"Godzilla"

on saturday morning jared and i went to Shadeau Breads in Over-The-Rhine. we've had their bread before (picked up a few loaves at Madison's) but we had never been to their actual bakery. we bought a multi grain loaf and we were delighted (horrified) to discover that they also make their own pastries.

meet "Godzilla": the richest, sweetest, most unbelievable pastry ever. the woman who makes it is obviously a genius. she told me that she affectionately named the massive pastry after a friend of hers. i'm not sure if i'd be offended or ecstatic to be that friend. it's hard to tell from the picture but, this aptly named pastry is the size of a child's face. its flaky, buttery, iced, ultra-sugary, filled with cinnamon, raisins and chopped nuts. its sticky glaze gets all over your face when you take a bite and you couldn't care less! it's truly one of the most decadent, and suitably named, breakfast pastries i've ever tasted.

to make up for our pastry transgressions, we ate a little more responsibly the rest of the day. for dinner we made one of our favorite moosewood recipes. it's probably more of a winter dish but i always crave things in the opposite season for some reason. either way it's a hit. easy to prepare, super flavorful and very satisfying.

Navajo Stew
(from Moosewood Restaurant Simple Suppers)

2 medium sweet potatoes
2 red or green bell peppers
1 large onion
4 garlic cloves, minced
2 tablespoons vegetable oil
1 tablespoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
1 15-oz can of tomatoes
1 tablespoon canned chipotles in adobo sauce
1/2 cup chopped fresh cilantro
1 15-oz can of black beans, drained
flatbread (tortillas, lavash, or pita)
plain yogurt, sour cream

Preheat the over to 450 degrees. Lightly oil a baking sheet.

Peel the sweet potatoes and cut into 1-inch cubes. Stem and seed the peppers and cut into 1-inch pieces. Peel the onion and cut it stem end to root end into thin wedges. In a bowl, toss the vegetables with the garlic, oil, cumin, salt and pepper. Spread on the prepared baking sheet and roast in the oven for about 10 minutes. Stir and continue to roast for another 10 to 15 minutes, until the sweet potatoes are tender but not mushy.

While the vegetables roast, puree the tomatoes, chipotles, and cilantro in a blender until smooth. Set aside. When the vegetables are tender, put them into a 2 to 3-quart baking dish, stir in the tomato-cilantro sauce and the beans, and return to the oven until hot, about 10 mins.

Serve in bowls topped with yogurt or sour cream with warm flatbread on the side.