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Sara’s Peach Derby Ice Cream

Sara’s Peach Derby Ice Cream

I received The Sprouted Kitchen Bowl + Spoon cookbook in the mail not long before we moved to our new house, and I remember lying in bed and bookmarking pages I was excited to try but also feeling overwhelmed with where to start: the truth is that this summer has been a relatively low-inspiration / low energy time in the kitchen for me. I'd been chalking it up to pregnancy but when I think back and if I'm honest with myself, my cooking style tends to be very easy and produce-driven during these warmer months. I rarely break out complicated recipes, instead relying on fresh tomatoes and corn or zucchini and homemade pesto to guide me. But last night I cracked open Sara's book and pulled out a few peaches I've had sitting on the counter, fearing their season may be nearing its end. This morning as I was making coffee, I sliced up the peaches, toasted the pecans and churned away -- having a bite (or maybe two) before getting it into the freezer to firm up. 

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Just Because

Just Because

I wake up in the morning and consult the Google calendar. Lately I'm not sure how I could make much of anything happen without it. Tasks are driven largely by to-do lists with breaks for an occasional lunch. And lots of granola baking in between. My yoga teacher hasn't seen a whole lot of me, and Sam and I finally went grocery shopping for real last night (it's been awhile). This time of year seems populated by things that other people need done: from the farmers market organizers to new Marge vendors and book-related emails  -- there's a lot to tend to. That is, until the craving to bake cookies strikes on Sunday night and it seems that, actually, everyone can wait.

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How We Work

How We Work

I picked up the most recent issue of Time Magazine to find Jonathan Franzen on the cover. I'm a big fan of Franzen and think what he does in depicting ordinary folks living ordinary lives is nothing short of genius.  If you're looking for intricate plots and ax murderers, you won't find them with Franzen. But you will find average couples sitting around the breakfast table all out of milk, listening to lawnmowers in the distance and wondering why it is they got married in the first place. The good stuff. The real stuff. So while the article made me interested to read his new book Freedom, I was most struck by the way in which Franzen works--his  process, his routine, his desk.

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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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