Over the weekend, a friend asked me what I like best about my work here on the blog. My answer surprised me – I told her I love playing with the ingredients. Before I had editorial schedules and deadlines, this blog was my place to experiment. Over time, external forces and an internal drive have pushed me to be better, more professional. I also have less time – the sun’s always setting, the food’s always wilting, and the girls always, always want me to drop the camera and make them (another) snack. Photographing raw ingredients comes at the beginning – before the sun has begun to dip, before the final dish has been made, before the girls are home from school. This conversation made me realize that I missed playing with food, without pressure (both outward and self-imposed), and resolved to make more time for fun and invention. [Read more…]
This recipe began on a cold, rainy morning. A scratchy old records and black coffee kind of day. As the rain fell, things inside were cozy and fragrant with the scent of roasting citrus. The rich jewel tones on the plate vibrated against gray skies and the golds and russets of the water-soaked landscape.
After an October spent traveling, November has been delightfully calm. Around here, in this bright little house we’ve lived in since April, things are good. Coat hooks have been hung. Books sorted. For the first time in a long, long time, I feel like things are on track and steadily improving. I know all too well how quickly the whole holiday thing takes hold, so in these last couple of weeks before the hysteria sets in, Brian and I have been doing what we can to get everything (finally) in order.
Finding time in the kitchen has still been a challenge, with my time spent working or taking care of the girls instead. [Read more…]
Food blogging can be a funny mix of reality and theater. Instead of buying a dazzling array of seasonal citrus, I went with what we had sitting around, three plain old (juicy, delicious) oranges and Thanksgiving ingredient leftovers (buttermilk, shallot, pomegranates, and rosemary included), which came together perfectly with tender spinach in a lovely jewel-toned plate. At the same time, to get the shot for this post, I had to place the salad on my hideous faux-marble, dark emerald green kitchen floor. And there it is, your perfect holiday salad, served, however beautifully, on the kitchen floor. [Read more…]