Naturally I went through all the archives and bookmarked pretty much every recipe. And soon after, I found myself at home on a rainy Friday evening in desperate need of some quality time with an oven. So I went over to Jackson’s house.
After poring over the blog for 30 minutes, we decided to make beghrir (a Moroccan pancake), green tea pistachio soda bread, and braided lemon cream cheese bread (discovered at Tastespotting). Grocery list in hand, we made our way to Whole Foods.
I guess this is where the excitement starts. When we got to Whole Foods, we looked for lemon curd and we couldn’t find it anywhere. The only thing on the shelves was key lime curd. After asking some rude employees if there was anything else (they scoffed at us and groomed their ironic mustaches, which we deduced was a “no”), we settled with the key lime curd. THEN, when we went to check out, the pistachios we tried to buy were NINE DOLLARS (!!!). What?! So we made a trip back to my apartment where we picked up pistachios and buttermilk. THEN, we discovered the buttermilk in my fridge had definitely gone bad (it hissed at me when I opened it. Literally). We made it back to Jackson’s house around 10:30, far more exhausted than we had anticipated, and decided to cross green-tea pistachio bread off the list for the night.
I started to work on the braided bread while Jackson mixed up the beghrir batter. Once the dough was rising, I opened up the lime curd.
It smelled like toes. It smelled like toes, and lime.
I had no idea what lime curd was supposed to smell like, but after taking turns sniffing it and tasting it we decided that it wasn’t rotten, just weird-tasting. It kind of tasted like eggs. But we took our chances.
As the braided bread dough rose, Jackson made the beghrir (complete with tea and honey butter) and we watched The Royal Tenenbaums with Bill (whose name is, for no apparent reason, the top search on this blog). I’ll take this time to describe Jackson’s living quarters. Jackson has the most amazing townhouse in the world. It’s two stories, has a cute brick fireplace, is lined with art, and is located a stone’s throw away from Barton Springs. His kitchen is bigger and more beautiful than mine. Also his stove isn’t from the freaking STONE AGE. (Someday I’ll take a picture of my stove and show y’all. It’s pitiful. I hope my landlady is reading this.)
Anywho. The dough rose, we flattened it, did a little of this and a little of that, put the toe-lime gunk and cream cheese on it, stuck it in the oven and twiddled our thumbs and peeked at it every now and then in between gossiping about boyfriends who have stupid girlfriends and girlfriends who have stupid boyfriends.
And then the timer went off. And we took out the braided lime cream cheese bread. And we cut it open and smelled it (the toe smell had cooked out, luckily) (am I grossing you out by talking about toes? Sorry). And then we ate it. And we died.
We took the bread out of the oven about 24 hours ago and it’s gone by now. Luckily I have a whole jar of key lime (toe) curd in my fridge. Gotta go preheat the oven :)
P.S. If you want to make this recipe (you do), it’s here. I didn’t adapt it, except for the lime curd. The step-by-step instructions and photographs are very helpful.