Pardon the phone picture, heaven only knows where the camera was at that moment.
In the past few days we’ve been demolishing our 1985 kitchen. That means all of the horrid layout, the bumping into the stovetop island, and compensating for the weak stove had to go along with all of the old cabinets, soffits, and cold, hard tile flooring. We still have a LOT to do, but it nice to see light filling the room where previously it was blocked by said obstructions. And the light pouring in means we can see the giant mess of a kitchen ever so much clearer. Friends, we have trashed that place; and we aren’t done yet. The popcorn ceiling is coming down tomorrow or the day after. Goodbye 1985, and hello 2013. Continue Reading →
The original post and another one made in the fall were lost somewhere in the internet during my hiatus. I have no explanation, but here is some restitution. I recreation of that post and the recipe and original photos. Enjoy.
Green has been my favorite color for years now. Even my kitchen table before this one was painted a peppery, verdant green. It’s the color that excites and indicates progress. Green lights are for go and the first bright yellow-green leaves spurting on the trees right now lets me know the glories of spring are on their way. Green is renewal, hope, and promise. I can’t help but look at this fresh green adorning the trees now without thinking of the Robert Frost poem, Nothing Gold Can Stay. My children will attest I recite it to them at the start of each green-gold spring. Continue Reading →
A kind reminder that there is no better lunch than a perfect tomato sandwich. Hurry before the tomato season runs out. Because in January the only thing that looks like this and still tastes this good will be the memory of the ones you ate during the summer.
Every herb in the season thereof, and every fruit in the season thereof; all these to be used with prudence and thanksgiving.
Today I ate my juicy two tomato sandwich with not so much prudence, but lots of thanksgiving. Here’s another joke of a recipe. Still delicious. If you haven’t made it yet, run to your nearest farm stand and buy the best tomatoes possible, snag some mayo or make it, and a loaf of quality bread. There couldn’t be a better time. Continue Reading →
One of the hardest parts about being deliberate about what you eat is realizing, remembering and respecting that not everyone else is. Anyone who has ever been avoiding sugar and at a friend’s birthday party, been the lone vegetarian at a barbeque, or been hungry and gluten free in the middle of Nevada say “amen.” It is hard to not feel like a bit freakish when you aren’t doing what everyone else is doing; eating what everyone else is eating. I think about this one every time I wind up somewhere with my ideas about food and limited options, particularly in a social setting. It is just tricky. I don’t want to look showy or elitist, like, “Yeah, since I’m doer, not a hearer only about that whole ‘eat meat sparingly’ thing I am not having the token ward picnic hot dog” or saying “No, you go ahead and have my piece too, since those apples in the pie weren’t ethically raised.” (I know you don’t ethically raise apples, but you can grow them while reading very moral literature aloud.)
While there are some real reasons, like food allergies, where you can legitimately excuse yourself, other self-imposed restrictions, like healthfulness, are harder to navigate. Continue Reading →
I have plans for the summer. Way back before I was thick into triple digit weather, pool excursions, and some blissfully unstructured days, my son and I sat down and made a list. So whenever there is a lull, or we are wondering what plans to pencil in the calendar, we have some at the ready. We agreed that building bird houses out of popsicle sticks, museum visits, and making goo would be a good use of our time. It has been. I also wanted to teach him a thing or two, so we are starting with some cooking fundamentals this summer. Since he is still seven and not that patient, we are starting small. This summer is a single ingredient study: the egg. Since the two of us share a love of eggs, and they are fast and straightforward to prepare, and yet ever so versatile.
Plus, my fridge is kinda packed with eggy goodness. I connected with someone with a wee farm close to one of the offices my husband works out, that is selling me fantastic pastured eggs from her happy little flock. And she is kindly offering them for much less than I have paid for similarly wonderful local eggs. So we are enjoying good quality in greater quantity these days. I love supporting local farmers and I adore eggs with yolks so orangey-yellow my mayo looks like mustard. Continue Reading →
