Baking

This weekend was a celebration! The bees successfully packed up their belongings and moved their hive to Pasadena and we got honey! Woot woot! The honey is dark amber, delicious and rich. It wasn’t enough to make a whole dessert from but it was just enough to drizzle on some ricotta slathered on a piece of toast. Good enough for me. And! And! Joshua is back from a 2-week stint in Asia so I celebrated by baking cookies and making a whole bowl of good things: sautéed artichokes, asparagus, brown rice, an avocado sort of shaped like a rose, and a bunch of bloosmdale spinach. And then I decided to make these baked falafel balls because I’m allergic to frying things (sometimes). I learned a trick from Mark Bittman. The trick to good baked falafel is to brush a baking sheet with a few tablespoons of olive oil so it almost pan fries in the oven. The result is a nice golden brown crust all on the outside. Genius, right?! I always like my falafel with a ton of herbs. I like it to be practically green inside, though I would say these are more like a brownish green inside. …

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