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Growing up, I was never much of a fan of breakfast for dinner. I didn’t really like eggs or pancakes enough to have them again at night. So we never really did that much at home, but at friends’ houses, I thought it was the strangest thing. Why anyone would want silly waffles instead of a pork chop baffled me. Hey, I was a “unique” kid.
And while I still haven’t totally lost that feeling, I finally get it. Well, not the sweet breakfast treats (I’m still not much for waffles – unless they are ordered for the table as a side to my huevos rancheros), but a savory hash is welcome for breakfast, lunch or dinner.
This roasted hash is a bit of a conglomeration of different recipes, techniques and restaurant orders. The basis of the hash comes from this recipe that I made for Thanksgiving. It was beautiful – the bright, vivid colors were quite refreshing on what can often be a beige table, but it had a bit more steps and ingredients than I needed outside a day of feasting. Add bonus however, was the leftovers were great for lunch with a quick egg, so I knew we were headed in the right direction.
It is really a fantastic combination.
Grapefruit on it’s own can cause a teeny bit of pucker-face. Not that that’s bad necessarily, but I think it’s better with a little balance. Balance with say, the scrumditiliumptious-ness of an avocado. That’s a good word for it, right? I think it beats “smooth” and “creamy” and what-the-hell-else should I say about it. Besides the fact that the avocado may well be the perfect food. It is only joined with maybe a few other things (like bacon and eggs) that are so welcome at all hours of the day.
But anyway, back to grapefruit and avocado.
I like to keep things on hand for an impromptu snack with a glass of wine after work or a quick gathering of friends. Something that doesn’t require going to the store (surprise!) and can be ready in about the same amount of time as it takes to open that bottle of wine.
So while cheese and crackers fit these two simple criteria (and are often on the case), sometimes it’s fun to have something with a bit more pizazz.
And since I am already ready for spring, let’s try to coax it out a bit early with some peas. While this nibble would of course be better with English peas, in the colder months, frozen baby peas work great.
A quick whirl in the food processor with some lemon juice and oil and you have a simple puree that is as bright in flavor as it is in color. You can spice it up with chili flakes, cool it off with some mint or my personal favorite – add the extra “umami” element with some truffle oil.
So I may be a little late to the Paperless Post party, but better late than never.
Paperless Post launched last year and is quickly overtaking the world of email-able invites. I have never been a huge evite fan instead designing little invites to send via email instead. Well, no longer. These will be my new go-to for times that dictate an email invite:
- Want to be eco-friendly?
- A last minute shin-dig that doesn’t allow time for snail mail?
- Don’t have mailing addresses for the peeps on your list?
- Only have out-of-date stamps since the post office ups the postage rate just about every day?
- Want to save on paper and postage and spend that dime on food?
For a fraction of the price of paper invites and postage (literally – paperless post is starts at $5/40 invites, and gets exponentially cheaper), but without losing the fun of opening the envelope.
Another cold and rainy day, another day for soup.
After having a steady stream of visitors in from California (who would of thought that January weather in NYC could be LA), I was ready to get back in the kitchen. Restaurant food is great – that is why you go there – but sometimes nothing can beat food from home.
There is something to be said for control in the kitchen, it is nice to know that the only things going in the food are exactly what you want.
updated 2/25/10 … see end of post for new thoughts on this sauce.
It started simply enough. I first read about this tomato sauce that only has 3 ingredients years ago on Amateur Gourmet. It then popped up here and there and I still didn’t really think much about it. I have been too committed to my tomato sauce (well Mario’s really) – the one that has a touch of carrot for sweetness. But then it showed up on Smitten Kitchen earlier this week right around dinner time when I was facing down an empty fridge.
Since it only calls for canned tomatoes, butter and an onion, I figured this was as good a time as any to try it out. And after reading reviews about this sauce, I was expecting something velvety and luscious where the butter utterly transforms the simple into otherworldly.
And it all fell flat.
Before we get much further, there is something you need to know.
My favorite food may well be popcorn. And that doesn’t mean that I really enjoy it on the rare instances that I eat it… it means that I eat it too much!
Nothing for lunch? Popcorn works for me. Don’t feel like making dinner and/or solo night at home? Usually popcorn.
And while I like many variables, I rarely switch it up. Caramel corn – hardly ever. Kettle corn – only street side. Plain butter – at the movies. A friend even sent me this recipe when it first came out, and I have yet to try it. I am too committed to my favorite: chile, lime & cheddar.
Once the holiday decor comes down, things can look a bit bare. It’s nice – in a clean, uncluttered way – but also almost lonely. And in the cold, the flowers aren’t exactly blooming to liven things up that way.
Instead, try taking a just a few simple blooms or branches, separating them out, and let the vases be focal point. I gathered a few tulips in champagne glasses and loved the fresh take. And then I saw this picture and thought the colored vessel was really what January needs.
My way to do it though utilizes things you may already have on hand … things like colored glasses and barware, votive holders, pitchers, even shot glasses. Of course vases and bud vases work too, but get creative and mix things up.
Jewel and fire tones will warm and brighten even the dreariest of days.
Do you think things look empty after the holidays? Or are you thankful for the clean, calm look of the decorations boxed back up?
It is here… the first 3-day weekend of the year (decade!). Genius really, to have a break so close after the holidays. I mean, the first week(s) back can be a bit tough. Thank you Dr. King for not having an August birthday.
Are you planning on taking a quick trip for the long weekend? A little jaunt, perhaps? If so, I recommend making these little snacks to have on hand during the travel.
I like to make a big grain salad to have on hand for lunch during the week. They pack well, keep well and well, make me feel better than most other things I would come up with for lunch.
Quinoa is a fave of mine, and I often change up the veggies, but keep the dressing the same – some version of a vinaigrette to flavor it all. So when Heidi reposted this double broccoli quinoa on 101 cookbooks this week, I couldn’t wait to give it a try.
Especially when it packs a little punch with chile oil. The heat is important against all the other good-for-you stuff.
I am a big fan of pestos, especially non-basil ones, and so the thought of a broccoli pesto was right up my alley.
I changed it slightly from Heidi’s and a traditional one, as I omitted the parmesan. Shocking that I left out the cheese, but I figured it wouldn’t really be missed – and I was right. Plus, then I could amp up with more feta at the end.