The best way (for your skin) to survive a cross country flight
Okay look, I've always wanted to be one of those people who had the ovaries to just slap a sheet mask on at the beginning of a long flight and keep it on for an hour, but I'm not quite there yet. Mayybe I could do it for a red eye (especially if I was in the window seat), but for a regular daytime flight, I haven't managed to do it yet (even though I psyche myself up and pack one every time). If you are one of those people who can do this, I bet your skin is incredible at the end of a long flight! However, what I have done, and very much recommend, is, the night you get somewhere, slapping some under eye masks on before bed, and sleeping with them on. You can also do this at home before an important event -- protip: keep them in your fridge, they feel amazing if you put them on nice and cold -- but room temp or cold, they totally make a difference, especially if you, like me, are plagued with under eye bags. I love these under eye masks, but there are many great ones out there, so find some you like and treat yourself (especially since the Sephora sale is coming up, God save my bank account).
I've talked multiple times in this newsletter about how I've been reading mysteries a bunch this year, and also about how I've been reading a bunch of historical books set in England, and I'm actively angry at all of you who didn't tell me about Sherry Thomas's books about a FEMALE SHERLOCK HOLMES, which are basically my catnip. I read the first book earlier this week, and was overjoyed to see that the second came out in September, and bought it immediately upon finishing the first. They're about Charlotte Holmes, who is plump and blond and brilliant and thoughtful and loves pastries very much (!!! why did no one tell me about this???) who escapes from her upper class but poor family and makes up a fake brother named Sherlock so she can use her brain, and the family and friends who support her, and the mysteries that she solves. I adored the first book, and I can't wait to tear through the second, and as many more as can come. I read and loved all of Shery Thomas's historical romances, and it's so fun to see her writing mysteries.
It's November now, and we are entering that season of lots of root vegetables at the farmers market and...not a lot else. As someone who loves vegetables and farmers markets, I've had to figure out how to deal with December through March (yes yes, I know, California privilege) when we don't have colorful fruits and exciting vegetables in the markets. (Is it any wonder that this was always my favorite page in A Little Engine that Could -- one of my favorite books in the world -- so much so that it was my Twitter user pic until just a few weeks ago?). This is a long way to tell you that last winter, I fell in love with cauliflower in these cold weather months, and I still love and cook with it even when the weather is good. I love roasting cauliflower (I love roasting all vegetables), but Ottelenghi's Cauliflower Cake really introduced me to how great in can be incorporated into another dish. And it's great for dinner, and then again for breakfast or lunch the next day, which is something I need in a dinner. And it would make a great and pretty vegetarian entree for a holiday meal (along with sides and other things) if you're starting to plan for those things.
Ottelenghi's Cauliflower Cake
1 cauliflower, outer leaves removed, broken into florets
1 medium red onion, peeled
5 tablespoons olive oil
1/2 teaspoon finely chopped rosemary
7 large eggs
1/2 cup basil leaves, chopped (the recipe calls for this, but I made it for the first time when no basil was to be found, so I used parsley instead, so I say use whatever herbs you like and think goes with this)
1 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon ground turmeric
1 1/2 cups coarsely grated Parmesan or another aged cheese
Melted butter
1 tablespoon white sesame seeds
1 teaspoon nigella seeds (I've omitted both of these and it's been delicious, but I bet it's better with them)
Salt and pepper
Preheat the oven to 400 F.
He tells you to place the cauliflower florets in a saucepan, add 1 teaspoon of salt, cover with water, and simmer for 15 minutes until the florets are soft. The first time I made this I went rogue and roasted the cauliflower; I've since done it both ways and like it both ways, so try it either way. If you simmered it, after simmering, drain and set aside in a colander to dry.
Cut 4 round slices, each 1/4 inch thick, off one end of the onion, and set the slices aside. Coarsely chop the rest of the onion and place in a small pan with the olive oil and the rosemary. Cook for 10 minutes over medium heat until soft. Let cool, and transfer to a large bowl with the eggs, the basil (or whatever herb you add) and whisk well. Add the flour, baking powder, turmeric, Parmesan, 1 teaspoon salt, and lots of pepper. Whisk until smooth, then add the cauliflower and stir gently.
Line the base and sides of a 9 or 10 inch springform cake pan with parchment paper (or just grease that pan or about the same size pan very well with lots of butter). Brush the sides of the parchment with melted butter, then mix together the sesame and nigella seeds and toss them around the inside of the pan so they stick to the sides. Pour the whole mixture into the pan and spread evenly, and arrange the reserved onion slices on top. Bake for 45 minutes until golden brown. Remove from the oven and let cool for 20 minutes before serving (or like, if you're hungry, recognize that you should do the above and instead let it cool for 5 minutes and dive in).
Have a great weekend!
Jasmine
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