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Month: August 2016

How To Cut A Cake The Scientifically Correct Way

This morning, PIF told me he was going to bake a cake with his little cousin. Needless to say, I’ve now had cake on my mind all. damn. day. Because Google and Facebook can read minds, I stumbled upon this today and just had to share:



For the article in Nature (one of the most prestigious scientific magazines, if not the most prestigious scientific magazine): click here

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Not-Too-Decadent Peach French Toast

There are few things I love more than a leisurely breakfast. I leave my blinds drawn so that I am gently woken up as the sun rises, put on great podcast, and then prepare and — more importantly — savor my first meal of the day. For me, a calm morning is the ultimate preventative medicine; a hectic one can throw off my entire day, leaving me frazzled as I head into work.

Of course, there are bound to be mornings when you don’t have 45 minutes to prep and cook. And that’s why this recipe is so perfect. Make it on a morning when you have time or during the weekend and reheat it quickly throughout the week. Or make it for brunch and eat it all in one go with friends and family! The opportunities are endless. Plus, this recipe is high protein, fruit forward, and relatively low calorie, meaning there is no guilt and no food coma to follow, assuming you practice some self-restraint and don’t eat the whole thing. I know, I know — easier said than done.

Peach French Toast

Peach French Toast

Total Cook Time: ~40 minutes
Serves 4


crusty bread (I like a more rustic whole wheat loaf with seeds and texture. Added bonus if it’s a bit stale.)
4 eggs
2/3 cup plain or vanilla almond milk (can sub for other types of milk)
1 tsp vanilla
3 peaches
2 T agave nectar or maple syrup (skip if your peaches are already deliciously sweet)
1/4 cup of ricotta per serving being eaten
maple syrup

Also needed:
8 x 8 baking tray
2 mixing bowls

1. Preheat oven to 350 degrees F and lightly butter baking pan or use a canola oil spray (Go easy on the fats. You don’t need much. I take a cold stick of butter and run it along the inside surface).
2. Slice off about 4 hearty slices of bread (~1 to 3/4 inches thick) and cut into relatively even cubes (in a relatively stubby loaf I get about 9 cubes per slice).
3. Spread bread cubes along the bottom of the pan.
4. In one of your mixing bowls, mix the eggs, milk, and vanilla and whisk to combine.
5. Pour egg mixture over the bread cubes and let sit. (I like to let the bread really soak up that eggy goodness so it’s soggy in the middle and crispy on the crust.)
6. In the meantime, remove the peach flesh from the seed and slice it into thin crescents. No need to take off that nutrient rich skin!
7. In a mixing bowl, add the agave or maple syrup to the peaches (if using any) and and mix with your hands so they’re lightly coated. Treat yourself to a peach slice, cause you deserve it.
8. Pour your peaches on top of the bread and egg mixture. Use your hands once again to fold the peaches into the mixture. Do not eat any peach slices at this point. You lost your shot; they’re now covered in raw egg.
9. Bake your french toast for 20 mins or until eggs are fully set. I like to finish off the french toast under the broiler on high for just under a minute to get the top nice and crispy.
10. While the french toast is baking, mix about 1 t of maple syrup or agave per 1/4 cup ricotta and mix to make a protein-rich whipped cream.
11. When eggs have set or toast has been finished off under the broiler, remove from oven.
12. Serve hot topped with the ricotta. If treating yourself, drizzle a tablespoon of maple syrup over it as well.


To reheat, rebake in over at 350 degrees just until heated (you can throw it in as the oven heats if you’re rushed) or, if really rushed, pop in the microwave.

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Safe(r)-to-Eat Cookie Dough

Look, I get it. Sometimes you just are craving some cookie dough, but have zero intention of baking any cookies. That’s where this recipe comes in:



1 cup + 2 T flour
1/2 t baking soda
1/4 t salt (plus more to taste)
6 T granulated sugar
6 T brown sugar
1/2 cup butter (or margarine)
1/2 t vanilla extract
1 cup semi-sweet chocolate chips of desired size
1/2 cup oats (optional)
1/4 cup nuts (optional)


Mix all dry ingredients (flour, baking soda, salt, sugar, and salt).
Cream butter at room temperature and add vanilla.
Add butter to dry ingredients.
The mixture should now be a bit clumpy. Add water in tablespoon intervals until cookie dough consistency.
Fold in oats, nuts, and chocolate chips (I like to use some minis and some chunks).


Adapted from

Note: Consuming raw flour is also potentially dangerous. Consume at your own risk. (Sorry shit had to get serious all of a sudden.)


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What I Love This Week: Schwa (Part I)

The last few weeks of work have been hard. Back-to-back deadlines have meant I’ve had to do late nights and weekends, which means cancelling on friends, missing social events, and moving plans. This, coupled with my propensity for anxiety, has meant the past few weeks were straight up brutal.

I’ve always been an anxious person. About three years ago, a particularly blunt and honest friend told me — just a few weeks into our friendship — that I probably had an anxiety problem. In many ways, it serves me well. I have never missed an assignment, am able to get passionate about almost anything I’m working on, and learn very quickly. However, it also causes me to get nervous and snippy when, say, my brother is running late to brunch and the server won’t seat our massive party until everyone is present. (Hypothetically speaking…) It also can lead me to be short-tempered or impatient, and this behavior is what I have been specifically trying to nip in the bud. However, when things seem to be piling up, or my life feels off-balance, I can start to feel overwhelmed and deeply unhappy. This, I’m sure, tends to happen to everyone. But non-anxious people seem to be better at letting something fall by the wayside and avoid feeling crushed by the pressure to perform.

So, anyway, that gives you a bit of insight into my mental health on the third week of seemingly non-stop deadlines and late nights amid the crushing backdrop of the realization that what I currently do for work is likely not what I want to make my career. Before you sigh “Millennial,” hear me out. I love working. I imagine myself always working a lot. However, I imagine myself doing it in a profession I love so dearly, that it is not my job, but rather an extension of my life. I’m still figuring out what that profession is, and in the meantime, I love the job I have right now, which is, all things considered, an amazing gig: I’m compensated nicely, I am empowered to take on a meaningful role, I get to freely communicate with my “superiors” and benefit from their experience, advice, and leadership styles, and I have an office full of peers who are constantly making me a better person through constructive criticism or by good example. However — here comes the anxiety again — every so often I find myself lamenting my youth that feels like it is slipping away and the experiences that I am missing all for a career I don’t want. Obviously, this is terribly dramatic. But, that’s how I felt towards the beginning of last week.

Amid this crazy work schedule, PIF scheduled a surprise birthday dinner for me, and, after being pushed a week due to deadline chaos, was rescheduled for Tuesday, July 26th. Somehow, despite a report due that Friday, the stars aligned (actually, shout out to Alexis who made those stars align), and I was skipping towards the 22 bus by 6 PM, meaning I had more than 2 hours to get ready for dinner.

And when I say ready, I mean mentally and emotionally ready, because although PIF had tried to keep a secret (he never can), I knew where we were going that evening.

We were going to Schwa.

My knowledge of Schwa was that shit could very well go down. The chef, Michael Carlson, was unpredictable, prone to cancelling the night of a reservation, and that the whole staff often got drunk throughout service. (Like the enablers we are, we still planned to bring some bourbon for the kitchen.) However, up until this point PIF had had enough conversation with Carlson that made it clear cancellation was unlikely and that the restaurant was a little more predictable these days, though you still get a reservation by calling the restaurant during the week and hoping you get through. PIF never gives me enough detail when he retells interactions, but I imagine these conversations went like this:

Early July

PIF: *ring ring ring*
Carlson: Hello, Burger King, may I take your order?
PIF: Uh, I’m looking for Schwa?
Carlson: This is Burger King, do you want a burger or what?
PIF: Uh, no, uh, I’m looking for Schwa…
Carlson: Yeah, dude, this is Schwa.
PIF: Oh, *nervous laugh* great! Do you have anything in a few weeks?
Carlson: Sure, how about Tuesday July 19th?
PIF: Oooh, perfect, cause Anthony Bourdain says Tuesday are the best days to eat at restaurants.
Carlson: My restaurant is good every day.
PIF: *Laughs*

They discuss wine and he tells PIF to bring champagne, a non-oaky Pinot Noir, or a white Burgundy.

After my deadline is shifted

PIF: *ring ring ring*
Carlson: Hello?
PIF: Hi, uh, I have a reservation for July 19th, but something came up…could I move it a week?
Carlson: Your girlfriend is making you change it, isn’t she?
PIF: Yep.
Carlson: Sure, come the following Tuesday, 8:30 PM.

Afternoon of July 26th

PIF: Phone rings and he sees it’s Schwa.
PIF, thinking it’s Carlson cancelling: Hello?
Carlson: Hey, man, you still coming tonight? (Oh, the irony that I am now so flaky that the most flaky chef needs to make sure we aren’t flaking.)
PIF: Yep!
Carlson: Cool, see you then.
PIF, remembering that I told him we may need to bring wine glasses since I read they don’t carry it: Oh, also, should we bring stemware?
Carlson: Nah, man, we got you.
PIF: Okay, cool, ’cause we read online…
Carlson: Don’t believe everything you read on the internet.

Though PIF and Carlson were BFFs by now, little old anxious me was having heart palpitations as I got dressed. I wanted to look cool, but not snooty. How was I going to act? I’m obviously a food geek, and this wasn’t Alinea where you have to fake it til you make it even though you can’t afford the wine pairing and you’re trying to convince them you’re still as high society as the foreign dignitaries sitting two tables over and getting a special menu. How do I exude coolness without seeming like a total douchebag, anyway? I eventually opted to just put on a comfy dress that covers any tummy bulge and flat sandals, cause nothing would be worse than tripping in heels in a tightly packed 800-something square foot restaurant.

PIF arrived at my apartment with two bottles specially picked by Melissa at WineHouse — a real champagne, of which only a few bottles are made each year, and a light Pinot Noir — as well as 750 mLs of Buffalo Trace (his fave affordable bourbon) for the chefs. And after a quick costume change on my end, we were out the door.

To be continued…

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