It’s birthday month, and if you’ve been with me through this journey you know that every August here on THB take you all through my favorites; from tacos to barbecue to allthecakeandicecream, it really is the most delicious few weeks of the year (for me). Keeping the trend alive with this Thai-style pulled pork.

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Green, greens-they’re good for your heart. Or something like that. No, that was beans. Anyway, not wrong about the greens either, and as summer slowly but surely makes itself known, I for one need more exciting ways to eat healthy things in warmer weather, lest I resort to my summer standbys of cereal and/or ice cream. Enter this Caribbean shrimp salad with grapefruit and avocado.

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Confession: I’ve been holding on on you.  I have some exciting news.

Has anyone heard of Skillshare? It’s sort of an online classroom where you can learn to do things. Lots of different types of things.  Some classes are taught by professionals. Some are taught by ordinary people.  Like me.

That’s right.  I’m teaching a class. A cooking class! Well, a baking class.  About a month ago the folks at Skillshare asked me to teach the art of baking bread, and so I did!  I actually love teaching people how to cook because I like to show them that it’s not hard. Really, you can do it! You’ve heard me say that time and again. If I can do it, you can do it. 

Also, my quick decision to say yes also probably signals an indication that I just really like telling people what to do. But we won’t talk about this.

So if you’ve ever wanted to see just how truly awkward I can be in person, take my class! (I’m kidding about the awkwardness. I think. Hope…) Or, if you just want to learn how to make bread, take my class. Or, if you’re my friend, take my class.  But I’ll still be your friend if you don’t.  In any event, we’ll be making a lot of things that you’ve already seen: brown bread, beer bread, pumpkin bread and the pao de quiejo and if you haven’t yet tried them, you’ll see just how easy everything I make is. And learn a new one- a rustic white hearth bread.  And you’ll get to see my kitchen, in case you were wondering.

The first 25 people can enroll for free here until Monday (if you sign up I’ll love you forever and ever!).  If you’re signee #26 or beyond, enroll here.

Teaching the class was fun, embarrassing and awkward, and the (un)happy side effect of it is that I literally had 8 loaves and 9 muffins leftover in my house at the end of it all. Remember how I live alone?  Yeah. While I love bread, it’s a lot for one person to eat. Even me, bread’s #1 fan (shared with Biscuit). 

I gave a lot of the bread away, but I still had a lot left, so I figured I needed to come up with a fun way to eat it.  Bread pudding is always at the forefront of my mind when it comes to extra bread, but I actually wanted something savory.  I’ll investigate the source of this preference for savory over sweet at another time, but I decided on this amazing Spanish style panzanella, inspired both from Biscuit’s summer version and a breakfast version from my Huckleberry cookbook.  The breakdown is this: (more…)