food, glorious food

Hi sisters.

I have felt my creative cooking energy returning with the influx of fresh produce with the start of summer. I thought I’d share with you what’s been happening in our kitchen recently.

My love affair with rhubarb continues. I’m so intrigued by it. It’s used mostly in desserts but it’s sour. I love that! I’ve been playing around with having it as the centerpiece of a dessert rather than always pairing it with something else. Recently I made this galette which turned out great, so I made it again. Caution: use less sugar than what is listed, if you want the nice sour flavor to come through. I used maybe 1/3 a cup the first time I made it and it was great. The second time I followed the recipe more closely (I probably added 1/2 cup, maybe more?) and it was a bit too sweet.

I also like to make rhubarb simple syrup for cocktails. It’s such a pretty light pink color and it adds a unique flavor to drinks. We made this cocktail with the simple syrup and enjoyed it (note: use less sugar for the syrup–you definitely don’t need a full cup!). You’ll notice that the cocktail and the galette both pair rhubarb with ginger–it’s a great combination.

All the rhubarb in all the things! Cocktails and galette.
All the rhubarb in all the things! Cocktails and galette.

Continue reading “food, glorious food”

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the state of our household

Hi sisters.

Life continues at its hectic pace around here. So much happens at home with my little family and I miss taking the time to sit down and write to you all about it. So, I thought I’d try and summarize a bit.

Miriam always requests icing cookies when we bake together
Miriam always requests icing cookies when we bake together

Continue reading “the state of our household”

From my kitchen to yours

Dear sisters,

Pre-baby I had so much time to cook, bake, plan out meals for the week and grocery shop. Now that I’m working more and have a baby I find it harder to plan the meals I want to make (Cue me feeling silly for having “less” time when I’m the only sister working part time). I still meal plan, but I have to take into consideration prep time and whether the leftovers will be easy to eat at work on my pumping breaks. I work afternoons Tuesday and Thursday, Wednesday until 8 and all day Friday, so, whenever possible I make dinner before work to be reheated or assemble the ingredients so I can whip it up quickly. One of my peculiar cooking quirks is that I like to work FAST. Once I get going I don’t like to stop and I like to see if I can get good food made in as little time as possible. One of my first meltdowns post baby was when Calvin woke up from a nap in the middle of me making bread dough. I JUST WANTED TO FINISH KNEADING MY BREAD DOUGH. Can’t you understand that baby?

Yummy homemade salsa: roast tomatoes, jalapeno, onion and garlic cloves (tossed in olive oil and salt and pepper) under the broiler until well charred and soft. Roast a red pepper or other veggies if you want (or fruit!) Blend, add salt, pepper and lime juice.
Yummy homemade salsa: roast tomatoes, jalapeno, onion and garlic cloves (tossed in olive oil and salt and pepper) under the broiler until well charred and soft. Roast a red pepper or other veggies if you want (or fruit!) Blend, add salt, pepper and lime juice.

Continue reading “From my kitchen to yours”

Cooking fail

Dear sisters,

I have to confess that I have a lot of cooking fails. When we cook together at family get togethers we always eat really well, I loved making that Chicken Curry with Coconut Milk from the July 4th reunion and making strawberry pies is my jam (hah. hah.).

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This might make you think that I always cook perfectly at home. Not so. I’m a great special occasion cook, twice a week or so I plan a delicious meal that I can’t wait to make and eat. Last Friday we had lime and chipotle chicken sausage burgers with asian cucumber salad, kale chips, watermelon, and cherry clafoutis and I couldn’t wait to make it all. Continue reading “Cooking fail”