If my blog self-destructs tomorrow, you’ll know why: I broke it by putting “balls,” “carrot,” and “top” too close together. I tried to avoid it, but there’s no outsmarting search engine algorithms. Whatever happens: It was worth it.
Let me tell you about my b… Let me tell you about these darling vegetarian “meatballs.” I’m not a vegetarian, but I used to be one, which means that both sides either trust me or completely distrust me. In this case, both should trust me — these are fantastic. The lentil-walnut-mushroom combo is an array of earthy, nutty flavors and varied textures.
Posted in Fall, Main courses, Spring, Uncategorized, Vegetarian, Winter
Tagged carrot pasta, carrot top pesto, pappardelle, vegetarian meatballs, vegetarian pasta, veggie balls, veggie meatballs
Remember this past August? When I was just a strange young(ish) woman doing strange things like rambling about the rain and making spuma, then waxing poetic about it at you? So much has ch… Nope. Not much has changed. Except that it’s November, and that I live somewhere else and wear leggings 459% more often.
The November part is important. It’s when we finally say goodbye to canned pumpkin — which makes zero sense because canned pumpkin, by definition, is not seasonal. Can you imagine a “cranberry season” where all we seem to do is chug bottled cranberry juice and Instagram vodka crans with #ilovenovember? (I can, I did, and it made me laugh.) But I’ll stop ruining the fun and being a hypocrite now.
Cranberries roll in to stay clear through New Year’s Eve, pretty much — and I can get down with that pretty hard. Tart, pretty, juicy, versatile: there’s nothing about them I don’t love. They also happen to be perfect for spuma, which is a delightful dairy-free frozen dessert that I can’t shut up about.
Exciting stuff! Today is all about recipes, pictures, and words — on paper. That’s not normally how things go around here. You see, Pinhole Press has been kind enough to: 1) let me create a custom cookbook of a few of my favorite recipes as of late, and 2) give one of you honeybunnies a $50 gift certificate to create something like this of your own. If you browse their website, you can see there are all kinds of adventures to be had: magnets, recipe cards, basically whatever you dream up. This is not only fun but an excellent, excellent gift idea if you’ve always wanted to somehow immortalize all those stained family recipe cards but never got around to it.
I love how mine turned out — just look at that foxy, hefty matte stock. I don’t plan to keep it, though, because I would much rather send it to one of you, if you’ll indulge me. The giveaway entry form is below, so scroll on and enter to win! Voodoo computer magic will pick one winner for the $50 gift card and one for this little cookbook, which I hope will serve as a really heavy thank-you note of sorts. And there aren’t enough thank-you notes to thank you for reading and being so lovely.
As for the apple tart… That has roots in a real-life cookbook too.
Posted in Appetizer, Baking, Fall, French, Main courses, Vegetarian
Tagged appetizers, apple tart, apples, authentic french recipe, camembert, cheese, custom cookbooks, custom recipe cards, french tart, giveaway, mint, pinhole press, savory apple tart, savory tarts
I’d made a couple of false starts with jasmine liqueur — and maybe it’s just me, but this is one of those things that seems like it would be easy to mix but somehow isn’t. It kept getting lost. Woefully lost, like me, at an unfamiliar Target, ev.eh.ry.time, even though Target probably has a grand total two different design schemes throughout this beautiful land of ours and they’re mirror images of each other.
I meant to bring you a dessert today, because I think I’m #fun or something, but, you guys. It just.wasn’t.happening yesterday. Between a wasted pumpkin (not the costumed kind at a frat party), a custard leak in the oven, a smoldering towel because I guess the oven I was trying to clean wasn’t turned off after all, and a bottle of vanilla extract doing what I can only imagine was a very impressive mid-air somersault onto my floor… No dessert today.
Let me tell you, though — it smells fantastic in here. If I’m ever obscenely rich, I’ll be dumping a bottle of vanilla extract into my Pine-Sol bucket every damn time. Or, you know, telling my housekeeper to, while I’m taking some sort of ridiculously exotic pet for a walk on my Segway.
(… It’s a good thing I’ll never be obscenely rich.)
Onto the food talk!
Posted in Fall, Healthy (?), Sides, Vegetarian
Tagged chanterelle mushrooms, chanterelles, gluten free, gluten free sides, millet bake, millet casserole, mushrooms, vegan, vegan entrees, vegan side dishes
The proper ratio of crispy cheese chips to a sensible bowl of soup is 2 : 1. Mine was something like 9 : 3/4.
Also, the proper ratio of outside pants and leggings on a weekly basis is 5:2. Mine is 1:13 on a biweekly basis. That freelance life really isn’t joking about the “free” part. But when you’re me, freedom plays out something like: wake up, drink coffee, work in bed, shower, think about going outside, work in a pile of blankets on the couch, drink coffee, eat food, think about going outside, debate watching that video of a guy getting eaten alive by an anaconda, google whether the nearest zoo has anacondas, resist napping, nap anyway, work in bed, think about food, eat, work, eat, work, remember you (uh, I) should probably change into pajamas, laugh at the futility of changing into a different leggings-and-sweatshirt combo at 1 a.m., then fall asleep downloading fonts because anacondas are scary and fonts are pretty.
But the next day? The next day is soup day. It looks a lot like the above, minus the anaconda stuff, plus a two-hour window of soup making, photographing, and eating.
Posted in Fall, Healthy (?), Main courses, Soup, Vegetarian, Winter
Tagged cauliflower soup, cheddar chips, cheese chips, chipotle soup, crispy cheddar, crispy cheese, pumpkin chipotle, pumpkin soup, spicy soup