This will be the first Easter in a whole lot of Easters that I won’t be celebrating (and eating and egg-hunting) with my family.
It’s better to just let it be what it is. I had every intention of making you a fancy Easter brunch cake… the kind with lemon and lavender and swirly frosting… but as I stood in my kitchen (with exactly zero lemons), and evaluated my desire to go to the store (to buy hella lemons), I thought… can’t it just be what it is?
It’s all well and good until someone has to stand in front of the stove and flip the pancakes. It’s a thankless job and I wouldn’t wish pancake flipping onto anyone’s relaxed weekend.
There’s this really cool thing that happens when you get to do what you love for a living. Well… it’s that you do what you love.
I needed someone to talk me into making baked potatoes. Silly, really. Why would I need someone to hold my hand through placing a raw vegetable in the oven and waiting for it to be soft?
I feel like I’m grasping tight to the things around me these days. I’m probably the first to shrug off the change of season, the change of moving cities, and the change of traveling a ton as no big deal….
Remember yesterday’s April Fools’ Day post? The one where I mocked marble and farm tables and food blogging in general?
Listen guys… I’ve been in this blogging game for a long long time. Six years? I basically know everything there is to know.
There’s a very specific sort of kitchen math that runs through my brain every time I stare into my refrigerator and try to figure out what to make.
Most people have fight or flight reactions when it comes to stressful, life or death situations. You know… you see a bear and your instincts quickly decide if you’re going to run screaming, or put throw up your fists like a prize-fighter.
It’s so hard to keep that vacation feeling. That feeling that let’s me linger in bed to read a book instead of jumping up to chase the alarm and caffeine.
I’ve been compiling lists of what I want to come out of my new kitchen this Spring and Summer. I’m excited!
Hello friends! I’ve been in Costa Rica this week getting a sunburn on my scalp, eating ceviche like it’s going out of style, learning how to surf, and mostly thinking thoughts about what I’m going to cook for you this Spring and into our future.
We all have our favorite bites. My favorite bite of a brownie is the slightly burnt corner edge. My favorite sips of coffee are the first and the last.
I’m in need of some greens. The gnarly kind. The kind that bite back. Clearly kale is the answer. It’s clean and crunchy and that’s where we’re starting for today.
Spring is teasing us. It feels like the sun is juuuust about ready to creep out and stay. Well… it feels that way up until the time the rain pours down.
I moved from Los Angeles to Burlington, Vermont when I was eighteen years old. I decided, with all of my eighteen years of wisdom, that I didn’t want to rush off to college, and that instead… I would rush off to scoop ice cream for Ben and Jerry’s Ice Cream in Vermont.
I’ve unpacked the moving boxes of the essentials: sock slippers, gin, loaf pan, spatula, and mixing bowl.
Thank you for bearing with me last week as I trekked from Los Angeles to New Orleans in a little Corolla with a very large orange cat.
photo by Leela Cyd I’ve never really told you much about my kitchen.