Oh, hey,
I've been cooking and baking like a mofo this year. Spending time in the kitchen chopping, frying, experimenting, leaving no calorie behind, and continuing my journey towards becoming a legendary ricist. Making this bread has helped me feel calm and powerful and closer to my grandmother. It gets better each time I do it, and it makes a great addition to my Husband Kit. I've given a few loaves as gifts, and, after a request at a dinner this week, am exploring a vegan version with cheddar and pepper jack cheese substitutes that don't taste like a hate crime. My last experience with vegan cheese was disastrous. Stay tuned for an update.
"The first time I made the recipe, I didn’t stray far from the basic recipe that had been circulating, like a scary-ass bitch. I added garlic powder to my flour mixture because I love myself, but, in my zeal to cut her open and dip her into some gravy, forgot the garlic butter moment on top. We all fall down. The original bot-born recipe uses zero garlic or thyme, half the cayenne, and just cheddar. Again, get it how you live.
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| onions, garlic, bay leaves, thyme, and milk for the steeping |
Inspired by The Kitchenista’s legendary macaroni and cheese recipe, wherein she steeps milk with onion and bay leaf before adding it to her roux, I now steep my milk with onion, a bay leaf, smashed garlic cloves, and fresh thyme sprigs for recipes whenever possible. I even steeped my coconut milk for my coconut rice and YES. Shoutout to The Kitchenista for helping me let my soul glow. Cooking and baking like a motherfucker have been therapeutic and calming ways to ease into 2020 and reconnect with my foremothers during Blackety Black Folks Month. I made loaves numbers seven (“Rudy”) and eight (“Judy”) on today."
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