I can’t stand mayonnaise. I’m just not a condiment person. Or a cream sauce person. When it comes to potato salad or coleslaw, it goes to reason that I will pick a vinaigrette over a mayo or buttermilk based dressing any day of the week. My husband fortunately knows about my (strong) anti-mayonnaise sentiments so he was wise to pick Ina Garten’s French potato salad to go with our barbeque last Sunday.
Read MoreWe’ve been discussing waffles around here for five months now and you are probably thinking that the waffle is enjoying the longest 15 minutes of fame ever. If we are going to discuss food items over-staying their welcome, let’s talk about avocado toast. It’s good and all, but do I need to see six pictures a day of a piece of bread with avocado on it? Yes, yes I do spend too much time on the Internet.
Read MoreDid you get an email from Pinterest last week about mac and cheese? I did. And I deleted it without even looking because I made the best mac and cheese ever a couple of weeks ago. I am hooked.
Read MoreSunday night was Back to School Night at the kids’ high school. This parents-only affair is held annually to give parents the lay of the land with respect to curriculum and overall expectations. I have never been.
Read MoreLet’s talk about what is really important first. Our second oldest daughter is back from a three week trip to India. She’s tired and trying to readjust to life as usual around here but she is full of cool ideas and beautiful images and new words and concepts. She told us last night that she understands that she won’t learn big things if she stays in her comfort zone. She is excited to be an explorer of the world. She is excited to share that perspective with her brothers and sisters. It is great to have her home.
Read MoreI have adored Elsie and Emma’s blog A Beautiful Mess for a long time. It is bright and cheery and their DIY projects are fantastic. I have never cooked something from the blog, although why that is I have no idea (take a look at this). On Tuesday night, I ventured into the kitchen to cook Emma’s honey roasted veggies with gnocchi. All four of the teens at the table loved it. It even had a vote of confidence from one of two preschoolers.
Read MoreA couple of weeks ago, I was picking up craft supplies to help the little kids make a Father’s Day book, when I remembered that dry-erase markers work on plastic page protectors. It seemed like a mini $1.99 album might be just the thing a little person could use for practicing his or her letters. It was a total ah-ha moment. You know, the kind of moment where you are so proud of yourself for thinking of something magical and life altering and everyone else just nods their heads politely like, “Of course you can make an alphabet book from a photo album. I did that last week. We’ve moved on to carving marble.”
Read MoreNo offense, Better Homes and Gardens, but what a completely lame name for a dish. Really? Pasta and Peas? I mean, I get it. That’s exactly what it is: pasta and peas. But the dish itself is way cooler than the name. I think of pasta and peas as a last ditch effort to get your kids to accidentally eat a vegetable by having a pea stuck to the inside of a noodle. Add parmesan and call it dinner. This dish is more than a last ditch effort. And it will also get your kids to eat peas. Lots of them. Let’s call it Dr. Seuss’s noodles on the loose since it is a fantastic bright green. Or, if you want to get fancy, how about ditalini with prosciutto and green pea pesto? I didn’t get the job naming crayons, but I’m working on it.
Read MoreMy little kids (and perhaps my older ones too) think that noodles in any form are the best thing ever. So when Gus saw that I was making three color penne for Tuesday night’s dinner, I thought he was going to jump for joy. The little kids were not impressed with Monday night’s greek meatballs and orzo salad (although I was extremely impressed, as were the older kids, and it’s a good thing too because that orzo recipe makes enough for 20 people even though it says it is for six). I was a bit concerned that they might not be impressed with Farmer’s Beans and Pasta (seriously? who named this dish?) either because of the aforementioned beans and the vegetables. I was happy to be wrong.
Read MoreI have been making the same chicken pot pies from The New Basics for years. I’m talking forever. Since I graduated from college and started cooking for myself forever. Don’t get me wrong, I’ve tried a few other recipes, but I’ve never had the success with other recipes that I have with The New Basics recipe. The only downside to that recipe is all the steps. Lots of steps. Boil the chicken stock with rosemary. Cook each ingredient separately. Find pearl onions (which I never use, by the way).
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