Building a Website with Squarespace: A Hands-On Approach to Creating Your Online Presence

As a food enthusiast and YouTube personality, I recently had the opportunity to build my brand new website, HelloSohla.com, on Squarespace. The platform's all-in-one approach made it easy for me to create a professional-looking site without needing extensive coding knowledge. With its intuitive interface and user-friendly features, I was able to bring my vision to life in no time.

To take your online presence to the next level, I highly recommend considering Squarespace as an option. By signing up for a website or domain on their platform, you can enjoy numerous benefits, including access to premium templates, customizable design options, and e-commerce functionality. And, with their current promotion, you can save 10% off your first purchase by using code Babish.

Now, let's get back to the task at hand – creating a boozy brunch that can be made one-handed. As a chef, I've always been fascinated by the idea of cooking while holding other things in my hands. While it may seem impossible, I decided to put this notion to the test and see if it was possible to whip up a delicious meal using only one hand.

The key to making a successful boozy brunch lies in planning ahead and having everything nearby. For me, that meant starting with a Bloody Mary – the most important part of any brunch, after all! To create this signature cocktail, I gathered my ingredients, including celery salt, Aleppo pepper, and horseradish. With the help of a bottle opener and a spoon, I was able to mix up a batch of Bloody Marys that would impress even the most discerning palates.

Next on the agenda was making Eggs Benedict. This classic dish is typically made with poached eggs, Canadian bacon, and a rich sauce – all of which required some creative problem-solving when done one-handed. To overcome this challenge, I opted for smoked sable instead of traditional Canadian bacon and used a spoon to split open the English muffin. With a little bit of ingenuity, I was able to successfully prepare each component of this beloved brunch dish.

While cooking with one hand can be tricky, it's not impossible. In fact, some chefs swear by the benefits of working with small hands – supposedly, it's easier to maneuver ingredients and handle delicate equipment. However, for me, it was all about experimenting and finding ways to work around any obstacles that arose. After all, as they say, practice makes perfect!

As I continued to cook and prepare my boozy brunch spread, I encountered a few unexpected challenges. For instance, grating horseradish proved to be quite the ordeal – I had to hold it down with something (other than my face, of course!) in order to get the job done. Nevertheless, with each obstacle came an opportunity for growth and creative problem-solving.

Throughout this episode, I learned that cooking with one hand is not only possible but also a great way to challenge myself and push beyond my comfort zone. While it may require some extra effort and patience, the end result is well worth it – delicious food, beautiful presentation, and a sense of accomplishment that's hard to beat.

In the end, my boozy brunch spread was a resounding success – thanks in part to my ability to think on my feet and come up with creative solutions to the challenges I faced. Whether you're a seasoned chef or an aspiring cook, building a website with Squarespace and experimenting with one-handed cooking can be a fun and rewarding experience. So go ahead, take the leap, and see where your culinary creativity takes you!

"WEBVTTKind: captionsLanguage: en- This video isbrought to you by Squarespace.Squarespace is the all-in-one platformto build your online presence.I built my brand new website,HelloSohla.com on Squarespace.It was so easy to use.I recommend it if you're lookingto build your website yourself.Go to squarespace.com/babishand use code Babish to save10% off your first purchaseof a website or domain.- Ladies and gentlemen.Today, Sohla El-Waylly isputting a spin on a boozy brunch.It's time to stump Sohla.(wheel clicking)- Ooh!- One handed.- One handed.- You have to make aboozy brunch one handed?- One handed.- How you gonna do that?- I don't know, but I'm gonnastart with a Bloody Mary.- I mean, if you're gonna cook one handed,at least do a drunk, am I right?- Exactly. Yeah.- If you're gonna drink,cook one handed.It works both ways.- They say that if you're a chef,you should be able tocook eggs one handed.So let's see if that's true.- Do they say that?- I feel like someone says it.- Oh my.- I haven't cracked anegg with one hand before.I have small hands.- Well, I mean, they saythat the sign of a good chefis small hands.- Is it?And cracking an egg with one hand?- No, not necessarily.- And cooking an eggwith one hand?(both laughing)- Well, as usual, I can't wait to try itand I'm glad I don't have to make it.We'll see you on the other side.- See you on the other side.(metal dragging)(Sohla laughing)So I'm making brunch one handed.Boozy brunch.Oh, that's the most important part.We can't forget that it's boozy.Okay, so I think that the key to thisis gonna be making a goodgame plan and strategybecause I need to like makesure I have everything nearbybefore I lose my hand.(laughing)So boozy brunch, we haveto start with a Bloody Maryand then I can drink it whilewe make the rest of the stuff.There's gonna be a lot ofopening of tiny bottleswhich I don't think it's gonna be too bad.You know, I can just grip it.I'm gonna try and avoidknives as much as possiblebecause we have to shoot more episodes.I want to put a rim on it.A nice celery salt and Aleppo rim.We're gonna garnish with celery.We should put a grilled cheese on there.Why the hell not?Itty-bitty, baby grilled cheese.I think I can make agrilled cheese one handed.That's not a big deal.All right.That's the Bloody Mary.When I think of brunch,I want an Eggs Benedict.I'm gonna make the English muffin.I need a couple of heavy objectsto put the muffin in betweenand then I can like fork-split it.Normally, the English muffinis topped with Canadian baconthat's like lightly griddled.I don't like Canadian bacon,so we're gonna do some smoked sable.Poaching eggs one hand.I am not good at cracking eggs one handed.I've never successfully done it.So we'll see.Okay. Now the sauce.Traditionally, it's a hollandaise,but I want to get somealcohol in my dish as well,so I think instead of a hollandaise,I'm going to do a beurre blanc.Beurre blanc is super richso I want to cut all thatrichness with something.So I'm gonna use somepickled cherry peppersand then we assembled.So I guess it's time I get started.Bye, hand.Shall we begin?Let's start by making thedough for the English muffin.First, I need to warmup some milk, 200 grams.Now, I guess I'm going to tryand crack an egg one-handed.Wow.This is not gonna work out well.Whoa, not bad.(triumphant music)(Sohla humming)Am I going to just crush thisand it's going to be super boring?It's possible.Okay, I need a teaspoon of salt,tablespoon of sugar, yeast.I spoke too soon.Oh, Hey.Hey now.Teaspoon of yeast.So we need one and a halftablespoons of butter.I'm gonna avoid knives unlessthey're absolutely necessary.(dramatic music)- Did you use your hand?- No, I didn't.I didn't use my hand.This isn't so bad.All right, 280 grams of flour.So this is gonna paddletogether for about five minutes.We want it to get nice and stretchy.The final dough is gonna kind of looklike that's spaetzel dough wemade way back in episode one.Oops.So this feels ready to go.Okay.Okay, hold on.(clears throat) Hm.I didn't think about this part.Okay, here we go.So I just wanna scrape this down.I'm just gonna use a bowl scraperto gather it all together.Okay.I guess this episode's gonnabe about physical comedy.All right.So it's kind of just gathered together.I'm gonna cover that and letit ferment for about an hourwhile I get everything else ready.Next, Bloody Marys.I really wanted to start with this,but you need to let the dough ferment.So I'm gonna make enough BloodyMary mix for the whole team.(Sohla grunts)(quirky music)I feel like this is sealed on extra tight.I want to like sit on the groundand hold it between my legs.(laughing)Oh, okay, here we go.I think the most difficult thingis gonna be grating the horseradishso I'm gonna do that first.Fresh horseradish makes a big differencein your Bloody Mary.- Not to be inappropriate,but that is a very explicit...(Sohla laughing)(quirky music)- Ooh.It's very important to work clean.(Sohla grunts)All right.Now I didn't reallyplan this part out well.(light music)I don't know how to do this.(Sohla grunts)(laughing)I think that's the only way.I have to hold it down with something.Or...No.Can we great directly into there?Nope.I think this is gonna be the way.Am I gonna have to hold it with my face?(laughing)I'd really rather not.Shoulder feels like more ladylike to me.(laughing)(Sohla grunts)(exhales sharply)This is a physically demanding episode.We need more.We're gonna make this so delicious.It's not enough.Still not enough.This is a really tiring.Hold on, I need a break.(inhales sharply)It's gonna be worth it'cause at the end we'regonna have Bloody Marys.That's all I keeptelling myself, you know?I think about, the allfor the Bloody Marys.Oh god, it's in my eye!Ho!Let me make the journey a little shorter.(laughing)I was like, \"This is gonna takelike two hours, easy peasy.And it just sent me twohours to grate horseradish.I was gonna do some lemonzest but I think I'm not.You know?We did it. That was good.That was good.I feel good about that, right?Cool.Lemon juice.Hm.Come on, buddy, come on.Sh.Should I poke you first to get it going?Yeah.Okay, okay.Yes.Okay.(items clattering)Oops.(light music)Ah!Let's do a little pickle juice.Hm, hm.(grunts) It's the only way.It's the only way.Okay, maybe not.(exhales sharply) Jars are hard.Okay, hold on, hold on.I have the thighs of steel.(dramatic music)(jar pounding on counter)Let's see.I can use the armpit?What are the rules here?Do I have...- It's your show.- It's one hand.- Hand?I have arms.- You have arms.- I have arms.(grunts)Oh god.Okay, that's not gonna work either.(sighs)I'm gonna try this again.(jar pops open)Oh!Yay.Okay, okay, okay, okay, good.All right.A little pickle juice.- Woops.- A little hot sauce.I like it spicy.Worcestershire, sure.Legs.(grunts) Oh yeah.A little Worcestershire.Oh God, too much.(laughing)Aleppo, celery salt, black pepper.(light music)(pepper grinding)This is what I'm doing today, I guess.(liquid swishing)Ooh.Yeah, I think that's good.I want to cut some lemons'cause I want to rim the glasswith like a celery salt, Aleppo situation.Knife, I think I'm alldone with you for now.Am I done with you for the day?Damn it!The celery!You can't have a BloodyMary without the celery'cause you want to havea snack with your drink.Feel healthy, you know?It's Sunday, start the weekright with some vegetables.A Bloody Mary's like all about garnishso I also want to garnishwith some tiny grilled cheese.Yeah, we got this.We got this.Okay.Got, ooh, brioche.Nice.We got the good stuff.I am a mayo, grilledcheese kind of person.Bread, cheese.Oopsies.Grilled cheese.That's easy to do one handed.While that does that thing,I'm gonna prepare a glass for myself.Why the hell not?I've earned it.It's already been a really long morning.Oh, I forgot to rim it.Hold on, hold on.I'm gonna do a half rim.(light music)We are just chugging along.You can't stump me that easily, huh?Huh?Things might get a little more complicatedonce I started drinking this.How are you looking in there, buddy?Not there yet.Let's cover it.I'm just gonna use this.Ah.I've never worked so hard tomake a Bloody Mary before.Hey!You know what's the best part?When you get these little crispy bitsthat stick to the pan.Come here.It's gonna be so worth itwhen I get that crusty bit.Got a little bit.Yeah, that's worth it.I don't regret my decisions in life.None of them.Okay.Grilled cheese.I think that works.Huh?(chuckling)Yummy. (laughing)I guess we have to keep going.I'm just gonna eat this for a minute.I worked hard for this Bloody Mary.(slurping)Mm.Okay.Back to work.Now I'm going to make the beurre blanc.So I want to start by reducing some cream.While that does that...(slurping)(lips smacking)I'm gonna cube up some butter.Beurre blanc is just a lotof butter and a lot of wine.So you wanna use coldbutter, cut it into cubesso that it's like really slowly,gradually being incorporated.If you add it into quickly,the emulsion will just break.(grunts)I feel like this episode isgonna reveal to the audiencethat I have some OCD tendencies'cause even incapacitated,I'm trying to keep everything straight.I think maybe a sane person wouldn't.Is this entertaining watching mevery slowly cube butter?Ooh, yeah.Look at all those cubes.Pop this in the fridge.I wanted to finish the beurre blancwith some of these peppers.Ooh, come on buddy.Yeah.I think that I will reallyappreciate using both hands now.You don't think about howmuch work your left hand doeswhen you're cooking.Stabilizing stuff, helping youpick the cheese off of a pan.Mm-hm.Should I just chop it?I'll just chop it.Let's just go for it.We don't need to be precise.(light music)(gasps) I did it.I think now I actuallyam done with the knife!(gasps)Hey, can you peek into here?You can see it's like really reduced.One way you know that your cream is thereis the bubbles get really big.Wine.(grunts)Alright.Thank God it's a screw top.That was just a happy coincidence.We didn't even think about ituntil after the wine was purchased.I think I'm gonna do like half the bottleand we're gonna reduce thisuntil it is like nothing.All right, that's gonna take awhile again.Okay.So now we're back.Some time has passed as you can tell.(quirky music)Mm.My wine has totally reduced.Take a peek in there.Ooh.Is this is making it hard to focus?- Yeah.- Whoo.(Sohla and Jess laughing)Before we start emulsifying the butter,I want to try and formthe bread right now.I don't know how I'm goingto do this with the hand.We're gonna figure it out.Poofy.Now let's see how we get this out of here.Ugh, oopsies.That wasn't as bad asI thought it would be.Hey, clean.Almost clean.So I wanna divide this into eight portionsand I can already feelthat this is a lot lighter than this one.I didn't split that evenly.Dammit.Now we're gonna try androll it into a ball.You want to be really gentle.You're just rolling it around.If you're new to this, it canhelp to do it with two handsbut I don't have two hands today.And you wanna keep going untilyou get rid of the butthole.It's not about aesthetics.You're lining up the gluten strandsin like a nice sphericalway so it proofs nicely.And this is gonna proof just...Just for like 20 minutes, it'sgonna get nice, light, poofy,and then we're gonna cook 'em up.(sighs)All right.The griddling begins.Over like medium heat,maybe like 10 minutes.While this cooks, I'm gonna crack my eggsso they're ready to go.Here we go. Here we go.Yee.Ha-ha!Good start.I'm crushing this.Why waste time crackingeggs with two hands?I may never go back.It's a two Bloody Marykind of day, you know?I'll make a little one, just a baby one.Boom, boom, boom.I guess we're justwaiting on these to cookthen we're gonna poach eggs,then we're gonna bring it all together.See how they keep poofing?So pretty.Ho-ho.Yeah, let's flippy.Oh, 200.(gasps) Okay, perfect.Fantastic, these are done.Nailed it.We're gonna poach eggs.We want it to get to almost a simmer.While this comes up, I'mgonna try and split those.We have to fork-split them.Can I just...Huh.Yeah.I'll use the muffinsto hold the muffin up.Fork split is really, really important.You know those nooks, those crannies.We want 'em all.I'm going to toast these nowand we are not going to burn them'cause we've come too far.Okay, we're gonna start poaching eggs.I hear that doing this is good.I don't know if it is, but I just do itbecause everyone's told me I should.Okay, that egg looks good.Keep spinning, guys, keep spinning.The hard part is, oncethey're all in there,which one was the first guy?Ooh.Hello.(gasps) Oh my God.I still got it, guys!Okay, oh God.Oh God, those need to come out.They need to come out now.I did it.Look at how pretty they look.Okay, those eggs need to come out too.How are you guys doing?- I'm good.- I'm talking to my eggs.- Oh. (laughing)Beurre blanc!Kendall!The struggles.Hoo, oh God.Okay. All right.Line up the bloodies.Line 'em up.Oh yeah, that looks good.Our beurre blanc.Guys, we did it.You don't have brunch alone, you know?(quirky music)Beurre, beurre blanc.Ber blanc, ber.- Ber.- Ber.- Ber.- Ber.- Ber.- Ber.- Bah.- Bah.(Jeff bleating)- I've had, this is my second one.- I can tell.(both laughing)- Hey!- What do we got here?- I did so much better than I thought.- They look incredible.- Homemade English muffins,smoked sable, poached egg,spicy beurre blanc, margarita.(dramatic music)What is that?- Bloody Mary.- Bloody Mary.Bloody Mary with a little grilled cheese.A truly loaded BloodyMary because it's got...I's a meal in and of itself.- Mm-hm.- Which any Bloody Mary should be.I got a runny egg.- Ooh, look at that.Ooh.Enjoy it.- You've donesuch beautiful work.(Sohla giggling)- Mm.- Mm.Mm-hm.- Oh my God.The English muffin is so light.- Fluffy.fluff city.- Fluffy.Good spicy from that beurre blanc.- Buh.- Buh.Big cheers.- They're gonna stir, the vodkas on top.- Vodka's on top?Here goes my straw.(quirky music)(coughing)- Was it enough vodka?- Yeah.Oh yeah, the vodka's on top.Oh, it's a good Bloody Mary.What's in the Bloody Mary?- Freshly grated horseradish.- How did you greathorseradish with one arm?- I don't know.They know.- Hm.You've made a betterpoached egg, English muffinand beurre blanc than Iever could with three heads.(Sohla giggling)So not stumped.- It did take two hourslonger than I thought.That doesn't mean you're stumped.I think that's...It took like four hours total.It took two hours longerthan you thought, one hand.Do the math people.You can't even tell that it's one handed.- Well, we'll see younext time on Stump Sohlawhere we'll keep trying tostump Sohla and failing.It's in my beard, isn't it?Mm-hm.I know it is.- Thanks again to Squarespacefor sponsoring this episodeSquarespace is the all-in-one platformto help build your website.Check out my new website, HelloSohla.comwhich I built on Squarespace.The platform isuser-friendly and easy to useso I was able to set up my websiteexactly how I imagined it.You can find my recipes, recent videos,sign up for my newsletter orjust look at photos of my dogs.Go to squarespace.com/babishand use code Babishto save 10% off your firstpurchase of a website or domain.(light music)\n"