Chips, a good Saison, and one of my favorite burgers in Seattle. The makings of a mighty fine party. We’re in countdown mode.
“You are actually the granddaughter of two dairy farmers.” My dad said in an email after he saw my post about the visit to the dairy farm.
“Being sick is supposed to come along with grand realizations about What Really Matters, but I don’t know.
Song of the Builders by Mary Oliver On a summer morning I sat down on a hillside to think about God - a worthy pastime.
My grocery list: Cheese Crackers Bread It was suppose to be a quick stop. I just needed a few things for a cheese platter but what I walked away with was a flat of blackberries, a couple pints of blueberries and raspberries, two bags of cherries, a few pounds of apricots, and some plums for good measure.
Let’s keep this quick today because 1. you have a video to watch and 2. you need to start marinating your leg of lamb.
From the moment I sat down at my friend’s table and tried her mint yogurt sauce, I’ve had a container of it in my own fridge.
Over the next week I have three recipes for you that will make your summer barbeques the most popular on the block.
It seems fitting that the first thing I would bake in our new house would be these scones. It’s a recipe that has hung on the inside of the cupboard door at our old house – a place where I keep all our frequent recipes for easy access – and soon it will find a spot in the new cupboards.
A quick hello in between filling boxes, emptying boxes and settling into our new home. I am eager to share photos of the new space next week!
I’m sitting on the couch surrounded by a pile of boxes, the table is littered with a plate of brown apples and a vase of dead peonies, the sink is filled with dishes and there are traces of chocolate on nearly every surface in the kitchen.
After the second night of eating out and one exasperated text away from throwing in towel and admitting yet another dinner defeat, I turned on the stove and grabbed a few simple ingredients to form some sort of dinner.
We’re in that in between where the weather tells us it’s summer but the calendar reminds us that school is still in session, deadlines loom, and we have three weeks to pack up six years of life in this house before we move it all to a new home.
This is just the sort of thing you make when spring brings rhubarb as red as a fire truck. It is just what the day needs when the sun struts its stuff as if it’s summer.
I usually eat lunch alone. On good days I embrace this luxury and prepare for myself the sort of meal that I know wouldn’t be met with roaring applause at the dinner table.
I have the best intentions: To be here, every week or twice if I’m feeling particularly optimistic, with a new recipe, a few words and beautiful photos.
Pardon me while I gush for a moment. You see, I feel like I’ve been waiting for years to hold this book in my hand and to get downright giddy in my admiration for the lady who wrote it.
images by Karen Mordechai | Sunday Suppers I love the intersection of internet life and real life. Where online friends become real friends, food becomes more than a pretty picture but rather a meal to share, and someone that you’ve put on a pedestal becomes someone that you share the table with.
“In a generation of busyness and schedules and desperate convenience, I hope to encourage people to eat at home with people they care about, to compose produce-focused meals, and to value their health, through the food choices they make.
There is nothing groundbreaking about this pasta. You can Google “Carbonara” and come up with thousands (190,000 to be exact) of recipes so I hesitate to add yet another hit to the masses but I share it with you because this one gets repeated.