We’re back in Brooklyn after spending three weeks visiting family in Virginia. It was a lovely, (mostly) relaxing trip and a reminder of how much love our kids are lucky to be surrounded by. Seriously, one of the reasons I considered not procreating is the abundance of hate and sorrow. I know as they grow they will experience the heartbreak of their first love, the guilt of doing the wrong thing, and most importantly how fortunate they are – that is, of the unfortunate circumstances of so many others. I guess they will get by the same way we do – by holding on to the love of people maneuvering through the same imperfect world.
While I got a kick out of revisiting suburban life – drive through coffee, explaining to Zane that some people have playgrounds in their backyards – I’m happy to be back in our space and establishing a routine with my newly expanded family. In fact, I need to get back to that, but not before a little link love. I’ve been cutting back on sugar, so I guess I shouldn’t be surprised that as I scanned my pins from the first half of the month I was most drawn to all things sweet…
But let’s start with something savory – pimento cheese hushpuppies on For the Love of the South. These combine two of Ben’s favorite things so I want to make them soon, if I could just get over my dislike of deep-frying at home. The smell, the mess…any tips to make it less of a pain?
I just started following the ladies over at The New Potato and my two favorite posts so far are this video on Not Living in Brooklyn in 2014 and 6 Ice Pop Recipes. I’m especially draw to that matcha green tea with pomegranate popsicle.
I’m working on a crazy easy delicious healthy fig dessert for you, but in the meantime Autumn‘s fig, black pepper, and goat cheese milkshake looks killer.
Speaking of healthy desserts, Izy took chia pudding to the next level and made it into ICE CREAM. In case you haven’t heard, she has a cookbook coming out next month – I’m so excited to see the gorgeousness/deliciousness its pages surely hold.
Gabriel aka The Artful Desperado published some knockout desserts including stone fruit tarts with honey coconut syrup and a berry bejeweled chocolate meringue cake.
Have a sweet weekend!
Just before Ruby was born I had a handful of articles for SheKnows go live and never got around to telling you about them. But you know by now late is the name of my game right? Let me at least take a moment (while BOTH KIDS ARE SLEEPING!) to tell you about a couple of my favorites…
The first is a summery braised lime and coconut chicken dish. With fresh ginger, sweet mango, and a garnish of mint and basil, I like to think of it as my answer to warm weather curry – Thai flavors minus the chilies.
Next is miso-glazed tofu with spicy green beans. This vegan meal is simple and quick but pumped full of flavor, thanks to a salty coating of miso and a red pepper flake-infused oil. More fresh ginger in this one, too, because ginger makes everything taste better.
Click on the links above to get the recipes, or head over to my profile to see what else I’ve been cooking up for SheKnows.
Caring for a newborn is hard, important, and (much of the time) unbelievably boring. I am grateful this time around to have flexible work to keep me in touch with the world I used to live in and break the monotony of nap, nurse, repeat. I can’t thank my assigning editors enough for their flexibility leading up to my leave and for allowing me to ease back to whatever degree I can handle; everyone’s graciousness has made our transition to a family of four more relaxed than I could have imagined.
So, here I am, five weeks in and with my first recipe since the birth. It’s a fittingly simple chicken and green bean stir fry with fresh, bright flavors - the kind of thing I throw together for a weeknight dinner – but made a little special with a basil and sour cream sauce. The 3-ingredient blender sauce is one of those condiments I find myself drizzling on all sorts of easy meals to give them some extra oomph.
The chicken and green bean stir fry recipe is up on The Kitchn this week. Head on over (and comment and pin!).