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Friends! Romans! Countrymen!


It has been quite a while. I have had an insanely busy year-- I finally got back into performing, something I'd been dreaming of for a looooong time. So scary to get back out there after more than a decade away-- it has been incredibly fun and amazing and scary and hard and rewarding and intense and great. I started performing burlesque around town and even joined a comedy troupe. It has been a true homecoming. The only downside of this incredible new part of my life is that it has left precious little time for anything else. Between working enough to pay the bills and eking out some semblance of quality time with my honey and my fam I haven't been writing, photographing, or even cooking anywhere near as much as I'd like. Photo by Megan Fayth Brown

So. That is why I have been so quiet over here. Theater and the performing arts tend to happen on a set schedule that someone else designates and I show up for-- writing, photo-ing, and food-ing are much more self propelled and unfortunately they have been sidelined a bit. BUT I am determined not to let them fall by the way side so I will press on and find a way to DO ALL OF THE THINGS. Enter my Dear Friend and Photography Goddess Megan Fayth Brown. Megan is an actual professional who like works on real photoshoots n stuff. She totally knows what she's doing. It had been ages since we'd hung out and we decided to make a photography date, to collaborate on a shoot and catch up. We spent a lovely afternoon making cookies, taking pics, talking about how much we hate winter, and generally goofing around. You will find the results below. Photos by Megan, Art Directing and Food Styling by Yours Truly. I feel fancy giving myself those titles. Hee hee.

This recipe is adapted from a similar one from The Jewels of New York. The miso flavor is subtle and provides a understated salty/umami finish. It's a fun twist on a classic that still gives you all the comfort and familiarity a choco-chip cookie should. Make them and eat them all. Or share with friends if you're into that kind of thing.

 
miso choco chip cookies

adapted from The Jewels of New York

2 sticks butter, softened at room temp




1 egg + 1 yolk




First off, get your cookie sheets ready. I like to use parchment paper for easy cleanup (and no sticking). Set aside. Preheat oven to 350F.

Beat together the butter, brown sugar, and miso until smooth. You can use a mixer with a whisk attachment or do it the old fashioned way with a whisk and a bowl. Beat in the vanilla extract, then the sugar, beating for a few minutes until fluffy. Next beat in the egg and egg yolk. Add the flour, salt, and baking soda and beat until incorporated. Fold in the chocolate chips.

Scoop the dough onto your prepared cookie sheet. I used a mini ice cream scoop for this to achieve a consistent size/shape. Use a spoon or scoop of your choice (baking time may vary depending on cookie size, keep an eye on 'em). Bake 13-15 minutes or until golden brown. Wait until barely cool and shove in your face! May 11 cauli salad + curry vin