30th Newsletter Q&A

+ an easy vegetarian lunch recipe!

It’s my 30th newsletter and still going strong! Let’s jump right into some reader questions.

What did you like best about being a baker?

I liked working with my hands, having access to the freshest produce and a pantry full of unique ingredients that would take years to collect in a home kitchen—any spice you could imagine, jugs of maple syrup, an assortment of quality chocolate, different varieties of flours and all kinds of fun gadgets and equipment. That’s something I took for granted until I was trying to run a cake business from home.

Waking up early was admittedly always a struggle, but I still loved the quiet of the kitchen in the morning, seeing the sun come up, the smell of fresh baked croissants, the crackle of donuts frying, the first cup of coffee after the mad dash to bake everything off.

More than anything, I loved the people—passionate cooks, baristas who were also photographers, servers who studied wine for fun, bartenders who were skaters, hosts who were actors…artists of every trade. I loved getting tacos after a late shift and meeting up with my coworkers on the weekend to try a new spot or drink wine at the park or the beach. I loved shooting the shit on the line. I loved wasting too much time making an elaborate family meal. I loved feeling like I had finally found my way home.

If you could have the perfect baking position/situation, what would it be?

At this point, I just want to bake for fun. Otherwise maybe do some pop ups every once in a while! I like the idea of putting on an event where I can meet up with people irl and have the gratification of seeing friends (old and new) enjoy the treats I made. I have dreamt of some day owning a space where my baker and cook friends could test out their business ideas, as well as putting on other community events. As far as the daily grind of working in a bakery or a restaurant, it just doesn’t appeal to me anymore.

I’m trying to eat less meat. Any good ideas for lunch recipes? Bonus if it keeps well as leftovers—I try to meal prep for the week.

I used to make this chickpea sandwich all the time when I first got into wellness and gut health. I like it because it’s as tasty as a meaty sandwich and just as satiating too!

Chickpea and Avocado Toast

Serves 2

1 can chickpeas, rinsed and drained

1 avocado

1/4 cup cilantro, chopped

2 T red onion, finely chopped

1 tsp extra virgin olive oil

Juice of 1 small lemon

salt & pepper to taste

a pinch of paprika

2 large slices of sourdough

Mash the avocado and chickpeas together in a bowl with a fork and stir in the rest! I served on toast with a little mayo and topped with slices of tomato, a little flaky sea salt and more cilantro as garnish but you could also make it as a sandwich with butter lettuce, arugula or sprouts. Ingredients can be prepped in advance. Leave out avocado if you’re food prepping so it doesn't turn a gross brown color. Either way, it comes together pretty quick for an easy weekday lunch!

Do you agree with the Bear that the rewards of the restaurant business do not equal the output?

I couldn’t get past the first episode tbh. Too triggering! But yes, I agree…at least with the current systems in place. But I’d love to believe that there is a sustainable way to do it. I hope that all the talented cooks I’ve come across (who want to own their own businesses) are able to find a way to make it work where they can pay themselves and their employees well, have a sustainable lifestyle and cut out the toxicity.

What is the best thing you have ever made?

The thing that always comes to mind is croissants. Because what is better than a fresh croissant? I was intimidated by the process and they are definitely a labor of love, but some of my favorite memories are learning how to make hand laminated croissants from Krista back when we lived in Oakland and worked at Pizzaiolo together.

What is the secret to making good food?

Practice. Mindfulness. The best cooks I know, cook A LOT. They try making the food they love to eat and then they make it over and over again until they’ve perfected it with their own tweaks and additions. I’ve always been more of an intuitive cook, which honestly made it hard to work in pastry (precision being so important). But I think other people thrive on really understanding the science and being meticulous about technique.

On a more practical level, my answer is salt. I think one of the worst offenses in cooking is under seasoning your food. Even pastries and sweets should always have a little salt. (Krista taught me that too!)

This might be my Bay Area training talking, but you’re never going to make good food if you don’t start with high quality ingredients. The difference between a tomato from the farmer’s market in the peak of its season and a store bought tomato in the dead of winter is astronomical. It’s worth the investment for flavor and for health.

Adding fresh herbs is always a nice touch too!

If you could travel back ten years to talk to your younger self, what would you say?

Oh boy. I guess I would say…

Don’t worry about the people who don’t have time for you. There are so many people who love and cherish you for exactly who you are and so many more to come. The ones who don’t care, simply aren’t your people.

You’ll weigh more than you do right now and you’ll weigh less. Neither will affect how much people care for you in the slightest. Your body does not exist for other people’s approval and your appearance will never be the most interesting thing about you. You have so much more to offer!

It’s okay to be sensitive. In fact, it’s the best thing about you! It will give you purpose and allow you to have so many deep connections, including your connection to yourself.

You don’t need to search for “the one.” The right person will come along at the right time.

Be open to the unknown and the mysteries of the universe. The more you can surrender to what’s out of your control, the easier life will be.

Take risks. Have fun. Enjoy this time! It won’t last forever!

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Thank you for reading Extra Honey! I’ll see you next week. In the meantime, you can find me on instagram and tiktok.