“Moreish” is a word that doesn’t exist in American English, but it should.

We were discussing moreish-ness in relation to oatmeal cookies the other day. What makes a food moreish, something that hits the spot but also leaves a void, leaves you wanting a little more?

At the time, I felt that it requires multi-dimensionality, just enough contrast. When something is too on-the-nose, it isn’t moreish. Cookies without a pinch of salt, tomato sauce without a little sweetness.

Since then I’ve been thinking about moreish-ness a lot outside of the context of food, and the contrast idea stands up.

Outfits, websites, books, relationships. Requires more exploration.

Grandma’s holiday open house notes

After a rotten week health-wise, it was really nice to be able to celebrate Thanksgiving yesterday with a few friends. The image here is one of Grandma Piper’s very many post-party notes, a sort of debrief she wrote to herself about what she made and what she might change next time. This particular page seems to be her neighbourhood holiday open house plan from early December 1971 for around 110 guests (guest list is on reverse). I expect she found these notes super useful, particularly since she seemed to keep every single one of them.

Here’s what I made this year, documented for a similar purpose.

Read Thanksgiving 2018 notes

Honey Oat Bread recipe

Modifications / Measurements

  • 1/4 c (USA) = 45g butter, no need to melt
  • Mixed dry active yeast directly in to dry ingredients, works fine
  • Decrease oats to 160g
  • Increase bread flour to 275g, more if using whole wheat/brown

Notes

Makes a pretty wet dough. Knead very thoroughly. Thoroughly preheat oven to prevent dense bottom of loaf. Try preheating oven w/ tray, then placing loaf tin on that to bake.

Got a crash-course in sushi making from a lovely guy over New Year’s. I’d always wanted to make it, but it’s one of those things that’s a lot easier to get the hang of when someone shows you what to do. I’d also always been nervous about the raw fish bit (love eating it, but not so sure where to find sushi-grade fish at home…). Never really thought to just make vegetarian rolls (d’oh!).

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