Bob’s Red Mill
Couscous Salad with Charred Corn and Basil
We planted far too much zucchini this year. Six plants to be exact (fools!), which is a lot for two people (our kids won't touch it). So in truth I've been looking for any reason not to eat zucchini this week, and not to incorporate it into summer salads – which I realize is the opposite approach most people take. But here we are: a very simple corn salad that's fragrant with basil, has a super simple lime-kissed dressing and some salty feta for good measure. I was tempted to add tomatoes or yellow squash but there's also something really nice about just letting a few ingredients really shine. So that's what this salad sets out to do.
Whole Grain Peaches and Cream Tart
I was talking to Sam the other night about summer, about how everyone seems to look forward to it all year long – almost a remnant of childhood when you lived for the seemingly eternal vacation from school. But as an adult – and this is an unpopular opinion, I realize – I'm not sold. I'm just sweatier in my office everyday (we live in an old Victorian and don't have AC) and there's sort of this pervasive frenetic energy to do all the things before – gasp – the season ends. So we don't have any bucket lists this summer other than trying not to feel frenetic. We've been sampling our fair share of ice cream cones, explored some new hiking trails, and dabbled in our garden – the kale and romaine have come and gone but the cherry tomatoes are on the horizon and the pride I feel when looking them up and down is ... not insignificant.
Coconut Almond Energy Bites
If there's one thing I know about long road trips, it's that snacks are pretty critical. And not just any old snacks. You need a good variety: some crunchy pretzels, something sweet, some chocolate, maybe some cheese. It was with this in mind that I mixed up these energy bites yesterday for Oliver and Sam to take on their epic cross-country journey (Frances and I will follow by plane this weekend because, let's be real, there's nothing about sitting in the car for nine days that sounds like a good way to spend the holiday season – to me, anyway). These little bites are packed with protein, not too sweet, and have a nice crunch thanks to the almonds. They just might be the perfect antidote to all those holiday cookies.
Key Lime Pie Bars
Looks like we're going for quality, not quantity when it comes to ye ol' blog this summer. Of course I know you all understand: to say this has been an unusual season is certainly an understatement. And ironically, while our summer plans have largely been focused around our backyard, it still feels like the season has whizzed right on by somehow.
Strawberries and Cream Cake
There have been moments – many of them, if I'm to be honest – when I sit down to write a blog post and am not entirely sure how to begin or what to say. This current moment we find ourselves in is, of course, one of those times. In Washington state today, many businesses are closed to honor a day of silent protest. I'm up here at my desk still working, tying up loose ends before we leave for a family road trip this weekend – sitting here trying to decide what to tell you about cake. Do you need to hear about cake today? Do you need to hear about it from me? We're full of questions right now about how to share, what to share, and when to share it. And on this rainy Friday as I'm hustling to get laundry done and figure out how to keep the kids occupied in the car for two days, we're finding a lot of solace in little slices of this strawberry cake. So I'm sharing it today, thinking you might, too.
Brown Butter Oatmeal Raisin Cookies
Everyone keeps saying that now is the time to journal, so we can remember what was happening -- and how we passed each day -- during this crazy time. And I keep meaning to and then each day comes to a close and, well, it just seems like one more thing to do. But I find myself constantly making lists in my head of what I'd say, beginning with the interesting waves of realization, panic and acceptance that have struck our household over the past month. The slow down at work, Sam caring for both kids, getting scrappy with nightly meals, worrying about money, not sleeping nearly enough. It feels strange to talk about upsides to any of this, but one has arisen: having more time (and the inclination) to bake for others again. For neighbors or friends, or simply my own kids. I buy bananas now for the sole purpose of making two loaves of banana bread (one for us, one to give away), Sam's made homemade olive bread and pita, and Oliver's one home school wish this week is to bake a cake. While we're now out of yeast, we've got plenty of flour, so this weekend I tinkered with a new cookie recipe that I think you'll like: these have brown butter, a little cardamom and rely heavily on brown sugar for chewiness and flavor.
Cheesy Chard Polenta
They say in Seattle it rained every day in January. I was lucky enough to escape to Palm Spring for a long weekend for work, and can I just say, you forget how much you miss the sun until you're sitting outside eating chips and guacamole and enjoying a 3pm margarita. It was good to be away. The thing about having young kids, as all parents out there already know, is your personal desires are basically always suppressed in favor of keeping your kids alive, healthy, and happy. Let's dig into this for a minute: rarely do I actually get to ponder what I'd like to eat for breakfast or what my body feels like it really needs. Nope, I typically eat the remains of Oliver's frozen waffle and grab a handful of nuts on the way out the door (parents who survive off of your kid's scraps: I SEE YOU).
Instant Pot Creamy Wild Rice with Kale and Mushrooms
Oliver turned four, Frances had her first taste of stuffing in California last week, and the weather’s cold enough for wool hats. Here we are. A new season, somehow. I didn’t expect to be quiet for so long here but, as Sam and I are known to say: #life.
Instant Pot Garlicky White Beans with Tomatoes
Somehow it's October. Really, truly fall. I'm writing this from a rather uncomfortable couch in our Airbnb in Rockland, Maine on the eve of packing up the car and heading north for my sister Rachael's wedding. The kids are asleep, Sam's sipping a Negroni and writing postcards, and outside there's the threat of one of those sudden East Coast thunder storms. Everyone's tired after a day of driving up the coast, visiting Owl's Head lighthouse and the little town of Camden, walking the boardwalk and getting cookies in Rockland.
Fresh Corn, Tomato and Millet Salad
In year's past, I've made a Summer Bucket List, kind of mapping out what I wanted to do, accomplish or see during these fleeting warm months in Seattle. Usually there are a few things to learn or do more of (bake more bread, crochet) but this year is looking different. This year I'm focusing on getting better at doing ... nothing.
Lemon Olive Oil Snacking Cake (Dairy Free)
This is the third week I've been back at work, and it's finally starting to feel normal enough. Of course I miss my days with Frances terribly, and the shuffle of dropping Oliver off at preschool, joining the morning commute to get to the office, and then turning around and doing it all over again on the way home took some adjustment. Sometimes I spend almost three hours a day in the car, and am not always a happy camper walking in the door, met with the question of dinner, the task of packing lunch for the next day, filling the bath and so on. One morning at breakfast last week, Oliver and I were talking about our upcoming day: he asks me what I'll do at work and then we talk about the weather and what he's excited about. Typically his list involves wearing his astronaut helmet on the drive to school and helping me water the flowers when he gets home. As he was rattling on, I got up to make more tea and noticed it'd started to rain. I was dreading the drive into work, and my mind started spinning thinking about all the things I could do if I didn't have such a long commute (exercise! bake! meditate! play with Frances!) Then I heard Ollie's little voice from the table, "Mom I think the sun will come through the clouds today for me and for you, too."
Chocolate Chip Oatmeal Cookies (Gluten and Dairy Free)
Almost two months into maternity leave and Frances and I are finding a groove. I feed her in the morning before anyone else is up and we head downstairs where she sits in her funny little seat on the kitchen floor while I make tea and figure out what to lay out for Oliver's breakfast. The rest of the day fluctuates between me wearing her in a carrier while she naps, taking walks around the neighborhood or playing during the brief window she's awake. After dinner when I think back on what we did during the day, it's hard to name specifics -- yet somehow time ticks on all the same. Knowing that Frances is our last baby has helped me accept this dramatic slow down in pace more readily than I ever could with Oliver. That and the perspective that the pace picks up quickly enough and these slower days will be gone in a blink.
Berry Buttermilk Scones
We all blasted through the front door a few hours ago, feet dirty and a bit exhausted from a full day of blueberry picking -- something that's become a bit of a family tradition in late July ever since Oliver was born. We have photos out in the field with O in the baby carrier, chubby legs swaying in the breeze while I obsessively applied sunscreen every ten minutes. Last year found Oliver and his friend Lewis traipsing through the rows of berries together in the late morning hours, eating more than we ended up taking home. This year's photos tell a different story: Oliver and I in a big open field used for overflow parking, he sitting on his little potty, me singing songs and chatting away, the sun beating down on the two of us. We're deep in the thick of potty training, so as it turned out, Sam and Oliver's Aunt Christa did the brunt of the picking today. But Oliver and I had some good talks while staying hydrated, people watching, and eating Sour Cream and Onion Kettle chips. Not a bad way to spend a morning. And really, it's never about how many berries we bring home because neither of these years have proven to be particularly bountiful, but it just never feels like high summer until we get out there and start filling our buckets, however slowly.
Slow Cooker Sweet Potato, Lentil and Cauliflower Curry
Hello, January! I still hear people out on the street and in my exercise class wishing one another a happy New Year and it brings a smile to my face -- there's something about this time of year that feels truly hopeful. It's not so much about goals or resolutions for me (although it used to be); it's more about checking in with each other, wishing one another well and doing better by ourselves and for ourselves. I remember one of the things I loved about being pregnant was how often people asked me how I was feeling -- from my caregivers to friends, family, acquaintances, the woman making my coffee on my way to work. And they waited for a genuine answer. They seemed to really care. What a revelation! To check in with people in a very real way about how they're feeling! Let's keep it up for at least a few more weeks, shall we?
Spiced Pear, Cranberry and Marzipan Crumble
While I'm never one to rush things this time of year, in staring at my little desk calendar this morning, it's become clear that Thanksgiving is on the horizon. This year, we're hosting Sam's family again for what will be the second time, and I'm not going to lie: I don't feel any more organized or together after Round 1. Last year there was a lot of turkey talk and I panicked (in hindsight, irrationally so), admitted I had no clue what I was doing, and delegated the bird to Sam who really waited until the eleventh hour (i.e. Wednesday) to buy the turkey and we ended up having a roulade situation instead of a traditional roasted bird, which was all fine and good. I made pie and cranberries and mashed potatoes. I recall making a chicory salad but no one seems to remember it, so it clearly didn't make that big of an impression. Sam's sister Christa brought her famous stuffed mushrooms and his nephew, Kevin, brought wine. People were happy, so I was happy.
But it does seem that, regardless if you've been hosting for two years or twenty, there's this constant impetus to regroup and reimagine and somehow do it all better each year. And on one hand, I get that: all the food magazines come, each claiming to have the end all and be all in revamped stuffing or the newest trick to mashed potatoes and it's all ... a little exhausting, isn't it? What I crave isn't so much the newest, edgiest stuffing but more the gold standards that we pull out every year. Our family's classics. We don't have those yet, but we're working on it. If it were up to Sam, this simple fruit crisp would be a candidate for sure, and if you're someone who trembles at the thought of homemade pie, this is a stellar way to make life a little simpler this year.
Double Chocolate Almond Loaf Cake
Depending on where you live, spring is or is not showing her face. She sure does seem to be a big tease this year, doesn't she? I remember late February last year walking around the UW campus admiring the cherry blossoms, and this year they're finally drooping and draping across streets and we're creeping our way through April. I've been on the hunt for local rhubarb and tender asparagus and it seems they're taking their sweet time, too. So in the meantime, thankfully, we've always got chocolate.
Soft and Chewy Coconut Cashew Granola Bars
Valentine's Day came and went with takeout chicken salad sandwiches and a bottle of wine at home. A fancier date night felt tough this year with childcare logistics and, frankly, going out on Valentine's Day can often be a bummer with fixed price menus and hard-to-get reservations. We're constantly rejiggering, it seems. So this year, chicken sandwiches by candlelight felt just right. In talking to so many of our friends with young kids, it seems rejiggering is just the order of the day and while I'm generally a fan of planning and to-do lists, I'm getting much better at going with the flow. One of the things that helps is having something at-the-ready in the mornings, so the day's decision making doesn't have to include what to make (or eat) for breakfast. It should be pretty simple in the early hours. And lately, simple looks like these chewy granola bars. They're soft and hefty and feel homemade in the best way possible, and they freeze really well so you can make a big batch and stash some away for those Major Rejiggering Weeks. You know the kind.
Chocolate Salted Rye Thumbprint Cookies
This past week I've been teaching a holiday gifts class at The Pantry, a cooking school here in Seattle. We've been spending each evening making butterscotch pudding, pâtes de fruit, fig and almond crackers and chocolate ginger cookies -- and while I've loved getting back in front of students again, I think my favorite part has been the very beginning where we introduce ourselves and share one holiday treat we like to make or eat: the room buzzes with talk of spiced pfeffernüsse, buttery cashew toffee and boozy rum balls. Growing up, my mom made Baked Alaska for dessert every Christmas Eve and I grew so accustomed to it that I was surprised when I went away to college and learned that no one had really heard of it. In fact, when my new boyfriend (now husband) Sam joined us a handful of years ago, he seemed utterly baffled by the meringue-topped boob of an ice cream dessert that we'd pour cognac over and light on fire. But it was always my mom’s thing (and until tonight, when I asked her about why she began making it, I hadn't realized that it was also my grandma Marge's thing). Zeke, my mom's former handyman (he passed away a few years back), would always bring over a cookie plate filled with truly awful cookies, but he decorated them himself with colorful sprinkles and included a few dog bones, and the gesture felt quite grand for a man in his 80's. Sam's mom makes these fragrant buttery cookies called Nutmeg Logs that we've started to bake as well, and our friend Molly often brings by a tin she and her mom make each year that includes peppermint bark and a jammy sandwich cookie. Maybe your family’s thing was something you really loved, and maybe it wasn't -- it seems that part isn't as important as the fact that it happened. And continued to happen. There's such a comfort in that repetition, and today those things that help ground us feel more important than ever.
Brown Butter Sweet Potato Pie with Kamut Crust
I always force myself to wait until after Halloween to start thinking much about holiday pies or, really, future holidays in general. But this year I cheated a bit, tempted heavily by the lure of a warmly-spiced sweet potato pie that I used to make back when I baked pies for a living in the Bay Area (way back when). We seem to always have sweet potatoes around as they're one of Oliver's favorite foods, and when I roast them for his lunch I've been wishing I could turn them into a silky pie instead. So the other day I reserved part of the sweet potatoes for me. For a pie that I've made hundreds of times in the past, this time reimagined with fragrant brown butter, sweetened solely with maple syrup, and baked into a flaky kamut crust. We haven't started talking about the Thanksgiving menu yet this year, but I know one thing for sure: this sweet potato pie will make an appearance.