Lately, just making it from one day to the next feels like an accomplishment. Not that there’s anything out of sorts around here –– my days tend to get sucked into the chaos of helping two little kids through their day. It’s all the little things that one would fully expect from life with a six and two year old. But all those little things add up to minutes and hours spent locating missing socks, lost lovies, discussing the finer points of potty use, or sorting out the latest disagreement. All this leads to a sense of stumbling through my days, with countless emails left unanswered and the chaos always barely contained. read more »
Food waste is a serious problem. According to the NRDC, American consumers waste a full 25 percent of the food they buy. This is alarming for several reasons. To start, wasted food also represents a waste of water, land, energy, and financial resources. After being discarded, that wasted food largely ends up in landfills, representing 16 percent of methane output in the US. read more »
While complicated techniques, all-day cooking, and special ingredients can make for some fantastic meals, good pantry meals are essential to eating well. Because you need something economical and easy for those nights when your kitchen fantasies are disrupted by your actual life.
Shakshouka has been a favorite family dish for a few years now, and I’m always enchanted by it’s mix of smoky peppers, slowly building heat, rich tomatoes, and of course, poached eggs. read more »
This post is sponsored by Klondike Brand Potatoes. Thank you for supporting the sponsors that make Brooklyn Supper possible!
Let’s get this out of the way for the vocabulary sticklers, this isn’t exactly what the Accademia della Crusca would define as a “frittata” because it’s an egg dish prepared over potatoes, which are not a frittata ingredient. Many of you are probably taking off your glasses and saying, “it sounds more like a tortilla de patatas to me,” but we included vegetables in the eggs which is not traditional in the Spanish dish. In the end, we went with “frittata” because in the US, “tortilla” usually refers to the thing on the outside of a taco, so it’s confusing to talk about the other kind. read more »
August? Already? This summer has been too busy for my liking, and so this month we’re looking to slow things way down. Current plans include: swimming, lazing in the sun, eating outdoors, catching fireflies, and showing the girls the Blue Ridge Mountains.
In the city, fall comes on slowly –– the urban heat effect pushes off the turning of the leaves until late November. But here in the country, the change is sudden. This is my call to action; there are peaches to slurp and watermelon seeds to spit. I haven’t made it in yet, but I’m planning a dip in a swimming hole or two. And maybe just a little more sangria, for good measure. read more »
Brian and I are absolutely heartbroken over the events in Oklahoma yesterday and our hearts and thoughts are with all those who have been touched by this awful tragedy. We are especially saddened by the losses at the Plaza Towers Elementary School, though amazed at the bravery shown by teachers, staff, and young students there. If you’d like to help those affected, here are some ways to give.
Chive blossoms have always been harbinger of the season, their purple blossoms heralding the advent of warmer weather. This year, though, the chive blossoms are even more significant. These chives sprouted on our rooftop garden in Brooklyn, and by the time we moved the chive-filled window boxes into the truck, they had a spray of tiny purple buds. Now we’re in Virginia, the chives are blossoming and it feels right. They’ve made the journey and so have we. read more »