Vegetarian

5 Tips For Cooking with a Baby + Power Greens Soup

5 Tips For Cooking with a Baby + Power Greens Soup

Last weekend it was so windy – apocalyptically stormy, you could say – that our tent at the farmers market was uprooted by gusts of wind that were not messing around. I wasn't there, but apparently despite being heavily weighted down and with four customers holding onto each corner, it quite literally blew down the block. Sam, from across town, was reporting trees falling on every block and traffic lights out across the city. The next morning on a walk with Oliver around Green Lake, we were met with that same biting wind and ended up retreating for a hot chocolate instead. 'Tis the season in Seattle: we all get a little giddy and ahead of ourselves when we spot the cherry blossoms and daffodils, and I always trick myself into thinking that with the start of daylight savings time,  summer must be right around the corner. In truth, before we had Oliver, we'd often travel somewhere sunny for a little mood boost around this time of year. When I moved from California, many friends – other (empathetic) 'expats' now living in the Pacific Northwest – recommended this: if you know what's good for you, they'd all say, go find the sun in February or March, and we would follow that advice faaaaaithfully. But with a baby, this just isn't where our priorities are this year, and I've found myself relying on other antics like buying out of season strawberries, drinking white wine with dinner, buying a new pair of sandals that likely will not see the light of day for the next two months, and making big, colorful pots of feel good, springy soup. Let's not kid ourselves: Cherry blossoms or not, Seattle's no Palm Springs when it gets down to bathing in the sunlight. But if you step outside onto your little porch, smell the honeysuckle blooming, take notice of the longer, lighter days and think about how you simply can't wait to see your baby crawling around on the sand when it's warm enough to stroll down to the beach, it starts looking better in its own light. 

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Dairy-Free Banana Walnut Chocolate Chunk Ice Cream

Dairy-Free Banana Walnut Chocolate Chunk Ice Cream

Last Saturday found us aimlessly driving around Seattle, coffees in hand with Oliver napping in the backseat. As do so many babies (or so I hear), Oliver loves a good car nap, and so we're pretty happy letting him take a good, looooong car nap. Saturday being something of a family day, we often end up driving somewhere deliberately or ... just driving, and as we found last weekend, it turns out that when you're just driving with nowhere in particular to go, sometimes you end up eating bad donuts while the car's still running in the Krispy Kreme parking lot before heading across the street to spend an inordinate amount of time looking at antiques you can't afford. You may also come across a fruit stand that's having a rager of a banana sale (4 pounds, all organic, for $1!) that you really can't pass up (but that you can afford). When we got home from our Great Adventure later in the afternoon, we really weren’t sure what to do with our haul. We gave a bunch to Sam's sister Christa, Sam kept another for himself, and then I posted a picture on Instagram asking you all about your favorite banana recipes. Within minutes, the comments and emails started pouring in, leaving us with a new quandary: where to begin? When I find myself confronted with this question in the kitchen (and in life in general), the answer, more often than not, is ice cream. 

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Simple Cooking: Pasta and Chickpea Soup

Simple Cooking: Pasta and Chickpea Soup

One of the things I wanted to accomplish before really returning to work in earnest was to print some of our honeymoon photos and get them into an album. This project has taken far longer than expected as I find myself daydreaming about the craggy streets of Naples and meeting up with our friends Mataio and Jessica for a late night slice of pizza which we ate sitting on the sidewalk before embarking on an aimless but wonderful stroll of the city. There are photos of our balcony by the sea, most with tanned limbs, sandy sandals and a Campari and soda gracing the periphery of the frame. There was the little grocery store up the hill from our apartment on the Amalfi Coast that had the sweetest, tiniest strawberries and the best yogurt in little glass jars. Tomatoes drying in the sun, Aperol spritzes and salty peanuts before dinner at the bar across from the church square where all the neighborhood kids played kickball. As I sit here typing this now, photos remain scattered on my desk and it's likely they may not make it into the proper slots in the album anytime soon. Of course, they have me dreaming of sunshine and long days with little agenda, but they also have me thinking about the simplicity of our meals in Italy and how truly easy it was to eat well. Coincidentally, a few days ago Rachel Roddy's lusty new cookbook (can we call it lusty?!), My Kitchen in Rome, arrived at our doorstep. Clearly it was time to set the photos aside and get into the kitchen. 

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Seedy Sesame Almond Squares

Seedy Sesame Almond Squares

Each Monday, we go to a parent's group where we get together with 7 other couples who live in our neighborhood and compare highs and lows from the week, ask each other questions, and chat about an organized topic. I was a bit skeptical before signing up for the group, thinking maybe it'd feel like a waste of time or maybe just too difficult to attend consistently. But so far we've loved getting the babies together and having an excuse to get out of the house and talk to other parents who are dealing with similar issues. Last week, one of the other moms described how she's started to feel like she'd like a little distance from her son. Her comment resonated with me although I bet it may not have with everyone: I think it's one that we're not really encouraged to feel or discuss at this stage in the game. I can't tell you how many times I've been told to savor every second -- that it goes by so fast. To enjoy those baby snuggles all day long. And all night, too. And don't get me wrong – I get a big ol' kick out of hanging out with Oliver. He's started to smile and giggle and I've turned into that crazy mom who is clucking and cooing in the middle of the grocery store aisle in response to his laughter. He clutches his weird toy chicken for dear life as I carry him around the house, one arm draped lazily over my shoulder. Sam's been playing folk songs on the guitar for him, and I've started to read to him in the rocker, and talk him through how to make a good cup of coffee and a decent egg each morning. But there are certainly moments when I'd perhaps like to savor Oliver just a little less and, say, do something for myself. Popular sentiment or not, it's just the truth.

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On Being Fed (+ The New Chocolate Chip Cookie)

On Being Fed (+ The New Chocolate Chip Cookie)

A few months ago, I spoke here about the meals I was planning to make before the baby arrived. I made beef carnitas and pulled pork, and cooked and froze lots of whole grains. I prepared a few different soups and froze a handful of brownies and blondies. Ziplock bags were neatly labeled and freezer shelves were organized by type of food. Clearly, I wasn't messing around. About that time, a friend emailed me and suggested we do a meal train and even offered to organize it. My initial thought was that we really didn't need it and could take care of feeding ourselves on our own (apparently, I'm not big on asking for help). The freezer was stocked and we had family visiting who would surely cook ... but the more I thought about it, I knew our friends would want to swing by and having a little structure would probably make them feel more comfortable. Taking the uncertainty out of it (What time should I bring food? Is now a good time? Should I text or call? What if I wake the baby?) turned out to be a good thing for everyone and before we knew it, we were getting little email notifications from friends who had signed up to bring us meals. Some indicated what they'd bring (quiche! lentils! "something delicious"!) and others left it as a surprise; some stayed for a cup of tea and others dropped a bag at the door. Regardless of the meal, the gesture felt overwhelming and I realized that we needed that almost as much as the roast chicken, soups, homemade pasta sauce, and pints of gelato. In the midst of the insular, exhausting and all-encompassing weeks of caring for a brand new baby and trying to care for ourselves, we needed to see our friends, some who had had kids and understood what we were going through and others who could relate to just generally feeling overwhelmed and not quite yourself. I was so glad we'd said yes to it all. 

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Heidi Swanson’s Cucumber Salad

Heidi Swanson’s Cucumber Salad

You often hear how women begin to nest towards the end of pregnancy. This looks different for different people -- some staying up late at night finishing painting projects, others buying new furniture, stocking the freezer or spending time on the nursery. Next week I'll be entering the third trimester and I've been thinking a lot about the idea of nesting and of spending time at home. In truth, nesting isn't something that's new to me: I come from a family of nesters. My dad opened a furniture store the year I was born in Northern California and during my childhood it slowly grew to be a larger chain. He cared about the fixtures in our house, and would sit with me on our front stoop pointing out examples of good and bad taste -- mostly in cars that would drive by but I seem to recall this with passerbyers and their attire, too. I realize this probably sounds a bit pretentious or maybe even downright snooty, but we grew up pretty humbly in those days; it was more a matter of strong opinion than a reflection of, say, having more than anyone else on the block. Those opinions, of course, were contagious and today I care very much about the way our house is situated and how we spend our time at home (although I don't sit out on our stoop and talk to Sam about who I feel has good and bad taste on the block). My mom also cared a great deal about our home life: she always had fresh flowers in the kitchen or on the dining room table and insisted we all sit and eat dinner together each night. Even today, if you have a hard day or things feel a little off, she'll suggest fresh flowers and I've come to realize she's right: they really can fix many of life's very minor problems. In addition to bouquets, my mom was always an enthusiastic consumer of seasonal wreathes and colorful holiday decorations (and still is). She loves a good throw pillow and clean-burning taper candles. My people care about their surroundings.

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Confetti Quinoa Salad

Confetti Quinoa Salad

We just returned from my mom's cabin on Lake George in upstate New York where we often spend the 4th of July. As usual, each bedroom was packed with family members (this year the couch was even occupied for a night), and our days with reading, lounging on the dock, swimming a bit, maybe jogging down the road or playing tennis if you were feeling ambitious. We drank a notable amount of seltzer water; I managed to read three books and my mom threw us a family baby shower complete with balloons, chocolate cake and Mike's rhubarb bars. In previous years, my mom has planned most of the dinners and  even some lunches, but for breakfast we'd all fend for ourselves. I'd often bake a pie or a batch of brownies in the afternoon and everyone would help out where they could, but she would largely do the shopping and brunt of the cooking. This year was different: having just moved from California to Vermont, my mom had a lot on her plate and sent out an email before the holiday weekend asking us all to chip in and help with the meals. Sam and I claimed Friday dinner: we grilled sausages and Sam made his famous deviled eggs. We cut up some unusually seedy watermelon that I found at the co-op in Burlington before we drove out to the lake, and I made a summery quinoa salad that I expected to be kind of epic. The trouble was that it wasn't. I overcooked the quinoa until it was kind of a congealed mush and everything just went downhill from there. But I knew that the idea was strong -- to pack a whole grain salad with all the things of summer (corn! tomatoes! basil!) -- so when we got home to Seattle I tried again. And this time it's a winner.

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Tara O’ Brady’s Hummus with White Miso

Tara O’ Brady’s Hummus with White Miso

A few weeks ago, I had the pleasure of joining a group of friends, acquaintances, and new-to-me faces when Tara O 'Brady was in town promoting her cookbook, Seven Spoons. We all descended on Aran Goyoaga's beautiful studio space in downtown Seattle for a Friday lunch that Aran and Tara cooked from the book, surrounded by blooming peonies, fizzy drinks, and good company. When I was on tour last year promoting my own cookbook, I remember how exhausting (albeit wonderful) it was just feeling "on" all the time while meeting and greeting new faces. But during the hour or so before we all sat down to lunch, I marveled at how calmly Tara was chatting and pulling together all of these dishes. I'm quite certain I would've been a wreck if someone had asked me to prepare a meal from my book in the middle of book tour in a room filled with many of my peers. But both Tara and Aran were busily chatting, delegating small tasks, garnishing away. To say everything was delicious would be an understatement; to say I felt like it was the best lunch I've had in a very long time would be the truth -- and all a testament to how at home Tara is with her food and her style of cooking. While the roast chicken was incredible as were the roasted springy vegetables, greens, almonds and honeycomb -- I couldn't stop slathering that gorgeous, silky hummus onto everything in sight. I knew when I got home it'd be the first recipe from Tara's book that I'd flip to. 

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Stuffed Shells with Fennel and Radicchio

Stuffed Shells with Fennel and Radicchio

I'd heard from many friends that buying a house wasn't for the faint of heart. But I always shrugged it off, figuring I probably kept better files or was more organized and, really, how hard could it be? Well, I've started (and stopped) writing this post a good fifteen times which may indicate something. BUT! First thing's first: we bought a house! I think! I'm pretty sure! We're still waiting for some tax transcripts to come through and barring any hiccough with that, we'll be moving out of our beloved craftsman in a few weeks and down the block to a great, brick Tudor house that we wanted the second we laid eyes on it. The only problem: it seemed everyone else in Seattle had also laid eyes on it, and wanted it equally as much. I'm not really sure why the homeowner chose us in the end. Our offer actually wasn't the highest, but apparently there were some issues with a few of them. We wrote a letter introducing ourselves and describing why we'd be the best candidates and why we were so drawn to the house; we have a really wonderful broker who pulled out all the stops, and after sifting through 10 offers and spending a number of hours deliberating, they ended up going with ours. We were at a friend's book event at the time when Sam showed me the text from our broker and I kind of just collapsed into his arms. We were both in ecstatic denial (wait, is this real?! Did we just buy a house?) and celebrated by getting chicken salad and potato salad from the neighborhood grocery store and eating it, dazed, on our living room floor. Potato salad never tasted so good. 

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Freekeh Salad with Zucchini, Green Olives and Walnuts

Freekeh Salad with Zucchini, Green Olives and Walnuts

January is a month of contradictions, from the highs of New Years Eve and the momentum of fresh starts and cleaner closets to the reality of dark winter days filled with putting away holiday decorations and getting tax paperwork ready. There's a noticeable lack of sugary cookies and far fewer twinkling lights. And during this month, I always find that my cooking becomes much more basic and stripped down, not for any of the more popular reasons (diets and cleanses), but more because I often look to our pantry to start really using up what we have on hand and trying to find vegetables that I'm inspired by at the farmers market. Lately we've been cooking up crisp fennel to add to wild rice or grain dishes, sautéing lots of mushrooms, and roasting potatoes. We've got red cabbage in the refrigerator and slice it thinly to make fish tacos once or twice a week, and hearty greens are always in heavy rotation. It's not as colorful as spring and summer produce, and sometimes it feels much more dutiful, but that's January for you: a month of pokes and prods to keep on your toes in the kitchen. Or, alternatively, to just sit down -- which is really nice, too. This recipe combines both of those sentiments: it uses a wonderful grain you may not be familiar with, but beyond that it's a very simple and satisfying recipe that won't take much time out of your short day and will leave you feel energized and ready to look ahead.

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White Salad with Pomegranate and Hazelnuts

White Salad with Pomegranate and Hazelnuts

I don't remember the first time I met Ashley Rodriquez, which in my experience is often the case with friendships that begin online and soon blossom to actual friendship. When I lived in San Francisco, I started reading Ashley's beautiful blog Not Without Salt and when I moved to Seattle a few years ago, we had the opportunity to actually grab coffee and share meals in person. She's someone I feel I've known for a long time, and I've been so looking forward to her first cookbook, Date Night In. I tested a few of the recipes for the book, and knew it was going to be filled with dozens more that I was excited to make. What I didn't expect was the rich narrative, detailing the challenges and joys of marriage and how Ashley and Gabe navigate having three young kids, vibrant careers and a romantic home life together (and if you know them personally, they do it with admirable style).

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Butternut Squash Lasagna with Sage Tofu Ricotta

Butternut Squash Lasagna with Sage Tofu Ricotta

We recently had our favorite day of married life yet. When I tell you what it consisted of, you may worry or chuckle. Sundays used to be sacred in our house in the sense that it was our one day off together. We'd often read the paper, get a slice of quiche at Cafe Besalu, or take walks around Greenlake or Discovery Park. But now Sundays are generally when I work the farmers market for Marge Granola, and Sam helps me set up and take down each week, so they've taken on a very different feel, one more of work than leisure. So a few months ago, after mildly panicking that we no longer had any routines or days off, we reclaimed Saturdays as 'the new Sunday' and last weekend set the bar pretty high. The day began really cold: in the high 20's and graduated, eventually, to the 30's. We decided it'd be nice to just stay inside; Sam had a little work to do and some letters to write. He had a few articles he'd been wanting to read. And I'd been thinking about this lasagna recipe, so I puttered around the kitchen roasting squash and slicing garlic. The afternoon ticked on slowly. Sam made us baked eggs for a late lunch and I tried unsuccessfully to nap. I think it was the calmest we'd both felt in a long time. I'm lucky to have found a man who loves spending time at home as much as I do. While we both love going out to see friends, traveling, and having people over to our place, we also gain the most, I'd say, by doing simple things around the house -- straightening up, making a meal. organizing records or books or photos.  Especially in this season of cold temperatures and early-darkening skies, it's what I crave the most. And last Saturday closed in the best of ways: we opened a bottle of "wedding wine" (thanks to my neurosis and fear we'd run out, we over-ordered wine when planning for our wedding) and dug into generous slices of this very special vegetarian lasagna, a hearty layered affair with caramelized onions, a sage-flecked tofu ricotta and a simple, savory butternut squash purée.

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Moroccan Bean and Noodle Soup (Harira)

Moroccan Bean and Noodle Soup (Harira)

Morocco is a country full of color, noise, bustle. It's a vibrant, bold, beautiful country and just so happens to be the one place I've had a hard time explaining to people when they ask how our time there was. In many ways, it's different from most places I've traveled because there aren't a lot of definitive restaurants or cafes you 'must try' nor did we have a long list of tourist must-sees. Sure, in the cities we visited there are beautiful mosques and madrasas and gardens and museums -- and we saw many of them. But really, we spent most of our time in Morocco wandering, people watching, letting ourselves get lost within the markets and souks and streets. The answer to the question, 'what should we do today?' was usually met with the sentiment that we wanted to get out and just see it all. And despite all the ways that the days were frenetic and impossible to plan or predict, there were a few constants: the prayer call that would sound over loudspeakers on top of the minarets throughout the city a number of times a day, and a spicy bean and noodle soup that was often served with lunch or dinner. 

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Keena’s Chunky Gazpacho

Keena’s Chunky Gazpacho

I call this time of the year, this month of September, the "bridge month." When I made pies for a living, I called them "bridge desserts," those slices of jammy sweets that'd have one foot definitively in fall and the other stubbornly in summer. That's always how I feel come September: eagerly anticipating the changing light of the new season, but also so very hesitant for the long days to creep away. And so, today, a warm weather recipe we can all nurse for a good month more: a silky, simple gazpacho that we had for lunch (and dinner) many times last month. And given our amazing tomatoes this year, I'm hoping for a few more rounds. I went many years without making gazpacho at home; I always find that it falls into one of three camps: the good, the bad, or the ugly. And most recipes I found in the past were firmly up for Ugliest Gazpacho of the Year Award -- which wouldn't matter if they were really delicious, but that was never the case. Now how could you mess up gazpacho, really? I find that the recipes that call for bread blended into the soup always end up murky and off-color, and just not at all appealing. I don't particularly love a lot of onion blended into the soup itself, and I've seen a great many recipes that are heavily spiced with chile seasonings and it always baffles me as to why we can't just let the tomatoes shine. If you're buying ripe, in season tomatoes you need little else. 

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Summer Squash Pasta with Ricotta Pesto and Tomatoes

Summer Squash Pasta with Ricotta Pesto and Tomatoes

In the introduction to the Summer chapter of my cookbook Whole Grain Mornings, I talked about my approach to summer cooking -- how it should be easy and effortless. How ironic it is that with all of the beautiful produce and fruit in the markets, summer meals are usually the ones that feel the most haphazard and thrown together. I used to get down on myself about this, wondering why I never took advantage of all the beautiful squashes and tomatoes and fresh herbs, making more complex meals or interesting new recipes. Instead I often rely on simple dinners of sliced tomatoes, cheese and good bread or big leafy salads with homemade buttermilk dressing. Dessert is often a simple bowl of berries or a scoop (or two) of homemade ice cream. I think moving to Seattle a few years ago changed the way I think about summer cooking. I'm no longer hard on myself or set any major expectations for kitchen goals or recipes to tackle. When it's light until 9 or 10 p.m. and you happen to have the warmest June on record, the picnic table in the backyard is too inviting to pass up and standing at the stove can ... wait. Plus, what better way to celebrate all of the beautiful summer produce than doing very little to it and letting it speak for itself? That's what this Summer Squash Pasta with Ricotta Pesto and Tomatoes is all about: simple, delicious, summer "cooking." We've eaten this twice a week now for the past few weeks, mixing up the add-ins and the type of pesto -- some nights making a cashew pesto, other nights experimenting with a kale and arugula version. This recipe today uses a creamy, summer-worthy ricotta pesto and fresh little grape tomatoes. It doesn't require any cooking and, this past week, we discovered on a rather impromptu trip to Orcas Island that it's easy to make on the road, too. And even more satisfying, perhaps. One of the things I most love about this blog is the way I can look back through the seasons and years and glean a sense of what that time felt like for me, judging by the food I was eating, the things I was baking, the stories I was telling. If there is just one recipe that will speak to the way we ate this summer, this is it: We can't get enough.

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Herbed Spring Vegetable Quinoa Salad

Herbed Spring Vegetable Quinoa Salad

Lunch has been on my mind lately, mainly because I haven't been doing it right. I've recently hired a new employee in the bakery who is catching on quickly and brings real lunches for herself each day -- taking a good, dedicated break to enjoy them. This amazes me. When I'm working in the Marge Granola kitchen, I'll often forget to eat or have a handful of granola or a cup of yogurt at best; the day usually gets away from me and to take the time to sit and have a meal just means, ultimately, a longer work day. But when I come home I find myself drained of energy and not that productive or inspired to do much in the evening. So I've been trying to be more mindful of packing hearty snacks to eat throughout the day. Then a few weeks ago, after hearing good things from many friends, I ordered Peter Miller's new book, Lunch at the Shop, and am starting to look at the midday meal in a whole new light.

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The In Between Time

The In Between Time

  This year in particular, it seems to be a race to transition from fall to winter and start thinking about gingerbread and gifts and holiday travel -- when really we just got home from Thanksgiving a few days ago. Regardless, we're feeling it here too: this afternoon we'll head out to buy our tree at the Boy Scout lot down the road and stop off for clam chowder at Ivar's -- a new but fierce tradition in our house. Sam will hang some lights outside, and at some point this week we'll string popcorn and cranberries on the tree, hang a wreath on the front door, and nuzzle garland on the shelf above the fireplace. There's a rumor it might even snow tomorrow -- I won't hold my breath. But I would like to hold my breath and hope to prolong the in between time we find ourselves in now as we look back on one holiday and ahead to another. I'd like to draw it out as much as possible this year.

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How to Break a Thanksgiving Tradition

How to Break a Thanksgiving Tradition

I got a text from my mom the other day that read: demerara sugar? I responded back with a question mark, not sure what she was referencing. It turns out she was experimenting with a new pie recipe that called for the natural sugar and wasn't sure why she couldn't just use white sugar as that's what she's always done in the past. A few days later we talked on the phone and she mentioned she'd let me take charge of the salad for Thanksgiving this year as long as there was no kale. No kale! And I wanted to do the mashed potatoes? Would they still be made with butter and milk? In short, we're always willing to mix things up in the Gordon household. Whether it's inspiration from a food magazine, friend or coworker, either my mom or one of my sisters will often have an idea for something new to try at the holiday table. But what I've slowly learned is that it can't really be that different: there must be pumpkin pie, the can of cranberry sauce is necessary even though not many people actually eat it, the onion casserole is non-negotiable, the salad can't be too out there, and the potatoes must be made with ample butter and milk. And while I was really scheming up an epic kale salad to make this year, there's a big part of me that gets it, too: if we change things too much we won't recognize the part of the day that comes to mean so much: the pure recognition. We take comfort in traditions because we recognize them -- because they're always there, year after year. And so today I present to you (mom, are you reading?): this year's Gordon family Thanksgiving salad.

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Summer in September

Summer in September

My good friend Keena was working in India for the last few months and just returned to Seattle, eager to experience as much Pacific Northwest summer as possible in September. I'm with her on this one: It just so happens that towards the end of this month, the farmers markets I've been doing will also come to an end, so things seem like they're both simultaneously gearing up (hike! picnic! beach!) and wrapping up at the same time as I also feel a sense of wanting to cram in as much as I can before the days start getting noticeably shorter. And truly: there's no better recipe to commemorate such efforts than these fresh corn grits with oil-poached summer tomatoes.

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Quick Summer Lunching

Quick Summer Lunching

We are in the thick of June now, aren't we? Seems so sudden but the neighbor kid across the street bounces his basketball at all hours of the day instead of just after school, and we've had a few real sundress afternoons in Seattle. I remember when summer used to be this broad expanse of what seemed like endless time. There were trips to the local library with my mom, outdoor sprinklers, mid-day naps and sleepovers that included spoonfuls of raw cookie dough with my best friend, Kristin. It obviously looks different now. There is a noticeable lack of mid-day naps and raw cookie dough, that's for sure. There are deadlines and work obligations, but at least they're often punctuated with sunny mornings, outdoor cocktails at our funky little picnic table, occasional gardening and quick camping trips.

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Transformations

Transformations

I have an office in the upstairs of our house, but I'm often found camped-out at the kitchen table or nudged into our small breakfast nook -- coffee cup, computer, and messy notes scattered about. We live in an old craftsman that boasts only one heating vent on the second floor, so in the winter it's freezing and in the summer it can get pretty stuffy and uncomfortable. Spring, on the other hand, is the season I claim it all back. Working upstairs with the morning birds, the one curious roof-top squirrel, and the changing afternoon light -- it feels like my world alone. It's not shared with household bills, neighbor kids walking by, or the UPS man ringing the bell. It's just me, and I have to say: I notice a change in my writing, in the cadence of my day and in my mood. Everything feels a bit calmer and less harried. There's a tiny, noticeable transformation. Hello from up here. 

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Feeding Ourselves Well

Feeding Ourselves Well

When I was single and living alone in the Bay Area, I made virtually the same thing for dinner each night. I ate meals quickly while in front of the computer. Or even worse: the television. This most often included what I call "Mexican Pizzas" which were basically glorified quesadillas baked in the oven until crispy. Sometimes, if I was really feeling like cooking, I'd whip up a quick stir-fry with frozen vegetables from Trader Joe's or a mushroom frittata using pre-sliced mushrooms. Mostly, though, it was Mexican Pizzas -- a good four or five nights a week. Today, thankfully, dinner looks a lot different. Meals in general look a lot different. How would I explain that difference? I think that ultimately how we feel about our life colors how we choose to feed ourselves and the importance that we place on preparing our own meals.

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Finding Your Way

Finding Your Way

When I lived in California, I'd often meet up with my friend Susan and hike the hills of Marin. Situated just North of San Francisco, Marin has some of the most beautiful trails -- in the spring, there'd be boisterous waterfalls and in the fall there were dry and humble hills. I owned a tattered hiking book that covered the region and over the phone the night before we'd meet, Susan and I would eagerly decide on a trail to tackle. The funny thing about the book? It wasn't at all accurate. It wasn't fact-checked. We got lost each and every time we used it. And for some reason, we kept coming back for more. I'm not really sure why, especially considering I'm not someone who favors getting lost off the beaten path just for the heck of it. Repeatedly. But I do know that, because of the poor directions, an adventure always seemed to sneak into our afternoon hikes. The book got us to the trailhead and then about halfway through, we realized we were very much on our own.

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Awaiting Spring

Awaiting Spring

A few days ago, it snowed in Seattle. And the days leading up to it were cold with a capital C. I broke out my puffy vests and started wearing my wool hat on walks to the library. While I've been snatching up daffodils and tulips whenever I'm at the market, let's just say that it's not boating weather here yet. But it's close. We're on the brink and it seems everyone can sense it: Saturday afternoon the cherry blossoms popped out from every street corner and the sun was gracing the wood slats of our upstairs room. On Sunday we hiked to Wallace Falls where there were patches of unexpected snow, but there was also genuine bursts of sun and fresh pine air. Hikers were draped over rocks sharing their bagged lunches and at one point on our descent, we sat towards the side of the trail and closed our eyes, just soaking in the tentative warmth. There were dogs off leash, families snapping photos, and one lone frisbee. See? we're on the brink. 

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A Stab At Quiet

A Stab At Quiet

Last week I didn't write a blog post because we were in one of two places, both without Internet. First, it's likely we were on an Amtrak train headed to Essex, Montana. Second, it's even more likely that we were actually tucked away in the lodge of the mountain inn where we were staying. As you likely already know if you've been around here for some time, Sam loves trains. I mean really, really loves trains. He goes on a 2-week trip each year to explore different parts of the country -- to actually see and get a sense of the bigness of the miles going by. If flying desensitizes us to distance, Sam keeps that sensitivity warm with his preference for trains (and cars, and ships, and walking. Really. He's an evangelist on this point). So last week, we not only took a train to a rather remote Montana Inn, but stayed in a restored 1895 caboose-turned-cabin while there. Sam was in heaven, as you can imagine. I was too, thanks to the miles and miles of snowshoe trails and complete and utter lack of technology. And witnessing Sam in heaven. That does it for me, too.

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Deliberately

Deliberately

Harold is someone I've written about many times before, but not here. I wrote about Harold for my college entrance essay, for a graduate school speech, and even mentioned him in my book proposal last year. He's unassuming in appearance, but not in character -- you likely wouldn't look twice as you walked by him on the street. He's generous with his time and always up for helping when the cards are down. He has good taste in clothes, enjoys a great meal, and is always full of ideas for how to fill out a day just right. Before I boarded a plane for Ghana the summer of my junior year in college, I thought about Harold. When I got the jitters about leaving my friends and family to move to Seattle, I thought about Harold. The funny thing is, Harold isn't real (bear with me here. Really). He's a character from Harold and the Purple Crayon, a children's book my mom read to me as a little girl. About ten years ago, she gave me a copy for Christmas, and it sits on the bookshelf in my office today. If you're not familiar with the story, Harold's a young boy armed with a purple crayon and he thinks through what he'd like to surround himself with -- what he'd like his world to look like--and then simply draws it and it comes to be. Want a full moon tonight and a long evening walk? Harold breaks out the crayon. Care for a long slide to slide down on a sunny afternoon? Harold draws it. The idea behind the book and the charming character of Harold is that we can all create the day we wish to have, the month we really need, or the year we hope for if we use our purple crayons carefully and deliberately -- if we simply imagine how we'd like for it to look and set out to begin making it happen. So on New Years Day, I thought about Harold again. I thought about how I'd like this year to look for myself, for Sam and I, and for my business.

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A Top Contender

A Top Contender

Today is a different kind of day. Usually posts on this blog come about with the narrative and I manage to squeeze in a recipe. But sometimes when you really stumble upon a winning recipe, it speaks for itself. We'll likely make these beans for Thanksgiving this year. They're one of those simple stunners that you initially think couldn't be much of a thing. And then they come out of the oven all sweet and withered and flecked with herbs. You try one and you realize they are, in fact, a pretty big thing. 

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