feast magazine, november 2013: lamb, kale, + sweet potato chili [with a vegetarian option.].

lamb, kale, + sweet potato chili.

Yes; I have been missing. Eerily absent from my normal activities, like posting things, or perusing blogs, hanging out with you on Facebook and Twitter, pinning things I want to make/do/buy all over your Pinterest, and so on. Daily life has fallen by the wayside, and why? Because we are all so ill right now. Not “ill” in a Beastie Boys way, either; ill in the gross mid-Autumn cold and sinus way. I’ve had a sinus infection kicking for about three weeks now, which I’ve been able to ignore in some ways and not in others; mostly it turns my kitchen and writing skills into that of a floating baby hedgehog. That’s me right now, people. To add to the fun, the Wee One had a middle-of-the-night trip to the ER because she woke up just as I was headed to bed with the croup. Since she’s a child who is never, ever sick, I have zero experience with this. It is hard. So we’re all on the mend, but I’m grossly behind on just about everything.

I know what you’re thinking: this is fun talk for food blog, Shannon; thank you ever so much. But this is good information, because I think this is how the zombies get us. It’s not glamorous enough for film and TV, but the reason we can’t outrun them? First, the infect us with colds. Then, we become so lethargic and grosstastic that we have zero speed or energy. Then, the world is theirs. Keep that in mind. On to the food talk.

The only thing which could get me to post something right now? Feast Magazine. More specifically, Feast’s Thanksgiving 2013 issue. Because it is a glorious celebration of the beginning of this holiday season (go, prepositional phrases, GO! They are my writing “tell;” how you know I’ve lost the will to write properly). I can’t send you all a copy, but I would if I could: this one’s a keeper, for sure. My favorite part is the Contemporary Classics article on holiday recipes – they all sound wonderful – and I think you’ll love them: they’re standards with a boost, and those always end up being some of my personal favorites when you’re trying to please both the “classics, please” and “let’s try something adventurous!” camps during Thanksgiving. For your viewing pleasure, I’m going to link you right to the recipes. You could make:

Just looking at that slideshow gets you amped for Thanksgiving, right? I know the feeling.

To brighten your holiday spirit a little, there’s some beautiful cocktails from some of the St. Louis area’s finest mixologists (although sometimes I dislike the word “mixologist,” because it reminds me dudes similar to sleazy Tom Cruise in “Cocktail,” so maybe we could use the word “beverage engineers” instead.). They bring to you imbibings of great joy, such as:

By the way, did you see what I did there with “imbibings of great joy?” Yeah. I’m sooo sleep-deprived right now. Please be patient with me.

For the locals (and those of you who love a good farm), there’s a fabulous article on Buttonwood Farms, located right here in Missouri. For those of you who are just in it for the adorable animals, there are photos of probably the most attractive turkeys and chickens I’ve ever seen. It’s like something for everyone.

Oh: you want to see those adorable turkeys move? Head right over to Feast TV’s November 2013 edition, where you can see them in all their feathered glory. Also, you’ll get some tips on Thanksgiving do’s and don’ts along the way. We all need that information. You don’t even have to read words.

And then there’s me: hopefully I add to this issue, although the bar is set even higher than normal this month. Thankfully, this is the recipe I feel like I really started to find my groove with in terms of writing and development, so I think my contribution holds up amongst the rest of the gorgeous food and drink offerings.

lamb, kale, + sweet potato chili.

It’s a winter chili which features juniper berries, my secret ingredient for November. Remember them? I used them a little while back in those pumpkin + caraway pan scones, because I was trying to get a feel for their flavor and how they worked in recipes. Turns out, they’re brilliant, and I don’t know that anyone uses them enough. They’re a great spice to have in your pantry, especially in the colder months; they have a lovely pine-like flavor that really pairs well with…you know what? I’ll let you read the article, found right here. It’s way more succinct and well-written as compared to what’s coming out of these fingers right now.

This chili? A fast favorite of mine. Lamb in chili is superb: it’s got a rich quality that you can twist into a dish that still has the comfort-feel of a standard chili, but with an entirely different flavor profile. I think it’s a refreshing take on it, because we make lots of chili in the winter, and having a break from the norm is wonderful. This one is hearty and packed with vegetables: both the sweet potato and kale are featured prominently. In fact, leave out the lamb, switch the stock to vegetable, and add an extra can of kidney beans, and you’ve got yourself a very woodsy vegetarian version; you won’t even miss the meat. Want more of a middle ground? Sub in some ground turkey for the lamb. It’s very pretty, as far as chili goes: see all those colors in there? Like fall in a bowl; the deep burgundy of the beans, sunset orange of the sweet potato, and forest green of the kale make for a nice little cold-weather rainbow.

It’s a great make-and-freeze, also: I know this for a fact, because I made a batch to save for when I wrote this up, and it’s just as heart-warming as the day I made it. I know some of you purchased juniper berries the last time we talked about them, so this hopefully will give you another use for them this winter.

For my little juniper berries article and recipe, click right here.

For the digital issue of Feast Magazine: November 2013 (so you can see what I see), click here.

Finally, if you want to just curl up in front of the tube all day, I say do it: watch a little November 2013 Feast TV, because it’ll warm your heart just like my chili will.

PS: this is what we did for Halloween:

glitter pumpkins.

really lame streamers.

sugar cookies for halloween.

So, lame streamers, some glitter pumpkins, and these giant sugar cookies; that’s the sum total of our activities. I don’t even have a proper photo of my Wee in her halloween costume this year (she was a pumpkin), so here’s one from 2 years ago. I think it’s still my favorite costume to date.

roar.

Roar. Nothing takes the wind out of my party sails like widespread illness; I just couldn’t do it this year. In my defense (and if you’re keeping track), our overnight ER visit happened on Wednesday night/Thursday morning; Halloween Day. There was no sleep. So, any sort of anything was mostly out of the question.

I’ll see you soon. That’s wishful/hopeful/positive thinking. It’s going to happen. It is going to happen. *face hits keyboard*

40 Comments on "feast magazine, november 2013: lamb, kale, + sweet potato chili [with a vegetarian option.]."

  1. Do not miss those visits to the ER. Luckily, there weren’t too many for us. And I thought you did pretty, pretty good for Halloween considering…Maybe you just need to take a deep breath and slow down. Easy for me to say, I know. But savor this chili in a slow movement kind of way. I know I’ll be savoring that magazine in slo mo!

    • shannon says:

      Those ER visits are rough! We do have a fantastic ER mere minutes away from us, and the few times we’ve had to go there, they’ve been fast and really great to her. So at least there’s that. Thanks for saying that about halloween: it was a total half-hearted attempt at fun, but it was something. We did try and chill out a little this week to get everyone better, and luckily, i think we’re almost there! yay!

  2. oh. my. god. the lion is TOO CUTE. i’m sad i don’t get to see pumpkin version…. i’ll wait patiently for next year’s pic. I did, however, choose my future baby boy’s costume… can i vote for this for wee one?

    but, i digress…

    I’M SO SAD THAT YOU GUYS ARE SICK! i hope you feel better :( aaron has CONSTANT sinus infections… i feel so bad for him (but so annoyed at the same time, bc you know how the boys are when they’re sick all ‘woe is me’ and ‘i can’t move/eat/think’) lol – but i hope you feel better <3 i've read that taking eucalyptus in supplement form can be super beneficial for sinuses, just a thought…

    as for feats – I'M SO HUNGRY LOOKING AT THE THANKSGIVING STUFF! oh lord, and "melted brussels sprouts" – HOW CAN YOU RESIST THAT? YOU CAN'T! I might have to make them like… this week… for dinner. and sweet potato gratin… my tummy… so grumbly now…

    your chili looks divine! and with so much knowledge in there – i didn't know juniper berries went into anything but gin before i read about them on your blog! WHO KNEW! and they're not even berries!? /gasp!

    and i love your sprinkle cookies. love. and the pumpkins. LOVE.

    • shannon says:

      I really need to get her back in the pumpkin outfit so i can take photos of her in it: it’s super cute, and i want photos for the memories (even if the memories are of a trip to the ER and no trick or treating.)

      I WAS SAD TOO! After all that, we’re just now getting better: i feel for aaron since he has them constantly: i only get them a few times a year, and i feel horrible. :( i’ve never heard the eucalyptus thing! i’ll have to look for some, because REST ASSURED i’ll get another sinus infection. it will happen.

      i know: that magazine was CRAZY this month with food: so many things to make! i almost wanted to ditch all of my own normal recipes in exchange for those. like some of those WILL be going on the table though this year, for sure.

      i feel happy to know i could educate: i knew nothing about juniper berries either (not even that they went into gin, so you’re ahead of me), but i knew they were woodsy? like that’s all though…mostly because there are juniper trees around here. but i don’t think the kind you can eat the berries from. I really like using them: i think if you are a fan of rosemary and rosemaryish things, then junipers are a good alternative if you get bored.

      yay for half-heated halloween things! the pumpkin disco balls were my personal favorite. paint on glue, THROW ALL THE GLITTER.

    • shannon says:

      PS: that may be the best boys costume ever.

  3. I love this chili. Juniper berries. Lamb. Sweet potatoes. It’s full of hearty fall ingredients. I hope you begin to feel better. It’s not fun going about life with head congestion. Your Halloween was much fancier than ours. We did nothing.

    • shannon says:

      thanks, Jennie! NO, it is NOT fun being congested, that is for sure. It took four whole weeks, but i think we’re finally there: should i say that? am i jinxing it? i hope not. i want to be healthy the rest of the year: that’s a goal because I CAN’T DO THIS AGAIN. :)
      oh no! you know, sometimes it feels good to take a break from holidays like this: everyone is busy this time of year, and we’re obviously already gearing up for thanksgiving. i don’t think i would have done anything were it not for the Wee One.

  4. Dana Staves says:

    Oh wow, I hope you all feel better soon. I would like to commend you because that floating baby hedgehog is now my most favorite, most apt metaphor in the world, and I will likely include it in emails for the next month and a half. So thank you, and also hats off. That chili looks fourteen kinds of amazing!! Can’t wait to try it out.

    • shannon says:

      We’re at 80% good right now…maybe 90%, but that depends on how tonight goes. I feel like we’re getting there, so thank you: i think taking a little bit of a breather helped, and although i’m a little behind now, that’s getting there also.
      if even ONE PERSON read this post and loved my floating baby hedgehog metaphor, i consider it a success. so, success! evidently there are many videos of floating hedgehogs out there, but that’s my favorite (and yes, i’ve seen enough of them to have a favorite) because of the dramatic music. that music has been the soundtrack to my life these past few weeks.
      i’m happy you like the chili! i’m excited to see what people do with it, since you can do the lamb thing, turkey, beef, vegetarian, whatever. i’ll be excited to hear when/if people make it.

  5. Deb says:

    Feel better soon! Thank you for sharing such a scrumptious recipe! The hearty chili is just what my family is craving on these cold fall evenings!

    • shannon says:

      Thank you, Deb! we are on the mend, officially, as i type this: which is why i’m finally getting caught up. :) i ran out of chili mid-sick-week, which was unfortunate, because i could have used another batch of this. soon, though…soon.

  6. Malou says:

    awww feel better Shannon. Sending you get-better-confetti your way… here we go: ♥¸¸.•*¨¨¨*•.¸¸♥¸♥¸¸.•*¨¨¨*•.¸¸♥¸ I hope them… don’t dust them off your keyboards. You will get better soon!

    Hugs,
    Malou

  7. Ok, first of all… BABY HEDGEHOG! I want one. Secondly… I hope you feel better soon! Being sick for so long is never fun, and sinus-y stuff can be the worst. Thank goodness you have this chili to help get you through! I’ve never used juniper berries in cooking before, but now I’m really eager to try them. So many possibilities!

    • shannon says:

      i know, right? i fight the urge to get a baby hedgehog every time i see that video. Also, Mr. Table seems to think that would be “totally ridiculous.” :) crazy man. Being sick was no fun, to be sure: i feel like i missed some of the fun of mid-fall and chilly but sunny weather feeling like i did (and with the Wee feeling like she did), but we’re getting better steadily. I’d rather not be sick again for a good, long time, but if i am? more chili. I bet you’d really like juniper berries: they’re so earthy and so nice right now…sort of a great winter spice. i want to play around with them more to see what i can come up with.

  8. I, too, have been floating like a baby hedgehog. Not that I knew that was how they float – thanks for that! However, I’m not sick. I believe it is a side effect of my general laziness. And when you give into that laziness? It just makes you more lazy.

    I’m so, so sorry for the sick that has invaded your home. I hope it goes away right now. I think you’re right about the zombies, and I might add that when sick, it might not be so bad. I mean, when I’m under the weather, I couldn’t care less what happens to me. I just lay there thinking: what was it like when I could breathe? Who cares if a zombie is biting my ear?

    Also, this chili looks lovely. I HATE sweet potato, but have two in my fridge. I think that stew – what with the lamb, berries, spices and all – might conceal the sweet potato enough for me to actually enjoy consuming it. Because I WANT to like sweet potato.

    And finally, the links in this post will be enjoyed with tomorrow morning’s coffee. Perfection.

    xox

    • shannon says:

      i understand: i too can be lazy. I’m a classic example of body in motion stays in motion/body at rest stays at rest. If i stop being busy, bam: total lethargy. I WILL DO NONE OF THE THINGS, because i am much happier just sitting there watching movies.

      thank you: it is going away, thankfully, after way too many weeks of little sleep and little energy. this is my exact point about zombies! the sinus infection would render you useless, AND who cares if you’re being attacked when you feel that bad? NO ONE. until it’s too late. mark my words.

      i know you do, Rachael; i feel like i’m going to continue to make all the things until i know EVERYTHING you do not like. I will say that in this particular dish, the sweet potato is primarily about color and the idea of a voluminous vegetable in there more than it is about it’s individual taste: in all that spice and sauce, it’s sort of just there to act as a vessel. you’re safe with this.

      i went link overboard here: i’m not used to it, but i couldn’t stay away from it. SO many things this month to look at in the magazine.

    • Emma says:

      Am I supposed to keep sweet potatoes in the fridge?

      • shannon says:

        wait: is that a trick question? because i guess i can say I never keep them in the fridge, but i don’t suppose i know if there’s a better/worse to that. there’s humidity in the fridge, which seems to be unkind to potatoes sometimes, so i say…no? just keep the in the pantry? (as i wonder if i’m totally wrong about that)

  9. Wow, on so many levels. First, that you had the whole croup/ER scare. Has the adrenaline worn off yet? So glad she is doing better, but sorry you are sick now. Hope you are all on the mend by now.

    And, girl, do you know how to take a break?! You don’t just post an “I’m sick and here’s what’s been going on” post. You post a book! And full of links to good recipes! Full, I tell you. I’m going to be busy for a long time, clicking on all the links to check out all the recipes. Smoky sweet potato gratin is first on the list. And then your chili. I am still a lamb novice, but I am willing to break out of my “only had it once” box. And then a cocktail or two. And then…

    Now that you have filled us all in. And given us loads to read and cook, go put your feet up. And have a cup of tea. And then go to bed early. You deserve it. Hang in there – you will all feel healthy again soon!

    • shannon says:

      i AM feeling better, Sarah, as is the Wee, thank you. It took forever, but we’re doing good, and i’m finally getting caught up: i just had to take a break and let both of us heal up a little bit.

      short answer? no. i’m bad at breaks unless they are planned by me and i feel good about them going in. If i am not wanting to be on a break, i have a hard time stopping, yes. sometimes that works out well, but other times, it doesn’t: this may have been one of the times that it didn’t. You would be proud of me, because at some point a week or so ago i just had to give in and let it run its course, so i DID *try* to relax for a few days.

      it WAS a book, but a fast one to write: it arguably took me less time to write this than it does a normal post, mostly because it was just me talking and not having to put together a recipe, etc. So it went quickly, and the links did all the work there. :) I’m not a lamb pro by any means, but starting with the ground lamb is a good way to get to know the flavors: no big racks to work with, nothing fancy, and it’s less expensive if you don’t love it.

      i am totally going to relax for the rest of the day, after i answer all of you. i’m tardy on it anyway, so it’s the least i could do, and then i can check one more “to do” off my list. I have big things brewing, hopefully, for future posts, so i need to go at it with my A game. :)

  10. So sorry to hear you and Wee One have been illin’ but so glad to see that even when sick, you haven’t lost your mojo. I particularly like the Beastie Boy reference and the imbibings of great joy- totally my kinda humor!! Feel better soon and in the meantime, I will be oogling the new Feast!

    • shannon says:

      yay! i’m happy you got the Beastie Boys reference! i knew some of you would. every time i would say “i’m ill” in my head, a Beasties song would pop into my head. :) I was basically slaphappy/delirious writing this post, so that all of you like the humor? you’re my kind of people. Enjoy that Feast magazine this month: it’s so good, yes? This was easily one of my favorites of all time.

  11. Faygie says:

    I’m pretty much known for always getting sick on or near a holiday, so I feel your pain. I’m glad S is feeling better, and hopefully you will soon, too.

    This chili looks all kinds of awesome! I love lamb, although I eat vegetarian most of the time, so I would totally try this either way. And you’ve convinced me: I must add juniper berries to the huge stash of spices that are already overflowing in my pantry.

    • shannon says:

      ha! oh no, do you really? what IS it about holidays that do that to people: i wonder if it’s just the stress of it all, even if it’s not “bad” stress. Maybe it just weakens our immune systems enough for the germs to sneak in. We are definitely feeling better: it was rough for a while, and only because she’s never sick, so any sort of illness is new for me. i feel really bad for the moms of continually sick kids now.

      thank you! You’re one of the first people to say to me that they love lamb, and i’m so excited about that! I’m one of the only people i know who really, really loves it, so i’m happy to hear you do too. You eat like i eat: mostly veg, and certainly the veg version of this is good too, but definitely try it with the lamb sometime: you can’t duplicate that particular flavor exactly, and it’s so good with the spices. Add the juniper: it’s worth it. and i promise to come up with more recipes this winter to use them in. :)

  12. Monica says:

    Hi Shannon – I hope you’ve lifted your head from the keyboard and headed to bed for some rest. So sorry about the illnesses – the ER sounds scary. I hope your adorable little lion is all well now. Kids tend to bounce back a lot quicker than us adults.
    Thanks for all these Thanksgiving ideas – your recipe looks great and I’ll have to check out a couple of the other links. Take care!

    • shannon says:

      i did, Monica, and thank you! We’re on the mend, and the ER was scary, but she did so well and the doctors and nurses were SO nice that it could have been way, way worse. We live near a fantastic ER: couldn’t ask for better on all levels. She’s getting there with being well: she got a big cold after the croup, and it really hung in there for a good long time in her chest. she sound better, and she’s not hacking herself to sleep? so that’s good. :) still coughing, just way less. She normally takes no time to heal, so this must have really been a big one for her.
      You’re so welcome! Check out some of those recipes, for sure: I’m going to make at least a few this thanksgiving.

  13. Brianne says:

    Why did I buy that jar of juniper berries two years ago? Because someday someone was going to tell me what the hell to do with them. You are that person!

    Rest up with the wee one, lady! Your Thanksgiving roundup is rad. I’m so excited for T-gives this year that I can hardly contain myself!!

    • shannon says:

      yay for juniper berries! Seriously, I wonder how many people have them in their spice cabinets and just don’t have a clue as to what to use them in. You really don’t see many recipes that automatically have them in there, and it’s too bad, because they’re a great add.

      We tried to rest: i think it’s mission: accomplished on getting better, because we’re both feeling a little more like ourselves this weekend (so far). It’s been a long road; way longer than it normally takes us to recover, which sucked. Thankfully, it’s almost over and i can get back to making all the things!

      Girl, i know it: i made a list in the notebook of all the dishes i want to try and make this Thanksgiving, and it’s laughable. you’d think i was having 89 people over here. :) I always tell my (5-6) guests that it’s easier to make a big variety of things with fewer guests because you can make small portions. right? RIGHT? RIGHT.

  14. I’m sorry you’ve been having a tough time lately Shannon…I hope everyone gets well soon! You can totally share this stuff on your food blog. It’s YOUR blog. Plus your readers come here because they love you and want to know about your life…not just your delicious and beautiful food :) Well, I’m off to check out your juniper berry article right now because that chili looks so warm and comforting to me right now, on this very cold day. I know nothing about juniper berries so I’m excited for you to educate me about them!

    • shannon says:

      Amy, we were straight-up gross these past few weeks. I really did try and ignore it and i think it didn’t help this time like it sometimes does. For future reference, when you have a wee baby and they get sick, just don’t even try to do anything, especially if you’re sick too. I’m happy you say that: i like “just talking” over here sometimes, because i get the chance to write without the relative confines of a recipe; that’s fun to do. It’s so sweet of you to say, too, so thank you. :)
      i feel bad for juniper berries: even the food people don’t know anything about them!! So weird, too: if you try them out in something, let me know what you think: i think they’re lovely, and i’m frankly surprised why there’s not more recipes out there for them. there’s a little steppy in terms of preparing them, but not really, and who cares if it’s good, right? Certainly they’re not difficult to work with.

  15. Ashley says:

    Feel better!!! You and the family! Sinus infections are terrible for me, so I can sympathize. I think you still made a great homemade Halloween with some decorations and your own cookies. All while at death’s door.

    Juniper berries! I’ve actually never cooked with them and have been excited to try since your scone recipe. The chili recipe sounds perfect right now, especially as the lamb and veggies make it something different from the usual beef chili we make. To steal an idea from Bon Appetit mag, you could keep it vegetarian by using bulgur instead of the lamb. It’s my only favorite vegetarian chili recipe and their original one calls for bulgur, butternut squash chunks, black beans, and chipotles. What totally makes it are the toppings though – pickled jalapeno slices and cheese.

    Also, love the Beastie Boys shout out and the imbibings pun. Sick Shannon still has gaaaaame!

    • shannon says:

      We do feel better, finally! Which is why i’m answering all of these today and not a few days ago, ugh. :) Such is life: when you get sick, you gotta take a break, at least a little bit.

      I love the bulgur idea in this! i didn’t even think about that (call me crazy, because that sounds delicious), but that would totally work also. Bonus points also for making me search for that chili you’re referring to: i’m on it! I bet Mr. Table would like that one too, b/c it’s got everything he likes in there as well (including jalapenos and cheese for topping). WIN!

      You’re an angel for getting those references. :) that was SICK game, but crazy/delirious is sort of my normal game, too.

  16. Sorry you’ve been feeling poorly. I don’t get sinus infections, thank goodness, but allergies really do kick my behind, particularly at this time of the year. Thanks for the heads up on all the stuff in this month’s Feast. I have a copy, but haven’t found time to look through it yet. I can say the Tom Waits for No Man is a wonderful cocktail – I always have at least one whenever we go to Libertine. Oh, and good info on juniper berries!

    • shannon says:

      Thank you, John; you’re VERY lucky to not get sinus infections, that’s for sure. Although i’ve never suffered with allergies, and i’ve seen people really tough it out through those, as well: they’re probably equally difficult, for different reasons.
      You are very welcome: get to reading! There’s so many good things in there this time around: lots for those of us who like to hang out in the kitchen on a regular basis. I’ve never had the Tom Waits, but it sounds wonderful; i’ve yet to go to the Libertine, but it’s on the short list, because everyone raves about it. Soon, hopefully.

  17. Emma says:

    WHAT’S THE TIME!? IT’S TIME TO GET ILLLLLLLLLLL!!!

    Glad you’re feeling better though, cause being sick sucks. Love the looks of all those great-looking recipes, including your own. Tom Waits For No Man, ahahahah.

    ALSO, pretty pumped to go home for Thanksgiving, cause we can make a visit to Penzeys! We just talked about that today:)

    • shannon says:

      being sick DOES suck, Emma: i hate it, because it slows me down. And with a three year old sick at the same time? DOUBLE SLOWDOWN. FREEWAY PILEUP.

      Penzey’s is like a destination for me, so i completely understand. I live about a half hour away from ours here, and i don’t mind the drive, but i definitely plan ahead with lists and a run-through of my existing spice cabinet. When mom is here, she stocks up on her spices as well. Ours recently expanded, so there’s actually a whole little section utterly devoted to cinnamon and baking spices. :)

  18. Katherine says:

    I adore kale in soups and stews and such! I could basically heat up a can of chicken broth, put some kale in it, wait till it gets all wilty, and slurp it up and be happy for the rest of my days. (Well, with unlimited bread and brownies on the side, I’d be happy.)

    I didn’t realize *just* how awesome Feast magazine was. I mean, I knew it was pretty rad. But wow. I’m liking your colleagues’ recipes. That twice-baked delicate squash!?! Gobble gobble.

    So glad you and that cute little button of a child you have are feeling better!

    • shannon says:

      i could totally do that: i’m officially on board the kale train, although i get that it’s so over-trendy, like quinoa. but it’s so good! and you feel good eating it. I like it in soups because it really holds together nicely without getting slimy, which obviously other greens don’t do as well. and never forget the unlimited bread and brownies. NEVER.

      Feast is quite stunning, and i was especially proud of this one because there’s SO many recipes in there: i’m honored to be included in with all the other talented individuals who write and create recipes for the magazine. I still can hardly believe they asked me, and i’m enjoying the ride immensely.

      she is, finally! yes. although i’ll say we can’t seem to get rid of the cough: this whole “today, high 40˚, tomorrow, high 80˚ stuff isn’t helping either. it needs to freeze once and for all so it can kill all the germs.

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