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Raspberry Rhubarb Compote

Raspberry Rhubarb Compote

I'm leaving town on a red eye tonight to go to my little sister's bridal shower outside of Boston. I've got my scarf-that-doubles-as-a-blanket all packed and am debating buying one of those neck pillows at the airport. My mom booked a fancy hotel downtown, I bought a new tank top with a tropical palm tree situation gracing the front, and I plan to sleep past 7 am at least once. Hopefully twice. Usually before I leave town, I jot down ideas for Oliver's meals and lay things out for Sam. From what I've gathered from other parents and friends, it seems we all fall into funny, unspoken roles and while Sam almost always bathes Oliver, I plan and prep his meals. Sure, I'm quite capable of giving him a bath and Sam is quite capable of roasting his sweet potatoes, but this is just how things have landed for us. But tonight I'm walking out the door without jotting anything down. While I did stock up on berries and string cheese, I'm not leaving any notes and for the first time, not feeling terribly worried about how much Oliver eats, when he eats, even frankly if he eats. They're going to be just fine.

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Whole Grain Any-Fruit Crisp

Whole Grain Any-Fruit Crisp

On Monday our little family of three is headed to the airport at 6 am to board our first with-baby cross-country trip. We'll be visiting Sam's family in New Jersey for a few days, then renting a car and driving over to meet up with my family at my mom's lake house in the Adirondacks. Sam's younger sister and her kids have yet to meet Oliver; my grandpa has yet to meet him, and Oliver has yet to take a dunk in a lake, see a firefly, or spend quality time with energetic dogs -- of which there will be three. A lot of firsts. This week my family has been madly texting, volunteering to make certain meals or sweets on assigned days while we're at the cabin and it got me thinking about really simple, effortless summer desserts -- in particular, ones that you can make while staying in a house with an unfamiliar kitchen and unfamiliar equipment and still do a pretty bang-up job. I think fruit crisp is just that thing. 

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Capping it Off

Capping it Off

It's undeniably September, but I'm going to refrain from writing that kind of a post. On evening runs, it's getting darker just a touch earlier and, like clock-work, summer is kicking into swing full-force in the Bay Area. We're good for Indian summers and we're also known for forgetting they happen each and every year. We all walk around shocked that it's hot in September when it's always hot in September. So while I'm excited for all that fall brings, let's look back at summer for just a second and then talk about cake, shall we?

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Raspberry Pear Pandowdy

Raspberry Pear Pandowdy

This dessert came to be for a few reasons. One: it's the first day of fall and this seems like the perfect bridge-into-autumn dessert, using late summer berries and incorporating Bosc pears from the farmers market. Two: I've been awfully into rustic, free-form desserts lately. Recently, Linnea was up in Sonoma--ambling around the square with her mom--and brought home a book called Rustic Fruit Desserts by Cory Schreiber and Julie Richardson. Both are from Portland, OR and Julie owns a little small-batch bakery there by the name of Baker and Spice. She started out selling her tarts and crumbles at the farmers market...and business grew. I can see why. There's just something nice about unfussy desserts with a reliable crust that showcase beautiful, seasonal fruit. The ingredients are simple: mainly butter, sugar, buttermilk, eggs, and fruit. And the method almost seems intuitive, as if you're keying into something that people have been doing the same way for years and years.

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