernadette Mira

So far this year has been an interesting one. I’ve realized that I have spent more time stressing about things that are out of my control, rather than taking care of myself and focusing on the positive things in my life. As humans, I find we tend to focus on the things that we don’t have. Constantly craving for more and never being satisfied with what we have. Obviously, I shouldn’t/can’t speak for everyone out there, but it is something I have noticed in myself and it something that I want to change.

I am always trying to strive for success and this year, I have been turning my wheels by always applying/searching for jobs. Even applying for jobs that I don’t even REALLY want to do. What sense does that even make? I’m currently shaking my head at myself and letting myself know, it’s okay to take a breath once and a while.

One of the most important things that I feel that I have put on the wayside when it comes to constantly applying for jobs and searching for ways to make money, is putting time into my blog and into my cooking. I seriously miss it! I miss taking the time going out to markets, especially the fresh market at Union Square NY. It’s always buzzing with people and the atmosphere is always sweet with the smells of fresh produce and goods. I finally took a day and just sat myself down and said, “Bernadette, grab that blood orange over there and make something!” So, I made something.

 

 

Blood Orange Cocktail

Serves 1-2 

Ingredients 

1-2 oz of blood orange simple syrup

3/4 oz of orange juice

1/2 oz of sparkling seltzer water

1/2-3/4 oz of good gin

Served with a big ice cube 

Blood orange simple syrup

juice from 1-2 small blood oranges

1/2 cup of water

2-3 tbsp. of granulated sugar 

 

 

Directions:

1. To make blood orange simple syrup (can make the day before) add the juice from two blood oranges, water and sugar into a medium sauce pan on low to medium heat.
2.  Then, stir in the sugar until it dissolves and let it set on low to medium heat for five minutes.
3.  After creating the simple syrup, pour it into a small container and store in the fridge until you’re ready to use.
4.  To create the cocktail add the ice cube first, simple syrup, orange juice, gin and then seltzer water last. After seeing the sunset effect the cocktail makes, gently stir together. Then simply enjoy and take time to take care of yourself.

 

Much love,

                                Bernadette 

 

 

My spaghetti

Satin Red Shirt- Pretty Little Thing| Bra- UnderArmour| Leggings- Uniqlo| Boxing Gloves- Twins|Tassel Earrings- H&M

Photography by. Bernadette Mira

Assisted by. Garrett Hagen

Spaghetti Bolognese

Serves 4

Ingredients

1 medium onion finely diced

4 large garlic cloves minced

2 tbsp. of olive oil

kosher salt and black pepper to season

1 to 1  1/2 pound of ‘good’ ground beef

1 tbsp. of tomato paste

1 can of puree tomatoes

1/2 cup of water (if needed for sauce)

1/2 tsp. of dried basil

2 tbsp. of dried oregano and fresh oregano to top

1 tsp. of dried thyme 

1 tsp. of red pepper flakes

(More kosher salt and black pepper to taste)

1/2 a packet of spaghetti 

Parmesan cheese 

Directions:

1.  For Sauce: In a dutch oven or large skillet, saute onion and garlic on medium heat with 2 tbsp. of olive oil until soft. Season with kosher salt.
2. Then add 1-1 1/2 pound of ground beef and cook until brown on medium-high heat with the onions and garlic. Season with black pepper and kosher salt.
3. Once brown, add 1 tbsp. of tomato paste and stir into the meat until combined.
4. Then add one can of puree tomatoes (if there isn’t enough sauce add 1/2 cup of water to the mix and boil off till the mixture has reduced, for about 15-20 minutes)
5. While the sauce is boiling off  add the seasonings. Basil, oregano, thyme, red pepper, kosher salt and pepper for taste.
6. While the sauce is cooking on medium-high heat periodically stir so it doesn’t stick to the pan and or dutch oven.
7. For Spaghetti: For my spaghetti, I add enough water until it fills the pot half way. I then add a dash of kosher salt and about 1-2 tsp. of olive oil. I then bring the water to a boil and add the spaghetti. I like to cook my pasta till al dente, about 15-18 minutes.
8. Once draining the spaghetti and the sauce has reduced/seasoned to your liking, grab yourself a big plate and dig in. Be sure to add some fresh oregano and parmesan cheese to top it off! Enjoy!

Overnight Oats and learning French…slowly

 

Blouse- &Other Stories (similar)| Shorts- Thrifted (similar)

The Penguin French Phrase Book

Photography by. Bernadette Mira

I have been trying to learn French about a year and half now…on and off. I know, that isn’t the way to actually progress, but I get bored easily. All jokes aside, I do, sincerely want to learn how to speak French fluently. My question is though, how does anyone successfully learn a new language?

I want to convince my husband by saying, “Hey honey, I think we need to take a lonnnng trip to Paris so I can finally learn French.” We all know that isn’t going to go over well. WHO even has the funds to do something like that? Maybe, some rich white, eat pray love, woman who during her down time, just lays in the pile of money that she has. I digress, I guess I just have to whip myself back into gear. I need to be putting 100% effort in everyday…when I can, whether that be slapping sticky notes on food or appliances to remember the word pomme for apple.

Speaking of food, this is making me hungry and I need to start preparing breakfast for tomorrow. I try to make meal prep as easy, and painless as possible. So, today I am sharing my recipe for overnight oats. It makes getting up in the morning a breeze and actually enjoyable. You can sit back and eat your oats while you try to learn some french…which hopefully, I’ll be doing.

 

Pear Overnight Oats

Serves 1

Ingredients

1 cup of Irish style oats

1 cup of almond milk

1/2 tsp. of honey

1/8 tsp. of turmeric

1/4 tsp. of cinnamon

dash of nutmeg

half of a pear finely diced 

 

Directions:

1. Add 1 cup of oats and seasonings to a medium size bowl or cup.
2. Then add the honey, almond milk and diced pear.
3. With a spoon stir up the oat mixture until fully incorporated.
4. Cover with plastic wrap and store in the fridge overnight and enjoy the next morning!

 

 

Turmeric Lemon Drink

Shirt- Madewell|Trench-American Apparel (Similar)|Earrings- Madewell|Cap- Uniqlo

Jeans- Levi’s

Shoes- Nike (Similar)

Photography by. Bernadette Mira

My adoptive father surrounded the house I grew up in with photographs that he took throughout the years. I admired the rawness and shock that his photos invoked. When it comes to photography, I do have this pain that comes with it. I didn’t know that I would spend the rest of my life without them. I don’t have that family anymore that I grew up with. They aren’t the people who I thought they were and it has taken me a lot of time, but I have come to terms with that.

Even though that pain is there, I still enjoy taking photographs and capturing the human experience. One thing I find true that my adoptive father told me about photography in his most “arrogant stern voice” is, “It doesn’t matter what equipment you have. It all depends on the photographer and the story they want to tell.” That saying makes me frustrated. It’s almost as dumb as the saying, “There are no small parts, only small actors…” BUT it’s true. There are times when I get so hard on myself about not having the ‘best’ equipment or much of it. I mean, I  have been using the same camera for over ten years, which is a hand me down anyway. A Nikon D200, which is old as fuck.  I  grew up poor. Everything I have still and had are hand me downs. It makes me embarrassed yet, I will admit, I have produced some good images even with equipment that isn’t shiny and new.

As artists its easy to convince ourselves that we aren’t “good” enough and compare our work to other people’s’. It’s something I struggle with everyday, but I try to remember why I started taking photos. When I was 16, along with dancing, photography helped me capture the pain and sadness I was feeling then. I stopped when I started pursuing Musical Theatre, but once I opened up about being sexually abused to my adoptive family I started taking photos again to help me through the pain. That’s where I discovered cooking, food and product photography. As silly as it is, photography has saved me in some ways. So, in conclusion I will continue to take photos, even with the pain, even with shitty equipment, because it is a part of me. I’m not going to let that go.

Turmeric Lemon Drink

(To heal colds and other remedies)

Serves 1

Ingredients

Juice from half of a lemon

1 cup of boiling water

1-3 turmeric ginger iced cubes

1/2 tsp. of turmeric 

5-8 thin slices of fresh ginger

1/2 tsp. of honey (optional)

Directions:

1. Prepare turmeric ginger iced cubes the night before. Combine 1/2 tsp. of turmeric, 5-8 thin slices of ginger, and 1/2 cup-1 cup of water. Stir well and pour mixture into ice-cube tray. Should make about 5-7 cubes. Let them rest for 8 hours or overnight to freeze.
2. In a kettle, boil 1 cup of water or more.
3. Then add turmeric ice cubes, juice from half of a lemon, and honey into a heat proof mug.
4. Once the water has boiled, pour the hot water over the ice cubes and watch them melt into the water. This should happen fairly quickly, about two minutes.
5. After the ice cubes have melted, stir the mixture one more time then enjoy slowly or take it as a quick shot to help colds, sore throats, upset tummies and more.

 

Falling over Bagels

All I can ask is “Why?” Sometimes life sends you curve balls. Is that the saying that people say? Well, life has sent me quiet of bit of those balls and sometimes I just want to throw them in the fire. For the past month and a half, almost, I have been suffering with colitis. If you don’t know what that is, please do yourself a favor and don’t look it up, it’s terrible. You literally feel like your dying from the pain and all I can say is take care of your gut and don’t take too many antibiotics IF you can help it.

So, Christmas and the holidays were non-existent for me, because I couldn’t celebrate while kneeling over with pain. Even though the pain kept me down, there have been  days where I have felt fine. On one of those days I decided to embark on making bagels.

Now, I have never in my life made bagels and I honestly thought it would be an easy task, but as you can see some of my bagels have a unique shape. Which is fine and Julia Child would probably approve of the attempt. Yet, in future baking, I am determined to create the perfect, circular shape for a bagel.

 

Poppy Seed and Parmesan Garlic Bagels

Makes 12

Ingredients 

Poppy Seed Bagels

1 tsp. of active yeast

2/3 cup of warm water

1/2 tsp. of brown sugar

2 cups of bread flour

1 tsp. of kosher salt 

1/2 cup of water

1 tsp. of baking soda 

2 beaten eggs for egg wash

1/2- 1 cup of poppy-seeds (make ahead)

Parmesan and Garlic Bagels

1 tsp. of active yeast

2/3 cup of warm water

1/2 tsp. of granulated sugar

2 cups of bread flour

1 tsp. of kosher salt

1/2 cup of water 

1 cup of shaved parmesan (make ahead)

1/2 cup of minced garlic (make ahead)

 

Extra: flour, oil, damp dish towels, a big pot

Directions:

1. In two separate bowls add yeast, warm water and sugar. See Notes. Let both mixtures sit for 5 to 8 minutes. Then set aside.
2. In two big bowls sift flour and salt together till combined. Then create a well into the flour and add the yeast mixture.
3. Slowly mix the dough and incorporate the 1/2 cup of water for both mixtures. Then knead the dough for 5-10 minutes or until elastic.
4. Then lightly oil two clean bowls. Let both of the dough mixtures rest for an hour with a damp cloth on top.
5. After resting shape the dough into bagels. By doing this, cut the two dough mixtures into halves. Then with a sharp knife cut 6 medium size balls–making 12. (6 for the poppy-seed and 6 for the garlic bagels)
6. Once you have your twelve balls, gently place your ring finger into the middle of the dough ball until your finger pokes through. Then carefully move the dough around in a circular motion with both of your hands pulling on each side as you go around. See shaping bagel video.
7. After shaping all twelve bagels, on an oiled sheet or plate let the dough rest again with a damp towel for 30 minutes. Meanwhile, preheat the oven to 425 F.
8. Once the bagels are done resting, create your hot water bath. In a big pot add water about half way with 1 tsp. of baking soda then bring to a simmer.
9. Once the water has start to simmer, gently with a slotted spoon add the bagels one by one. Do this in batches of twos or threes, depending on the size of your bagels. Let each bagel boil for 2 minutes on each side. Then set aside to rest on a clean plate.
10. Create your egg wash for the bagels and brush all of them till fully coated. At this point add your toppings, poppy seeds for one batch. Then, fresh minced garlic and shaved parmesan for the other. Cover the bagels completely.
11. On a baking sheet bake the bagels for 30 minutes or until lightly brown. Bake the bagels in two separate batches.

Enjoy!

 

Notes: For the poppy-seed bagels mix the brown sugar into the yeast/water mixture.

 

Photography by. Bernadette Mira

To my husband…

Today is my husband’s birthday. The most used sentence or thought that runs along the lines of, “I don’t know what I would do without you…” couldn’t be truer in our relationship. I honestly don’t know what I would do without him. He has gotten me through some tough moments in my life.

There are times when I think that he saved me from a bad situation when I was coping with a toxic family. He was the only one that took the time to understand me and genuinely cared about what I was going through. I have never met anyone else like that. Someone that is so kind and patient. He gave himself completely to me on the nights where I was curled up in ball on the bathroom floor contemplating suicide. He helped me out of that dark hole with his love and kindness. I will always be thankful for that.

So today is for him. Life can get in the way sometimes and it’s hard to stop and remember that we have loving people in our lives. It’s important to take the time to remember that. I have a loving husband and friend by my side for the rest of my life which is pretty amazing.

So, Happy Birthday my love. May this coming year bring you joy, growth and success, for you deserve it. Love always, your kitten.

Lemon Poppy-Seed Cake

By. Lady and Pups

Photography by. Bernadette Mira