I buy groceries, cook and eat three nutrient-rich meals a day, and do it all as involuntarily as my heart beats. I have plenty. More than plenty. And I take it for granted. I don’t think twice about adding more vegetables and fruits to my shopping cart. And lately more of the produce in my cart displays the organic sticker on its exterior, totaling my bill a little higher. I have plenty. But that’s not true of everyone—nearly 48.8 million Americans “lack the means to get enough nutritious food on a regular basis.” (source) Read more
I’ve been craving bad things. Things I gave up years ago and promised myself I wouldn’t eat again. Things that always leave me full of regret and craving nutrient-rich food. I’m hoping this is a short phase of pregnancy. Because Pizza Hut pan pizzas and massive amounts of ice cream must end. Though moderate amounts of ice cream are welcome. Very welcome. That’s one thing I’ll never give up. Read more
Easter is coming. Another big meal around the dinner table with friends and family. Chaos will ensue in the kitchen. There will be no time for homemade rolls. At least that’s what my Mom always said.
As Old Man Winter makes one last (fingers crossed) sweep across the US, let’s not forget all the warm breakfasts that have sustained us through the many grey days of winter. They’ll soon be replaced with lighter, chilled breakfasts that haven’t crossed our minds for months. In the flurry of baby and croissant excitement (is it bad those two events exist in the same sentence?), I nearly forgot to share one of those warm breakfasts—Banana Nut, sweetened with maple, Baked Oatmeal. I recently guest posted over at Turntable Kitchen while Kasey took a little maternity leave. I’m soaking up her new mom wisdom as much as I’m savoring the last of these warm breakfasts. Because before you know it, we’ll be complaining about the heat and sucking down homemade popsicles like there’s no tomorrow. Read more
I started writing a meaningful post about hard work vs. instant gratification. But let’s cut to the chase. Croissants are hard work. About as much work as writing this recipe. Which has taken me days and left me wordless. Instant gratification sounds awfully nice at the moment.
The breakfast palooza continues. Or maybe it’s come to its rightful end? I think we have enough weekend breakfast recipes to last us a good month. There’s no denying it. I truly love breakfast. But I’m particular. I like my waffles crispy. My crepes with golden webbing. My french toast with thick crusty bread. And my pancakes thin, light, and far from cakey. My mom says I’ve always been this way. Read more
For years, I’ve walked around with soggy french toast syndrome (SFTS). I thought it was me. I’m sure a good part of it was. But after I had my mother-in-law’s challah french toast and that italian style french toast from the cafe down the street, the light bulb went off. Read more