N° 67: Recommendations and Muffins
Celery root, hazelnut, and Susan Orlean.
Good morning,
Today I just have several random recommendations for you, plus a recipe for a Celery Root-Hazelnut Muffin that I’ve made a couple times this week and love. It’s earthy and has a unique blend of spices; it’s just sweet enough; it’s made with whole wheat but still has a light, fine cakey crumb. What more could you ask for?—that it be pretty? Well, yeah, it’s no showstopper. But it is a palate-pleaser.
The recommendations:
Watch
Adaptation. (Watch the trailer here. And you can read the film’s making-of story, excerpted from Susan Orlean’s Joyride, here. )
Eat
the BLT at the Morgan Library’s Morgan Cafe.
Read
Joyride, a memoir by Susan Orlean (here’s a review);
“Postscript”, a gorgeous poem by Seamus Heaney (or listen to Heaney read it here);
Good Thing Going, Lena Dunham’s newsletter.
Listen to
Heavyweight (podcast): #64 Kevin (tear-jerker!);
The Writer Files (podcast): How Bestelling Author & Literary Agent Betsy Lerner Writes: Redux (Lerner is Patti Smith’s literary agent and has published her first novel at 64);
The Interview (podcast by The New York Times): George Saunders Says Ditching These Three Delusions Can Save You (Alternatively, you can read a condensed version of the interview here.);
The New Yorker Radio Hour: Zadie Smith on Politics, Turning Fifty, and Mind Control.
Talk to you soon. Have a good weekend (and make the muffins!)
Brian
Recipe: CELERY ROOT & HAZELNUT MUFFINS
Call me crazy, but when my first batch of these hearty muffins was in the oven, I swore I got whiffs of buttered sweet potatoes, of caramelized white chocolate, of rice pudding, and of Danish butter cookies. These muffins’ (very) humble appearance belies the enchanting and mysterious character that a harmonious but unexpected combination of ingredients bestows on them. In other words: they ain’t pretty, but I love ‘em.
To make these muffins gluten-free, see the link to Footnote 1 to the right of “whole wheat flour” in the ingredients list below.
To make these muffins with date sugar (i.e., “fruit-sweetened,” without cane sugar), see the link to Footnote 2 to the right of “sugar” in the ingredients list below.
Ingredients:
250g whole wheat flour1 | 2 1/4 cups
