On Turning In

I have been trying to find words to say, any words; and while I don't think these are perfect, it is what my heart has settled on. In the past week, there has been plenty of time for reflection. Grief, too, though I personally do not have a connection to the tragedy in Newtown. Each morning I have awoken with the twenty young children on my heart, and the six adults too, and I know I am not alone in this. Last Tuesday, one of my insightful yoga teachers talked about this being the season to turn inward; the natural energy is subdued and introspective, even while the festive holiday season...

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A Birthday Meal

Here's a belated happy birthday shout-out to my main squeeze! Ryan celebrated another trip around the sun just after Thanksgiving, and we did this one right. Instead of a night out at a fancy restaurant, he requested a homemade meal. And I knew exactly what to make. All I had to do was create our own version of this meal from Fast Boy on Vimeo. Homemade gnocchi, a perfect ribeye, and greens. The boiler maker beverages were recommended but not required. A lofty goal, but I was prepared.Preparation is paramount.Like any big meal, this one began with me cleaning the kitchen from top...

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Turkey Day Prep: 5 Things to do This Weekend

The colors of the harvest season.Spoiler alert: I LOVE Thanksgiving.It's a good thing, too, since my family winds up doing three Thanksgiving meals (husband's side, dad's side, mom's side). And then there's the potluck at work. So all told, in the next eight days, I will be participating in four major meals.It's been this way for many years, and happily I've learned a thing or two; mainly that the weekend before T-Day is very important for preparing. Here are my top five tips for getting ahead this Turkey Day.5. Recipe plan. Gather all the recipes you need, and really study them. Assess your pantry...

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On Bread Making and Routines

Homemade multi-grain bread, fresh out of the oven on a Sunday afternoon.Ah, the routine: a simple way of saying that while the world spins in craziness all around, there are certain things that stay the same. Even so, the beauty of a routine lies in its ability to evolve. I love a good routine.In the kitchen, there are many routines that are part of daily life. Breakfast and coffee are made the same way every morning. We enjoy meals together as a family every day, the two of us and our sweet dog (who routinely rests her head on the table while we humans dine). There is a semblance of a routine...

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The Good Morning Garden

A snap pea tendril reaches out to touch the full moon in the early morning hour—my favorite time in the garden.Early morning in the garden takes me by surprise each and every day: fresh, bright, fragrant. Dew underfoot splashes as my bare feet make their way across the yard, and even as the sun rises a full moon hangs in sight.Bright green parsley: I treat myself to a bite each time I walk by.Drops of dew—or maybe it rained last night?—sit on every leaf, catching what little light cuts through the crisp air. I look for signs of visitors, my peaceful face chagrined only when I see the telltale...

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Quinoa: A Love Story

Quinoa, lettuce, arugula, avocado, and two snap peas. Tossed in dijon vinaigrette.I know, I'm totally late to the party. But I love quinoa!Quinoa is a grain that is extremely easy to make and will become a favorite of yours in the kitchen in no time. The flavor is slightly nutty, and the texture is fluffy and just a tad chewy; think tiny grains of soft rice, but better. It's rich in all sorts of minerals (manganese, iron, magnesium, copper, and phosphorous)—not to mention it's a super protein that boasts all the essential amino acids.Shop in the bulk bins: a pound of organic quinoa will run...

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Freshworthy Friday: VOTE!

My fellow Americans: Please remember to exercise your right to vote! Today is the last day of early voting in Texas, and the big election... in case you haven't heard... is on Tuesday, November 6.This is the beautiful thing about living in a democracy, one in which our forefathers decreed that we have certain unalienable rights. I especially appreciate that pursuit of happiness bit. And we also have the right to think freely and explore our own ideas in myriad platforms. Including this little food blog. I do encourage you to get out and vote—make your own voice heard! Educate yourself on...

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Good Times and Butternut Squash Gnocchi

(Due to technical difficulties, I'm only able to upload one photo for this post. I'll post more pics soon!)Last week I invited my husband into the kitchen for dinner preparation. I needed an extra set of hands and he was totally on board. Also, I agreed beforehand to be on good behavior.Until he turned it into a competition.After feeling especially inspired by this recipe over at love.life.eat., I went home intent on making a completely new and different dish for dinner. There is something about gnocchi that is especially appealing to both of us. It all started with this video. Ryan was entranced...

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Freshworthy Friday: A New Food Label?

A snapshot from the full graphic at New York Times.My Dream Food LabelMark Bittman, New York TimesMove over, confusing nutritional information label. Mark Bittman has a solution for you. (Oh Bitty, thank you for being in my life... from your cookbooks to your adventures on TV with Claudia and Gwen to your columns in the Times, I am such a fan!)When I read Bittman's argument for a more well-rounded food label I found myself nodding along in agreement. Before I finished reading the entire infographic, I realized I was standing on top of my desk with my hands held high exclaiming, "THIS GUY GETS...

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Barley Bites

Barley BitesOur love for our dog Fin knows no bounds. On our European vacation—the trip of a lifetime—we laid in bed each night muttering to one another about how much we missed our dog. Yes, of course we missed our family and of course we were happy to be on vacation. But boy oh boy, did Finley's name get dropped more often even than the phrase, "I could go for gelato right now."And who came to the airport to pick us up? My sister... but she brought Fin along and videoed our mutually high-pitched, furious tail-wagging reactions.So it should come as no surprise to you that when Ryan and I made...

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The First Harvest: Lettuce Be Glad

Even a tiny harvest such as this is still food enough to eat.Lately I've been enjoying one of my favorite evening rituals: I grab my pair of red kitchen shears and my favorite colander, tell Finley it's time to "check the gardens," and the two of us head outside, swatting at mosquitoes, foraging for part of our dinner.A simple dinner of salad, bread, and pesto.Our lettuces are only a few inches tall, but combined with our fledgling arugula, I trimmed enough to make a small salad with Texas grapefruit, avocado, and olive oil. A bounty of basil meant a batch of fresh pesto, which I served atop toasted...

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And Now, Back To Your Regularly Scheduled Programming

The view from a mountaintop in Cinque Terre, Italy.What a month this has been!Ryan and I just returned from our first trip to Europe. We spent four days in Paris, followed by a week traipsing through Italy: Venice, Florence, Pisa, Cinque Terre, and Rome. It was an adventure to say the very least. There was initial culture shock, amazing red wine, a language barrier, unbelievable macarons, a language breakthrough, the best pizza we've ever had (ever), more amazing red wine, some incredible white wine, an unforgettable hike through a terraced vineyard on a mountainside overlooking the Mediterranean...

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Too Many Cooks in the Kitchen?

Photo by Aubrey L. Stopa Photography.Here's something that's actually very hard for me to admit to the big wide world. I don't like cooking with other people.In fact, I remember at one point during holiday cooking last year when I specifically referred to a family member as a "sous-chef," implying that I was the one calling the shots and they could help me chop veggies. The idea of sharing meal preparation appeals to me in every way, except in practice. I get edgy, controlling, particular; anyone who's ever cooked with me knows this. I wonder why my co-pilot is chopping the vegetables on...

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Bread That Doesn't Taste Bad

Homemade multigrain bread with homemade peach preserves (Texas-grown, of course!)."So, where did you find a recipe for healthy bread that doesn't taste bad?" Ah, just another glowing review from my husband to make my morning!But truly, this was a special loaf of bread. It was (it's all gone now) fluffy and soft on the inside with a warm, nutty flavor and just enough tooth in the crust to make for perfect slicing. It toasted up great and made for a tasty sandwich bread that held together impressively well. All my previous multigrain attempts fell into piles of crumbs upon first slice, or didn't...

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...My Grandpa Was a Farmer

This afternoon I called my grandmother and we got to talking about the vegetable beds. I told her our fall garden is starting to come up, and she said, "Well it's just about time for that, dear." And then I told her that I like to think my grandfather would be proud of me, now that I have a small farm in my backyard.My sister and brother and I grew up on my grandparents' farm, our house nestled between fields of corn, cotton, and maize. My grandpa raised cattle and had a big garden in between our house and theirs. My mother inherited his green thumb, and now I have a feeling I got a...

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Flecks of Green

Arugula sprouts up among pine straw.This morning I woke up to water the seeds (over the weekend we planted kale, lettuce, carrots, Swiss chard, bok choi, dill, turnips, and kohlrabi) and marvel at what a difference a change in the seasons makes.The air is cool and crisp. Dawn hasn't quite set in, so the sky is still purple with just a hint of light starting in the east. Grass under my feet feels alive. My heart lifts.Our first seeds are starting to peek up through their compost and pine straw. The arugula I planted early last week enthusiastically bursts through to daylight. The shelling peas...

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Progress: A Composter and a Refreshed Garden

New Year and Spring always get all the "fresh start" glory. But for me, Fall feels so full of hope! There is so much to look forward to.Over Labor Day weekend, Ryan and I buckled down and got to work. We mowed, edged, trimmed the hackberry trees at the fence line, and got all of the un-fun stuff out of the way. Then it was time to focus on the garden.A few weeks ago, I began what I imagined would be a quick, simple, and adorable compost bin building project. (Rose-colored glasses, anyone?) It only took a few twists of his arm to convince Ryan into driving around the city and loading up a truck...

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The Plan.

The fall/winter garden plan.I've said before that the garden is quite a metaphor, and this summer I have felt the pangs of an unproductive garden rattle through me in a difficult way. I've been a mess, feeling much the same way my garden looks — disheveled, unkempt, hot, uninspired, unfruitful. I'm yearning to pull myself out of this summer slump, and feeling just a hint of crispness in the air gives me hope that fall is just around the corner.Which means it's time for the plan.My local nurseries aren't yet ready for the fall garden, but boy am I chomping at the bit. (In fact, I called; there...

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The Do Not Eat List

The offending dish, complete with vegetarian sausage.We have a chalkboard in the kitchen where I write our grocery list. Increasingly, I've noticed it reminds me to get the same things, week after week. Coffee, milk, cheese, bananas, veggies (so specific!), apples, tortillas, beans, red wine. And so on.Every month or so, I get baking staples like flour and sugar, and every few months I add something especially random to the list. Curry powder or chipotle peppers — specialty items used for specific recipes.On Sunday night, I was excited to make a pot of red beans and rice for Ryan. It...

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Homemade Ice Cream Sandwiches

Sprinkles were especially for my niece. She approved.A few months ago, I stumbled upon my all-time favorite cookie recipe. And since then, I have made it a point to keep all the necessary ingredients for those cookies in the cupboard at all times: a practice that makes my husband very happy, might I add.When we had family over for grilled pizza night, I knew by dessert time, I'd likely be clamoring to hold my two-month-old nephew instead of assembling dessert, I had to come up with an easy make-ahead solution.That's when I had a stroke of sheer brilliance: Enter the homemade ice cream sandwich....

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Simple Meals: Bruschetta, Two Ways

Sunday dinner is served. Despite its fancy looks, it was quick and easy. Sundays are routinely busy, and dinner is often the last thing on my mind. With a load of laundry in the wash, and a few weekend projects needing their loose ends tied up before the work week begins again, it's hard to go out on a Sunday night even for a quick meal. Enter my latest Sunday night solution. Simple, fridge-clearing meals with one common item: a baguette.Last week's vegetables were languishing on the counter and in the crisper; goat cheese and prosciutto that I purchased for a special meal needed to be used...

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On the Grill: Pizzas Part 2

Prosciutto and asparagus on the left, butternut squash and rosemary on the right. The key to grilled pizzas and flatbreads is to keep the toppings to a minimum so they cook through in just a few minutes. Less can be more when you choose high-quality, fresh, gourmet ingredients.Butternut Squash Pizza with Rosemary and ParmesanToppings: 1 small butternut squash, peeled and sliced paper-thin on a mandoline 1 teaspoon dried rosemary leaves, crushed1/4 cup shredded Parmesansea salt and freshly ground pepper Lay the thin slices of butternut squash in a single layer over the crust....

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On the Grill: Pizzas, Part 1

Funny shaped (but tasty!) homemade crusts on the grill.Recently, Ryan and I have happily inherited—for a limited time, that is—a fantastically enormous fancy propane grill. Formerly, our backyard was home to only a charcoal grill, which has not been used since sometime last fall on account of the ridiculous amount of time it takes to get started and the fact that neither of us wants to stand outside and deal with it for any amount of time at all. (Sorry, Charcoal.)But with this propane grill, it's just a turn of the knob here, a flip of the igniter switch there, and voila! Flames!We invited family...

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