I’m not usually a sucker for miniature desserts but I make an exception for hand pies. It’s really their practicality that gets me, the miniature cuteness is just a bonus. It’s pie in a completely portable, perfectly portioned little package that’s perfect for potlucks, barbecues and picnics. Oh and the crust to filling ratio is high, so pie crust lovers rejoice, these cute little pies are made just for you.
I totally failed at getting a CSA update out last week. These are the biweekly posts I’m planning to send out on what I’m doing with the produce that arrives from a local farm.
There is a good excuse, last week I flew 2000 miles in 24 hours and surprisingly enough I just was not that excited about arugula at the end of it. Funerals have a way of doing that. They make you appreciate the simple, little moments, reflect on what and who is now missing from the world, and, for me, I crave the comfort of home and family and the comfort of food.
Last week I made spaghetti and meatballs (modified from this recipe) and a version of mejadra and used the CSA delivery for the simplest of side salad (lettuce, olive oil, lemon, salt). Both were comforting and just what I was craving. And then this weekend…I baked. Sometimes our mood influences what we cook as much as the seasons and this week I was all comfort, comfort, comfort.
The evolution of a recipe can be a funny thing. These corncake, hoecakes, griddle cakes, pancakes…whatever you want to call them…were going to have shreds of wilted greens stirred into the batter. That morning though, I opened my crisper drawer to find the kale had evaporated. Apparently we’ve fully transitioned into a vegetable loving family who nibble on green things, and lose track of our kale without even trying. It’s very concerning behavior – I blame Matt. He’s very much into sneakily hiding greens in our morning smoothies.
The title of this month’s Bon Appetit letter from the editor was “What Meat? This Salad will Steal the Show at your Next Barbecue“. I love Adam Rapoport’s introductions and always make a point to read them. He has a way of putting a sense of time and season to the issue in a way every magazines should, otherwise we would just buy cookbooks. We wouldn’t follow blogs, we’d just search the archives. For me, I love following in-the-moment posts and magazine issues because, while I may not make a whole ton of the recipes, I feel this great sense of being in the season, in the kitchen (or backyard) with the writer and cook.
This was week one of my CSA. Every other week this summer, I’ll receive a giant box of produce from a local farm. We first signed up for a CSA last summer and I really struggled finding ways to use all the produce. Just look at that picture above and imagine getting that much produce EVERY. SINGLE. WEEK. I loved it, but definitely struggled with how to cook it all and I LOVE to cook. The quality and freshness of produce is just worlds beyond what you can find at a grocery store and so affordable, so there was no going back. I was hooked. Luckily, my CSA, began offering an every other week deliver option, so this year we signed up again and maybe we’ll make it to a farmer’s market (or at least be able to go out of town for a weekend without overflowing produce drawers). If you’re in the Chicago area, I highly recommend this CSA. They are still accepting pro-rated signups for this season.
I have some very exciting blog news today. If you visit because food is life, you will notice it has a very new look! It’s a work in progress but I have switched over to a self hosted site and now have full flexibility to change everything and anything I want about this website. Yay! And check out the recipe index page. It updates automatically and looks so organized and cute! Much more to come on the new features and look in the coming weeks, but take a look around, and flag any bugs. I’m sure there will be some.
Now on to this pasta because…GAH…so simple, so good, so quick. It’s another 5-ingredient recipe and it’s perfect for the early days of summer.
Let me talk to you about summer. I tried to rush it and brought home tomatoes from the store this week. They were watery, the flavor muted, and such a let down. Tomatoes still need time and so I will wait.
Last night I came home, took the dog around the block, went for a quick 3 mile run, and then whipped up this salad for dinner.
Ha – see what I just did there. I almost had you thinking I was the type of person who is always working out and consuming bowls of green stuff for dinner. You might be thinking that I always sort the mail the moment I bring it inside, throw out the Amazon boxes right away and manage to put on matching outfits each day.
Our dining room table had it’s swan song last week. I hosted the weekly girl’s night dinner and once everyone had left, the table was wiped clean one last time, titled it on it’s edge, legs removed and it shortly will be making it’s way to a new home (thanks Craigslist!).
We’re upgrading and that is very exciting, but in the moment when the rug was cleared and there was a big empty hole in our living room, I was surprised to find myself a little sad. I think Reggy (our
dog child) was rather sad or shocked as well because he left his usual perch and curled up in the center of the rug. He looked so lonely and small in that big empty space.
I’ve had ideas bouncing between my ears for this, here, blog and I wanted to share them. Lately, I’ve been really into the idea of minimalism and I’ve noticed that it’s been spilling over into my cooking. Some themes you may have noticed: keep it simple, get rid of what doesn’t work, improve, or bring you joy, and you’ll have the energy and space to focus on what matters most.