family

Polenta-Crusted Eggplant Fries with Harissa Aioli

Polenta-Crusted Eggplant Fries with Harissa Aioli

Last week, we took a quick trip to Lake Tahoe to celebrate my sister Zoe's birthday and the last hurrah of summer. My family has a cabin on the lake that we've had since I was a little girl, and it felt like a pretty big deal showing Sam and Oliver around the little town -- where we got ice cream as kids, the mini golf course, the modest town beach and run-down motel that's been there for ages. We got burgers at The Char Pit, Oliver went on his first boat ride and his first hike, and we saw some crazy-pink California sunsets. When we got back to Seattle it felt surprisingly like fall: somehow in the span of just a few days, we've got leaves on the ground and cooler mornings and evenings. I promptly packed away my swimsuits, got out my sweaters, and made a run to the farmers market to load up on summer produce while we still can: tomatoes, eggplant, peaches. Oliver's been eating the peaches for breakfast in yogurt or cottage cheese and I had plans to make ratatouille with the eggplant and tomatoes, but then I thought maybe I should try something a bit out of my comfort zone. So I got out a big pot, and set out to fry up some eggplant fries.

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Fresh Blueberry Ice Cream (Dairy Free)

Fresh Blueberry Ice Cream (Dairy Free)

Two Saturdays ago, we hopped in the car and drove up to Bow, WA to pick blueberries. I envisioned coming home with a huge bucket and having that wonderful seasonal quandary: what to do with all of these berries?! Instead, we came home with a pound and a half: It turns out that picking berries in the hot August sun with an active baby is a slow endeavor -- and it's possible I kept snacking on our loot. When we got home (after blueberry ice cream sandwiches and a stop at the OshKosh B'Gosh outlet for some baby suspenders) I knew exactly what we'd do with our "haul:" fresh blueberry ice cream. And hopefully, if we had a few leftover, pancakes the next morning.

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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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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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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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Good Anytime

Good Anytime

In our family, Christmas cookies come about in one of two ways: we either make them or folks drop them by the house. I'm sure something similar happens with you, too. And there are the tins of cookies that you're thrilled to receive and look forward to for weeks and others that you stow away until the day comes when you don't feel all that guilty throwing them out. Growing up, a woman my dad used to work with would send her eponymous Denise's Pieces each year. They're a pretty standard chocolate-covered toffee but they're soft and buttery and hide-from-your-sisters good. Two years ago, Denise offered to drive over from Sacramento to give us a tutorial and teach us how to make the toffee on our own. Yes! Best day ever! At the end of the day, Rachael, Zoe and I learned we were pretty awful at making toffee. We also learned Denise's caveat: once she shows you how to make the toffee, "you're set free." Free, we asked? That's right: you no longer get a tin of toffee in the mail. No! Worst day ever!

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Bring the Happy

Bring the Happy

It has begun. Talk of who is bringing what, where we'll buy the turkey, what kind of pies I'll make, early morning texts concerning brussels sprouts.  There's no getting around it: Thanksgiving is on its way. And with it comes the inevitable reflecting back and thinking about what we're thankful for. And about traditions. The funny thing about traditions is that they exist because they've been around for a long time. Year after year after year. But then, one Thanksgiving maybe there's something new at the table.

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Planning and Peanut Butter Cookies

Planning and Peanut Butter Cookies

Today we've got cookies and sisters on our hands. You may remember me talking about Zoe, my youngest sister, and the weekend she graduated. But I'm not sure that I've talked a whole lot about Rachael. She's the middle sister in our family and loves to cook and eat as much as I do (see proof below). Actually, she's a far better cook than I am. She's one of those intuitive kitchen people who just wings it without a recipe. Confidently. And it all turns out just fine. There's another  area where Rachael and I differ in the kitchen: she's a planner, menu-writer, and list maker. Now, don't get me wrong: I love a good list. But I'm not the kind of person who maps out what I'll prepare and eat for the week, makes a shopping list, and lets that list dictate what I buy at the grocery store.

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Weekend in the Napa Valley

Weekend in the Napa Valley

The day after Christmas, my mom whisked my sisters and I up to Calistoga for the weekend. We stayed at Solage, and explored the town and surroundings on bikes. If you ever find yourself in the Napa Valley for a few days, here are some of our favorite spots: Saturday We checked into Solage late in the afternoon after stopping at one of my favorite wineries, Domaine Carneros (their Le Reve champagne makes me a very happy girl). My sister Zoe and I soaked in the thermal springs at Solage and we all headed over to the on-site restaurant, Solbar. I was originally skeptical as hotel restaurants can often be a bit marginal. But our meal at Solbar was the highlight of the trip (even topped Bouchon). Although they just received their first Michelin star, the service was laid-back and unfussy while still remaining attentive, informative, and gracious. The food was amazing, from the innovative cocktails to the duck breast, blackened cod, kale stew, and donut holes for dessert.

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A Side Dish Inspired by Seattle

A Side Dish Inspired by Seattle

Last weekend my dad and I flew up to Seattle to visit my sister Rachael. I love Seattle for many reasons-one of which is the food. There were a few spots I'd been wanting to try, so we made the most of our time and hit up Serious Pie, the Chai House, Lark, Macrina Bakery, The Harbour Public House on Bainbridge Island and a few other spots for treats and coffee. I wish I could show you some pictures, but I stupidly forgot my camera. Suffice it to say, it was brisk and rainy (Seattle never disappoints when I visit) but utterly beautiful in a stark, fall kind of way. Rachael lives in Ballard in a sweet little green house on a wide, leafy street. Oh, and she has a fig tree. Her house is right across the street from this little blue craftsman bungalow that I fell in love with last time I saw it. A few days before my visit last week, Rachael called to tell me if was for sale and that we should check it out the second I landed. It was my Dad's first time visiting , so as we cruised him around Ballard and noticed the "For Sale" sign had been taken down. My little blue house sold so quickly! Now it's not that I was really looking to move this second, but every time I come to Seattle I marvel at how great it is. Yes, we have quaint, distinct neighborhoods in San Francisco and we also have fantastic food. But I love the way the weather and the outdoors is interwoven into the fabric and culture of the city, how casual it is, and how much more you get for your money in Seattle. There's a quality of life that you can obtain with much, much less. But for now-the flights are cheap, so I'll settle on visiting.

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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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Food Memories

Food Memories

I would be a horrible game show contestant. In fact, I'd last all of five minutes. It's not one of my strengths to come up with answers to anything quickly. I often know the answer but it takes me a second to conjure them up...Recently as I was sitting in a Food Writing class, the instructor asked us to write about our first food memory. Now I wasn't shocked that I couldn't think of anything right off the top of my head. But five minutes went by. Ten minutes. Still nothing. Not only could I not think of my earliest memory, I couldn't think of a single memory. So I kind of made one up for class, but couldn't stop thinking about food memories after class: my parents fed me. I was sure of that. So why couldn't I remember any landmark meals or dishes? Well ever since the Food Writing class, I've been thinking about these food memories a lot...and thank god, a few have surfaced. I thought I'd record them here so I can fetch them when memory should fail me further down the line, as it surely will: -Mom's custard. I believe it came from The Silver Palette cookbook. It was super simple: eggs, milk, and sugar. Mom used to make it late at night (for the next day, I guess) and often after she'd gotten out of the bath so there were wafts of Nivea lotion and sweet milk trickling out of the kitchen. I loved how the custard formed a skin on the top. It was my favorite part. The most basic, simple, satisfying dessert.

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