lamb and spinach stuffed shells with feta and pine nuts

June 3, 2014 | 0 comments

lamb and spinach stuffed shells with feta and pine nuts

If I told you that I have been dreaming up a recipe for spanikopita-like stuffed shells for well over six months and have only now, with a 2 year old under foot and a newborn in tow, found the time to putter around the kitchen and hash it out, you’d probably think I was lying. And crazy insane. And perhaps I am. Crazy insane that is; these date stamped pictures prove my integrity as a truth sayer. The thing is, I couldn’t chime back in without pasta after telling you I secretly wished this space was a solely dedicated shrine to the very food. Nor could I continue to ignore my six month craving for something more substantial than our weekly spaghetti.

toasting
cup of toastiness

As you know, I kind of took a step back from this space during my pregnancy. I would like to say it was because I needed time to focus more on family. More time to prepare our son, the center of our universe, on sharing that universe space with another. I needed time because, whoa, how am I going to juggle/keep alive/survive two miniature male human beings. I needed to figure this out asap. But honestly, I was just tired. Exhausted 24/7. I had barely enough energy to get from my bed to the couch, and it was like that for all nine months of bun-baking.

browing
rosemary, onions and garlic
the great spinach wilt
spinach chop

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look what we baked!

April 23, 2014 | 2 comments

Peek-a-boo

With great pride we’d like to introduce our littlest peanut: Oliver Maxwell. He came swiftly into our loving arms on 4/14/14 at 5:53 a.m. tipping the scales at 8 pounds 6 ounces and 20 absolutely adorable inches.

My fuzzy headed viewTeensy pigs, almost in a blanket
How are baby mullets this cute?!cinnamon swirl hair + mullet

Despite being the second most epically awesome thing we’ve ever baked, we’ve resisted nibbling on his dark cinnamon swirl hair, or the teensiest set of pigs he likes to stick out of his blanket.

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pomegranate cream scones

February 13, 2014 | 0 comments

pomegranate cream scones

Recently I was at my husband’s company office party and was talking to another plus one when the topic of this little blog came up. It was my husband, he’s a bit of a braggart, in every good way possible, but I find myself always a bit leery and shy about mentioning this space. I am always proud of these recipes, I mean we’ve eaten every single one of them with gusto, the scale will confirm. And I’m enjoying learning about photography, even if none of it comes close to satisfying my inner perfectionist. But as I was sheepishly talking the question came up of what kind of food I like to make. Despite the frequency I’m asked this question I’m always a little baffled. I’m never sure what is meant — world cuisine like Indian food, am I an Indian food blogger? or perhaps they mean sweets, am I a cupcake, pie and all things sugar blogger? Errm, I tend to complicate things a bit. Be thankful I stopped there in this mind divulge. But despite this confusing question somehow I push past these conundrums haphazardly throwing them around my brain and always come up with the same answer: the things I love. (I mean, it’s true, and well, the first thing that comes to my mind — how awkward would it be if I just stared back trying to think of the answer to this question when I have been doing it for four years now?!)

caps off
I call this, "The Stab and Twist"
the red speckled honey-comb interior
pom-star

I tend to interpret this into an even shorter answer: everything. I feel that covers all my bases. And I do try to dabble in a bit of everything, except, I am extremely picky. I don’t like greens, unless they are in their raw leafy state. I don’t like eggplant or custard or things that tend to squish in my mouth. I hate coconut and pineapple and pretty much everything tropical, unless we’re talking location. But that is way more answer than any interest-pretending person would ever care to here mumble out of my mouth. This time, however, I was asked and I think the most honest answer flew out of my mouth before I could stop it, and when I heard it, I wholeheartedly agreed with it: I cook and bake a little of everything. I try to spread the love, but if it were up to me it would totally be a pasta blog. Yes! A pasta blog. I, myself, could never get bored of pasta. Not even just one pasta dish. I could eat spaghetti for months before wanting to maybe throw in a meatball or two to “spice things up”. I’m sure this makes me boring and lacking inspiration — sorry to burst any bubble you might have of me, but both are true.

grating makes for quick workgrated butter is beautiful butter
plopping in the seedscream = fluff
pomegranate studded dough ballhearts are approriate here, right?

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kale chicken caesar salad

January 17, 2014 | 2 comments

kale chicken caesar salad

It’s never fair when someone holds out on you, which is what I’ve done. Apologies are in order, and with my ever present need to make you happy again, I am now giving you my beloved kale chicken caesar salad. It was almost a year ago I instragramed a photo of this salad, though I had been devouring it for months prior. I labeled it as my salad of 2013, because it was my favorite, and for many reasons other than its superior deliciousness.

kale tree
kale me gorgeous
the salad part

In 2013 I didn’t start off the year with any goals. I knew we had big things planned, like selling our house and moving into a new one, I had hoped a second baby would be in the works, and it was, and so I never got around to purposing to eat more vegetables, or try new things, or make things that I didn’t like into things that I love. You know, good parental role-model stuff. But in the beginnings of that year I had accomplished all those things without even trying, and honestly it was my mother-in-law who gave me the big push.

dressing componets
garlicky anchovy lemon base
mashing with furry
everything but the oil

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pastitsio

January 7, 2014 | 0 comments

pastitsio

What day is it? Oh yes. It’s January 7th. The first official week of the New Year is under our belts and I bet you are close to collapsing into the 5-step Postpone New Year Resolutions Until Next Year (aka PNYRUNY) conundrum. You see, I use to be an avid resolutioner. I would write lists of things I wanted to improve upon, to learn, to change, etc. I would make charts to help myself achieve my goals. Little goals are the key to success! I would tell myself. I would fill out these milestones throughout my new yearly day book.

meat basethick meat sauce
"nu-nu"meat sauce and shells, should we stop here?

After week one I was still pumped.

Me: A week of salads wasn’t so bad! I couldn’t keep up with 8 glasses of water a day, but I’ll do better this week.

Then came week 2. And it snowed and was 15º below outside and I stayed up late the night before and…

Me: These covers need me so much more than the treadmill. SKIP.
Me: Boy that peanut butter chocolate Santa from my Christmas stocking is begging me to get rid of the temptation. EATEN.
Me: The scale has gone up. BREAK IT. EAT CHOCOLATE. HATE SELF FOR RESOLUTING ANYTHING. EAT CHOCOLATE. LIFE IS HARD. EAT CHOCOLATE.
Me: Must reset goals on Monday. EAT CHOCOLATE.

And just like that I completed all five steps of PNYRUNY:

1. Miss or not totally complete goal. Rededicate yourself. Guilt yourself. Focus yourself.
2.  Purpose better efforts, but slip just a little bit more. Tell yourself you had a hard week, next week will be the break through.
3. Do something to check progress, i.e. weigh self. Upon realization nothing has changed proceed to step 4.
4. Hate yourself.
5. Give up.

meaty deliciousness
meaty shell layer
bechemel blanket
with a bechemel blanket
smoothing out

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