In the continually-evolving saga of life with two kids, we find ourselves, once again, at the hospital. This time around, we’re here for our 5 year-old. She gave us a serious scare, but got better quickly, and will likely be heading home tomorrow. And that’s really good, because we like her there. [Read more…]
Almost two weeks ago, I wrote this post from a plane while en-route to Sonoma County for Mighty Summit. Billed as a gathering of women in media, the summit is an annual event that brings together a group of super-cool ladies who run companies, generate innovative ideas, have incredible blogs, and create fantastic work. The weekend was dedicated to three important things: getting to know each other, cultivating a concrete list of life goals called the life list (and supporting and facilitating the goals of the attendees), and having the best time ever. [Read more…]
And so here we are, in the absolute middle of winter, with cold winds blowing and month-old, sooty snow piled high outside. My initial zeal for fresh root vegetables, citrus and kale is waning. But the things is, the year more than most, I want fresh vegetables and the creamy, buttery gratins of the season just don’t sound appealing. So, for now at least, we are still eating vegetables, even as they become harder and harder to procure.
Unless you go to the grocery store–there you’d hardly know it was winter at all. They even have tomatoes! But you know, I have my standards, so I walked right by the tomatoes and picked up a beautiful purple radicchio. And then this salad was born. I wasn’t sure what I was after, I just wanted something bright, crisp, and fresh. And that’s just what we have here. A vivid salad with tender leaves, a hint of lime, a little bit of pecorino, and a classic mustard-lime vinaigrette. A perfect counterpoint to the heavier dishes of the season. [Read more…]
As I’ve mentioned before, I recently took a jam making class at the Brooklyn Kitchen Labs with Kelly Geary of Sweet Deliverance. I loved the class and now really feel like I can make jam. My second attempt went very well and I am really happy to share this recipe for a small, 4 cup batch of blueberry grapefruit jam.
Grapefruit, especially ruby red, has such amazing flavor; it’s well-rounded, hitting tangy, bitter, and candy-sweet notes all at once. Combined with the blueberry, this jam has a rich, buttery flavor. Though we couldn’t wait more than a week to have some of the first jar, I am going to stash the other three in the back of the cabinet and savor the bright flavor on some snowy January morning. [Read more…]