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 »
At a time when so much good stuff is growing, it’s nice to have a copy of Erin Alderson’s The Homemade Flour Cookbook in hand. Erin, the lovely writer and photographer behind Naturally Ella, has created a beautiful book that details homemade flours of all varieties –– everything from traditional wheat flours to those made from legumes, nuts, and seeds. The most exciting thing for me is that Erin’s book gives readers the information they need to mill their own grains at home. And her simple, fresh recipes offer a great chance to play with all the best flavors of the season. read more »
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Our oldest daughter (who is doing well, by the way –– thank you nice people for the thoughtful comments and messages) refers to the time when Brian and I grew up as “the olden days.” And though it is kind of brutal, in some ways they were –– back then cartoons were on Saturday only, phones had cords, and your parents had to rush to the bank on Friday afternoon or you’d have no way of getting cash until Monday. In my own youth, I at least had the courtesy to refer to the olden days as my grandparents’ time; you know, before TV or rockets to the moon and stuff. read more »
Let’s begin here: I hadn’t really meant to take a break from the blog, but it just kind of happened. At first, I was taking a little time to think about my blog and what it’s for. There are So.Many.Food.Blogs. And lots of them are the work of incredibly talented and passionate people. Sometimes it’s overwhelming to keep throwing my stuff out there, hoping that amidst all that greatness, my tiny slice of this huge internet will continue to be meaningful. (And please know, I am totally not fishing. These are just the cruel facts, people.)
So it started in March with me thinking I should take a small break. Meet some of the other pressing deadlines for my freelance stuff and give myself time to think on things. I’ve had a few ideas floating around for a while now, but never seem to find the pause button I need to see them through. read more »
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I once saw spring as a season to be suffered through. Sure, I was happy to have something new to eat after all the heavy foods of winter, but the torture of waiting for summer’s cherries and tomatoes was just too much. Last year, though, something changed –– the arrival of spring foods started to feel like an event in and of itself. It seems so appropriate that a season dedicated to new life, growth, and planting should produce so much in the way of earthy, grassy flavors. After all the rich stews and chewy brassicas, I’m in love with bitter greens and bracing flavors. read more »
After returning from my morning rounds today, I cranked the oven to full blast, threw a big pot of water on the stove, and set about making this roasted carrot and beet salad. While I washed and peeled and chopped, I watched the birds (now out in force and doing their bird thing with no mind for the human world) and went over my to-do list, the top of which is getting signed up for a CSA (Community Supported Agriculture). Last year, we moved here right at the tail end of sign-ups, and just let it slip. But as the growing season progressed, Brian and I realized we’d made a huge mistake. Not only do CSAs do much to support local farmers as they begin their seasons by providing financial security no matter what the summer brings, CSAs benefit members too. read more »