Knish

If you've ever been to New York, you'll know what I'm talking about when I say knish!  (And if you've been to New York, and don't know what I'm talking about, then you haven't really experienced it, and I recommend you go back asap).

Also, it has been my experience, that Knishes are relatively difficult to find anywhere other than New York.  So I had to resort to other means.  My mother.  Who kindly sent me this recipe. (She's a little gold mine when it comes to great recipes)!

Jewish Knishes

Dough:
1 egg
1 tsp white vinegar (or any kind, really)
1/4 c oil
2 3/4 c all purpose flour
1/2 tsp baking powder
water (enough to make a nice workable dough)

Filling:
1-2 large yellow onions
3 1/2 lbs. potatoes (peeled & chopped)
chicken broth, or bouillon
2-4 tbs margarine/butter (I'd use butter...)
salt & pepper, to taste

Directions:

For the filling:  Steam and boil potatoes until tender, drain and mash with chicken broth, salt, pepper (lots of pepper!) and 1 tbs butter.  While potatoes are boiling, saute onions in 1-2 tbs butter, until translucent.  Add to potatoes after they've been mashed and seasoned.  Taste again.  add more salt/pepper if needed.

Filling shortcut:  use up your left over mashed potatoes!  Add some salt, pepper and maybe some chicken broth, and you're done!  granted, this might not taste quite as good, but it is a quick way to use up those leftovers!

For the dough:  Place all ingredients in bowl of mixer and mix with a dough hook until the dough is smooth (I usually do this without a mixer... and when I say usually I mean always).  Add enough water to make dough.  Let the dough rest for 15 minutes.  Do not skip this step!

To make the knishes: Divide dough into 2 pieces.  Roll into a rectangle and place a 'log' of potato down the middle (hotdog style/lengthwise), leaving a couple inches margin from each long end.  Bring sides of dough up and press to seal.  With a sharp knife, cut individual knishes into squares.  Place on a baking sheet.  Bake uncovered until lightly browned - about 20-30 minutes (depending on size) at 375 degrees F.  Repeat for second half of dough.  Sometimes, if I've halved the dough recipe, and am making only a few knishes, I'll cut the dough first, and fill and press them individually (I do this if I am just using up some extra mashed potatoes, for example).  Top with some mustard, and enjoy.

Growing Out Short Hair

Before:

February 13, 2012

 After:

February 15, 2012

February 17, 2012

May 13, 2012

May 30, 2012

August 28, 2012

 October 3, 2012

 November 20, 2012

December 25, 2012

January 20, 2013

February 3, 2013

February 18, 2013

March 15, 2013

I wasn't necessarily trying to grow my hair out at first. In fact, from Feb-May 2012, I kept it short.  I loved having short hair! The main reason i did let it grow was so I could have the option of putting it up (everyone has ponytail days).  I will say that I had very few bad hair days with short hair.  It was super easy and fast to style.  

The hardest part of growing it out was probably from about December to February... I'm pretty sure I wore it in a stubby ponytail/ messy stub-bun every single day (hence that really awkward photo on Feb 3.  It was the only one I could find of my hair not in a pony for about 3 months).  That was the mullett stage.  Since I got past that weird mullett, things have been much better (and easier!).

Here are my recommendations for growing out short hair.

1.  Hair spray is your new bff.

2.  Don't be afraid to curl it.  Short & curly is awesome.

3.  Rock that weird mullett.  Or hide it in a ponytail or stub-bun, like i did.  Whatever.

4.  Don't cut it!!!!!  Do not even trim your bangs.  Just hide your scissors. 

(I cut mine.  and almost immediately regretted it).

5. Take pre-natal vitamins even if you're not pregnant.  They help hair grow faster.

6.  Be patient.  It will grow.  And before you know it, you'll be itching to chop it again.

Inside {Outside}

Sweater: forever21 via Buffalo Exchange, Scarf & tee: Target, 

Jeans (altered) & shoes: Old Navy, Belt: sistered

After spending the morning cleaning, this is what I threw on to go to the park.  Not super exciting, but this is real (mom) life.

Oven Baked Naan Recipe

So, I found a recipe for Indian Tandoori Naan, sans the tandoori.  All you need is your oven and a cookie sheet!  I used it so much, that I eventually made a few changes (kind of a lot) to get it perfect.  PS, this recipe takes awhile, so make it on a day when you're going to be around.

But it is so worth it!

Naan

Ingredients:
1 1/8 C (9oz.) warm water (1/8 C = 2 Tbs)
1 1/2 tsp active dry yeast (I'm usually fairly liberal with the yeast.  i like it to rise).
3 1/4-1/2 C flour (plus a little more for kneading & rolling later on)
2 tsp baking powder (once again, I'm liberal)
3 Tbs olive oil (can use melted butter or coconut oil, with slightly different results)
1/4 C plain greek yogurt (I use Chobani, plain non-fat)
1 1/2 tsp salt
1 1/2 tsp sugar

Directions:

Let yeast soak in warm water for approximately 8-10 minutes (or until it's creamy).   While it's soaking combine flour, baking powder, salt, and sugar.  Add oil and greek yogurt and mix until it's nice and clumpy.  Add the water/yeast mixture and stir it up until you get a nice semi-firm dough. Knead for a few minutes, until smooth (you may have to add a little more flour to get a good dough consistency). At this point place your dough back in the bowl (covered), and let rise in a warm place (sometimes I heat my oven up to 150° and put the bowl on the burner that gets hot when the oven is on) for 2 1/2 - 3 hours.

3 hours later:

Preheat oven to 500°F, since we're working sans Tandoori.  When the dough has risen, plop it onto a (floured) surface (I usually have to use a spoon to get the dough out of the bowl nicely), and knead until smooth.  Again.  Cut dough into equal pieces (about 8-10).  Roll each piece flat into a sort of oval shape.  Put about 3 - 4 pieces on a cookie sheet (i've heard a pizza stone works as well...)  Bake in oven at 500°F for 4 minutes.  And, you're done.  Congrats, now go impress some people (and their taste buds) with your skills =)

Add oil & yogurt to dry ingredients.

All mixed in & nice and crumbly.

This is how yeast looks when it's 'creamy.'

Add the yeast to the rest of the ingredients.

  

Mix it up until it forms a semi stiff dough.  

Make sure to knead it. 

One little finger usually works best ;)

Ready to rise.

1 hour, 30 minutes 

3 hours

Scrape it out of the bowl,

and onto the counter, with lots of flour.  

Cause that dough is sticky.

Divide it up.  I got 8 pieces this time.

Roll it out.  It doesn't need to be super thin.

Bake for 4 minutes at 500° 

(or 3:30, if you're impatient like me), 

and voila!

Reflection

Tyson took this photo.  I was unaware.