This is the story of a girl who was hungry.
I used to white-knuckle my way through the holiday season. The calendar sometimes felt too thick to navigate, barely enough white space to catch a breath between out-of-town guests, Christmas programs, your fourth batch of gingerbread for Aunt Margaret’s cookie exchange. For a gal prone to quiet and space, the bustle of holidays have often
You can tell I’m in a cooking rut if you visit my kitchen at 5pm on any given weekday and find us all dining on salami and apples, a handful of walnuts straight from the bag. It’s my unofficial back-up meal, swooping in to save the eve for my other unofficial back-up meal (breakfast for
If we’re paying attention long enough, and if our ears are bent low enough, it’s easy to find the magic in summer. The smallest caterpillar gliding effortlessly on the shivering edge of a paper thin leaf. The cool shock of a juicy watermelon, pink swimming down your chin, your elbows, a seed to spit into
We’re a snackin’ family, is all. Pre-parenthood, my visions of mealtime were saccharine at best. Small heads gathered around a table, small hands folded in prayer. Three courses at the ready, three times daily. We’d pass bread. We’d bless the cook. It is this, on rare occasions, but mostly it is not. Mostly it is
Head’s up: Sponsored by Walmart.com. And so it goes: another season whirring by, another set of feet having outgrown his footed pajamas. I take the kitchen scissors and snip off the toe seams so his feet can stretch through; watch two tiny strips of rockets fall to the floor. Scout will be 2 this summer
Head’s Up: Sponsored By Nature’s Way I have heard it stated this way, simplified: Work. Relationships. Wellness. Pick two. But I prefer David Sedaris’ version of four burners, retold in an old (beautiful) piece for New Yorker. That our lives are a stovetop of simmering pots – friends, family, health and work. That to be
Listen. I don’t claim to know a thing or two about cooking or baking or sauteeing, about chiffonade techniques or a parboil. If you point me in the direction of a culinary kitchen, I will be unable to name approximately 84% of the available trappings. Basting and barding and blanching? Foreign languages. But food placing?