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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Roasted Carrots with Lime Quinoa & Cinnamon–Brown Sugar Chickpeas

Roasted Carrots with Lime Quinoa & Cinnamon–Brown Sugar Chickpeas

I’ve been having one of those weeks where I feel really out of touch. I blame most of it on last week’s heat wave, which pretty much rendered me useless mentally and physically. The heat finally broke Friday night, and I got to enjoy a fun-filled weekend with my friend Nicole. We went to nearly all of my favorite food and drink spots in the area, and I got to try my hand at some fashion-y photos too. (I won’t even pretend to be anywhere near as good as her usual photographer, Clint Mejia. But it was a very fun experience!) Yesterday meant a return to reality, which translates to unanswered comments and emails, along with a daunting list of unread posts in my rss feed and a silent-for-days Pinterest account. Nicole and I spent a lot of time laughing about our “first world problems” this weekend, so yeah, it seems the theme continues. But now, it stops, and we can talk about food instead.

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Caramelized Ramp & Ribboned Asparagus Pizza

Caramelized Ramp & Ribboned Asparagus Pizza

I’m curious — is it just me, or has the spring ramp craze been extra crazed this year? At first, I thought maybe it just seemed that way because I finally started using Instagram (total old lady when it comes to embracing new forms of social media). But when I asked my mom last weekend if she and my dad had ever seen any ramps in the woods, she replied, “What is it with those things? Wai Shun (long-time family friend who owns a Japanese restaurant in Delhi, NY) asked me the same thing the other week.” She went on to say that they’d never come upon any, which surprises me considering their property consists of around 60 acres of forest-y land adjoining 500 acres of state land. She then called yesterday to tell me that she’d spoken with the woman who runs a little garden center/farm stand in the neighboring town, and when my mom asked her about ramps, she was equally unsure of their existence on her property, although thought that might be what’s been growing under her blueberry bushes. But she said that just that past weekend, some douchetastic guy that was clearly up visiting from the city (better known ’round those parts as a “citiot”) came into the store demandingly searching for ramps as well.

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Asparagus & Greek Yogurt Custard Galette with Pickled Mustard Seeds & Lemon Zest

Asparagus, Cauliflower, & Greek Yoghurt Custard Galette

Do you ever have those weeks when you feel like the biggest, most accident-prone lummox alive? Those weeks when you think, “I’m going to stay right here, inside my house, and maybe just right in this chair, until I’m feeling safe enough to be around people and stuff again”? For me, last week was one of those weeks.

It all began two Sundays ago, when E and I returned from visiting NY for our Dad’s birthday. After a four hour car ride and a trip to the grocery store immediately upon returning home because I was starving, and there was no food to be eaten, all I wanted to do was put on some comfy pants and kick back with a glass of wine. If you’re a regular reader, you may remember me mentioning the overflowing dresser drawers in my closet a couple weeks ago. Being difficult to close, these drawers often just remain open, thanks to my laziness. Also, my closet (which can be referred to as a walk-in closet in only the most literal sense, as one can indeed talk a few steps into it) does not contain a working light. I’d run my shoulder into an open drawer a couple of times and thought, “ow, I should really close these more.” But on Sunday, as I went barreling into my dark closet, reaching down to grab comfy things from a bottom compartment, it was my face that made contact with the corner of an open drawer.

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Sriracha-Roasted Chickpeas & Cauliflower with Pickled Mustard Seeds

Sriracha-Roasted Chickpeas & Cauliflower with Pickled Mustard Seeds

For everyone that celebrated Easter this past weekend, I hope you had a great time! I hosted again this year (and gave a little run-down of the menu on Saturday), and we had a blast. Good friends + good food + many emptied bottles of champagne = best. easter. ever.

While I was extremely happy with the way all the dishes turned out (despite the fact that we ate about an hour later than I intended), the stars in my eyes were two very simple things that I prepared the night before. So much so that I actually remade both so I could tell you all about them. We’ll talk about the other next week. (I’m super psyched for that, as I think I actually managed to improve it the second time around with the slightest of tweaks. Also, it involves booze. Huzzah.) But right now, we’re going to talk about my new favorite condiment: pickled mustard seeds.

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