Cheers to the simple things. I signed almost every book this way. Telling you this makes it sound cheap. Though I hope it’s not. Words matter. And these 5 words matter greatly to me. I thought a lot about what I might write. Permanently. In pen. Can I tell you how terrifying it is to write in a book that’s not yours? Are you sure you want me to sign this thing, I kept thinking to myself. That’s beside the point. Read more
We’re not vegetarians, though Hallie would tell you otherwise. But most days, especially during the hurried weekday dinner hustle, we eat a vegetarian diet, leaning on quick-cooking pantry staples to pull off dinner. I had to figure out a meatless swap for our favorite crunchy, meaty tacos in order to keep it in the regular dinner rotation. With the help of quinoa, black beans, and a little ketchup (just trust me), I give you vegetarian taco “meat.” Read more
Did you watch the show Dinosaurs back in the day? We did. Every last episode. I watched it again on Netflix just before having Hal. It kept me occupied during my many craft projects for her room. I’m pretty sure she’d recognize the theme song if I played it for her now. In one episode Robbie looks at his dad, Earl Sinclair, and explains he’s a herbivore. Earl was a carnivore. You can imagine how that went over. Earl took Robbie out back to catch dinner. Robbie befriended his “dinner” and made a salad. Read more
This time around the new motherhood sun, I had plans to help myself succeed, plans I didn’t know to bother with the first time. You know, plans like childcare outside the house for Linnie and summer camp for Hal; plans like washing my face every day and ordering meal kits to make sure we eat at least one satisfying meal a day. Simple plans thwarted by COVID, all of them except ordering meal kits, which saved dinnertime the first two months as a family of 4, which also inspired this post and recipe for Crispy Kale and Chickpea Bowls now on regular rotation over here. (PS—We’re going a little crazy, but I’m so thankful for all this extra time with my girls.)
The best things in life are usually accidents first. Like the time I went out for arepas, and they gave me aioli instead of chimichurri for dunking my yucca fries. “No worries,” I said as they brought out the other. And because the aioli was still on my plate, I decided to take the fries in a dip of each. That’s when I landed on the best sauce of my life—Chimichurri Aioli. Herby, zesty, tangy, creamy. All the right things in one vessel instead of two. Read more
I really wanted to like jackfruit, a fruit that can be purchased in a can and stored in the pantry, that has the texture of meat, that takes on the flavor of just about anything. But every time I tried it, it was too acidic and salty, and I like acidic and salty food. And I couldn’t get past the fact that it’s often used as a stand-in for meaty protein, yet it lacks much protein. Or the fact that it wasn’t filling enough. But, if I’m anything, I’m persistent (when it involves solving a recipe or design problem). “I’m going to try those BBQ Pulled Jackfruit Sandwiches one more time.” “Oh, Mel. No. More. Jackfruit.” Oops, I did it again. And I got it right this time. Kev approves. Read more
Never have I ever been a night or morning person, run a marathon, or liked queso. Drippy cheese is not my thing despite growing up in Texas (home of the best Tex Mex and queso), despite growing up with a mom who made queso with Rotel tomatoes, despite marrying into a family that tops their tacos with white queso. After being away for two years, I flew to Texas twice in the span of two weeks, consuming a diet of chips and salsa like a bear before winter. Never have I ever liked queso until Austin, TX at Picnik over a bowl of creamy vegan queso and almond flour tortilla chips with my sister. That’s when it all changed. Read more
The countdown is on. There are 12 days left until my book, The Minimalist Kitchen is out. If you’ve pre-ordered it from Amazon, I hear it will deliver on publication date, April 10! I’m scared and excited for this book to be in your hands. As Elizabeth Gilbert says in Big Magic, “Scared and excited are conjoined twins, baby.” I’m so glad she’s normalized these bipolar feelings of mine. I’m nervous for all the things I don’t know—how you’ll feel about the book. But I’m more so excited because this practice, that started 4 years ago in my kitchen, has changed my cooking life. I think it will change yours too. For the better. Read more
