We live a plane ride away from family, but this year my mother-in-law was visiting around Mother’s Day. I’m not known for giving the best gifts. So rather than fretting over it, I decided focus on something I am good at—hosting brunch. I roped Kev into helping. We decked the dining room with simple flowers that can be purchased from Trader Joe’s, served craft beers (his addition) and a Simple Citrus Shandy cocktail (my addition), passed around small bites for the meal, and wrote Mom Libs. Read more
He washes our clothes and shrinks my shirts. Not on purpose, of course. He works all week and teaches at night. He’s determined to payoff his grad school loans faster than he accrued them. His work socks leave dents in his legs which can only be seen as he mows the lawn after work. He’s the CEO (Chief Email Officer) of this site because I’m so debilitatingly right brained. In the words of Hallie, “He’s the best daddy.” Because he is. His fatherly intuition is stronger than mine. He wakes up first and goes to bed last. He forces me to talk when I’m mad. He knows the bitter conversations are the only way to get to the sweeter ones. So in honor of Father’s Day, we’ve worked just as hard to perfect our fluffy pancake recipe. For him. Because he’s been eating my thin whole wheat pancakes all these years without a complaint. Or without much of one. Read more
There’s American pancakes. True to their name, they’re cake like and leavened with baking powder or soda. They’re divisive in nature. Fluffy or thin? Kev likes his fluffy. I like mine the way I cut a deck of cards—thin to win—preferably with wheat flour. And then there’s French crêpes. A paper thin pancake. Best whipped together the night before with plenty of eggs and a good rest before hitting the griddle in the morning. It’s in that time that the flavor develops and milds while forming many tiny but strong webs within the batter. No chemical leavener necessary. Wedged in between the American pancake and the French crêpe, sits the Dutch Baby. Our second favorite baby. Hal is number one, of course. Read more
Over the holidays, my siblings and siblings-in-law were all in one place for a brief second. You could call it a Christmas miracle. We pounced on the opportunity to have brunch together, a fancy one. I’m a plain white tee and jeans kinda girl, but every once in a blue moon, life calls for a shiny gathering with breakable dishes and real napkins, around a table almost too pretty to sit at. Almost. Here’s how we threw a fancy, picture-worthy brunch (video and bloopers included). Read more
We eat a lot of waffles around here. I can do things on repeat forever and ever, but Kev needs variety. Inspired by I am a Food Blog, we flavored our syrup with fruit this weekend. Add chopped berries or stone fruit to a saucepan with a thin layer of water and cook on medium-high heat until bubbly, about 5-10 minutes. Add desired amount of maple syrup and warm through. Serve. For added flavor, drop in a sprig of fresh herbs while cooking.
About a year ago, Kev asked if I could come up with a “less buttery” biscuit. I know, I know. I can hear your gasps all the way over here. Why, WHY would you pull butter out of a biscuit? But in the name of compromise and making sure I could still make a tray of biscuits on Saturday morning for someone besides myself, I started hacking away at my old recipe. I didn’t delete all the butter. Please breathe already. Read more
I’m calling my Easter eggs frittata eggs this year. Hallie isn’t wise enough to know these eggs should be boiled, dyed, and decorated. And I’m fine with that. They’re actually quite beautiful just as they are. Read more