instruction and inspiration for the home cook
Here we go! I’m back with less rambling, more food (Or maybe just as much rambling plus the food. I tend to ramble.). This perfectly simple Eggs and Greens recipe is a great way to start the day with protein and veggies. Continue reading “Eggs and Greens”
I received a really good piece of advice last week from a wise friend. She said she had gotten it herself when she needed it and now I feel compelled to share it. I had expressed frustration at my inability to get out of my funk when she told me that it’s important, after experiencing awfulness. to go ahead and let our lights be dim for a while. What a relief. Continue reading “Spring Forward”
Yesterday, another horrific act of violence occurred at Marjory Stoneman Douglas High School in Parkland, Florida. Another school shooting. The three words in the previous sentence should never be strung together yet they are becoming so frequent we’ve begun to be numb to them. An “unspeakable tragedy”, the headlines read. I think it’s time we all start speaking about it. I’m adding my voice. I don’t know what else to do. Continue reading “Unspeakable”
I have spices now. One of my favorite friends took me on a field trip to Savory Spice shop this week. She had never been and she knew I need to stock up so it was somewhat mutually beneficial but I reaped the most reward. Not only did I replace my supply of herbs and spices, I had the benefit of her care and advice. She seemed to know that I was thinking it was time to be fine and assured me it was not. She’s no stranger to navigating grief so her counsel holds a lot of weight and her delivery cuts right to the point and is filled with compassion and humor. Once again, I find myself in awe of the rich friendships I’m blessed with. Continue reading “Creature Comforts”
I suppose this is when the “chatter” part of Auntie Chatter comes in to play. I’ve got no new recipes to post so I’ll just ramble on. Selfishly, it’s a good way for me to keep a diary of what’s going on during this strange time in my life. I often question why I continue with the blog in the first place because I don’t have many followers and I’m terrible at self-promotion. After the fire happened though, I was so comforted to know all my recipes and many stories had been preserved. If I hadn’t started this years ago they’d all be gone. It goes to show there is tremendous value in simply creating things for yourself. Continue reading “Path Lighters”
“Why did this happen to us?” That was the question posed to me by one of my ten-year-olds as we sat in the tiny room in the ER. The details of that morning are pretty fuzzy so I don’t know if was Ella or Hailey, though they both were seeking an answer. We were waiting for Hailey’s oxygen levels to be back to normal so they could release us. Continue reading “Silver Linings”
This apple, hazelnut, and blue cheese salad could also be pear, pecan, and goat cheese salad or blueberry, almond, and feta salad, whatever combination suits you, the method is the same. What makes me want to bring it to you today is to let you in on my secret weapon for a simple but always impressive way to dress it. Continue reading “Apple, Hazelnut, and Blue Cheese Salad”
As you make your way through the myriad of upcoming holiday gatherings, I offer you this recipe for spiced hazelnuts. These smoky, spicy, slightly sweet beauties are equally delightful as a hostess gift, housed in a mason jar, or an appetizer offering. Continue reading “Spiced Hazelnuts”
We’ve been eating a lot of roasted baby potatoes in our house since I discovered the reasonably sized bag at Costco. I think it’s 5 pounds, very manageable and likely to be eaten before growing the dreaded sprouts. They couldn’t be easier to fix and they have the perfect ratio of seasoned crispy skin to creamy inside that’s a bit sweeter than the average potato. Continue reading “Roasted Baby Potatoes”
We have had some gorgeous blackberries here in Oregon this summer and, besides eating them fresh, this recipe for blackberry scones is my favorite way to use them. Drizzled with a sweet and tart lemon glaze and topped with a little crunch of turbinado sugar they are heaven with a cup of French press coffee. Continue reading “Blackberry Scones with Lemon Glaze”