Smashed Chickpea Salad Sandwiches
Late the other night we arrived home from a week-long stay on the big island of Hawaii. Oliver promptly fell asleep in the car ride home (of course, after not sleeping through the duration of our 12 hour travel day), and Sam and I were starving so we stopped at the store for a frozen pizza, got O into bed and brought the luggage upstairs, and sat quietly at the dining room table listening to the spring rain sharing a few slices. It wasn't great pizza, and it followed not great airport sandwiches, and all I could think about was how excited I was to get in the kitchen and make something great. Something with protein that felt nourishing and tasty -- that all of us would eat and love. So instead of tackling the piles of vacation laundry today (so. much. ketchup), I headed to the store to pick up a few things to make a springtime chickpea salad -- great as a sandwich filling or dip, and the perfect antidote to too much starchy food on the road.
Carrot, Cardamom and Pistachio Breakfast Cookies
A few days ago I went shopping for running shoes for the first time since Oliver was born. I used to run marathons in my early thirties and would look for pretty specific things in a shoe, but these days I knew I'd use them for occasional runs, walks and bike rides, so training shoes, per se? Not as critical. I miss my serious running days, but my priorities (and my body) are a little different now, and I've grown ok with that. So there you have it: on a mild afternoon in early March, I strolled into a local running store and strolled out twenty minutes later with not one but three pairs of new running shoes, along with an anger I couldn't squelch.
Wild Mushroom Shepherd’s Pie
Last weekend I had the chance to get away to Portland by myself -- actually, Sam came on Friday night and we went out to dinner to celebrate my birthday, but I drove him to the train station late Saturday morning and returned to my Airbnb to ... take a very long nap. Friends who I talk to ask what I did in Portland, excitedly hoping for the best restaurant recommendation or shopping find. And I did a little of that for sure, but I spent half the time right on that Airbnb couch reading an entire book (!!), making myself almond milk hot chocolates, and brainstorming new creative projects.
Thai Carrot, Coconut and Cauliflower Soup
People describe raising young kids as a particular season in life. I hadn't heard this until we had a baby, but it brought me a lot of comfort when I'd start to let my mind wander, late at night between feedings, to fears that we'd never travel internationally again or have a sit-down meal in our dining room. Would I ever eat a cardamom bun in Sweden? Soak in Iceland? I loved the heck out of our tiny Oliver, but man what had we done?! Friends would swoop in and reassure us that this was just a season, a blip in the big picture of it all. They promised we'd likely not even remember walking around the house in circles singing made-up songs while eating freezer burritos at odd hours of the day (or night). And it's true.
Oliver is turning two next month, and those all-encompassing baby days feel like a different time, a different Us. In many ways, dare I say it, Toddlerhood actually feels a bit harder. Lately Oliver has become extremely opinionated about what he will and will not wear -- and he enforces these opinions with fervor. Don't get near the kid with a button-down shirt. This week at least. He's obsessed with his rain boots and if it were up to him, he'd keep them on at all times, especially during meals. He insists on ketchup with everything (I created a damn monster), has learned the word "trash" and insists on throwing found items away on his own that really, truly are not trash. I came to pick him up from daycare the other day and he was randomly wearing a bike helmet -- his teacher mentioned he'd had it on most of the day and really, really didn't want to take it off. The kid has FEELINGS. I love that about him, and wouldn't want it any other way. But, man it's also exhausting.
Perfect Protein Chickpea Salad
Last weekend I taught a cooking class called Summer Whole Grain Bowls at The Pantry. It was a new class for me: new recipes, new flow, uncertain timing. A few days before the class I realized I was strangely dreading it, and I usually love teaching so I couldn't quite figure out why. Part of it certainly was that it was new material, but the other part came down to pure baby logistics. Oliver is still nursing so being away from him and prepping and teaching students for 5-6 hours ends up being stressful and, frankly, uncomfortable. To pull it off involves a partner who brings you the baby the second class is over as well as a baby patient enough to nurse in the back of a very hot car, balanced next to a box of cookbooks and a case of Le Croix. And then a mama who heads back indoors to prep for the next day's class. Let's just say Sam and I were happy to see Sunday evening roll around.
Citrusy Noodles with Tofu, Asparagus and Sesame
One year ago today we were sitting at Elliot Bay Book Company, my chest feeling immensely tight, awaiting word from our broker about an offer we put on a house. In a very competitive market, it turned out that we were the tenth offer; I knew ours wasn't the highest and that chances were slim. We'd spent a lot of time on a letter to the buyer and were just crossing our fingers that they might be the kind of people who would read such a letter and even like to envision a new family making a home there. But I also knew that money talks, and they'd likely choose the highest offer. During the reception for the book event, as I stood nervously sipping sparkling water, a text came through from our broker that they'd accepted our offer. The house was ours. I burst into tears and grabbed onto Sam and tried really, really hard not to take any of the attention away from our friend's lovely book. But THE HOUSE. We got THE HOUSE! In many ways, a year can go by so quickly. Every time the first of the month rolls around I always find myself thinking, where does the time go? (Or more like: It's time to pay our mortgage again?!) But in other ways, so much happens in a year. I'm sitting here now inside that very same house we'd talked and dreamed about, with the baby that we still referred to as Sprout and had yet to meet, now napping upstairs. And there are two nice men out back helping us with a small brick patio. Last summer I told myself that pregnant ladies can't do everything and the yard just lost the fight: neither of us had time to do much back there and we let it go. But this summer I'm determined to spend lots of time outside, eating cold noodle salads, reading a page or two of a book if Oliver lets me, and maybe even learning to sort-of use a grill.
Morning Glory Crumble Muffins
I rarely make muffins at home and never order one when I'm out and about as I find they're often far too sweet and never truly that satisfying. I realize, too, in looking back at my cookbook that there's only one muffin recipe throughout. Case in point: I'm tentative on muffins. But not these. We've been pretty thrilled to have this healthier version of Morning Glory muffins on the counter this week; they have little bits of apple, raisins, walnuts, and grated carrot and are cloaked in a buttery oat crumble topping -- quite the opposite of your boring coffeeshop fare. I thought long and hard about doing a Valentine's post, some festive cookie or confection that would be share-worthy this weekend, but the more we talked about what our weekend would really look like, it involved something special for breakfast instead. I don't remember the last time a Valentine's Day fell on a Saturday, so we have big plans to have breakfast in bed and if your plans are even remotely similar, these muffins would be a fine inclusion.
Recipe for a warm, French lentil salad
Moroccan Carrot Soup
This is my favorite soup recipe. Ever. I discovered it in Vegetarian Times when I was a vegetarian and living in Boulder, CO (fitting, I know). But more than anything, this soup reminds me of snowy afternoons in Boston. A whole pot would feed me for a good five days. As a graduate student, I'd stock up on bread, butter, greens, coffee and milk, plenty of tea, and a chocolate bar and I could hibernate for quite some time. The smell of the fennel seeds cooking in olive oil brings me right back to my pink-tiled Brookline kitchen. I'd sit at the bay windows, looking out at elderly Russian women in vibrant silk scarves pushing their shopping carts back from the corner grocery store, and college kids with backpacks and arms of books racing to catch the bus. I'll always equate the smell of this soup with that light-filled pink kitchen, fallen leaves whipping by the windows, and the fading Eastern afternoon light.