Brooklyn Supper is six! We’re actually a bit overdue, but it’s summer, so you’ll just have to let it slide. To celebrate, I made peach sorbet and poured Prosecco over it. Just the right kind of effervescent, tangy thing for yet another hot summer day. read more »
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Every week there’s a night where my deadlines combined with Brian’s work and an avalanche of homework or playdates or projects converge, and we don’t make it to the kitchen. Pizza is the easiest food to procure in a pinch, but we change things up by adding sushi or Mexican food to the mix. Recently, in a moment of rare lucidity, Brian and I discussed how much better it would be if we just planned to eat out once a week, instead of making the same desperate decision each Wednesday night at 6pm. We know there’s going to be a night when things are just too hectic, so why not plan for it and take away some of the stress and guilt involved?
A pizza confession may be an unusual way to begin a post about healthier families, but I think it raises an essential point: no parent is perfect. read more »
Yesterday we had our third March snowstorm. What was predicted to be a dusting, changed to an all day, several inches type of affair. And somehow, blessedly, school was not cancelled. With the house to myself, I spent the morning watching the snow fall and cooking up some spring comfort food (even if the weather begged to differ). read more »
Last night at around 5:30pm here on the east coast, something magical happened. All at once, at the dinner table I looked up and noticed that it was still light outside. Instead of the pitch dark we had become accustomed to, there was a faintly pink sunset just wrapping up. I mentioned it to Brian and the girls, and we all agreed that spring might really be here soon. Later, a glance at my Instagram feed showed that others had noticed the pink glow, too.
Then today, a brief morning downpour greeted us as we left the house. The kind that makes everything smell like dirt. A spring rain. Once it had passed, I took a long walk. Suddenly, the warm sun was out, snow seemed to be melting in one giant gush, and the birds were chirping madly.
A week ago, I may have doubted it. But today, I tell you with total confidence that spring is coming. read more »
Brian contends that this blog is as much about the weather as it is about food. I could talk about weather for days, but I try not to indulge too often for fear I’ll bore you. These days though, the chill of winter is inescapable. (Except on the west coast, where it’s apparently summer?) But out here in the east, this winter weather feels right. I want to earn the spring and summer, to make the most of the contrasts and changing seasons. And earning it we are, with highs in the teens and lows in the single digits, we are all getting an education in cold.
All in all, it’s a very good time to have the oven on; twisting the knob is the first essential step for just about everything we make lately. But these cauliflower steaks are more than an excuse to warm things up, they’re also part of a plan. read more »
October blackberries are totally a thing. Consider them a gift from a mild fall. We’ve been delighting in the occasional, kind of pricy, half pint of berries for a few weeks now. But since these late season berries are delicate and maybe even mushy, they are ideally suited to fall baking.
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