Chickpea & Pomegranate Dip + Tasty Pitta Chips

Chickpea & Pomegranate Dip + Tasty Pitta Chips, from the Top With Cinnamon cookbook

Oh, life. How do you manage to be both crazy and awesome simultaneously? I have spent the past several weeks as a ball of excitement and anxiety. Perhaps because I’ve grown too used to cushy freelance life, so when I actually have to do big, out-of-the-ordinary things, all I want is for a fainting couch to appear in my room and a mint julep to materialize in my hand. (And also for my room to be a completely different room. One with a view of something that isn’t a city street, and that doesn’t contain what appears to be the remnants of a bomb made of dishes, clothes, and cardboard boxes.) Or perhaps it’s because I said “yes” to a lot of things all at once. Yes to shoots in the days preceeding and following the workshop Eva and I hosted in upstate NY. Yes to cutting my avocado food/prop sourcing time down to one absolutely insane day so I could spend a couple days in the Adirondacks instead (worth it). Oh and my birthday happened somewhere amidst all of that? Interesting.

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Kabocha Curry with Spinach, Chickpeas, & Farro

Kabocha Curry with Spinach, Chickpeas, & Farro

Friends. I have things I want to tell you about. Big things. So major that I’ve been staring at these photos for over a week, unable to find common ground between all the news I want to share and this unexciting (albeit delicious) bowl of curry. And that’s why half my news will have to wait. Until I make a cake. One that may involve booze and pink frosting.

The other half, I’ll share now.

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Curry-Spiced Kabocha Gnocchi with Roasted Cauliflower & Sriracha-Coconut Crème Fraîche

Curry-Spiced Kabocha Gnocchi with Roasted Cauliflower & Sriracha-Coconut Crème Fraîche

There are too many words in this post title. I’ve made peace with that fact. (It’s just that THEY’RE ALL IMPORTANT, you know? [P.S. I compromised and left “cilantro” out of the title. But that’s in there too, guys. And it’s important. I also pan-fried the gnocchi, but I think the photos say that clearly enough. Plus you regular readers know I ALWAYS pan-fry my gnocchi and ravioli, so that’s probably just assumed at this point. Do you like it when parenthetical text makes up most of a paragraph? I do. It’s kind of like the sidebar of the blog world.])

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Einkorn Pasta with Zucchini & Herb Sauce

Pasta with Zucchini & Herb Sauce

So guess what, guys. For the first time ever, I’m remaking a recipe that’s already appeared on this blog. The SECOND recipe, in fact. That feels like some sort of milestone. It isn’t really quantifiable like a one year anniversary or a 100th post, but it still seems rather special. In the sense that I feel I’ve grown enough as a photographer and a writer to re-pay homage to a dish, because I believe I can do it more justice now. Or something like that. Anyway. Let’s talk about sauce. Made from zucchini!

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