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Childhood Ice Cream

Childhood Ice Cream

We all have memories of foods that remind us of Summer. For me, it's Log Cabin ice cream. My family has been coming to the same little funky cabin in Kings Beach, Lake Tahoe for almost thirty years--beginning soon after I was born. When we lived in Eureka, the drive was much longer than it is now (a quick jaunt from the Bay Area); we'd load up the car with blow up rafts, word puzzles, and juice boxes and head on out. Although we'd only go up in the Summer and the Winter, I can't think of a place that has been more of a constant in my life. This from the girl who moved into three different apartments during the three years I lived in Boston. I feel like I always have a box packed. Things have changed, for sure. When my parents got divorced, my dad got the house. So a place that was so much about my mom isn't any longer. We don't hear the late night sound of her sneaking out to the casino ; we don't look out onto the pier to see her perched on the edge with a floppy hat and a fashion magazine. The lake levels fluctuate, neighbors come and go, restaurants change ownership...but Log Cabin's always there. In a world where things change by the microsecond, I love that I can come back to Tahoe, walk through the dilapidated motel with bats, drug deals, and screechy electrical wires, over to The Log Cabin to see the same menu that I did when I was four, fourteen, twenty-four. I realize you don't get a good sense of each sundae with this photo, but as a kid this is pretty much how it looked. A big board with lots of words, colorful swirly's and zig-zags, and endless opportunity.

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New (Early) Fall Traditions

New (Early) Fall Traditions

The Sebastopol Gravenstein Fair was this past weekend. I had a few food adventures planned in the city, but Craig, Linnea, and I decided a little jaunt up North might be fun. It's been strangely cool in the mornings and evenings here; the light is even starting to change. I've been in denial that Fall is looming. The Gravenstein Fair, I figured, would be a nice way to come to terms with this fact. When I was going to graduate school in Boston, I couldn't wait for Fall. The leaves turned overnight (I kid you not), the air was crisp without being frigid, and there seemed to always be a good reason to make soup. One of my favorite things to do was go apple picking out on an old family farm in New Hampshire. They gave you special apple picking bags with super sturdy handles, and you could buy provisions at the little country store to have a picnic out in the orchards: honeys, apple butter, farm-fresh eggs, apple chutneys, and homemade apple breads. I miss that. But I was thinking the Gravenstein Fair might be similar: paper cups full of cider, bales of hay, maybe pick some apples. Instead, I found something very different. I realized quickly that, amidst the Thai BBQ and corndogs, there wasn't going to be any apple picking. I really had to hunt for cider. And people were walking around with carnival toys and huge, furry hats. But the more I excused the fact that I'd had the wrong idea of what the festival would hold, it was actually a nice afternoon. We saw a restored tractor exhibit, ate doughy apple fritters, and tried Grandma's Fried Apple Rings (apple rings, lightly battered and fried, and dusted with powdered sugar by none other than Grandma herself):

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Tuesday Afternoon: Lunch at Home

Tuesday Afternoon: Lunch at Home

[do not print] Everyone is off and running today. Except for me. Things are pretty mellow here. Not many emails or leads on freelance work--the kind of day where you hear the mailman drive up and head out immediately to see if there's anything of serious import (there wasn't). Linnea's at work, Zoe and A.J. went to the Academy of Sciences; I have some work to catch up on but instead, decided to make a nice lunch and sit outside reading Molly Wizenberg's stunningly beautiful food memoir, A Homemade Life. We have a bunch of tomatoes out in the garden just starting to ripen: Brandywines, Romas, little cherry tomatoes...many of them aren't quite ready, but every now and then, there are a few stray rogues. I've been thinking about my favorite tomato recipes to contribute to food52's site (they're featuring tomato recipe's this week), but decided to keep it simple today with a toasted avocado, sharp cheddar, tomato, and grainy mustard open-face sandwich along with a simple, summer beet salad (I had a few roasted beets leftover from the other night). Now after a little coffee, I'm ready to jump back in --quietly-- and make something happen this afternoon. Hope you are, too.

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Beets, Blog Headers, and the Future

Beets, Blog Headers, and the Future

I've had some unexpected new beginnings during the past month. First and foremost, I roasted beets a few nights ago. I have to admit that I always buy them pre-done at Trader Joe's although everyone in my family tells me how easy it is to make a little foil pouch with some oil and roast away. They were right. They turned out beautifully and I'll never buy them pre-done again. To bigger and better things (I just had to mention the beets): I've started applying to jobs that are not at all related to my field. And I'm strangely calm about the whole thing. Since it's a pretty crummy time to be a teacher in CA right now, I've thrown myself into the world of food writing, started a column doing restaurant reviews for a local website, and have sent out a million and one queries to local and national magazines. It's funny working so hard towards something, knowing that nothing may come of it. I may never hear anything from the million and one magazines. Who knows...but I decided that, logistically, if I keep working this hard towards this new goal, something must come of it sometime. So I plug away each morning. Making coffee, feeding the dogs, trying to stay away from Facebook and Twitter, putting my ideas down on paper, and crossing my fingers.

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Gwenyth Paltrow’s Chicken Salad

Gwenyth Paltrow’s Chicken Salad

I don’t often look to Gwenyth Paltrow for recipe advice–or much, for that matter. But recently as I was looking for a good recipe for a substantial chicken salad that would be nice on hot summer evenings, I ran across this. It’s great because it has arugula…

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Summer Desserts

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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Thick and Creamy Cherry Almond Ice Cream

Thick and Creamy Cherry Almond Ice Cream

This past week we've had quite a heat wave in Seattle. I've been getting into the bakery early in the mornings so as to avoid the afternoon heat + hot oven combination, and it turns out the upstairs of our new house is quite a little hot box. I bought some aggressive blinds and a new fan and am hoping both will help cool things down a bit. The wool blanket is in the linen closet for the season, and Sam's been making iced tea like it's his job. Summer has arrived! A few nights ago, the thought of actually doing much real cooking seemed a bit overwhelming, so I figured it was time to dig out the ice cream maker and get to work. I'd wanted to do something with the beautiful strawberries we have in the markets right now, but it seems every time I get a little pint it's gone before I have the chance. They are just so incredibly sweet, and it seems a shame to do anything other than eat them right out of the container, preferably while sitting on the Moroccan picnic blanket you brought back from honeymoon on the lawn in your new backyard trying not to stress out about the incredible, insurmountable number of weeds. So. Many. Weeds. But cherries: somehow the bag of cherries made it safely through the weekend, so I set about to find a great cherry ice cream recipe. 

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No-Fuss Hot Fudge Sauce

No-Fuss Hot Fudge Sauce

When you have an eight month old baby, making social plans can be hard. Especially in the evenings. When I was pregnant, I read Bringing up Bebe and one of the big premises of the book is how the French feel strongly that babies and children can fit into your lives and that you shouldn't have to change and alter everything to accommodate them. I remember reading the book and thinking: YES! Life will be just as it was, except we'll have a small baby in tow. Obviously a few things would likely be different, but I didn't want to change our routines, change the way we cooked or approached time off together, or see our friends any less. Well of course I'm the fool. Or at the very least, I'm not as French as I thought I was. Today, we very much schedule things around Oliver's nap schedule and bedtime, but thankfully we have a lot of other friends with kids who get it. Friends who make homemade cookies, own ice cream businesses, and have really great taste in music. Friends who host the kind of occasion that warrants homemade hot fudge sauce and eating dessert first.

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Dating Yourself

Dating Yourself

We're back! After a restful few days in Lake George, I ended up flying home while Sam spent a little time with his family in New Jersey and a few days in New York City by himself before taking the train all the way back to Seattle (a solid four day journey). If you know Sam, this isn't surprising; he loves trains. When he's gone, I quickly revert back to my single gal days of eating veggie quesadillas for dinner (over and over) and staying up working later than I'd like. We would talk on the phone often as Sam would narrate his very full days in New York City and the stops and layovers he had while on the train. After a few days of me lamenting the fact that I wasn't there to experience it all with him, he encouraged me to ditch the quesadillas and do something special for dinner. See a movie. Go to the museum for just an hour. In short: I needed to get better at dating myself.

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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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Taking it Home With Me

Taking it Home With Me

We left for vacation on the day after I went grocery shopping in a wool sweater. June was definitively not summer here. According to everyone I talk to, it never is. And truthfully we were both just trucking along throughout the whole month, we had little time to complain or wish for something more. We had planned a mini camping trip all the way into ... our backyard, but had to cancel due to chilly rain. But the second we returned to Seattle, you could sense something changed. People in the airport were tee-shirted, Brandon drove us home with the windows slightly cracked, and the next morning big, bright sun shone through the curtains in our bedroom. Summer in Seattle has arrived--and we have fruit pies, galettes, a booming garden, iced tea, and salads for dinner to show for it.

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Megan’s Picks

Smoked Salmon and Crème Fraîche Tart with a Cornmeal Millet Crust

Smoked Salmon and Crème Fraîche Tart with a Cornmeal Millet Crust

It's been a uniformly gray and rainy week in Seattle, and I'd planned on making a big pot of salmon chowder to have for the weekend, but then the new issue of Bon Appetit landed on my doorstep with that inviting "Pies for Dinner" cover, and I started to think about how long it's been since I made my very favorite recipe from my cookbook, Whole Grain Mornings. I'm often asked at book events which recipe I love most, and it's a tough one to answer because I have favorites for different moods or occasions, but I'd say that this savory tart is right up there. The cornmeal millet crust is one of my party tricks; when we need a quick brunch recipe, this is what I pull out of my back pocket because it's so simple and delicious. This is a no-roll, no fuss crust with a slightly sandy, crumbly texture thanks to the cornmeal, and a delightful crunch from the millet. In the past, I've used the crust and custard recipe as the base for any number of fillings: on The Kitchn last year, I did a version with greens and gruyere, and I teach cooking classes that often include a version heavy on local mushrooms and shallot. So if you are not keen on salmon or have some vegetables you're looking to use up this week, feel free to fold in whatever is inspiring you right now. Sometimes at this point in winter that can be hard, so hopefully this recipe may help a little. 

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