Skip to content

Noodlings

of a baking historian

  • Home
  • About
  • Research
  • Teaching
  • Blog
  • Commonplace
  • Contact
  • Home
  • About
    • My content, or where to find me
  • Research
    • Publications
    • Current Projects
    • Working Papers
  • Teaching
    • Teaching Philosophy
    • Pedagogy in the Humanities: A Reading List
    • A Greek History Class Reading List
    • Resources
  • Blog
  • Commonplace
  • Contact

The assorted scribblings of a baker, reader, writer, and historian. Check out the about page for my current C.V. and the blog for my non-academic writing.

Share this:

  • Twitter
  • Facebook

About

I am an ancient historian, writer, and baker. About me Hailing first from the woods and hills of Vermont, I made my way to Brandeis University and then to the University of Missouri-Columbia where I completed my doctorate in Ancient History. In August 2021, I started a position as a professor of history at Truman…

Read more About

Contact

How to reach me.

Read more Contact

Commonplace

Commonplace books are a catchall term come to mean collections of quotes, sayings, ideas, or topoi (literary tropes). I am using this space to document quotes from books I have read, arranged by theme. This page will be updated “I, Satan. I am fond of the smell of red peppers frying in olive oil, rain…

Read more Commonplace

Follow me on Twitter

My Tweets

Instagram

It’s a Sunday mood.
I subscribe to the “monkey see, monkey do” school of baking. I roll my peanut butter cookies in sugar because of a conversation I had at a bakery with their cookie person. Last week I saw someone talk about peanut butter cookies with marshmallows baked into them and figured I’d give it a try. I used vegan marshmallows, though.
Recent reading roundup: I’ve been doing a lot of pairing one fiction book with one non-fiction, mostly because the non-fiction does double duty prepping for my US history course (I track ancient history and classics separately).
My latest sourdough bagel batch.
Continuing to bake my way through the Bravetart cookbook. I love all of the cakes. This one is a very easy devil’s food cake that I made with strong black tea (cupcake iteration) with the simplest chocolate frosting I have ever made.
The three-strand classic challah lost some of it’s definition—I didn’t build enough gluten, the kitchen was too hot, and I didn’t do the best braid—but the four-strand chocolate came out well, especially considering that I only had the loosest idea how to do a four-strand braid. Two strands are a vanilla dough with chocolate chips and two strands are a chocolate dough made with chocolate powder. Oh, and I made really tasty sourdough buttermilk biscuits for tonight’s dinner.

Recent Blog Posts

  • Production and Consumption
  • What is Making Me Happy: Marcus, from The Bear
  • The Immortal King Rao
  • What the $@*! am I doing with social media?
  • Some Thoughts on Kennedy v. Bremerton

Enter your email address to follow this blog and receive notifications of new posts by email.

Follow Via RSS

  • RSS - Posts

Instagram

It’s a Sunday mood.
I subscribe to the “monkey see, monkey do” school of baking. I roll my peanut butter cookies in sugar because of a conversation I had at a bakery with their cookie person. Last week I saw someone talk about peanut butter cookies with marshmallows baked into them and figured I’d give it a try. I used vegan marshmallows, though.
Recent reading roundup: I’ve been doing a lot of pairing one fiction book with one non-fiction, mostly because the non-fiction does double duty prepping for my US history course (I track ancient history and classics separately).
My latest sourdough bagel batch.
Continuing to bake my way through the Bravetart cookbook. I love all of the cakes. This one is a very easy devil’s food cake that I made with strong black tea (cupcake iteration) with the simplest chocolate frosting I have ever made.
The three-strand classic challah lost some of it’s definition—I didn’t build enough gluten, the kitchen was too hot, and I didn’t do the best braid—but the four-strand chocolate came out well, especially considering that I only had the loosest idea how to do a four-strand braid. Two strands are a vanilla dough with chocolate chips and two strands are a chocolate dough made with chocolate powder. Oh, and I made really tasty sourdough buttermilk biscuits for tonight’s dinner.

Website Menu

  • Home
  • About
    • My content, or where to find me
  • Research
    • Publications
    • Current Projects
    • Working Papers
  • Teaching
    • Teaching Philosophy
    • Pedagogy in the Humanities: A Reading List
    • A Greek History Class Reading List
    • Resources
  • Blog
  • Commonplace
  • Contact
Create a website or blog at WordPress.com
  • Facebook
  • Twitter
  • Goodreads
  • LinkedIn
  • Follow Following
    • Noodlings
    • Join 1,839 other followers
    • Already have a WordPress.com account? Log in now.
    • Noodlings
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Copy shortlink
    • Report this content
    • View post in Reader
    • Manage subscriptions
    • Collapse this bar