Category Archives: General

Feeding a toddler: I refuse to be beaten

Occupation 3: Fireman!
How can this face be such a troublemaker?

I’ve been thinking a lot about what I should be doing with this blog. (Obviously more than nothing, which has been the status for far too long.) Honestly, this pregnancy has been much harder than the first–chasing a very active toddler is incredibly draining, and I’ve been much sicker than I was the first time around. Still, right now I am feeling positive and excited about food, namely food for Tuck. Bear with me while I explain:

As I mentioned in my last post (ahem), months ago, I got fed up with catering to Tuck’s increasing pickiness, and started doing a bit of research. I quickly got to Ellyn Satter, whose dense-but-seminal “Child of Mine” is a classic “good sense” approach to feeding children of all ages. She basically says that parents are responsible for what, when, and where children eat, and the child is responsible for how much (or whether) they eat. Full stop. Family meals, one set of options, control of snacks, no catering, bribing, food as an emotional reward or punishment, etc., also play into it, but all of that fits into those zones of responsibility. According to Satter, if a child refuses what you give them (as long as it’s a reasonable selection; ie. things they can physically eat), they’ll be hungry enough to eat the next meal. No jumping up four times to make a new meal or present a quesadilla because the mac and cheese didn’t pass muster. She recommends having bread and milk on the table at every meal, and otherwise letting the child eat whatever the family is eating.

The prettiest greens, from our CSA
Greens from our spring CSA

Now. Obviously family meals are a wonderful thing, something we’d all love to do, but modern life dictates that timing can be a bit tricky. So for a couple months I got stricter with sticking to one set of offerings at each meal (he even went to bed without dinner a couple times), but since I was still cooking a meal for Tuck separate from our own dinner, we kept falling back on quesadillas, grilled cheese, or bread with hummus, always with some vegetables offered first but never with much success. He wouldn’t eat pasta. No rice. NO BREAD, except sometimes toast. He stopped eating meat at around 14 months (maybe earlier?), so his protein came from hummus, peanut butter and cheese, and his iron came from the fortified oatmeal we stir into his breakfast yogurt with applesauce.

Occupation 2: Competitive pie-eater (the layered bibs were his idea)
He does like pie.

After a few spurts of obsession with fruit, he wouldn’t even eat that, aside from applesauce or Plum Organics packets. I hated that his diet was comprised of carbs, cheese and snacks like raisins and Annie’s Cheddar bunnies. This was not what I envisioned; I’d always sworn to myself that I wouldn’t fall into the trap and allow my child to live on “kid” food.

Before our recent trip to the West Coast (about which, much more in a minute) I read that “Bringing up Bébé,” and then “French Kids Eat Everything.” I much preferred the latter, which is basically a memoir version of Satter’s wisdom (though she’s only mentioned by name once) with a few variations to fit French society (only an afternoon snack, kids *are* required to taste things, though not to finish them). It reminded me of how much I wanted to beat this thing, and the approach of our trip, combined with the increasingly obvious need to push Tuck’s bedtime a bit later, made me think it might be time to start sitting down together at the table.


We started in San Francisco for four nights, where we rented an apartment and Tuck ate hummus. But he did grab a few mandarin oranges in the grocery store, and try to eat them whole.

SF at sunset #nofilter
View from the roof of our friends’ building. I mean, honestly.

We went on to Carmel for a couple nights. Tuck ate grilled cheese (made with gruyère, on one occasion) and french fries. He refused plain pizza. I knew better than to try buttered pasta.


Enjoying the view. (oh dear.)
Distracted by the view (um) at dinner in Carmel.

Then we landed in Eugene for six nights with my parents. My mom and I had been discussing this for ages, and she was strongly in favor of a shock-therapy approach, letting the sudden influx of new foods and timing be part of being at Nama and Poppa’s house. I mostly cut his morning snack, so he was hungry for lunch. The afternoon snack was small but a real treat, like toast with the all-natural version of nutella. Every night we all sat down at 6:30 and ate appetizers–crudités, cheese and crackers, olives–while Tuck ate dinner. On night two he wanted the goat cheese, and then decimated it.

Goat cheese
Goat cheese is an excellent facial toner, you know. (I don’t know that. I made that up.)

On night three he grabbed for the carrot sticks and gnawed on them a bit before using them to scoop up more goat cheese. He picked out and tried a bell pepper, though he didn’t like it. One night I gave him some pieces of mandarin and he mushed them around for a while; the next night he ate the whole thing so fast I couldn’t get the peel off quickly enough. He wanted apples, and ate them. He ate almost an entire mango over two days. He ate gruyère, manchego and cheddar in slices and chunks (he’d previously refused any cheese that wasn’t grated, of all things).

Perhaps my favorite photo ever


Thai food

Here’s my theory (I always have theories):

Around 12-18 months, babies develop “neophobia,” or fear of the new. I think it’s probably a leftover self-preservation instinct from our hunter-gatherer days. They’re old enough to get around by themselves, which means that in the bush they’d have had the opportunity to pick berries or find mushrooms or whatever. The babies most successful at not being poisoned would probably stop eating anything they hadn’t eaten before, until they were old enough to do a bit more research (neophobia is usually gone by age 3, though of course by that point many children have been taught that being “picky” means “being catered to” and stick with the refusal to try). But what if the baby watches a trusted adult eat something? They might wait until they’ve seen it a few times, but then maybe it will seem like a safe idea to give it a little try–at least a poke or prod or lick. And after a few cautious attempts, that food will be added to the no-longer-new list and get into the regular rotation. [Note: I can’t wait to read my friend Stephanie’s book about REAL picky eaters (my brother was the pickiest ever until he was a teen, despite NO catering at all in our house), due out this July. Pre-order Suffering Succotash (hee!) now!]

Satter says it takes up to 20 exposures to a food for a child to accept it. She says to just keep putting it out, not forcing them to try, just letting them see it. As far as I can tell she’s right. We got home on Saturday morning, and he’s been eating everything from peaches to fig-almond cake with stinky cheese on the sample tray at Whole Foods. After never once getting him to eat eggs, he’s now a fan of “pancakes” made from leftover rice or pasta (it’s a frittata, honestly) and beaten egg. We haven’t figured this out completely, but I feel like his mind is open now, and he’s ready to try. It makes me excited to cook and share meals with him, and to have Ben at the table with him as well.

I just can’t believe it could work so quickly! Fingers crossed that we don’t backslide.

Spring treat share from the farm!!

So I hope to start recording our family meals here. Not every meal, but the ones I’m happy with. I already find myself thinking about dinner differently, knowing I need to try to get it on the table at 6:30 instead of after Tuck is in bed. And maybe we will find that it’s not feasible, that Ben can’t be home, that the compromise of vegetables and cheese while he eats is what we can handle right now. That was enough to make him fascinated by radishes while we were in Oregon! It’s fun to go grocery shopping and choose lots of different fruits for him to try for dessert (he fell in love with blackberries last night, but refused to taste raspberries). Our last Spring Treat CSA share is this week, and the weekly shares start the first week of June–I can’t wait to take Tuck to help pick out the vegetables. The new baby is due in early August, and hopefully by the time she comes along to rock the boat, we’ll have a decent routine figured out.

Will you come along for the ride? Do you have any questions? I feel like I poured out a lot there, and I’m not sure if it makes any sense!

Tuck’s food glossary, partial, May 2012:
Apple – Appoo
Pineapple – Appoo
Cheese – Chees
Grilled cheese – Chees
Pancake – Cake
Peach – Peachy
Blueberry – Blueboo
Milk – Mack
Crackers – Crackah
Pizza – Pizzie
Pasta – Pahttie
Yogurt – Yogi
Applesauce – Sauce
Water – Wahttie
Strawberries – Stawboo

By the way, food isn’t the only thing we’re up to! Look who was a cool customer helping assemble our new patio table after we got back this weekend:

Very, very helpful.

Ok, that’s still kind of food-related. More house stuff to come, though. The curtains have been made, the new doors are in, and I just need a curtain rod installed in the dining room!

Decorating: The Dining Room

Tuck’s nursery was the first time I ever decorated a room from the floor up, with nothing existing to go off of. Since we moved, I’ve had another opportunity to give it a try: The dining room. We sold our old table and chairs to the tenants in our apartment, since they fit perfectly there and were way too small for the new room. We also left the bookcases in place, since they were practically customized to fill that wall. The rug ended up in Tuck’s room, Ben’s desk went into our bedroom, and the piano is in the living room. Thus, an empty box when we arrived here.

The dining room is part of the modern section of the apartment, renovated beyond period recognition back in 1978 during the condo conversion. It is blessed with very tall ceilings aside from a soffit at one end (which is still at about 7.5 feet), two large windows on one wall, massive sliding glass doors on another, and the pass-through to the kitchen on a third. The fourth wall has a wide opening leading to the hall and the entryway.

Before we moved in, we ordered a new table, french farm-style, from Restoration Hardware. I agonized over the cracks that seemed like crumb magnets, but it didn’t occur to me that the dusty grey finish (no wax, varnish, etc.) would be literally impossible to clean with anything but a dry cloth, and would suck up unsightly water marks like a sponge. A patina is terrific, but this was just going to look terrible. I have embarked on a quest to seal up the top a bit, starting with Danish Oil and probably finishing with some sort of wax, per my brother’s instructions. The color and grain are much more pronounced now, but I still really like the look, and I’m relieved to be working towards some protection. We bought simple ladder-back black chairs and felt seat cushions from Ikea to fill in until we find the perfect chairs.

We use the back doors as our main entryway (they will likely be replaced with French doors in the near future, since the existing ones are old, hard to close, and are destroying the wall every time they have to be slammed), so I got a shoe-storage bench to keep the shoe pile under control. Very pleased with it, it’s the Eureka Storage Bench from World Market and is solid wood, came quickly, and was easy to assemble.

On the other side of the doors is a narrow space where I slotted in a skinny bookcase from the clearance section at Ballard Designs (sold out now). Again, solid wood, very easy to assemble, and it was about $10 more than a Billy from Ikea. That holds most of my cookbooks and some of my food books.

Finally, we needed something to hold our china and some serving pieces. We never had a hutch or buffet since the butler’s pantry in the old house held *everything*. After much deliberation and a lot of shopping around, I stumbled across a Curtis Furniture on Etsy, which does custom work in Nebraska. They had a cherry console, very rustic, that appealed to me, and I worked with Jonathan to design the perfect buffet for our one blank wall. I wanted it to be 50″ (standard sizes seem to be 40″ or 60″) so we could slot in an extra chair and Tuck’s Tripp Trapp high chair on either side.

I can’t even, you guys. I first contacted him on February 11, and then we went back and forth until I finally committed and ordered on the 16th. He emailed me progress shots as they worked on it, and the buffet left the workshop March 2. I got it in a GIANT CRATE (see below) on the 7th. It is gorgeous, if hard to photograph–tons of characters, really great knots (two knotholes, which serve to open the doors; they have slow-close hinges so they don’t slam shut), perfect color, beautifully crafted and very sturdy…I couldn’t be happier. It was a bit more than the pressboard junk from Crate and Barrel, but WAY less than the solid wood stuff, and worth every penny.

Anyway, contact Jonathan! Tell him I sent you!

The custom buffet came and I'm in love.

So the final piece (besides hanging art and that clock–I have a Stendig calendar coming for over the buffet!!) is to curtain those huge doors. I got a plain wrought-iron rod, and I’m just trying to figure out the curtains themselves. They will be about 96″ long, and 120″ wide. I got a bunch of fabric swatches:

Exciting! Fabric samples for dining room curtains.

Which I narrowed down to two (I LOVE the multi-colored zigzag but I think it’s better for pillows):

If I get the grey, the texture will actually be the slubby material of the yellow. I love the yellow and I’m obsessed with yellow, always, but I wonder if it will be too much or too limiting? The grey is probably more sophisticated but I just can’t decide. Any opinions?

One other project that we put off for ages but I finally just got done last week: Getting most of the family photos that lined our 18-foot hall in the old place hung in the upstairs hall. We used picture rail before, so all the hanging wires were for that, and the whole thing was a giant pain. But now it’s done and Tuck can say hi to everyone again!

Upstairs hall, before

Upstairs hall, after

And in conclusion, Tuck is hilarious and so cute. He’s chatting constantly with varying degrees of clarity, continues to be obsessed with digging, continues to be very stubborn about food (I’m working very hard on sticking to Ellyn Satter’s PHENOMENAL advice from Child of Mine) and is loving this incredibly lovely weather.

OH! And!

It’s a girl!

News alert!

Hello there! I just wrapped up my blog at Fit Pregnancy, so I need to start posting over here more frequently, if only so I can keep track of what T gets up to (lots of jumping, at the moment). Since last I wrote we’ve just been settling into the new apartment, chasing T, traveling to FL for an annual visit to our friends who live in Sarasota:

Working hard, working solo

and generally humming along.

Oh, and I’m pregnant. Ahem. 16 weeks, due early August, just before Tuck’s birthday! I think we’re going to have to start holding an August Carnival, since all of our birthdays are within the month of Leo, if not August, plus our anniversary, plus birthdays for half of my family! Flaimfest. Cotton candy machine to be acquired.

I’ve been much, much sicker this time around, and actually am still not back to 100%, though amazing wonderful modern medication has kept me eating. Still, mealtimes are uninspired and I really need to get on track. The only thing I’ve bothered uploading to Flickr recently is our pancake feast from Pancake Tuesday/Mardi Gras:


Oh heavens.

Well, hello!

I thought I’d log in to make sure I still had a blog out there somewhere. Turns out it’s still here! Shocking. I can’t promise thrice-weekly updates but I would like to get back to something more frequent than every three months.

It feels like forever since the holidays–a lot has changed around here, about which more in a moment–but I guess Christmas was only a month ago. Tom joined us again, and cooked basically every meal while he was here. It was bliss. Among our projects:

Carnitas, per The Homesick Texan, as published by Smitten Kitchen:

Carnitas, 3.5 hours in. Browning stage.
After 3.5 hours of braising, during the brown-in-their-own-fat stage

Carnitas results: Last night's dinner
As tacos

The leftovers were a boon for almost a week–we ate lots more tacos as well as a number of quesadillas, and I think Tom scrambled them into eggs a few times. The citrus juice in the recipe made for a brighter flavor than other batches I’ve made. Definitely one to repeat.

For Christmas Eve, Tom made duck confit.

3 duck legs getting ready to be quick-confited for Christmas Eve dinner.

Those three magret legs rendered TWO CUPS of fat. I have so much duck fat, you guys! I need to start roasting potatoes, stat. Unfortunately we were too excited to eat for me to remember to take any decent photos. Oops. This is the feel of the meal (we had roasted potatoes and a sharp salad with the duck):

Christmas dinner

And then we descended into chaos. We moved, you guys. Mid-January. It was a mad scramble, especially because our babysitter suddenly left us two weeks before. My parents were here for a last-minute visit, and then Ben’s mom came up and saved our butts, and his brother/brother’s girlfriend joined for the day of and were also lifesavers. Man, moving is horrible.

Tuck hated seeing his books packed but he was a very, very, very big fan of the crane that moved the piano:

Running the crane

And now that we’re getting settled in, things like this are happening:

One of my favorite moments ever.

It’s going to be great. And the kitchen is 100% white (not as good as our old one, but better light), so it’s a lot easier to take pictures of, say, the only thing I currently want to eat, that asian-inspired butter lettuce/avocado salad:

Ok, that is a scarily large picture of a grapefruit supreme. But still. You know you wish you were eating that right now.

HOLD THE PHONE, I never wrote up that salad dressing? That will come soon. I promise. It’s too good not to share.

Things I’m loving

Don’t you love it when technology actually solves a problem? Two quick examples (with grainy Instagram pictures) from my daily life lately (and no, I’m not being paid to plug these products!):

1. Command picture hanging “nails” from 3M
We have plaster walls. Most rooms in the apartment have picture rail, so we can hang art from hooks without putting nails in the walls, but the bedrooms and kitchen are exceptions. Hanging art has generally required putting a screw into the molding, which looks terrible and is a pain. I have been using 3M’s Command Strips–which are like velcro with a sticky backing that supposedly removes from the wall without leaving a mark–to hang small frames in a couple places around the house, but when the time came to rearrange the art in the nursery I had some bigger frames that I wanted to use, and I really didn’t want to punch a bunch more holes in the molding. As I stood in the hardware aisle at Target trying to decide whether I could use the Command Hooks (no, they’re for hanging up…I don’t know, dog leashes? A single scarf? They stick out too far for pictures but only hold 5 pounds.) I noticed these:

Genius for plaster walls.

Um. This is genius. There are double-stick strips of the removable sticky stuff, and you use that to attach a metal plate with, essentially, a nailhead sticking out of it. The large one holds up to 8 pounds, the small one up to 5; I weighed my frames on the kitchen scale (…I know) and the heaviest was 4.5 pounds because I have plexiglass in the bigger ones instead of glass. They were super-easy to use. (You do need to put them in place and then let them sit for an hour before you hang the art.) And Ta-Da! Perfect for gallery walls.

Art hung without nails

2. Nail Effects from Sally Hansen
I am terrible at painting my own nails. It’s always a mess. And I hate getting a manicure, because it takes ages and then I ruin it immediately. Anna at DoorSixteen wrote about the nail polish strips a couple times last month and I was intrigued: Strips of actual nail polish (thus, removable at home, unlike a shellack manicure) that are already dry once you put them on (thus, no smudging)? Fascinating. The downside is that there aren’t really any “normal” colors. It’s all crazy patterns or really bright neons or glitter, I guess because they’re about $9/box and who would pay that much to just get nude nails at home? I would. But I’m guessing that’s the reasoning. I got the most muted option, a dull gold, and OMG MY NAILS LOOK GREAT:

Gilded nails: Those Sally Hansen polish strips actually work! Thx to @doorsixteen for the tip.

There’s a bit of a learning curve, but it was fairly easy to put them on once I figured out how to remove the correct backings in the correct order. Also, I didn’t press the edges down firmly enough on my thumbs. But I was able to use half the package and do both hands, since my nails are short, so I’ll try again once they chip. For $4.50 it’s completely worth it and very fun. I want to try the gold glitter, like Anna did, for the holidays.

Honesty and fresh starts

I had a rocky time of it over the last few months. I don’t really know why, but I spent much of the summer down, having trouble motivating to care much about things, or to be creative (with anything from cooking to clothes). I was (am?) snappish and impatient and generally not a great person, I’m afraid. Do you ever have blue periods that are hard to kick yourself out of? Part of my problem has definitely been this awkward transition age, as T spent July and August becoming a toddler (all that mobility, all that willpower, all the times each day that I have to tell him “no”). For a while I became obsessed with finding somewhere to move to (clearly it’s the three flights of stairs that are making me miserable), but the hunt was even more depressing and made me a little crazy, to boot. One of my best mom-friends moved away at the very beginning of the summer and I found days (weeks) going by where all my play-time with T was just the two of us, and I got really lonely.

I’ve generally been a pretty content person, or at least not a depressive one, so it was really hard for me to figure out how to react to a general sensation of unhappiness that followed me around for a sustained period. Of course there were plenty of individual moments/hours/days that were great, but it was a switch for my baseline to be achingly blue, instead of bumbling along relatively happy. Whatever has caused it, I need to move on now.

The last few weeks brought a lot of joy: T’s first birthday, the birth of a most beloved friend’s gorgeous little girl, a great vacation in New Hampshire with good friends, periods of weather, new boots. Fall is coming–my favorite time for fresh starts–and I’m looking hard at how I move through life and how I can be better and do more. I’m trying to declutter, get organized, etc.

New Hampshire:
I missed waking up to this view, this morning. #vacationsover

After years in boots w actual holes in them, finally committed to a new pair. Now I need it to not be 82 out. #readyforfall

On the organization front here’s a gross grey cloud with a shiny silver lining: We suffered a horrifying infestation of pantry moths in late August, and while repulsive, the experience forced a very thorough deep-cleaning, organizing, and purging of the pantry. It’s now mostly devoid of food, so as we head into fall I’m going to try to be more thoughtful in what I bring in and how I use it to avoid waste. (Ugh, we threw out so much food. Blargh.)


Oh look, summer

Maybe if I take the pressure off and post Instagram pictures from my phone I’ll update more often? Worth a try. Last night we ate a delicious (and deliciously-local) simple summer dinner.

Beautiful baby new potatoes from the farm:

I brought them to a boil with a couple halved cloves of garlic, then simmered until they were done. Drained, put back in pot (covered) to dry out, and tossed while hot with a vinegary dressing of cider vinegar, olive oil, salt, pepper, a little mustard, the mashed up garlic cloves, and a tiny bit of sugar. They were creamy and delicious and I can’t wait to dive into the leftovers for lunch today.

Aside from some hydroponic tomatoes from Maine that I got at Whole Foods (blah), the rest of the meal came from the little Harvard Sq. farmer’s market, which I frequent most Tuesdays. (Mariposa Bakery pretzel rolls!) Yesterday I got local pork sausage and a couple ears of corn; I managed to hold back from the local mozzarella or burrata that I end up splurging on most weeks.

I steamed the corn for about 2 minutes. It was crazy tender and sweet like candy. It reminded me of how my mom used to lecture about proper corn technique: Bring the water to a boil. Go next door to Williams’ Farm (this is in her hometown in Western Mass). Pick the corn and leave your quarters in the can on the doorstep. Shuck the corn, boil briefly, eat. I cooked it once everything else was ready to go, and man was it good.

To drink:

I muddled slices of ginger with gin and let it sit for a few minutes (longer would be better), then shook with ice, limeade, and fresh lime juice.

The corn was a great clue, but the other way I know it’s really summer (aside from the sweltering, repulsive heat) is my iced coffee obsession. Two summers ago, when I had time and energy, I was brewing stovetop espresso, sweetening and chilling it according to my dad’s recipe. I considered it “quick and easy” at the time; now the mere thought of cleaning the Moka makes me cringe. We had breakfast at Clover Harvard Square last week, and I was surprised by how delicious the iced coffee was, since the woman was drip brewing it straight over ice, then adding more ice once it was done. I expected a weak or bitter cup, but it was terrific. I asked what the trick was, and she said espresso-ground beans slow it down enough to make strong coffee that survives the ice. I’ve been doing it at home and it works!

Iced coffee method win! Hot-brew espresso grind in drip cone over ice. Add more ice + milk. #yaysummer

France: First stop, Giverny

We seem to have plunged straight into summer here on the East Coast (mid-90s today? really?), but I’m still longing for spring. We got back from our annual vacation a couple weeks ago; this year we spent a little more than two weeks in France. It was Tuck’s fourth experience with air travel, but his first time overseas, and he did so well.

We visited Giverny for two nights–I had longed to go ever since reading Linnea in Monet’s Garden as a little girl–and while Monet’s grounds were beautiful, I preferred the many other amazing gardens all over the town, simply because the crowds overwhelmed me a bit.

Monet’s gardens:

Monet's Garden

Monet's Garden

Monet's Garden

Monet's Garden







Above, the setting for a dinner al fresco at our wonderful B&B, Le Moulin de Giverny. A lovely evening with guests from all over Europe:

Dinner at the inn in Giverny

Dinner at the inn in Giverny

Dinner at the inn in Giverny

Dinner at the inn in Giverny

The amazing window in our room:


This was my dinner another night. Yes, it’s a big melted cheese. On some bread. It was amazing.


I have lots more to share–we spent a week in the Loire Valley, and six nights in Paris. All my garden pictures are in a set here, and food pictures are here. The whole kit and caboodle (hundreds) are here. Of course, I have to grab my moments on the computer when I can; there’s a lot of this sort of thing happening here at home:

It's official: T is growing up. Lowered crib mattress today. See pic for favorite activity.

Creative reuse

Despite the reduction in major food projects around these parts, we ate pretty well over the holidays. The part I was a bit smug about, actually, was how I used up the many leftovers that were packing the fridge after Tom left.

For Christmas Eve we recreated the dinner from two years ago: steak, celeriac puree, and wilted spinach salad with bacon. I am totally hooked on that purée technique (cube up root vegetables, sauté some garlic in olive oil, add the vegetables and soften a bit, add stock, cover and simmer until soft, purée with a dash of cream and butter if you’re feeling fancy) and have had great success with rutabaga as well as celeriac. Dinner was tasty, though I over-cooked the spinach:


PSA: If you don’t have an immersion blender, do yourself a favor and get one ASAP. Over the last few weeks I used mine to whip cream (whisk attachment), purée things in their pans (blender attachment), and chop up stuff (mini prep). I have this one and it’s the best $40 you can spend on a kitchen gadget.

But somehow we ended up with mountains of the celeriac. I mean, ridiculous leftovers. We ate it with the leftover steak but there was a still a huge bowl sitting around. A few days later I got sick of looking at it, so I popped it all back in a pot with some milk (fine, and a little more cream), heated it up, made grilled cheese, and called it soup. It took a while, because I forgot to turn on the stove. But normally it would have taken about 5 minutes.



Early in Tom’s visit we made potato-leek soup, and we accidentally peeled too many potatoes. Tom diced up the extra and parboiled it, and used some for omelets and things while he was here. We also had two huge bunches of kale from the final winter CSA share, and I cooked it as per usual but we somehow had a ton leftover. Also I had a lot of bacon, since I planned to cook it for Christmas breakfast and we never got around to it thanks to a gift of Zingerman’s cinnamon rolls from Christy. And we’d made a batch of carnitas in the slow cooker, forgotten to uncover it to cook off the liquid, and thus scooped out some of the extra liquid, cooked it down (Tom again, always thinking!) and thrown that in the fridge where it turned into a gorgeous jelly (bone-in pork shoulder). AND Ben made pasta one night and cooked the whole pound, so there was a bunch of cooked rotini in a ziplock.

As you can imagine, all those bits and bobs were rendering the fridge a bit chaotic, and I was pretty much out of storage containers.

Here’s what I did: (This seems so simple, but guys, it was awesome.)

-Cooked some of the bacon as lardons, pulled it out
-Diced up some onion and cooked that along with the potatoes in the bacon fat
-Threw in the pasta to brown up a little bit and get heated up
-Added some of the pork jelly to glaze it all and provide a bit of moisture and sauce
-Mixed in the kale, heated it all up, topped with parmesan.


The potatoes were key here. SO GOOD. In fact, it’s 11 a.m. and if I had any of that in the fridge now I would be eating it. I’m hungry.

Happy New Year!

Hello there! It’s been a while. Two months, actually, and 4+ since I was around regularly. This whole “having a child” thing? Very time-consuming. Also, distracting. I’ve been blogging weekly over at Fit Pregnancy, and I did a couple work projects this fall, but mostly I’ve been whiling away the days with this extremely charming young man:


To be perfectly honest, for a while there I just wasn’t very inspired to write about food, or to cook, and I have assumed that it would bore you all to tears (if any of you are even around anymore!) if I wrote about….life. Tucker and being a mom and so forth. Especially since I’m covering that at Fit Pregnancy. But then Ben started asking if I ever planned to post here again and I said I wasn’t feeling too sure and he encouraged me to just write about whatever I feel like writing about.

Which may be food (probably mostly food), or the baby, or…well, I don’t know what. Meanwhile, here’s Christmas. It was a relaxing one. My brother tore himself away from his graduate studies and his reign of glory designing gorgeous stuff for Archival Clothing, and joined me and Ben and Tucker for a very laid-back week in Boston. Our kind downstairs neighbors were living it up in Paris and let him crash at their place.

It went like this:



Christmas 2010

Christmas 2010

Christmas 2010

Someone wasn’t quite convinced:

Christmas 2010

Christmas 2010

Christmas 2010

We (I) drank a LOT of eggnog (I’m incredibly fond of almost any dairy product now that I am in fact a human dairy) and ate a lot of cheese and spent a lot of time just hanging out. And only Tom had to travel in the blizzard afterward, so yay!

We cooked, too. I think I’ll post that separately; I’d hate to make my computer explode in shock by doing too much at once! How are you people? I can’t believe it’s 2011 but I have a good feeling about this year.