Hi, yes, hello. I am back! I took a month-long hiatus because I had a popular experience commonly known as burn-out. (What a fun way to say depression!) Not only did I not write this newsletter all February, but I’m pretty sure I didn’t even turn my oven on. You know those “popcorn for dinner” nights? That, but it was an entire month.
But here I am!! Back with the Tartine Bakery cookbook in hand, ready to make some baked goods that will turn my life around. In 2019, I was heading to Sonoma for a bachelorette party and flew into San Francisco a day early specifically so I could go to this bakery. I ordered a savory scone, their famous morning bun and a cold brew coffee. T’was good! I look forward to recreating both of these and more this month. 🥐
March Cookbook: Tartine: A Classic Revisited by Elisabeth M. Prueitt and Chad Robertson
Scones are a great vehicle for a million different ingredient combos, sweet or savory. I made these savory scones (pg. 30) with bacon, gruyere, green onions and a little sharp cheddar – but again, these would be great with whatever you choose! I made a few and froze the rest for on-the-go snacks for the rest of the week.
The scones were the only Tartine recipe I made this week, but I did get a craving for cookies and made these butter pecan chocolate chip cookies I saw on Instagram. I hate to throw this phrase around, but…these may be the best chocolate chip cookies I have ever made? Highly recommend.
Thanks for reading, sweeties! 🍎
Can you send me the chocolate chip cookie recipe?