I adore pomegranates. I tend to buy them this time of year, and then they sit in a bowl on my kitchen table for at least a week while I psych myself up to deal with them. Luckily, pomegranates are very patient fruit, and will wait for you to get up the mental energy to deal with them. They will just sit there calmly, reminding you how delicious they are, without going bad two days after you buy them (kiwi, I’m looking at you). I follow this very aptly named method from Caitlin at Healthy Tipping Point: Opening a Pomegranate … Continue reading
When you’re tired or just don’t have that much time to cook, breakfast for dinner comes together so easily. Breakfast for dinner just feels more casual. Like you should be eating it on the couch with your pajamas on, probably curled up with a loved one and a blanket. On the nights that I go to run club and J is busy, we’ll often have this for dinner. I come in the door and cut up the potatoes, drizzle on some olive oil and Lawry’s seasoning salt, and toss them in the oven at 400 degrees. By the time I’ve … Continue reading
So I promised you a recipe. It’s not precisely mine to share, so you’ll have to go to 101 Cookbooks to get the exact details. I just swapped out the cherries for blackberries and strawberries because that’s what I had on hand, and also because pitting cherries is a dreadful chore. Especially when you don’t own a cherry pitter. Heidi’s recipes have never steered me wrong, and this tart was surprisingly simple. I have vague memories of making a fruit tart that involved multiple steps, many ingredients, a sticky, gloppy glaze, and far too many temper tantrums on my part. … Continue reading
I’m too tired to even think about dessert right now (a rare and shocking event), but trust me you’re going to want to make this tart. All I can offer you tonight is this picture; more to follow shortly. In the meantime, I hope posting this will let me dream sweet dreams of coconut and raspberries. Who needs sugarplum dreams when it’s berry season?
I’m not sure where I saw the headline or title for a more veggie less egg frittata, but I instantly liked the idea. For this quick dinner I browned up some mushrooms. Ever since I first saw the movie Julie and Julia, I can’t seem to make mushrooms without thinking of that scene in Julie Powell’s tiny kitchen. In my head, I hear “don’t crowd the mushrooms, otherwise they won’t brown.” The don’t crowd the mushrooms advice was revolutionary for me, as previously I didn’t enjoy the rather squishy texture of mushrooms. I also found button mushrooms or cremini mushrooms … Continue reading