socca with yogurt and garlic broccolini + short stack yogurt is available for pre-order!

Hahaha I definitely spoke too soon about avoiding jet lag, I feel like I have a Teletubby suit on that is filled with sand, that’s how much effort it’s taken to roll out of bed and lift up any of my limbs these past few days. I am Laa Laa (the second A’s are silent?!). And it’s probably not helping that I’ve fallen into a routine of not only staying up past my bedtime and hyperventilating at the figure skating and then giving my undivided attention to the post-show with Charlie White and Kristi Yamaguchi and Ben Agosto, but also allowing time to come down off of all of the excitement and cleansing my palate before bed by watching something fictional on Netflix. It’s this whole routine and it’s only going to get worse before it gets better because tonight is the ladies’ short program obviously, tomorrow is the ladies’ hockey final, and on Thursday I’m going to be teaching a class at Plum’s in South Dakota during the ladies’ long program and then watching it on DVR afterward. If you @ me with any spoilers that night before I watch it, I am blocking you at once. 

Ok, a quick warm take on last night’s ice dance: HOLY GUACAMOLE, I am moved. I couldn’t even stay in my seat or breathe regularly for the last group, it was all so much. I love that Virtue and Moir won. They skated their butts off and deserved that ending to their career (and prelude to their marriage?!?1!!), and I’ll be binging their reality show once the Olympics are over. But. What I love just as much as their winning, is the fact that we are going to get to see Papadakis and Cizeron perform again and again for years to come. Like, we should have been in a dark theater watching that program unfold on a well-lit stage, and it sucks that they couldn’t have tied with the Canadians and also won gold but the fact that we even got to watch them perform how they did was a prize for us all. My pizza analogy is that Virtue/Moir are Chicago pizza: their extremely extra performance was amazing and delicious and something I can commit to being wowed by once a while, while Cizeron/Papadakis are New York pizza, I could watch them every single day. I LOVE THEM BOTH

Shib Sibs were obviously awesome/clean/powerful/great, but I find myself wanting them to go way further in the realm of sibling storytelling. Romantical storylines are obviously all over ice dancing, so it’s easy to feel like that might put the Shib Sibs at a disadvantage, but I feel like that should only open up the opportunity to surprise us with something different. I keep thinking about what Justin Peck did in “The Times Are Racing” with his gender neutral roles, and how that went against the norm in ballet and came out as powerfully as it did. Or like how Eleven and Hopper stole all of our hearts with zero romance. I’m Monday-morning-quarterbacking here since, seriously, I know nothing except for my emotions, but I just found myself wanting their insane athleticism to be matched by an equally compelling story.

In other news, while we were in Korea, my second book became available for pre-order! Short Stack Yogurt can be ordered here, and it will be out on March 13th! *Throws blue and red Tide Pod shaped confetti in the air* (We are having a party at Kittsona in Grand Forks to celebrate and I’ll share details for that in a bit.) I had the greatest time putting together this collection of recipes since the possibilities with yogurt are endless and very tasty. I stuffed yogurt into every type of dish I could think of, from beverages to bread to soup to cookies, and I didn’t even get sick of it. After about six months of testing, I narrowed my selection down to 27 recipes, but that was too many so we had to cut a good handful and that was like trying to pick a favorite Macaroni but I’ll be able to post the recipes that were cut here and on IG. I’m just so excited to share this little book with you and I hope it gets you all *jazz hands* about yogurt!! (And FYI, all of the recipes in the book are vegetarian except for two 🥦🥕🍳🍅)

Here is one of the outtakes! I hated cutting this one because it’s become one of our favorite go-to easy dinners. It’s a filling chickpea pancake topped with creamy Greek yogurt, a pile of the garlickiest lemoniest broccolini, and a shower of parmesan. It maxes out on flavor, simplicity, and unfussiness, so it’s just perfect for a Tuesday. Or a Monday or a Wednesday. (May be a little too healthy for Thursday-Sunday though. 😜) 

Worth mentioning: the broccolini scenario here (that is, everything except for the socca/yogurt/parm) is one of my favorite go-to vegetable sides. It comes together in 10 minutes and makes me love broccolini. 

socca with yogurt and garlic broccolini

serves 2-3


for the socca

1 c (120g) chickpea flour

1 c water

2 tb olive oil, plus more for pan

1/2 tsp kosher salt

Black pepper


for the Broccolini

2 tb olive oil

4 cloves garlic, sliced

8 oz broccolini, chopped into 3/4” pieces

Juice of 1 lemon

1/4 tsp kosher salt

Black pepper


for the Topping

1 c (225g) whole milk greek yogurt

Crushed red pepper

Kosher salt

Black pepper

1/2 c shredded parmesan, or to taste


To prep the socca, whisk together the chickpea flour, water, olive oil, salt, and a few turns of pepper. Let it sit for a bit while you cook the broccolini (no need to worry about covering it). To cook the broccolini, heat the olive oil in a skillet over medium high heat. Add the garlic and cook for 30 seconds. Add the broccolini and cook, stirring, until crisp tender, about 7 minutes. Toss with the lemon juice and season with salt and a bunch of turns of black pepper. Set it aside, either on a plate or in a skillet over very low temp just to keep it warm.

Heat a nonstick skillet over medium high heat. Add a layer of olive oil and then pour 1/4 of the socca batter into the skillet. Cook on both sides until set. Repeat with remaining batter to make 4 large pancakes. Spread each pancake with 1/4 cup yogurt and top with broccolini. Sprinkle with crushed red pepper, another pinch of salt, a turn of black pepper, and a heavy sprinkle of parmesan, 

Photos by chantell and brett! And this cool quilted garment I am wearing is made by carleen!! 

sheet pan pita pizza with broccolini and lemon

All of my teacher friends have gone back to work, the apples on our trees have appeared, and Eggboy comes in every night covered in a light layer of wheat dust because he is about halfway through wheat harvest. This can only mean a few things!

Fall is near

Risotto season is near

All of the mosquitos will soon die

I have to start collecting things for my Halloween costume and learning the choreography to that Haim video

Bojack season 4 and Broad City season 4 will be out soon

And before we know it Candace Cameron Bure will be all up in our TV with this year’s new Hallmark Christmas movies and I’ll be baking my second annual cookie tins, flipping latkes, and humming Sufjan Christmas.

It’s the most wonderful time of the year.

I know we’re supposed to be ~hanging on to the last days of summer~ but cover me with pumpkin bread and let me be cozy.

Of course I don’t want to minimize all of the wild and crazy awesome summery things that this last month since Eggsister wedding has brought, so I am going to show & tell some highlights right here:

-I fell in lurrrv with Maine, nearly died of happiness in the shadow of a lighthouse as butter dripped down my face while I ate my first real lobster with old friends and new! I taught classes at the magical Stonewall kitchen, experienced the insanely awesome Tandem Coffee Roasters and Briandre3000, freaked over oysters and kimchi ice at Eventide, and got to see Luke play gong at Bowdoin!! And then thanks to new friend Emily I got to see the Punch Brothers/I’m With Her/Julian Lage tour (and tell Chris Thile that I’ll be making him a hotdish soon)!

-Partied my tuchus off at Jaclyn’s wedding (complete with late night Ted Drewes!!) and Stefani and Kelly’s Bridal shower the day after!

-Judged the first annual town hotdish competition! There were six entries, including something called a funeral hotdish, which you and I are going to sit down and chat about on another day, and one with Thanksgiving stuffing all over the top, which I’m totally going to do this Thanksgiving. Sadly there were no tater tot hotdish entries, so please start planning your entries for next year, ok?  

-Celebrated my fourth anniversary of moving here! And this lil blog's ninth birthday! 

-Road bikes all around Mackinac island with the fam and then ate all of the fudge and snow cones and talked the entire time about how we felt like we were in a poop-scented Disney World. It was so great. 

-And then Eggboy and I saw Bruno Mars live in Fargo!! We bought tickets like a year ago because we loved his performance at the 2014 Super Bowl so much. It happened to be on a Friday and because it was all the way in Fargo, I made this here pizza so that we could have pizza night on the road. It’s kind of a hybrid between a grandma pie and the farmers market focaccia that I love getting at Huckleberry, and it’s covered in a flavor combo that I can’t get enough of these days: broccolini, lemon, garlic, and parmesan. Those four things are the perfect combination of bright/salty/sour/green, the kind of amazingness that can only really be made better on a bed of doughy crust and under a blanket of melty mozzarella. And because we’re eating a bunch of broccolini we’re going to continue to ride the healthy train by making this crust part whole wheat. It’s good! The crust uses the same dough that I use for my pita, it’s super easy to make, and it only rises for a couple of hours (or, maybe only one hour in this heat), versus the overnight pizza dough that I typically urge you to make. It’s also the type of thing that’s just as tasty at room temperature, in case you want to bring this to a potluck or, yeah, enjoy in the car on the way to the Bruno Mars concert!

One thing that will send this over the top:

Let loose with on the flaky salt on the crust. Do not hold back. Zoom in on the very top left picture in my grid up above, the one of the box of pastries, do you see how much salt there is on that chocolate chip cookie? It was an *inspiration*, h/t Briandre. It redefined my comfort level with flaky salt and this pizza crust is my prize and it can be yours too if you set your mind to it. 

sheet pan pita pizza with broccolini and lemon

makes one half sheet pan pizza


for the pita:

1 1/2 c (356g) warm water

2 1/4 tsp (1 envelope) active dry yeast

1 1/2 tb sugar

1 1/2 tsp kosher salt

3 tb olive oil

2 c (256g) bread flour

1 3/4 c (224g) whole wheat flour


for the pizza:

olive oil

8 oz fresh mozzarella, torn

1 lemon, cut as thin as possible with a sharp knife or mandoline, seeds removed

1/2 purple onion, cut as thin as possible with a sharp knife or mandoline

4 cloves garlic, thinly sliced

6 oz broccolini, chopped

kosher salt

black pepper

2 oz parmesan cheese, shredded, plus more for serving

crushed red pepper

flaky salt


for the pita:

in a stand mixer fitted with the dough hook, mix together the water, yeast, and sugar. Let it sit for 5 minutes, or until foamy. with the mixer running on low speed, add the salt and oil, then gradually add the flour. increase the speed to medium-high and mix until the dough is smooth and slightly sticky, 7 to 10 minutes, adding just enough additional flour so that the dough no longer sticks to the bowl. (alternatively, mix by hand and knead on a lightly floured surface.) place the dough in an oiled bowl and turn it once or twice to coat it in oil. cover the bowl with plastic wrap and let rise at room temperature until it has doubled in size, 1-2 hours.

for the pizza:

preheat the oven to 450ºf. 

brush a sheet pan with 1/4 cup olive oil and pat out the pita dough to the edge, this might seem like a lot of olive oil but it'll make it good. set this aside to rise (uncovered) for another 20 minutes or so. Now is a good time to chop your toppings.

brush the dough with another little drizzle of olive oil, top with fresh mozzarella, lemon, onion, garlic, and broccolini. add another drizzle of olive oil on top. sprinkle the toppings with a couple pinches of kosher salt, a tonnn of black pepper, and shredded parmesan. Sprinkle the edges of the crust with flaky salt and don't be shy with it.

bake for 25 minutes or so, or until the cheese is browned and splotchy and the crust is golden.

top with crushed red pepper and additional parmesan, if desired.