I know I haven’t posted in a couple of weeks, but things have been busier than usual; the pace of life has shifted ever so slightly—things are happening faster, and things are just happening in general. I’ve taken time to absorb them all and just the enjoy the process.
We’ve had news of new work and interesting projects, an ongoing search for a home, a birthday (with lots of cake), and the arrival of our beautiful baby nephew, Oliver.
When life is pretty perfect—and when it demands that you be present—I don’t like to spend too much time preparing fussy meals. This is a super-quick and easy pasta, and my absolute favorite go-to when I’m short on time but want something comforting that packs a lot of flavor. It …Read More
A couple of nights ago, I was home on my own for the evening—something which hadn’t happened in a while. Now, even though I love cooking, I can be a little bit lazy when it comes to cooking just for myself. It’s not that I don’t enjoy cooking for one, but when I get an evening to myself I have a sort of ritual: I get into my comfiest pajamas and marathon-watch as much terrible TV as I possibly can before Roly gets home. It’s totally embarrassing, but also cathartic in a bizarre sort of way. So, you see, cooking kind of gets in the way of this very intellectual pursuit of mine.
Enter this pumpkin soup. It’s crazy-easy to make, and it’ll make you feel full and healthy and warm inside. …Read More
It’s a whole new month, and I am so excited that February is here! This is just a quick post to tell you about the February 3/1 Seasonal Challenge ingredient, which is (drumroll please): beetroot!
I know some of you are all like “blah, blerg, eww beetroot” because you’ve had some experience where maybe it tasted a little bit like dirt, and that made you go off it for life. But! I love beetroot. I think it’s beautiful and delicious. And did I mention beautiful? And I want you to like it as much as I do, I really really do. So I’m going to do my best to come up with 3 awesome recipes using these jewel-purple beauties. I hope you’ll join me!
When I was younger, I was one of those weird kids who loved eating their greens. The greener, the better. I would devour things like broccoli and spinach, and I really liked brussels sprouts too—something my family didn’t totally understand.
I’ve come to appreciate them more as an adult; the complexity of their flavor, how their little green leaves can be crunchy or soft, how they change color and become more vibrant when cooked.
I almost always make them as a side during the holidays, but I enjoy them more in January, once they are no longer the perfunctory “green” side to festive meals.
I found these at the supermarket the other day—sadly, I think it’s almost the end of brussels sprout season, but I thought I’d share with …Read More
I love that time in-between seasons when the weather is just so – not too cold, but not yet summer-hot. I know some of you are freezing your mittens off in the polar vortex, and I don’t mean to show off—I really don’t—but the weather here right now is perfection (not so for most of the year, when it’s sweltering hot and you’re resigned to spending weeks on end indoors). We’ve had a couple of gloomy days, but otherwise it’s been warm with bright blue skies for most of the week.
I’ve been taking advantage of the good weather by picnic-ing at the park, tending to my windowsill “garden”, and going to the farmer’s markets, which are popping up all over the city. Here are a few bits and pieces from my week, I hope …Read More