Wow I am late to this post BUT Ruth I feel like we must’ve connected in a previous life, because who else would put kimchi paninis and talk about a cookbook in the same post?! None that I’ve found. I love both haha 😂 . And although I did not get to sample the bars you made I have to agree with your husband—it does look better than the Kind bars. I will have to try it now! Also the pound cake….
Thanks so much for your comment, Hoang! The bars are surprisingly good, and it’s fun to experiment with additions—like chocolate and coconut. The cookbook and the restaurant are both a lot of fun—for different reasons obviously. I was intrigued with the addition of kimchi to grilled cheese panini and now want to make it, though my husband, a grilled cheese purist, will undoubtedly decline to eat it. Ah well—more for me!🧀😋
Actually a slight edit to my comment. I usually make kimchi grilled cheese because I don’t have a panini press at home but nonetheless it’s good still! I also like to add a fried egg in along with kimchi, which doesn’t sound so appetizing but is strangely good ☺️
Actually it does sound good, Hoang! I’m rather a newbie when it comes to kimchi, but I just discovered some that’s delicious at a Japanese market. I’m going to try the grilled cheese-kimchi-egg combo soon!🤗
Thanks, Rachel! Yes, parsnips seem to be in! I’ve discovered a number of closet parsnip fans who finally feel free to declare themselves. And I’ve joined the club!
I loved the message from Mark Dolan. Eating the rainbow is a wonderful way to ensure you're getting lots of different foods. I don't have a particularly sweet tooth, but I'm heavily influenced by what people are eating in whatever book I'm reading. When I read Standard Deviation recently (by Katherine Heiny), one character talks about buying Nashi pears to make Korean food and I just couldn't resist making something similar. It was delicious. The book I'm reading at the moment mentions spiced walnut bread, and I immediately wanted to make some. I even stopped reading to google recipes.
Thanks, Marg. Sorry not to reply sooner. I somehow missed your comment.
Mark Dolan is a treasure of knowledge. I had never considered the idea that eating foods of many colors (NOT M&M’s though!) was healthy as well as pretty on the plate. Makes a lot of sense.
I’m often made hungry by food references in the books I’m reading. I did just finish reading Stsndard Deviation after your recommendation and enjoyed the many food references. I remember the mention of Korean food but not the Nashi pears, of which I’ve never heard (I don’t think they’re grown here—now I too have to do some googling!). As for spiced walnut bread—now I’m hankering for that too! Obviously I’m suggestible to ANY mention of food!😂
Your three weeks of virtuousness are impressive! I'm always somewhat bemused when people tell me they have a piece of fruit for dessert. I'm always amazed at their restraint! I'm happy to have fruit for dessert, but when it's surrounded by cake or crumble or some other deliciousness! The bars look fabulous, I'm putting them on my list.
I doubt I’ll make it to four weeks. My willpower is tottering, but I do really love a good piece of fruit—especially with something baked and a nice cup of tea! Thanks so much for your comment, Julia! If you do make the bars, please let me know what you think.
I'm looking forward to hearing more about fermented bananas! I always make granola bars before we travel. They pack well and are handy to have when your energy gets low and you can't pick up anything healthy or satisfying for a snack. Yours look delicious, Ruth!
Thank you, Vicki! I’m sure I’ve made granola bars before, but I thought these came out the most like store-bought versions. Others seemed more cookie-like. Perhaps it’s because the recipe is more of a candy making process than baking. I’m definitely putting them on the list for our next road trip.🤗 And I’ll keep you up to date on the fermented banana experiment!
I remember Nicole Rucker being featured many years ago in Fine Cooking (RIP my favorite cooking magazine and one I was proud to freelance for). Happy to hear she is thriving ~ I look forward to checking out her book. The bars look scrumptious, Ruth!
Thank you, Domenica! The bars really are good and not too sweet. Nicole is definitely deeply admired in these parts, but the restaurant business is SO competitive. Hopefully she will continue to thrive.
I’m deeply sorry about the demise of so many food and cooking magazines (along with so much storied print media). We are all the poorer for it. Luckily there are alternatives like Substack.
Eating too much desserty stuff is an unnecessary problem. It's unnecessary because the easy solution is for the portions served to be MUCH smaller. Think about it - after you've finished, the taste memory you've got is identical whether you've had 20 spoonfuls or just one. All one needs is mindfulness. Realize you've only getting ONE spoonful and savor it. We're stronger than our instincts, right? Just tell that inner "eat it all!" to pipe down and eat the number of calories you're happy about eating. I know that I ALWAYS feel bad when I allow myself to eat too much (which is always equal to or greater than what one is served) because I know that the only difference once I've finished is the extra calories I'll have to deal with.
Even better - just remember what it tasted like the last time and don't eat any at all!
Wow if only I could do that last thing--just remember how chocolate tasted and not eat any at all. Ditto chips, fresh sourdough bread, apple pie à la mode, pasta, pizza, yada, yada... Excellent suggestions though, Crowden.
Now now, don't go crazy on me. Sourdough bread is 100% nutrition - no empty calories there! (Just put 2 doughs into the fridge this morning for a nice 24 hour rise).
I'd be curious to hear how they turn out, Ellen. They look pretty close to the Kind bars and have many of the same ingredients. It will be fun to experiment with other ingredients.
It's amazing to me to read what you go through to make your delicious treats. It's funny, I recently bought a granola bar at Whole Foods after being sucked in by samples being given. It was good. I'm looking forward to yours though. I'm sure it will be better.
Thanks so much, Jolene! The cookbook is really good--I can't wait to make more of the recipes. But I imagine your shelves are a little full--as are mine!😆
Wow I am late to this post BUT Ruth I feel like we must’ve connected in a previous life, because who else would put kimchi paninis and talk about a cookbook in the same post?! None that I’ve found. I love both haha 😂 . And although I did not get to sample the bars you made I have to agree with your husband—it does look better than the Kind bars. I will have to try it now! Also the pound cake….
Thanks so much for your comment, Hoang! The bars are surprisingly good, and it’s fun to experiment with additions—like chocolate and coconut. The cookbook and the restaurant are both a lot of fun—for different reasons obviously. I was intrigued with the addition of kimchi to grilled cheese panini and now want to make it, though my husband, a grilled cheese purist, will undoubtedly decline to eat it. Ah well—more for me!🧀😋
Actually a slight edit to my comment. I usually make kimchi grilled cheese because I don’t have a panini press at home but nonetheless it’s good still! I also like to add a fried egg in along with kimchi, which doesn’t sound so appetizing but is strangely good ☺️
Actually it does sound good, Hoang! I’m rather a newbie when it comes to kimchi, but I just discovered some that’s delicious at a Japanese market. I’m going to try the grilled cheese-kimchi-egg combo soon!🤗
Hoping you have a Ruth-bar to sample when I popover in March! (See what I did there? Food is everywhere!)
Ha ha! Definitely, Amie! Can’t wait!🤗
Those look delicious -- and I'm so glad the parsnip love is spreading!!
Thanks, Rachel! Yes, parsnips seem to be in! I’ve discovered a number of closet parsnip fans who finally feel free to declare themselves. And I’ve joined the club!
I loved the message from Mark Dolan. Eating the rainbow is a wonderful way to ensure you're getting lots of different foods. I don't have a particularly sweet tooth, but I'm heavily influenced by what people are eating in whatever book I'm reading. When I read Standard Deviation recently (by Katherine Heiny), one character talks about buying Nashi pears to make Korean food and I just couldn't resist making something similar. It was delicious. The book I'm reading at the moment mentions spiced walnut bread, and I immediately wanted to make some. I even stopped reading to google recipes.
Thanks, Marg. Sorry not to reply sooner. I somehow missed your comment.
Mark Dolan is a treasure of knowledge. I had never considered the idea that eating foods of many colors (NOT M&M’s though!) was healthy as well as pretty on the plate. Makes a lot of sense.
I’m often made hungry by food references in the books I’m reading. I did just finish reading Stsndard Deviation after your recommendation and enjoyed the many food references. I remember the mention of Korean food but not the Nashi pears, of which I’ve never heard (I don’t think they’re grown here—now I too have to do some googling!). As for spiced walnut bread—now I’m hankering for that too! Obviously I’m suggestible to ANY mention of food!😂
Your three weeks of virtuousness are impressive! I'm always somewhat bemused when people tell me they have a piece of fruit for dessert. I'm always amazed at their restraint! I'm happy to have fruit for dessert, but when it's surrounded by cake or crumble or some other deliciousness! The bars look fabulous, I'm putting them on my list.
I doubt I’ll make it to four weeks. My willpower is tottering, but I do really love a good piece of fruit—especially with something baked and a nice cup of tea! Thanks so much for your comment, Julia! If you do make the bars, please let me know what you think.
I'm looking forward to hearing more about fermented bananas! I always make granola bars before we travel. They pack well and are handy to have when your energy gets low and you can't pick up anything healthy or satisfying for a snack. Yours look delicious, Ruth!
Thank you, Vicki! I’m sure I’ve made granola bars before, but I thought these came out the most like store-bought versions. Others seemed more cookie-like. Perhaps it’s because the recipe is more of a candy making process than baking. I’m definitely putting them on the list for our next road trip.🤗 And I’ll keep you up to date on the fermented banana experiment!
I remember Nicole Rucker being featured many years ago in Fine Cooking (RIP my favorite cooking magazine and one I was proud to freelance for). Happy to hear she is thriving ~ I look forward to checking out her book. The bars look scrumptious, Ruth!
Thank you, Domenica! The bars really are good and not too sweet. Nicole is definitely deeply admired in these parts, but the restaurant business is SO competitive. Hopefully she will continue to thrive.
I’m deeply sorry about the demise of so many food and cooking magazines (along with so much storied print media). We are all the poorer for it. Luckily there are alternatives like Substack.
Eating too much desserty stuff is an unnecessary problem. It's unnecessary because the easy solution is for the portions served to be MUCH smaller. Think about it - after you've finished, the taste memory you've got is identical whether you've had 20 spoonfuls or just one. All one needs is mindfulness. Realize you've only getting ONE spoonful and savor it. We're stronger than our instincts, right? Just tell that inner "eat it all!" to pipe down and eat the number of calories you're happy about eating. I know that I ALWAYS feel bad when I allow myself to eat too much (which is always equal to or greater than what one is served) because I know that the only difference once I've finished is the extra calories I'll have to deal with.
Even better - just remember what it tasted like the last time and don't eat any at all!
Wow if only I could do that last thing--just remember how chocolate tasted and not eat any at all. Ditto chips, fresh sourdough bread, apple pie à la mode, pasta, pizza, yada, yada... Excellent suggestions though, Crowden.
Now now, don't go crazy on me. Sourdough bread is 100% nutrition - no empty calories there! (Just put 2 doughs into the fridge this morning for a nice 24 hour rise).
I’ll have to try the granola recipe since Allen’s favorite is the KInd Cranberry almond
I'd be curious to hear how they turn out, Ellen. They look pretty close to the Kind bars and have many of the same ingredients. It will be fun to experiment with other ingredients.
It's amazing to me to read what you go through to make your delicious treats. It's funny, I recently bought a granola bar at Whole Foods after being sucked in by samples being given. It was good. I'm looking forward to yours though. I'm sure it will be better.
Thanks, Judy. I suspect I'll have to make some more. They're nearly gone.
They must have been great to pass the Jeff test.
More deliciousness Ruth! Homemade granola bars!?! Wow!!! My how we wish we lived closer!!!
Me too, Mindy! I think these might actually ship well. Stay tuned! Meanwhile, I think I need to try a few of your soup recipes!🤗
A thoroughly delicious post (I LOVE THE LOOK OF YOUR BARS) and more cookbooks to discover. Thanks, Ruth!
Thanks so much, Jolene! The cookbook is really good--I can't wait to make more of the recipes. But I imagine your shelves are a little full--as are mine!😆