» The sisters

Last week, snow fell. It was a skiff, really, but with the dip in temperatures that accompanied it, that little dusting has managed to stay around all week. When the weather is cold and it is dark before I head home in the evenings, I feel like an extra measure of comfort is needed. I know I must have told you that when autumn comes around, my plans for cooking seem to make a turn all on their own. Suddenly, soup sounds like a good idea and I make at least one pot per weekend. One giant pot that simmers for hours on the weekend, then is doled out into quart jars in preparation for the week ahead. And as this ritual repeats itself over the first weeks of fall, my freezer fills up with lunch options. Corn chowder, red lentil and cream of cauliflower, portioned out and ready for a quick meal.

If I am going to have soup for dinner, I like to pair it with a salad or some bread. Hot buttered slices of toast work well, as do savory little muffins. But really, what I want most with my soup is a skillet of cornbread. For one thing, once the oven is turned on in the evening, the kitchen just feels that much more cozy. And this recipe is quick enough that by the time the soup is warmed up and the table set, there is cornbread ready to come out of the oven. Around here, we top it with some butter and perhaps a slice of cheese. We’re a divided house when it comes to a sweet topping though, but a drizzle of maple syrup always wins out for me.

This recipe came to me a few years ago when Tina shared it as an idea for a gluten-free quick bread. I’ve been making it several times a week already this season. In fact, it’s so good that I may have made it several nights in a row when my parents visited us. The three of us don’t eat the whole pan, but I like to toast the leftovers the next morning with a hard boiled egg, or make open-face sandwiches with more soup at lunch. And with Thanksgiving just around the corner, I couldn’t help but think that leftovers would make a tasty stuffing come next week.

Recipe note: In my opinion, the main ingredient to watch is the cornmeal. Don’t be lulled into thinking any old grind will work. Stone-ground cornmeal gives a much better texture and bite to the cornbread. And meal that’s labelled for grits works really well, in my experience.

Skillet Cornbread

Recipe from Gourmet
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1 1/2 cups yellow cornmeal (preferably stone-ground)
1 tablespoon sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 3/4 cups well-shaken buttermilk (do not use powdered)
1/2 stick unsalted butter

Preheat oven to 425°F with the rack in the middle. Heat a well-seasoned 10-inch skillet in the oven for about 10 minutes.

Meanwhile stir together the cornmeal, sugar, baking soda and salt in medium bowl. Whisk together eggs together in a small bowl and measure buttermilk in a large measuring cup.

Remove the now hot skillet from oven, taking care as the handle will be very hot. Add butter and return to the oven for about five minutes to melt. When the butter is melted, remove the skillet from the oven, swirling to coat bottom and sides (butter may brown and it’s delicious). Whisk hot butter into the buttermilk mixture and return skillet to oven. Stir cornmeal mixture into buttermilk mixture just until evenly moistened but still lumpy.

Sandwiches are a bit of a lunch time treat for me. My usual lunches are made up of salads in the summer and soups in the fall and bread doesn’t have much of a place in my kitchen. When I am lucky enough to get a sandwich, a local place called Finches makes some of my favourites.
One such favourite includes pear slices, blue cheese and walnuts. Loss of desire, loss of arousal, problems with orgasm can be divided into two types: primary and cialis 20mg generika secondary. Premature ejaculation is just a bedroom problem Obviously only you and your sexual partners would know about the problem of fake drugs being available on the market in name of viagra italy. cheap sale viagra Peyronie’s illness is a connective tissue ailment that creates an extraordinarily bent penis. They used to feel embarrassed and ashamed as if it does not happen the man can face severe mental issues which can put him and his health into trouble. usa viagra no prescription I have been craving one of these sandwiches for a while, so I decided to attempt a re-creation of sorts at home.
In my version of the sandwich I switched out the blue cheese for a nice double cream brie, added a few slices of prosciutto, some sliced grapes, walnuts and topped it off with some olive oil and balsamic vinegar. Perhaps these simple and delicious sandwiches don’t have to be treats after all.

A week or so back, I attended a workshop on multidisciplinary storytelling in Seattle. I have been anticipating these sessions for awhile – a group of inspiring women, a city I love and time to focus on some creative skills. I could tell you about the amazing places to eat or exciting spice selections or even wandering the Pike Place market early in the morning. But honestly, the inspiration I left these sessions with was enough to fill two blog posts, so I’ll start there. The classes were held in Aran Goyoaga’s studio. You probably know her from her blog Canelle et Vanille.

 Aran’s studio is a light-filled space, with twinkling lights and white paper globes hanging from the beams. A clean light pours through the windows, even on this rainy morning. Tables are arranged together beneath those windows and a group of women from all over the place begins to gather. We’ve come from near and far to learn and connect. Everyone around the table speaks of their interest in telling food stories, making stronger connections between the imagery and words that inform each of our personal stories. 

Make notes on five things from today – they could be simple words or phrases or much bigger ideas. This idea came from Tara O’Brady, leading our workshop on multidisciplinary storytelling. I’ve been following Tara and her blog, Seven Spoons, for years now and I am very excited to hear her talk about her process. (She also has a cookbook coming out in the spring and you know how I am about cookbooks!) She shares the idea of gathering five takeaways as a challenge for herself, but we all join in.

So here they are, my five takeaways from this amazing workshop:

Be observant: Notice the details. What stands out to me will inform my work. It brings personality and viewpoint. This is an eye-opener to me because I am all about the details, those are the bits that get me into trouble! So making that connection and realizing that those details can be tapped to tell better stories, both visually and in writing, really makes me feel capable. 

Gather inspiration: Whatever it is that inspires me, gather it around. My inspiration tends to be very visual. I love Instagram and some favorite blogs for their beautiful imagery and the ideas they spark. Same goes for the cookbooks that make me want to cook and the friends who share ideas and encouragement. The little pinecone that makes me want to draw. These influences will keep my creative juices going. And in those moments where inspiration feels low, having this resources close at hand will help me get back on track.

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Practice intention: Thinking about the intent of my work is something that has stuck with me as I left Seattle and came back to my daily routines. It’s likely because this idea resonates with some of the bigger things I’m pondering in my life. But knowing the end goal that I’m striving for and the message I want to leave others with will help edit and refine my work. 

Live the details: Watching Aran and Tara plate their own lunch at the workshop reminds me that appreciating beauty in everyday life is part of this practice. When what I do comes from an authentic place, the details that fill my life serve as inspiration. So I’m embracing my fiddly garnishing habits and rearranging my prop dishes that I love to sit out amongst my everyday items!

Go buy some darn notebooks! I love paper products and I’ve got a stack of lovely sketchbooks to prove it. Tara shared her idea-gathering practice of taking notes in plain spiral bound school notebooks. No fancy notebooks need apply. We’re talking about a basic lined notebook where one can scribble down a taste or a word or the beginnings of blog post without a thought to how it looks. Since I’m the girl who revises recipes on the back of junk mail envelopes, this is a plan worth adopting.

So there you have it, the five ideas that I’m thinking after my workshop, along with some photos from the weekend. Do you have an tips on how you strive to bring creativity and inspiration into your daily life? I’d love to hear about it.

I could tell that summer was fully over and fall was winding to an end when I stopped hearing our friends kid in the morning. Every morning at about 8:00 am Em heads off to daycare. He runs down a nearby flight of stairs hooting and hollering. Then one day about two weeks ago his shenanigans abruptly stopped. The sounds of summer fun were quickly replaced with rain beating against the windows. Alas, winter is here.

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In an effort to not remain indoors for the next 4 or 5 months Scott and I have learned to embrace the wet weather and still head out for our usual weekend adventures no matter what. This is where the chocolate cake comes into play. Who wouldn’t be ok with spending a few hours hiking in the rain if they knew this chocolate coconut pound cake was waiting for them at home.

Don’t judge. You do what you gotta do.

We are not the most devoted of campers, we pretty much stick to basic car camping in campsites where there are actual bathrooms. We pick campsites for scenic views and proximity to day hikes or breweries, depending on the situation. There is a little kid in my life and these things make camping easier. We pack coolers of ingredients for full-on fancy camping meals and a set of bocce balls for afternoon entertainment. Once we get out there, camping is a pretty carefree way to spend a weekend. There is little to do besides cook up the food we’ve brought along and relax. In the evening, we build a fire and sit around it. Sometimes we play card games or watch for stars in that dark sky.

This fall we’ve been doing a lot of camping. Maybe it is an unconscious attempt to draw out the season as the cooler weather and shorter days set it. On every trip, I’ve been returning to the same recipe for granola bars. They are tasty and portable. I’ve packed up these bars for early morning kayak paddles, long rides in the car and hikes into the hills. And on camping trips, they are the perfect snack to tide me over between an early morning wake up and actually being alert enough to start cooking breakfast at the campsite. We tumble out of the tent, start heating up water for coffee, pull out the pan of granola bars and everyone is happy.

I’ve been working to keep these bars from getting too crumbly and the best advice I have is to chop things up – the nuts, the cherries. The smaller pieces seem to stick together that much better. Of course, you can help matters out by storing them carefully. I’ve found returning them to their pan or some other container helps them keep their shape. And since these bars have become a breakfast staple, I’ve been using them to clean out the pantry, substituting different nuts, various chocolates and even some peanut butter chips I found, along with any kind of coconut flakes I can find lurking in the cupboard. Another breakfast note – I don’t like too much sweetness early in the morning, so I’ve been lighthanded with the sugar, even going with a little less than what I have listed here on a batch where I used up the rest of my sweetened coconut.

GOOD MORNING GRANOLA BARS

Adapted from Smitten Kitchen and Orangette

1 ½ cups (160 grams) quick-cooking oats

⅓ cup (35 grams) oat flour, or quick-cooking oats pulsed in a food processor

⅓ cup (65 grams) to ½ cup (100 grams) sugar (see above)

1 cup (110 grams) raw walnuts, chopped into rough pieces

½ cup (25 grams) unsweetened coconut flakes

½ cup (85 grams) chocolate chips or chopped chocolate of similar size
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¼ cup (40 grams) dried cherries, halved

½ tsp. fine salt

1/3 cup (85 grams) peanut butter

1 tsp. vanilla extract

6 Tbsp. (85 grams) unsalted butter, melted

6 Tbsp. (120 grams) honey

1 Tbsp. water

Heat oven to 350°F. Prepare an 8-inch square baking pan with a little butter or baking spray. Line pan with parchment paper so it covers the bottom and two sides of the pan with a little overhang. Lightly grease the parchment paper.

In a large bowl, combine the oats, oat flour, sugar, nuts, coconut flakes, chocolate chips, dried cherries and salt.

In a medium bowl, stir together the peanut butter, vanilla, melted butter, honey and water. Pour the wet ingredients over the dry ingredients and give everything a good stir to combine thoroughly. Transfer to a prepared pan and press the mixture into the pan. A spatula works pretty well, but a damp hand or piece of plastic wrap will help as well.

Bake for about 30 minutes, until the bars are golden all over with some browning on the edges. Don’t be surprised to find the bars are still a little soft to the touch, they will firm up as they cool.

Transfer the pan to a wire rack to cool completely or even overnight. When cool, run a knife along the around the edges of the pan and use the parchment paper to lift the bars out of the pan. Cut into bars.

To store, place bars in an airtight container. Or do like I did and slide the bars and the parchment paper back into the pan for storage. I think it’s the best way to keep them from crumbling.

I can’t say with authority that Paris is at its prime in autumn. But, autumn in Paris is a lovely season. There’s cooling temperatures, the crunch of fallen leaves on the cobblestones and a golden light that all combine to make this a great time of year in Paris. (Is there a not-so-great time of year in Paris? More research may be needed!) Tina and I have had a chance to spend time together in Paris and while we aren’t there now, thought we’d share a little slice of our adventures on the blog.

For me, travel is less about a must-see list and more about experiencing a different culture. I want to see a little piece of it in detail, instead of the top picks in brief. I’m happy to find a chair in a sunny spot in Luxembourg Gardens and people watch for an hour than wait in a jostling line to stand close to the Mona Lisa for a moment. We do odd things like frequent various metro stations in hopes of a perfectly moody shot for Tina or follow street bands on their way to the evening’s gig.

I appreciate the familiarity I find returning to the same wine shop or market vendor. Those snippets of conversation over my wine selection for the evening or multiple questions about when and how I plan to eat the little box of late season fraises des bois (Non, non, don’t leave them for tomorrow!) stand out in my memory.

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We search out boulangeries where ever we go, looking for favorite treats. Tina always has her eye out for a slice of flan and I am happy to sample pain aux raisins at any hour. At midday, we pick out a baguette sandwich and head outside to eat it. As the afternoon winds down, we look for the long line of Parisians, queueing up for their evening baguette and join in the fun.

We climb most any structure with stairs. Our apartment is on the fifth floor of a building with a tiny spiraling staircase. (Don’t bring a big suitcase!) The Eiffel tower, Notre Dame, the stairs of Montmartre, Sacré Coeur, the Arc de Triomphe, we climb them all. We stop counting stairs.

We wander in the markets that stretch out on the street and find mushrooms and pumpkins, cider and artichokes. The olive harvest is happening in the south of France and we search out our favorite varieties. We stand in line for piping hot potato galettes that warm our hands in the chilly morning air.

On Sunday, there is a little gathering on one end of the market by the church. A square where the stalls end and the tables and chairs begin. There is accordion music and dancing. And on a sunny afternoon in Paris, this is all we need.

It’s not everyday that I find a recipe that inspires me to make it immediately. Just like everyone else, I’ve got stacks and bookmarks and torn out magazine pages, waiting for their moment to shine. Unless that recipe is the salted Texas chocolate sheet cake from Bon Appetit, that demands immediate attention. (True story!) Anyway, there is often something keeping me from making them, some missing key ingredient or prep step that seems better suited to a weekend cooking foray. Maybe I am a collector or recipes, a hoarder even? That might be a topic for another day, but in this case, I had the perfect combination of enough of the right ingredients and some time, so I started cooking.

Without even knowing it, I started prepping for this recipe by heading out to my favorite fresh veggie place earlier in the day. Their late season corn is such a treat, and they had it sitting around by the bucket. By now, I have a pretty good idea of just how much corn I can fit in the produce drawer in my fridge, so I loaded up, knowing I would be eating fresh corn for the next few days. I don’t know how the corn and the recipe found me on the same day, but I’m not asking any questions!

I made this for a solo dinner by splitting the recipe, but whether you’re cooking for yourself or a few people, this stir-fry comes together pretty quickly and has great late summer flavors. And while I know the sambal oelek and fresh lime juice I squeezed on top of my plate might not have been exactly in keeping with the originally intended flavors of this recipe, I thought they were pretty darn good additions!

Stir-Fried Tofu with Green Beans and Corn

 Adapted from Martha Rose Shulman’s recipe on The New York Times

1 14 oz. package of firm tofu, drained
1 tablespoon soy sauce
1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons sesame oil
½ teaspoon salt, or to taste
½ teaspoon ground pepper, preferable white pepper
¼ teaspoon sugar
2 tablespoons canola oil
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1 jalapeno, seeded and minced
½ pound green beans, trimmed and cut into bite sized pieces
Kernels from 2 ears of corn
1 finely sliced scallion
1 cup roughly chopped cilantro

 Cut the tofu into ¼ inch slices, then cut slices into ¼ inch matchsticks. Place on a clean towel or paper towel and allow to drain while you prep the rest of the stirfry.

In a small bowl, combine soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Keep these handy for when you begin cooking.

Bring a medium saucepan of salted water to a boil and add the green beans, blanching for about one minute. Remove from heat, rinse in cold water, drain and set aside.

Heat a large skillet or wok over high heat until a drop of water evaporates immediately. Add a tablespoon of oil to the pan and tilt to distribute. Add the tofu and stir-fry for a minute or two, until it just begins to color. Drop in the ginger and jalapeno and stir-fry for a few seconds.

Pour in the remaining oil, then add the green beans, corn and scallions. Stir-fry for about one minute, then add the salt, pepper and sugar mixture and toss for good measure. Pour in the soy mixture, top with a lid and cook for about 30 seconds. Uncover, throw in the cilantro and stir-fry for another 30 seconds or so. The green beans should be crisp tender by now. Remove from heat and serve.

Camping meals can often be a challenge, especially when you care about how your meals taste. As you can guess I’m not really into the idea of canned beans and Chef Boyardee for dinner every night. But, at the same time, I would rather be at the beach paddle boarding than at the campsite cooking over a stove. We have our tried and true, go to recipes, that without fail always show up on the camping menu. B’s McB’s are one such recipe, but every so often I like to switch things up and add something new to the mix. I like recipes that are nutritious, delicious and also fast and easy.

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Try as I might, I am pretty sure there is no holding off autumn now. The changing sunrise and sunset times are a pretty strong indicator that a transition is underway. The produce that I picked up at the market last weekend had a totally different color palette than my last shopping trip a few weeks back – deep purple plums, rosy apples and golden pears. I often reach late August not quite ready to make the transition to September. It’s taken all summer to get to these long, lovely days and warm evenings lounging on the patio. I need some time to settle into the idea. Can’t we just stay in late August for a few more weeks?

By this point in the summer, it seems like my garden is just coming into its own. Everything is growing with gusto, there are armloads of tomatoes just waiting to be picked, a row of kale practically falling all over itself and green beans are gaining such momentum that I am pretty sure that is all we will be eating for the next two weeks. It’s true, I probably brought this situation on myself with I planted four rows of beans, but I was a little excited. I had big plans for beans and I didn’t really stop to see the potential for green bean overload at the time.

Back in spring, when I would sit out in the empty garden and dream about how things would look at this time of year, I decided to create an archway over the entrance to the garden. And since gardens are lessons in patience, I decided not to “build” an arch, but to grow one out of runner beans. I staked up 6-foot high sections of netting at the front of the two raised beds that make my garden. Then I wired bamboo stakes over the pathway, connecting the two panels. From there, I planted a selection of beans, based mainly on their descriptions, which all included some wording about an 8- to 10-foot plant.

It didn’t taken them long to race up the netting and wind their way over the bamboo bridge to create my archway. It’s turned out really well, in fact. The unintended consequence has been the bumper crop of beans. I’ve been freezing a few batches of them when my harvest takes up too much room in the fridge. But mostly, we’ve been doing our best to keep up with the bounty and eating them at most every meal.

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Today I am sharing a couple of late summer ideas that are starting to warm me up to the idea of my dinner spending more that a few minutes on the stove. Think of this grilled bread as a blank canvas, just awaiting your creativity. We’ve been loving a recipe for slow simmered green beans that I shared here. I completed the toasty trifecta with a couple of slivers of speck and topped it off with a slice of fresh feta. But it would also be delicious with ratatouille or some sauteed greens and a poached egg. Don’t stop with the savory options, the grilled bread is also a delicious base for the late summer fruit that is in season. Sliced fresh or lightly grilled alongside the toast, peaches, plums and pears are all going to be delicious. No need to mention the addition of ice cream – you know I already went there!

GRILLED BREAD

Loaf of French bread, or other favorite loaf
Olive oil

Slice bread to a medium thickness. Brush both sides of the slice with olive oil. Place on a hot grill until char marks appear. Repeat on the other side. Remove from grill, top and eat immediately.

My son has been asking me to let him help in the kitchen. Since he brings his toys out into the kitchen to play most evenings, he has a good view of the happenings and has zeroed in on a few tasks that interest him. Most recently, he wants to know how to use a knife. This comes after lessons with the box grater, egg cracking 101 and ice cream churning. I’ve started him out with the smallest, dullest knife that I have and Sean is under strict orders not to sharpen it. Might as well get him in there while he is interested, right? With constant supervision, he has gotten pretty good at slicing olives and cucumbers, his favorite tasks since he also gets to snack while working! Consistency will come eventually, I suppose, but for now, slice width varies widely!

One of his earliest tasks was stirring. We’ve had our fair share of spills and sloshes. But once we got past those, he has become quite a good little helper. Which brings me to the cookies I am sharing today – they are a perfect recipe to make with kids.

The summer heat is upon us – days and days of 100+ degree weather. By late afternoon, it seems like the heat has hits its high point and just maintains a searing level of intensity that can undo the deepest air conditioned shivers in two minutes flat.

These days the oven is rarely on. I can’t bear to add to the indoor temperature. We grill, we eat salads and ice cream. And when we need cookies, we gather at the counter and make these little freezer treats, then go park it somewhere cool for awhile.

If you have a small cookie scoop, you’ll want to use it for this recipe. Otherwise, you can use a spoon to shape these cookies.

Chocolate Freezer Macaroons

Makes about 15 cookies

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⅔ cup dark cocoa powder
½ cup maple syrup
¼ cup coconut oil, melted
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups unsweetened coconut

Combine first five ingredients in a medium bowl and whisk until smooth.

Stir in shredded coconut until everything is combined. Use a small cookie scoop to form cookies, place on a parchment lined cookie sheet. Freeze for 30 minutes or until firm. Store in the freezer.