See… he’s not allowed to “not like” foods. I mean, technically, he is… but I don’t take it well. I feel the need to take up that banner of that food and convince him that he really does enjoy said food, if only he had it prepared the right way, or in the right circumstances, or from the right source. It starts innocently enough. He says, “You know, I’ve never been a big <insert food/ingredient here> fan. I just don’t like it.” Me: “WHAT?!?!”
Category Archives: Appetizers
You didn’t think I could sneak in another little tidbit before Thanksgiving, did you? Well I wouldn’t offer up anything that would mess with your probably already-set menus at this point, but this is just a little add-on. I couldn’t help myself. They are so good. And frankly, they’re the perfect Thanksgiving pre-meal nosh. Continue reading
This recipe comes with a pretty serious warning: once you start making your own pizza dough and keeping it handy in the freezer… you will not. stop. making. pizza. For a long time, I thought pizza was one of those things best left to the professionals; when I made it at home is always seemed like a lot of work for something that never quite lived up to what I expected.
So what changed? First of all, I started making big batches of dough, dividing it up into single-pizza portions, and freezing it. Pizza dough freezes extraordinarily well and thaws on the countertop in no time at all. So that took the hassle-factor out of it. Secondly, I found this recipe (from the same genius that brought us no-knead bread) in Bon Appetit last year. Not only is it absurdly easy to throw together, but it makes some of the best pizza crust that I’ve ever had. Baked up, it is tender, chewy, and gets perfectly bubbly, crispy edges. Simply put, pizza nirvana. Continue reading
Since my maternity leave ended, I’ve been working from home, so I can also be at home with the baby. Now, when we came up with this arrangement, I knew I’d be more than a little sad to not be in the office anymore, chatting with people, taking our little tea-time breaks everyday, deciding what we should do for lunch, etc. But, I also told myself, on the plus side, that I could make myself delightful, simple little lunches a la Canal House. In my fantasy, I’d work until 11:30, then whip up a light lunch of smoked salmon tea sandwiches and sorrel soup, or perhaps I’d flit down to the farmers market on Wednesdays and come up with a salad of local, organic produce. Then, of course, I’d be back to work around noon and still have time to bake up a batch of ginger cranberry scones for an afternoon break. Oh, and in case you were wondering, my fantasy also included a child who sleeps for 22 hours a day, and spends the other 2 hours gurgling, smiling, cooing, and being generally delightful.
I think we can all see where this is headed. Continue reading