I feel like the Midwest has reached the Official Second Tier of Chilly for the season: I can see the puffs of breath and car exhaust in the morning, we rarely leave the house without some sort of sweatshirt or coat on, and the days are brisk and mostly sunny. I’m making the most of things until Daylight Savings Time kicks in, which will signal the end of our evening walks (as it will get dark by 5 pm, a total bummer for someone who walks regularly and really loves this time of year for it) and the start of much shorter days. I know for certain that it’s soup weather: I’ve been wandering through cookbooks searching for new ones to try. Continue reading →Pin It
All posts tagged sides
Sunday, 6 October 2013, 1:00 pm.
- weather: chilly and waffling between clouds and sun; a little moody. sweater weather.
- sleep quality: wonderful, mostly because it was cold in the house all night.
- plans: none, except for a little recipe experimentation.
- sound: football, as background noise; iPod, on a weather-appropriate shuffle.
- owl candelabra: lit up like a Christmas tree, as are most of the other candles. Chilly weather calls for flickering flame of some sort.
- lunch/dinner craving: this soup.
Who knew fennel soup was so entirely soul-satisfying? I, for one, did not. I couldn’t quite put my finger on how it would taste, considering it looks a lot like a celery root soup, somehow creamy, yet without any cream in it. I’ve had some experience with fennel in the recent past, but nothing which would lead me to believe that this soup would turn into one of my favorites. Continue reading →Pin It
Please allow me to introduce to you my opening shot for pumpkin season: the pumpkin pan scone. It’s not what you think, for there’s not one speck of cinnamon, allspice, or ginger to be found here. Nary a sprinkle of sugar in this little guy; just pure pumpkin, in a semi-savory dish perfect for any time of the day or night.
I’ve realized in the past few years that we (and I mean “we” like Americans) sometimes have too narrow a view of pumpkin and what it can do for us. We’re perfectly willing to whip up all sorts of squashes and root vegetables into savory dishes, but the pumpkin? Always the sweet treatment. Which is great, by the way, because I love it this way; I happily count myself amongst the pumpkin-spice-crazy crowd. Custard pies, cheesecakes, bars, you name it: sweet and delectable, to be sure – but there’s so much more it can do. Continue reading →Pin It
One more for the road, people; I’m writing this post and then launching myself face-first into my suitcase so I can get packed and ready for our flight this Monday. Well that, and a few dozen other odds and ends I need to tie up, but that’s okay: once we’re all in Florida, it’ll be vacation, and vacation food to go with.
Bread and I have been having a little bit of a moment recently, and I’ve been trying to figure out why. It’s just never happened to me before in a summer setting: typically, I get all bread-crazy in the winter. Perhaps this year it’s because I’ve learned how to actually make it versus trying to do so and dissolving in a pile of tears when it inevitably fails. I suppose that makes the entire process more fun for everyone. Continue reading →Pin It
I’ve been eating this nonstop for a few weeks now, and it occurred to me that many of you may like it as much as I do. ‘Tis the season to dive headlong into as many avocados as you can find, because they are buttery and scrumptious, and oh so good for you. Even their fat is good for you. Avocados are fabulous, but let’s be honest; the have quite a few calories, and sometimes you just don’t want to care about that. Continue reading →Pin It
As promised, here are some of the recipes from Memorial Day, all of which we thoroughly enjoyed. None of them requires much in the way of ingredient-purchasing or time committment, which is great when you’re putting things together on a lazy weekend. There’s a few strategies I employ for weekends like this past one, where I want to relax and not spend my entire day in the kitchen; I know some of us really enjoy hunkering down into a flurry of cooking and baking, but during the warmer months, I find myself wanting to do other things as well. It’s important to never feel trapped in the kitchen while everyone else is kicking back outside, and these tips will help you do just that. Continue reading →Pin It
This post may either bring us closer or cause some unsubscribes, although I hope it doesn’t do the latter. Because it’s a post about a salad, but it’s also a post about a very polarizing public figure.
Don’t go away; let’s just sit down and talk about this for a few minutes. She’s been getting a borderline crazy amount of flak over her new cookbook, It’s All Good: Easy Recipes that Will Make You Look Good and Feel Great. At first, a few people popped up with some mean little reviews, but now it’s everywhere; and you know what? It’s gotten pretty nasty. I’m not a huge fan of that, even when I don’t particularly like someone, especially because there’s really no call for it. This is not the latest Thomas Keller cookbook masterpiece; nor does it claim in any way to be. Do I think Gwyneth is a little crazy? She sure is, but I think lots of us are a wee bit off the deep end with things we like to do; we’re just not all famous, so no one hounds us about why we’re doing a juice diet for a few days or why we tried Bikram yoga. Because hey, guess what? Those things were considered to be tremendously weird at one time, also. Continue reading →Pin It
It seems as though there’s a general theme out there right now with my fellow baking (and cooking, sometimes) bloggers: we feel poofy. We could lose a few pounds. We need to eat better. And isn’t that like, exactly what happens to everyone around this time of year, right? It’s warmer, winter’s officially over, some of us are scheduling our summer vacations and thinking “holy, crap; I have to actually wear that swimsuit in public at some point.” And I have an almost-2-year-old. What does that mean? You guessed it; more photos than some countries allow anytime she’s in close proximity to my mother. What it also means is that when my wee one is photographed, she is often photographed with her mother’s thighs in the frame. *sigh* Continue reading →Pin It
Listen to me say the word “slaw” and think about the first thing that comes to your mind. Does it bring to mind small bits of shredded cabbage, maybe bits of carrot here and there? Is it overdressed in a creamy, flavorless mayonnaise-y sauce or has it been drowned in vinegar and oil? Is it curiously devoid of any basic seasoning, like salt or pepper? Does its wilted presence in your brain make you feel sad? I’m sorry. Continue reading →Pin It
It’s safe to say everyone has “their” potato salad. Maybe it’s not yours, exactly, but it’s always someone in your family who gets credit for “the” salad. Our family is guilty of the same thing. I don’t say “mom, can you make the german potato salad that only bears passing resemblance to traditional german potato salad?” No. Rather, I say “mom; can you make Grandma’s potato salad?” to which she answers “you mean the german one?” and I say “yes.” Continue reading →Pin It