travel

hawaii

we went on a vacation! we left home when it was 20 below and arrived in the magical land of hawaii, where it was 100 degrees warmer. it was sunny the whole time, as if mother nature had just set the weather on auto pilot and fell asleep. it was perfect hiking weather, perfect papaya-for-breakfast weather (squeezed with calamansi!), perfect sitting-by-the-water-turning-off-my-phone-reading-a-book-and-not-looking-up-until-a-man-rode-by-with-a-mai-tai-delivery-bike weather. we listened to the la la land soundtrack, ate donuts before supper, and sat on the beach with moses and alana with buckets o’ poke from the little kahuku superette.

it was exactly hawaii.

i acquired a new favorite hobby, floating. i learned the joy of lying in the water and looking up at the sky with no thoughts and fears aside from the possibility of my bum getting nibbled by fishies. and eggboy discovered the wonders of shave ice and haleakala. we watched the sunrise each morning with coffee and the newspaper and observed a nightly bedtime of like 8pm. we made a chinchilla friend in moses's mom's garden. i miss the spam musubi and the pineapple. i came home with a musubi mold though so watch out, i’m going to musubi everything. 

on the road to hana, instead of stopping to turn around where the road “ended” we just kept on going, and let our jaws drop at maui showing off. our phones didn’t work on that road, and the lighting was different, i felt like we were on another planet or in another time. the world could have gone all brigadoon on us and, nope, we wouldn’t have known.

it was such a wonderful trip. i'm officially one of the tannest humans in grand forks and i'm ready to get back to work but also counting the days until we get to go back to hawaii :)


here were some of the places we loved most on this trip (to add to the list of places i loved on my last trip to maui and oahu):

koko head cafe // an adorable brunch spot with dumplings, bibimbap, congee, and a french toast that we didn’t get but it looked so epic that i’m regretting that we didn’t get it.

diamond head market // the site of eggboy’s first spam musubi! and, ugh, their scones are sofa-king good.

rainbow drive-in // nothing prepared me for how good their plate lunch would be. we got the mixed plate. i couldn’t stop eating it. even though i’d just had a malasada. even though i knew it’d probably give me a belly ache. so good. 

surfjack hotel // a super cute hotel in waikiki where we stayed for the first few nights! it is really hip but not painfully hip. just right. especially for an afternoon of playing jenga with alana and moses by the pool.

royal kitchen // jade brought us some of their manapua. sooo soft and doughy and good.

four seasons at ko’olina // a dream. we screamed when we walked into our room and saw the view. the beds were clouds, the service was flawless, the pools and laguna made me love going in the water. and all of the food was delicious, especially the pandan mochi donuts at la hiki. and there were poolside cake pops! i want to go here again and again and again. a huge mahalo to kim for making our stay there extra special!!! 

kahumana farm // an organic farm that employs homeless families and people with disabilities and supplies produce and eggies to a bunch of restaurants on oahu. so many things grew there that i’d never even heard of, and they had an awesome aquaponics setup. 

haleakala national park // eggboy and i did a lazy thing: instead of waking up at 3am to join the crowds for the sunrise, we slept in, drove up to the summit in the morning sun (what a pretty drive!), and then hiked the day away on the sliding sands trail. it was quiet and stunning and lovely and we weren’t exhausted like we’d have been if we woke up for the sunrise, so 10/10 would recommend this. on the way back down we stopped in the cute town of makawao for a smoothie. note to self: next time go on a day when komoda's bakery is open! 

paia flatbread company // we went here for pizza night and looooved the pesto pizza. the place reminded me of our town pizza parlor. quirky and fun! 

old lahaina luau // our first luau! we loved it. 

hana ranch burger truck // tasty burgers on the hana highway!

the road to hana // would definitely recommend. and i have some tips: the rental car company tried to get us to upgrade to a four-wheel drive for it but eggboy rolled his eyes and was like really? which made me a little nervous but it ended up being 100% fine in our two-wheel drive. eggboy's a good slow driver though, so it was a smooth ride, free of car sickness, and yeah, some of my favorite parts were after the highway ends. past that, it's gravel-y and narrow at times, but it's not too bad. they tell you to really load up on snacks and gas in paia before hitting the road, so we pretty much cleared out the mana market as if we were gearing up for the apocalypse. but in reality, we went through about 1/3 of a tank of gas and there were taco trucks, farm stands, and barbecue stops the entire way to hana lol. i'm not mad because you know how i feel about cute road snacks, but just so you know for future planning, you're not gonna die if you don't fill your backseat with bread before you leave. 


-yeh!

#mollyontherange tour scenes

happy almost thanksgiving, friends!!! as the molly on the range tour winds down for the winter, i would like to take a mascara-less moment to be all verklempt and thankful for all of the wonderful huggable beans who i encountered these past few months all around the country. these wild months turned me into a person who purchases wellness shots of turmeric and wheat grass, but most importantly they were months that made my heart so full with warm fuzzies that it can only fit into metaphorical yoga pants these days. 

throughout my signings and demos, i collected new blogs to read, handwritten letters, gifts of custom sprinkle mixes and books and macaroni wall art (!!), and tips for new hotdishes to try. there were home cooked meals, potluck meals, and meals i would have never discovered were it not for local friends who showed me the way. and then there were the tofu macaroni t-shirt homies who i still can't stop giggling about. i saw so many old friends and made so many new ones that i think i started to build new muscles from hugging everyone so tightly (sorry if i was ever smelly). and with that i am packed with enough glee to last for a good long time. through this winter's hibernation at least. and ok maybe when it fades i'll write another book... is that how all of this works?

i am so so massively ginormously thankful for all of you who i got to spend time with during the molly on the range tour and i wish everybody the happiest, turkiest of thanksgivings!!! 

-yeh!!!! 


an extra special thank you to the photographers who captured the moments above:

photos 1, 2, 3, 19, 21, 23, 25, 29, 33 by 2nd truth photography with food styling + catering by quince mn at the pinch of yum studio for the motr + of a kind #akseverday event for // photos 6 + 30 by donny tsang at ellen bennett's #bennettbrunches series // photo 4 + 12 by liz clayman at the west elm + food book fair event with deb // photo 17 by donny tsang at the food52 motr launch party 

everything i ate in santa ynez

between my new bojack horseman obsession, a lifelong love of marzipan, and this desire to compare everything to summer camp, i am almost positive that the santa ynez valley was made for me. it's this cute area in the mountains in california, just past ojai, that consists of five itsy bitsy towns, all adorable in their own way. there are vineyards and roadside bakeries in farmhouses and, in one of the five towns, a teleportation device that brings you straight to a small danish fantasyland, complete with windmills aebleskivers. and by teleportation device i just mean that it was built that way, to be cute and danish and disneyland-inspired. on my way back from the la jolla summerfest, i stopped through santa ynez for a couple of days with lily and alana and we had the gosh darn loveliest time! here is just about everything we ate and drank:

fluffy hot pancakes, breakfast quesadillas, and a 2:1 ratio of coffee to hot chocolate in the mountains after a sunrise horseback ride, past coyotes and deer! my horse was called goose. he did not get along with lily's horse, blackjack. but i don't blame blackjack because goose kept farting in his face. 

just enough marzipan at olsen's bakery. which is to say that every single thing we got there had marzipan and i was in heaven from my spot standing on top of a chair photographing everything. that's one great thing about traveling lily and alana: standing on chairs to get an overhead marzipan shot in public feels less weird.

my very first shrub! at mad + vin at the landsby hotel. we had one of those long nice sunday meals where you have nowhere to be until the late night bonfire out back. it included lily's first fondue and a round of shrub cocktails. (shrubs are my new favorite, and i came straight home and bought two bottles of vinegar about it.) and the landsby hotel is right in the middle of solvang, it's great. being there is like being in an ikea if ikea had just received four promotions and a collection of quirky llama paintings.  

big plump gnudi and a table of other tasty things in the tiny tiny town of los alamos at a restaurant called pico, which occupies the old town general store. the entire town was one block, i wanted to put it in my pocket and take it on home. instead i put the leftover gnudi in a box and took that on home.

wine. ok i am trying so hard to understand wine. it's become a dire situation, because this is 10x harder for me than high school calculus. we visited beckmen and sunstone and i loved learning about the harvesting process, seeing what it takes to make biodynamic wine, and hearing about how many different types of grapes can be grown in the valley--all things that appeal to the agricultural side of things--but when it comes to tasting wine, it's like fashion, i am like whaaaaaa halllllllllp i'm mellllttttttinggggggg. 

aebleskivers! at solvang restaurant. girl, if the next time i see you i have gained 500 pounds it's because i've finally given in and bought an aebleskiver pan. 

peanut butter pie, baby corndogs, boursin on the porch, and a poolside cookie at alisal ranchalisal is like being at camp, but fancy camp! it's this big old ranch with chickens, horsies (including my friend goose), pigs, and a very old goat named goatie. and you get to dress up for dinner and there is no cell phone reception! it inspired me to start choosing my vacation spots based on where i can get no cell service because out of all the ways to relax, that is an increasingly important one. i loved alisal, it made me feel like a kid. alana said it reminded her of dirty dancing and that sparked a conversation about the borscht belt, which is one of my most favorite conversation topics. so yes, i'll definitely be back there one day.

biscuits out of a dutch oven made over hot coals by our friend in the cowboy hat! this was also at alisal but it was so cool that it deserved its separate list item. lily and alana and i woke up really early one morning to go take pictures of the fog and the horsies and suddenly the world smelled like freshly made biscuits and butter because suddenly 20 feet away, there was a man making biscuits. it was magic.  

a stunning tasting menu at a beautiful b & b in a town that consisted of a b & b, a church, and a schoolhouse. that's it! it reminded me of the town near me that consists of a grain leg, a church, and a strip club. but this was better for obvious reasons, not the least of which was the roasted corn soup that made me want to make a hot tub of roasted corn soup.

solvang's famous hot pretzels that come with a little cup of cheese. it was like eating o.g. auntie annie's and we got em fresh out of the oven. it was the perfect road trip snack for our drive back to l.a.


-yeh!

thank you so much to visit santa ynez valley for inviting us to explore this gem of a place!! all accommodations were provided by visit santa ynez valley, alisal, and the landsby. and all opinions are my own and i would 100% recommend a visit to this area! 

walnut feta kibbeh, a stone fruit blender cake,

and all of these other silver lake good times...

for one week last month i lived in a little house on a hill in silver lake, los angeles, and cooked the days away.

a work-cation of sorts! done in a kitchen equipped with: a blender, some forks, no mixing bowls, and a very cute old oven. 

every morning i picked herbs and tomatoes from the garden and every night brought something new and bright and bursting with the glee of **california produce**

there were eggs in a basket made with rainbow potatoes from the hollywood farmers' market, salads upon salads upon salads galore, and in a moment of small triumph: lily and alana guided me through my first ever fish cooking experience, a pair of branzini, stuffed with herbs and lemon and olive oil we found in the cabinet. 

heather came over with maple butter and cheddar scones, alana brought poke bowls and that fancy matcha bread, and then there were those two 105º days spent with the freezer and our popsicles. (i tried to run it all off but, you know, in silver lake, that's just kinda like huffing and puffing and walking up hills.) at the end of the week, lily brewed up some rye dough onto which we dumped all of the leftover vegetables and petaluma cheese, and that was my pizza friday pizza, enjoyed on the redeye out of town.

the whole thing was like living in a secret clubhouse up in a tree and to get in you just needed to bring your appetite and a vegetable. it was all so fresh and delicious. 

today i'm sharing two recipes that can be made in even the most bare bone kitchens: a vegetarian version of kibbeh, which is a levantine meatball made with bulgar, and an interpretation of huckleberry's blueberry cornmeal cake, made with stone fruit and a blender and a slightly paired down ingredient list that allowed me to buy a few less groceries for my one short week. i did a lot of eyeballing in my rental kitchen, and used a literal tea spoon (meant for tea, not baking) for all of the small measurements. but that's ok in both of these recipes! the kibbeh, especially. you really just want it to be a consistency that will hold its shape when fried, past that you can add any seasonings or herbs or cheese that you please. and for the cake, obviously feel free to use a regular electric mixer instead of a blender. i was just so excited that multiple respectable cakes came out using this method. so, idk, make these in your home kitchen or bring them on the road the next time you vacation somewhere with a kitchen!  


walnut feta kibbeh

makes about 4 servings

ingredients

3/4 c cooked bulgar
1 c toasted walnuts, finely chopped
2 cloves garlic, minced
1/4 c fresh mint, finely chopped
1 c crumbled feta
2 large eggs
Juice of 1 lemon
1/2 tsp Kosher salt
A few turns of black pepper
1/4 tsp cinnamon
1/2 tsp ground coriander
1 tsp ground cumin

oil, for frying

for serving:

yogurt or tahini, a salad, more feta, fresh herbs, a squeeze of lemon 

clues

combine all ingredients.

heat a layer of oil until shimmering (if using olive oil, take extra care not to let it smoke), fry up a test patty of the mixture and taste it. adjust seasonings as desired. roll the mixture into small balls and fry, in batches, turning until all sides are golden brown.

serve over a salad and drizzle with yogurt or tahini and a squeeze of lemon. top with additional feta and fresh herbs, if desired.


stone fruit cornmeal blender cake

adapted from huckleberry's blueberry cornmeal cake

makes one 10" cake

ingredients

1 1/2 c flour
3/4 c cornmeal
2 1/4 tsp baking powder
3/4 tsp baking soda
1 1/2 tsp kosher salt
1 c coconut oil, at room temperature
1 c sugar
2 large eggs
1/4 c olive oil or canola oil
3 tb maple syrup
1 tb vanilla
2 c full-fat plain yogurt
A bunch of stone fruit, sliced
chopped fresh rosemary, if you want
2 raw sugar packets, if your airbnb host has any to spare

 

clues

preheat the oven to 350ºf. line a 10" cake pan with parchment and set it aside.

in a medium bowl, mix together the flour, cornmeal, baking powder, baking soda, and salt and set aside.

put the coconut oil and sugar in a blender and blend it all up. add the eggs, one at a time, blending after each. blend in the oil, syrup, and vanilla. add the dry ingredients and blend a little and then add the yogurt and blend to combine. pour into the cake pan, top with stone fruit, rosemary (if using), and raw sugar (if using) and bake until a toothpick inserted into the center comes out clean. begin checking for doneness at 1 hour. let cool for 15 minutes in the pan and then serve. 


-yeh!