The Absolute Best Salted Brown Butter Chocolate Chip Cookie Ever

I’m not going to lie to you – this is the best chocolate chip cookie recipe, EVER.

I know that’s a bold statement, but I’ve tried lots of chocolate chip cookies in my day. Everyone is entitled to their own opinion, but trust me, once you’ve tried this recipe, it will forever be your go-to recipe to impress, delight and devour.

For me, a great chocolate chip cookie is comprised of a few factors. Crispy around the edges with an irresistible chewy and bendy center, the cookie would have the perfect balance of buttery nuttiness, the right distribution of chocolate in every bite and the butterscotch, toffee-like complexity that comes from caramelization of sugar. While not the most beautiful cookie, it’s craggly texture and golden color flecked with bits of chocolate and a sprinkling of maldon sea salt that balances the sweetness.

This cookie is all that and more – it’s a grown up version of the traditional Toll House cookie. The additional step of browning the butter creates a warm nuttiness, adding to the complexity of the cookie. The bread flour makes the cookies extra chewy, and a combination of brown and white sugar provides caramelization, deepening the flavor. Using a kitchen scale to measure the ingredients provide accuracy and reliability, and resting the cookies allows the flour to relax – creating a deep, brown color and a more intense butterscotch flavor.

So I know what you’re thinking now. “This is too much work for a simple chocolate chip cookie! I can buy a package of cookie dough from my grocery store freezer and have amazing cookies in 10 minutes!” I’m sorry, but you’re wrong. If you think those cookies are good, just wait until you try these. I’ve made these cookies dozens of times over the years. For those who have tried it, they will forever remember it. It’s my go-to, all-occasion cookie. The recipe is adapted from the repertoire of a top secret pastry chef in San Francisco, where my sister did an externship after finishing pastry school. I’ve been asked for the recipe many, many times.  and I’m finally here to share it with you, so that you too can indulge in what I consider one of life’s greatest pleasures.

First, let’s start with the basics. You’re going to need some time and a few specialized tools and techniques to make these cookies at a highly professional level. Some of you might already own these tools, and some of you might want to consider purchasing these tools after reading this article. To make things easy, I’ll explain the tools first, then the techniques, and finally, I’ll share my top secret recipe for the BEST salted brown butter chocolate chip cookies EVER.

Tools

The first item you’ll need for this recipe is a kitchen scale. This recipe uses weight measurements instead of standard American cups. The reason for this is accuracy. When you measure ingredients using cups, you often incorporate air into the cup, resulting in a potential inaccurate measurement. Using a kitchen scale is easy, and you can pour ingredients directly into a bowl without using extra utensils. In fact, using weight measurements makes baking so much easier that I actually prefer them in recipes. Especially when it comes to 1-2 bowl recipes, being able to directly dump everything into the same vessel makes for easy clean up. They’re also extremely affordable, with most kitchen scales going for about 10-15 dollars.

Brown sugar is one ingredient that is difficult to get right with measuring cups. Should it be packed or unpacked? Doesn’t matter if you’re using a kitchen scale.

The second is a stand mixer. As a caveat, you can make this recipe without a stand mixer, but I highly recommend using one. Alternatively, you can use your strong arms, and the strong arms of your friends, family, or whoever happens to be around for turn-taking purposes. The reason for this is that you will need to cream the brown butter, water and sugars together until it forms a nice, creamy and soft consistency.  

Check out that creamy, smooth butter and sugar.

The third item is a small or large ice cream/cookie dough scoop. Using a scoop to measure out the dough provides consistency in cookie size, meaning that all of your cookies will bake evenly and uniformly. I have both the small and large sizes from Crate and Barrel.

Techniques

Now let’s talk technique. All chocolate chip cookies are not created equal. These techniques, validated by science from The Food Lab are serious game changers in the cookie world.

The first unique technique is browning the butter. Brown butter, also known as beurre noisette, has a rich, nutty taste and an aroma that is out of this world. It’s so potent that your neighbors might actually start to resent you. It requires some concentration and time to make, but it isn’t hard at all. This article really clearly lays out how to brown butter, so I won’t go into too much detail here about it.

The second unique technique is to scoop and then freeze the dough. Resting the dough after it’s been scooped helps the flour to relax and the flavor to deepen. Chocolate chip cookie dough freezes very well. In fact, I often will make a batch and keep the scooped cookie dough in freezer for unexpected guests or events. There’s nothing like the smell and taste of freshly baked off, warm, gooey cookies to wow your guests.

The third and final technique is to bake the cookies straight from the freezer with a sprinkling of maldon sea salt. Because of the brown butter, the dough tends to get pretty soft at room temperature. Freezing the cookies not only makes them easier to handle, it also spreads more evenly and holds a tighter, more compact shape. Sprinkling maldon sea salt prior to baking (and after, if you desire), adds that bit of crunch and salt that balances out the sweetness of the cookie.

Okay, enough talk about tools and techniques. Let’s get to the good stuff – the recipe.

Salted Brown Butter Chocolate Chip Cookies

Yield: approximately 35 large cookies or 90 small cookies

 Total Time: at least 2-3 hours (for resting, freezing and baking)

 Active Time: 30 minutes  

Difficulty: Easy – Medium

Ingredients

  • 3 sticks unsalted butter (12 oz or 339g)
  • 45g water
  • 80g granulated white sugar
  • 380g light or dark brown sugar
  • 2 eggs
  • 50g whole milk
  • 10g vanilla extract (I prefer Nielsen-Massey)
  • 470g bread flour (I prefer King Arthur)
  • 10g kosher salt
  • 7g baking soda
  • 700g chocolate chunks, chocolate chips or chopped chocolate
  • Sprinkle of maldon sea salt

 

Note: you can vary the type and amount of chocolate that you use. You can also substitute other ingredients. I’ve used pistachios, dried cranberries, almonds, walnuts, white chocolate, toffee bits, etc)

Directions

  1. Melt the butter in a medium saucepan over medium-high heat. Gently swirl the pan constantly for about 5-7 minutes. As the butter continues to melt, it will bubble and foam. When the foam particles turn brown and a nutty aroma emits from the pan, remove from heat and allow the browned butter to cool completely. Transfer the warm butter to the mixing bowl of your stand mixer and cool in refrigerator for about 5 minutes, so that some of the butter becomes solid.
  2. While the brown butter cools, measure out all of the dry ingredients: bread flour, baking soda, and salt in one bowl. In another bowl, combine the eggs, milk and vanilla.
  3. Once the brown butter is slightly chilled, add the brown sugar, sugar and water to the mixing bowl of a stand mixer. Mix on medium-high speed for about 2-3 minutes until the mixture becomes light and fluffy and lighter in color.
  4. Add the wet ingredients and mix for another 30 seconds on medium-high speed, scraping the bowl down as you go, then add the dry ingredients all at once. Be careful not to overmix once the dry ingredients are added.
  5. Add the chocolate chunks, chips or chopped chocolate (or any other inclusions), Mix on low speed for about 15-20 seconds, then remove the bowl and continue to fold the mixture with a rubber spatula until fully combined. Set the dough in the fridge to chill for about 20-30 minutes.  
  6. Using a small/large ice cream/cookie dough scoop, scoop out the chilled dough onto a sheet tray covered with parchment paper. It doesn’t matter if the cookie dough is tightly packed as the cookies will be frozen prior to baking.
  7. When ready to bake, preheat the oven to 350 degrees F. Set the frozen cookies on a parchment covered sheet tray approximately 1-2 inches apart. Sprinkle each cookie with a generous amount of maldon sea salt, and bake for 8-11 minutes for small cookies and 13-16 minutes or large cookies until the edges of the cookie are golden brown, but still very soft.
  8. Remove the cookies from the oven and cool slightly for about 2-3 minutes before transferring to a wire cooling rack. Devour immediately or cool completely before storing in an airtight container or plastic bag. Cookies will remain fresh for about 4-5 days.
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An Italian Inspired Elegant Afternoon Brunch with Great Friends

On Saturday, I hosted a get together for amazing friends. When you work closely with people for several years day in and day out, you develop a very special relationship that often extends beyond your tenure at the organization. I changed jobs about 9 months ago, and since moving on I’ve rarely had the chance to connect with three of my close ex-colleagues. These guys had contributed significantly to my professional growth and we have so many amazing memories of not only working hard, but playing hard together. Since it’s been a while since we’ve all spent time together, I wanted to make something really special for them and their spouses.

As a hostess, I knew that I wanted to make sure that my guests felt especially cared for. Even though all of us live relatively closely (with the exception of one person who moved out of state), our lives, work, extracurriculars and family often take up our free time. Knowing that my guests had to make special arrangements to travel to Queens, I wanted to create a really relaxing yet elegant vibe, where deliberate mindfulness and hospitality appear effortless.

The start time for the party proved to be challenging in setting a menu. With one person traveling from out of state, we decided to start at 2 pm, for a late afternoon brunch that went into the early evening. I took some time to think about the menu, and decided to break the meal into three distinctive parts – appetizers and salad, main course and dessert.

To prepare for the party, I decided to batch a cocktail earlier in the morning so that as my guests arrived, I would be able to greet them with a drink. I had an amazing tiki cocktail at our local favorite bar a few weeks ago and loved the beverage and the presentation. I ended up purchasing the same glasses and created a similar drink.

 A special homemade welcome cocktail made with dark rum, spiced rum, amaro, lime juice, simple syrup, pineapple juice and orange juice.  A special homemade welcome cocktail made with dark rum, spiced rum, amaro, lime juice, simple syrup, pineapple juice and orange juice.

To create a comfortable environment, I set up the appetizers on our coffee table, on a neutral toned tablecloth. Using slate boards and a slate and wood stand created both an elegant yet modern appearance, and the dark backdrop really helped to make my colorful crostini pop!

 Great parties start with a great cheeseboard. My favorites: truffle gouda, wensleydale with cranberries, cave aged cheddar, creamy goat cheese, truffled marcona almonds, dried apricots and cranberries, fresh strawberries, fresh figs, fig jam, and wildflower honey.   Great parties start with a great cheeseboard. My favorites: truffle gouda, wensleydale with cranberries, cave aged cheddar, creamy goat cheese, truffled marcona almonds, dried apricots and cranberries, fresh strawberries, fresh figs, fig jam, and wildflower honey.    A little tower of crostini: pea pesto with baby tomatoes, ricotta with lemon zest, strawberries, basil and honey, and ricotta with figs, pistachio and honey.  A little tower of crostini: pea pesto with baby tomatoes, ricotta with lemon zest, strawberries, basil and honey, and ricotta with figs, pistachio and honey.   Pro-tip: use the same base (in this case, ricotta cheese), while varying up the toppings makes it easy to serve different types of crostini without a lot of extra work!  Pro-tip: use the same base (in this case, ricotta cheese), while varying up the toppings makes it easy to serve different types of crostini without a lot of extra work!   Providing a few printed menus on the table helps to let guests know what they're having while you make drinks, greet new arrivals, cook hot dishes, or deal with last minute details. This also gets them excited for the next course!  Providing a few printed menus on the table helps to let guests know what they’re having while you make drinks, greet new arrivals, cook hot dishes, or deal with last minute details. This also gets them excited for the next course!   My husband called this the best bacon he's ever had. It's called Praline Bacon, and it's an easy recipe using thick-cut bacon, pecans and brown sugar. Alton Brown has really perfected this, so if you want to try it out, check out his recipe here . I would recommend checking the oven often - mine didn't need as much time to crisp up.  My husband called this the best bacon he’s ever had. It’s called Praline Bacon, and it’s an easy recipe using thick-cut bacon, pecans and brown sugar. Alton Brown has really perfected this, so if you want to try it out, check out his recipe here . I would recommend checking the oven often – mine didn’t need as much time to crisp up.   These pretty little mushrooms taste even better than they look. I learned about these after having dinner at the recently crowned #1 restaurant in the world, Eleven Madison Park. These are organic maitake mushrooms. They're fluffy and woody, and all you need to do is slice them up, add olive oil (a little more than you think you need, mushrooms soak up oil), salt and pepper, and pop them into a hot 400F oven for about 15 minutes.  These pretty little mushrooms taste even better than they look. I learned about these after having dinner at the recently crowned #1 restaurant in the world, Eleven Madison Park. These are organic maitake mushrooms. They’re fluffy and woody, and all you need to do is slice them up, add olive oil (a little more than you think you need, mushrooms soak up oil), salt and pepper, and pop them into a hot 400F oven for about 15 minutes.   While my guests settled in and enjoyed their first appetizers, I threw together a quick salad of oranges, blood oranges, grapefruit, avocado, arugula, microgreens, fresh mozzarella, pistachios and lemon zest. I had prepared the fruit in advance by removing all of the skin and slicing it into rounds. A quick dressing can also be made in advance - mine was a citrus wildflower honey vinaigrette with a little bit of balsamic vinegar that I brought back from my trip to Italy last year.  While my guests settled in and enjoyed their first appetizers, I threw together a quick salad of oranges, blood oranges, grapefruit, avocado, arugula, microgreens, fresh mozzarella, pistachios and lemon zest. I had prepared the fruit in advance by removing all of the skin and slicing it into rounds. A quick dressing can also be made in advance – mine was a citrus wildflower honey vinaigrette with a little bit of balsamic vinegar that I brought back from my trip to Italy last year.

After appetizers and catching up, we all settled in for a bit of competition. Using the Jackbox Party Pack, we played a few games that involved using our phones to come up with lies while discovering truths, and others on trivia. After the second quick game, I excused myself to cook the pasta dishes, which were the main course.

 Making pasta for a crowd is really challenging! Timing is key. You don't really want pasta sitting out for a long time as it loses its al dente texture. Since I was using fresh homemade pasta, I started by making the sauce and kept it on a low simmer on the stove while I boiled the pasta. Here is a fresh pasta dish of homemade garganelli, proscuitto, fresh shelled peas, arugula, microgreens, cream, lemon and parmesan.  Making pasta for a crowd is really challenging! Timing is key. You don’t really want pasta sitting out for a long time as it loses its al dente texture. Since I was using fresh homemade pasta, I started by making the sauce and kept it on a low simmer on the stove while I boiled the pasta. Here is a fresh pasta dish of homemade garganelli, proscuitto, fresh shelled peas, arugula, microgreens, cream, lemon and parmesan.   For the main course. I wanted to feature two different types of homemade pasta. This one was a sweet sausage, tomato and ricotta ravioli with cacio e pepe sauce. I had made the sauce the day before and put it in a squeeze bottle. Warming it up in the microwave took about 1 minute. This made it really easy to serve! I set out plates on the kitchen peninsula and once the ravioli were cooked, spooned them onto each plate. Then I topped each with warm sauce, a few sprigs of microgreens and a healthy dose of freshly ground black pepper.  For the main course. I wanted to feature two different types of homemade pasta. This one was a sweet sausage, tomato and ricotta ravioli with cacio e pepe sauce. I had made the sauce the day before and put it in a squeeze bottle. Warming it up in the microwave took about 1 minute. This made it really easy to serve! I set out plates on the kitchen peninsula and once the ravioli were cooked, spooned them onto each plate. Then I topped each with warm sauce, a few sprigs of microgreens and a healthy dose of freshly ground black pepper.   These little ravioli pack a serious punch. The squeeze bottle and microgreens take this dish from deliciously homemade to top restaurant quality.  These little ravioli pack a serious punch. The squeeze bottle and microgreens take this dish from deliciously homemade to top restaurant quality.   Both pastas!  Both pastas!

After letting our pasta digest briefly, I served an Italian pear almond cake, which I had baked the night before. I found the recipe on Pinterest from a popular Canadian food blog, Seasons and Suppers. Served with a simple cream of mascarpone, marsala wine and orange, it was more fruity than sweet, yet still very decadent.

 My light and fruity pear and almond cake. Unfortunately we didn't snap one of the cream, which was delicious and totally made this simple dessert shine!  My light and fruity pear and almond cake. Unfortunately we didn’t snap one of the cream, which was delicious and totally made this simple dessert shine!

So there you have it! It was an absolutely lovely afternoon-evening where we shared great food, lots of laughs and made memories that will last a lifetime.

Fancy Bites for a Upscale and Casual Girls Night In

I love planning parties. I love the idea of bringing people together and I love cooking for others. I love the challenge of planning a menu, especially when it comes to lots of different little bites.

To truly sparkle as a hostess, you’ll not only want to delight your guests’ taste buds, you’ll also want to be calm, cool and collected, and have everything nearly ready by the time people arrive so can you really mingle. Creating a menu with many things that have to be served hot and made to order can take away from the party’s ambiance. So to create the best experience for both you and your guests, I aim to plan carefully on what can be made ahead, what can be kept warm, and what can be plated and served at room temperature or cold.

When I plan a menu of hors-d’oeuvres, I try to choose 5-7 bites. I like to err on the side of being able to serve most things room temperature or cold and have a balance between bites that are savory and sweet, decadent and refreshing, and a good mix of meat, seafood, and vegetarian. I always ask my guests if they have any dietary restrictions prior to the party and make sure that all guests can eat at least most of the items.

For my Valentines’ Day girls night in, I invited about 12 girls over to my tiny New York City apartment for a treat of fancy bites and cocktails. Here’s how I did it.

menu

Prep the day before: print out your menu, prepare a tealight candle and grab a neutral tablecloth and some spray roses. Nowadays, I opt to frame my menu in a simple gold 5×7 picture frame. I got this one from Target.

 

 

DSC_9134

Planning your display ahead of time can be really helpful. I typically place my buffet setting the night before – that way I already know how everything will look before the food is ready to be served.

gourgeres2

I had my guests start with gruyere gougères. These can be made in advance, frozen and placed in a hot oven for a few minutes to warm up. Not only does it make the house smell wonderful, it also allows you to greet your guests with a delightful, fresh warm bite with little effort and stress.

DSC_9121

As guests snacked on the gougères. I started to put together the rest of the appetizers. Several friends came a few minutes early and were able to help me with a few last minute touches.

eggs

These beet-pickled deviled eggs are not only beautiful, they also pack in so much flavor! A little bit of curry powder adds a unique twist to the classic deviled egg, and soaking the boiled eggs in beet juice gives them their pretty hue.

chicken liver

These almond financiers are made perfect with the addition of creamy chicken liver mousse. This sweet and salty combination is inspired by a dish I had at State Bird Provisions in San Francisco. They use a duck-fat financier, but I opted for the classic brown butter version of the little french cake.

DSC_9106

Buckwheat blinis with smoked salmon, crème fraiche, paddlefish caviar and chives are the perfect fancy bite. It’s luxurious, delicious and makes a serious impression.

 

four appetizers on plate

Each of the bites were approximately the same size, and ranged between 1-2 bites, which is perfect since I didn’t need to provide my guests with serious silverware. Instead, I put out tiny cocktail forks in a glass.

DSC_9182

For dessert, I prepped a tower of sweets and refreshing fruits that the girls could dip in either dark or milk chocolate fondue. Not only was this easy to prepare, it was also really fun and delicious. I typically spend a lot of time baking, but wanted to focus on the savory food instead, so I ended up buying things like cookies from Trader Joe’s and pound cake for dipping.

dessert

We had so much fun! To me, this was the perfect way to treat my girls to a night of decadence, love and celebration.

friends


Menu

Paddlefish Caviar and Smoked Salmon Blinis

Chicken Liver Mousse on Almond Financiers

Beet Pickled Deviled Eggs

Roasted Shrimp with Green Goddess Dressing

Carrot Ginger Shooters with Gruyere Gougères

Milk and Dark Chocolate Fondue

Salted Brown Butter Chocolate Chip Cookies


Recipe Sources:

http://www.foodandwine.com/recipes/alain-ducasses-gougeres

https://www.epicurious.com/recipes/food/views/carrot-soup-with-ginger-and-lemon-4083

https://www.foodnetwork.com/recipes/ina-garten/roasted-shrimp-cocktail-with-green-goddess-dressing-2329991

https://www.foodnetwork.com/recipes/ina-garten/blini-with-smoked-salmon-recipe-1950644

Here are a couple of books that I used for reference and recipes for this night:

State Bird Provisions: A Cookbook

By Stuart Brioza, Nicole Krasinski, JJ Goode

 

Payard Cookies

By François Payard, Anne E. McBride

 

The Latest in Mindfulness is Pasta Meditation: Making Garganelli

For a long time, I felt that I wasn’t good at meditation. In my mind, meditation meant that I was sitting cross legged, hands gently resting on my thighs, palms up, head clear, breathing in and out slowly and purposely without letting my mind wander of falling asleep. Whether it was guided or unguided, I felt like even 5 minutes was too long for me. Not only did I always feel like I didn’t have time to meditate, when I could find the time, I couldn’t even sit still for the short duration. Thinking that this type of meditation wasn’t for me, I knew I needed a different solution. And that’s when I stumbled upon the idea of cooking meditation.

Cooking is an activity that inherently requires us to be fully present. After all, if you’re not fully present while chopping vegetables, you might just cut your fingers off. You have to be fully present to put the right amount of salt and seasoning in your food, you have to be present not to burn dinner, and you most definitely have to be present while measuring ingredients for baked goods. Not only does it require full presence, it also allows for connection. To me, cooking provides me with a way to connect. I connect with food through my hands, and I use food and cooking to connect with others. It’s an activity that is both productive and creative, purposeful and meaningful. When we fully engage in cooking, we engage with all of our senses – our sense of smell, taste, sight, touch and even sound.

When I think about all of my favorite hobbies and things to do, cooking ranks up there as probably my favorite thing to do in the world. I love cooking for myself and my husband, entertaining our friends, or challenging myself to make something new and exciting. Cooking satisfies my soul in a way that nothing else does. It provides me and the people I love with nourishment and pleasure; it satisfies the the mind, body and soul.  It calms me down after a long day of work, and it gives me the space to be creative and to enjoy beauty and excellence.

So, of course, one of my favorite youtube stars is Andrew Rea, or Oliver Babish from Binging with Babish. If you’re not familiar with the show, it’s basically short tutorials and recreations of recipes from television and movies. In one episode, Babish makes il timpano, a baked pasta dish filled with meatballs, boiled eggs, red sauce and garganelli. As soon as I watched the episode, I knew I wanted to make garganelli one day.

A few weeks ago, I finally got my chance to make homemade garganelli – a tubular shaped hand rolled pasta that requires fresh pasta sheets being cut into small squares 2×2 squares, folded on a wooden dowel and rolled on a small wooden comb called a pettine. Similar to their less glamorous cousin, penne, garganelli differs in that a “flap” is visible where one corner of the pasta square adheres to the rest, as opposed to a perfect cylinder in penne.

To understand this specialty of Emilia-Romaga, I  read a cookbook called Making Artisan Pasta by Aliza Green. Aliza described garganelli as coming from the Italian word garganeli, meaning a chicken’s gullet, or “gargle” in English. The dough contains a healthy amount of Parmigiano-Reggiano cheese and freshly grated nutmeg, giving it a speckled appearance and a delicious smell. The dough is slightly moist but pretty firm, and has the texture of a nice cool playdoh.

 Here I am, rolling out dough using this awesome kitchen-aid pasta tool. It's an absolute must have for all your homemade pasta sheets, and it's 100x easier than using a traditional hand crank pasta machine.  Here I am, rolling out dough using this awesome kitchen-aid pasta tool. It’s an absolute must have for all your homemade pasta sheets, and it’s 100x easier than using a traditional hand crank pasta machine.   Once the dough was rolled out to the right thickness, I used a ruler and a fluted pasta cutter to cut the dough into 2x2 squares. This particular cutter could cut either a fluted or straight pattern.  Once the dough was rolled out to the right thickness, I used a ruler and a fluted pasta cutter to cut the dough into 2×2 squares. This particular cutter could cut either a fluted or straight pattern.

Though immensely tedious, I gave my full concentration on each of those fluted square shapes, taking the time to gently place each one on the dowel and rolling it onto the board just so- that the tiny ridges formed and the edges sealed perfectly, resulting in a perfectly shaped garganello. Sliding the tube gently off the dowel, I reached for the next piece of square dough.

 The gentle yet firm folding technique on the board that creates the grooves in the pasta and seals the edges.  The gentle yet firm folding technique on the board that creates the grooves in the pasta and seals the edges.   Each completed garganello brought me a little bit of joy.  Each completed garganello brought me a little bit of joy.

The purposeful balance of being not too light- as to not stamp on the ridges and give the dough a proper seal, or too heavy- which would make the dough stick on the dowel and in the board was my only task. With each gargenello, I improved my technique. It was as natural as breathing, yet it required sheer concentration. When one didn’t come out as perfect as the others, I simply noted it, letting the pasta gently slide onto a wooden board without judgement. Soon, a portion’s worth of garganelli was laid in front of me. I kept going. 6 portions later, I was done. A few hours must had passed. I’m not sure exactly how much time had elapsed, but I felt so calm, so satisfied, a container of perfectly formed hand rolled pasta sitting in front of me. I had just meditated for hours and didn’t even realize it. My mind had been clear, completely in focus. My hands moved organically yet purposefully. I had entered into a complete flow state, where I lost track of time, the temperature, hunger or thirst. I was fully absorbed in this beautiful activity of making pasta.

 Once I got into the grove of this activity, I completely lost track of time.  Once I got into the grove of this activity, I completely lost track of time.   6-8 portions of garganelli, all done.  6-8 portions of garganelli, all done.

When it comes to mindfulness, I believe in doing what works for you. What calms your mind? What makes you feel completely at ease? What activity can you do where you feel completely absorbed, where you enter the flow zone? Where your hands, mind, and heart are all connected and fully engaged? For me, it’s making this labor intensive, beautiful pasta. If you don’t believe me, try it! It might just work for you too.

 The second best part of this mindfulness activity: eating it.  The second best part of this mindfulness activity: eating it.


Want to try making garganelli? Here are the tools that you’ll need.