It's time to make bars and embrace humour.
Food news of the week:
Aside from my tahini bars below, I have taken to roasting garlic every time I make something, whether or not it is with HelloFresh. I just take the whole bunch of cloves, all still in tact, wrap it in aluminium foil and chuck it in the oven (200C) for a half hour until it goes golden and mushy, perfect for squeezing into dips, mixing into rice, or spreading onto charred toast before drizzling with olive oil (my favourite option).
Science news of the week:
Consciousness, and its roots, eludes us, even though we live in an age of self-driving cars and attempt to create 3D brain models. Insanity. The whole concept of brain wifi put forward here, on how these roots may very well be in the electromagnetic field of our brain, where information is coded in billions of distributed neurons, is strangely appetising,
Insight of the week:
Aristotle said (long, looong ago) that wit, aside from just being funny in a sleek way, is a form of educated insolence. In some ways, we can link the importance of wit to the times we live in now. We need not necessarily be insolent, or ignorant of what's happening around us, rather, wit may be an antidote to the overloads of information and emotions we encounter daily, and wit can be a way of understanding, maybe even appeasing, the grief/confusion/annoyance/frustration we experience all too often. I noticed this myself the past year. Humour has played a more important role in letting myself, and others, remember that the world is bigger than our solemn skepticism.
Recipe of the week:
Made these tahini bars recently. They are all fudgy but have a caky perimeter. I highly recommend using light tahini in place of a darker one though. Pictures and descriptions are in the link, but for an easy scroll or screenshot, the ingredients and directions are right here:
No-Fuss Tahini Bars (makes 9 medium bars)
Ingredients
130g plain flour
1/2 tsp baking powder
1/4 tsp baking soda
70g butter, melted (in a microwave)
1/2 tsp fine salt
1 egg
150g light brown sugar
90g tahini (around 1/3 cup)
Directions
If you haven’t already, melt your butter in a microwave by placing it in a microwave-safe bowl and microwaving on high in 30-second increments or until completely melted. Preheat your oven (no-fan setting) to 180C and line a square 8×8-inch or 9×9-inch pan with baking parchment.
In a medium bowl, whisk together the flour, baking powder and baking soda. In a separate, larger bowl, whisk together the melted butter, sugar, salt, egg and tahini. Fold the dry ingredients into the wet ingredients using a rubber spatula. Pour the batter, which should be quite runny, into the prepared pan, and bake for at least 25 minutes, or until a wooden skewer inserted into the middle comes out with moist crumbs. If the batter is still wet, bake for 5 more minutes. Take the pan out and leave it to cool for at least 10 minutes before cutting into squares and consuming .
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