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Pumpkin Muffins with Pepita Streusel

Pumpkin Muffins with Pepita Streusel

I might've spent the better part of the past two weeks trying to get these pumpkin muffins right. Before Oliver was born it would've been the better part of a single morning, with a good cup of coffee in hand. Uninterrupted time at home -- the kind of time I need to weigh ingredients, take recipe notes and photograph ingredients -- is pretty scarce these days. I often cook and bake in the evenings to prep for future meals, but obviously for the blog I like to snap a few photos to show you and that's pretty hard to do at 10 pm. The upside is that I tested these muffins a few times to get them just right and did lots of futzing and experimenting with ingredients. In my mind, they're the perfect pumpkin muffin: not too sweet, whole grain, fragrant and warmly-spiced.

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Coconut Oatmeal Cookies with Dried Cherries

Coconut Oatmeal Cookies with Dried Cherries

I spent the weekend slowly packing -- working through my office and then moving down to the kitchen. We've still got about two weeks until we actually move but I hate leaving things to the last minute and feeling like a crazy person (regardless of how much one plans, doesn't moving pretty much always make you feel like a crazy person?) So instead of working on freelance projects or doing carefree spring weekend things, I spent some quality time carefully selecting kitchen items I know we can live without for a little while: colander, salad spinner, yogurt maker, madeline pan. Making donation piles of books, old games and pants I haven't worn in two years doesn't seem to be a problem, but when it comes to the kitchen it's hard for me to let go. Case in point: the madeline pan. Do I remember the last time I made a madeline? Not really. But beyond the things I chose to pack, I'm interested in the ones I've deliberately left out, knowing I clearly can't live without them: ice cream maker, muffin pan, favorite salad bowls, pie plate. Apparently, there's ice cream and pie in our future balanced with a few good salads and a muffin or two. At about 1 p.m. on Sunday afternoon,  we'd run out of newspaper and good packing boxes and it was time to take a break. I scanned a few recent cookbooks to see if a recipe called to me right away, and sure enough I found just the thing in Anna Jones' new A Modern Way to Eat. Cookies. And not just any cookies. These are soft, slightly chewy Coconut Oatmeal Cookies made with oats, toasted coconut, coconut oil and a little brown sugar. They're so simple you can pull them together even if you've packed much of your kitchen into boxes and aren't entirely sure where your measuring cups now live.

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Winter Morning Porridge

Winter Morning Porridge

I intended on baking holiday cookies to share with you today, but when I sat down to brainstorm all I could think about, truly, was the morning porridge I've been making and how that's really what I wanted to send you away with. The holiday season always seems to zoom on by at its own clip with little regard for how most of us wish it would just slow down, and this year feels like no exception. We got our tree last week and I've been making a point to sit in the living room and admire the twinkle as much as possible. I have lofty goals of snowflakes and gingerbread men and stringing cranberries and popcorn, but I'm also trying to get comfortable with the fact that everything may not get done, and that sitting amongst the twinkle is really the most important. That and a warm breakfast before the day spins into gear. This multi-grain porridge has proved to be a saving grace on busy weekday mornings, and it reheats beautifully so I've been making a big pot and bringing it to work with some extra chopped almonds and fresh pomegranate seeds. While cookies are certainly on the horizon, I think I'll have this recipe to thank for getting us through the busy days ahead. 

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Over the Top

Over the Top

In the airport bathroom, it seemed as though all the women were changing into sequined sandals and little knit shirts with white capris. I hadn't quite thought through the outfit change scenario -- the fact that the temperature when I left Seattle at 11 p.m. might be different than it is in St. Barths at 3 p.m. Driving to the villa, the roads were narrow and cars slapped against palm leaves and bougainvillea as they rounded tight corners. 70-year old women walked topless on the beaches and iced tea cost eight dollars. Dinners were always eaten out, and it was balmy enough to leave with a sundress on and nothing more.  Meals consisted of polenta fries, citrusy shaved artichoke salad, Sea Bream with butter and lemon, tuna tartare with avocado cream and thinly sliced radishes, lobster fritters cloaked in spicy aioli, and warm chocolate cake. And wine. Lots of wine. And then, with morning: a reset button.

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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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A Little of Both

A Little of Both

I went to hear Gabrielle Hamilton speak in downtown San Francisco Friday night. Now there's a lot one can say about her book Blood, Bones and Butter -- about what's in the book and about what's so clearly not in the book. About her difficult personal life, family dynamics, and road to becoming a chef. But what I'm always intrigued with when it comes to Hamilton are her thoughts on work and accepting, in a fierce and even deliberate manner, what it is you want to do. Regardless of what critics may have said, this is why I kind of dig her.

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About Granola, But Not

About Granola, But Not

I got an email from a reader last week that made me think. And then smile. She mentioned how she liked my blog because it was about food while simultaneously being nothing about food. The more I thought about it, the more I realized she's probably right. If you really just wanted a quick granola recipe, there are many other places you'd probably go first. But here we are. And it's  late on Tuesday night and it kind of feels like fall rather than summer and my sixteen year old dog is snoring at my feet. I've made a fresh batch of granola for the morning, there's a giant mosquito buzzing around my desk that I can't seem to catch, I'm drinking lime fizzy water from a straw and wishing my sister a happy first day of work tomorrow. So, yeah. I like talking to you about baking and salads and homemade ice cream.  But I also liked talking to you about books and yoga and how amazing afternoon naps are. About movies and wacky seasons and travels. And hopes and family and pretty dishes. All that. Hopefully you're down. I'm guessing since you're still reading this paragraph, maybe you are.

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Fairmont Lake Louise Granola Bars

Fairmont Lake Louise Granola Bars

There's something about the academic calendar. Even though I'm no longer a student and not teaching at the moment, fall brings out the 'I want new pencils' mentality in me. So with that, I've been thinking about making my favorite recipe for granola bars. Not that I have a lunch to pack. But even so...it's a nice breakfast treat with a cup of coffee, good walking-the-dog energy, and a reminder of a winter hunkered down with snowshoes in the middle of nowhere. For those of you who have munchkins in school or are, yourself, immersed in academia somehow, make these and tote them to class. I have many times (as you can see by my scribbles and revisions). I got this recipe from the nice folks at the coffee shop at the Fairmont Hotel in Lake Louise, Canada. My mom and my two sisters and I went up there a few years ago after Christmas. For some reason, I have a selective memory about the trip: I remember the absolutely heinous ride up the mountain with the driver drinking out of a flask, falling asleep, and swerving into the other lane of traffic numerous times (I don't pray often, but I did that day); I remember realizing how hard cross-country skiing is...when I was miles from the hotel; I remember how much Asian tourists seem to love a good English tea service. And I remember these incredible granola bars. The snow-shoe guides created them for their own snacks, but they were so popular with people on their tours, that they started selling them in the coffee shop. My sister, Zoe, and I would make a pilgrimage downstairs in our little black ski pants, looking like we were about to take on the great outdoors when really we were about to take on The New York Times and some nutty goodness. Now you can, too.

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Baking for Bocce

Baking for Bocce

Being relatively young and living in Marin often proves to be a bit tough...socially. Thank god for Friday night bocce league. Yes, there is certainly an older crowd, but there are also young couples and groups of coworkers, downing PBR, getting rowdy, and staying up past 9 p.m. Now let's clarify one thing: our team isn't any good. In fact, I believe we're at the bottom of the roster. So often, other things steal our attention: Cathy K's hot bean dip, cheap red wine, Michelle's awesome cheese plates, Cathy A.'s popcorn, Fred's banana muffins. More cheap wine. You get the picture. So this week, I decided to make some ultra thin oatmeal, coconut cookies to add to our spread. A little sugar and butter to help us hone in on that pellino. Maybe even take home a win. We'll see--they're good, but they're not magic. Now there are chewy cookie people and crispy cookie people. This is a super thin, super crispy cookie.

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