make ahead

ricotta & mascarpone cannoli

When I got back to New York last week, I had a few hours to get things done in Brooklyn. My trips to the city these days usually don’t take me beyond midtown. The kids stayed with my mom while I was away, and one of my best friends watched Miche, so before collecting the kiddos and the pup, I made sure to hit up Caputo’s. If I had to name one thing I miss most about Brooklyn, it would be mozzarella. I know, I know. It should be my mom, or my dear friends who have seen me through it all.

Alas, a warm, milky, ball of fresh mozzarella, is what I long for most. Honestly, the thought makes me ache, and small sighs stumble from my lips. I challenge anyone to find a better mozzarella in all of New York City (I’ve tasted many). Continue reading »

sweet & savory candied walnuts

As my plane touched down at JFK on Friday morning, I wasn’t sure if I’d really just spent 27 hours in Sacramento, or dreamed it. That’s what happens when you get on a plane to the west coast at 11:30am on a Wednesday, and find yourself back at your starting point less than two full days later. Standing under the walnut trees at Norene Ranches, though, I looked at the hundreds of acres before me, and realized it was worth the effort I made to get there. Continue reading »

the inevitable…

I’m sure a few of you saw this coming. I haven’t started making gourmet meals for my new little lady, and must confess, I don’t see myself doing that (never say never, though, right?). Frankly, I don’t know enough about dogs’ nutritional needs to start cooking for Miche full-time, but I do know that onions and garlic are on the ‘No” list, and since I cook with those regularly, it would mean making two meals. Honestly, that’s not happening. I’ve never catered to my girls in that way. Besides, there are so many high-quality foods to choose from that I can feel good about feeding her.

Treats are a different story, though. As I started looking at labels, I followed the same rule of thumb for feeding my family. If I can’t pronounce it, then I don’t feel comfortable giving it to Miche. I did come across The Honest Kitchen brand, and loved the ingredient list: barley flour, chicken, molasses, water, eggs, coconut oil, cranberries, and parmesan cheese. It came with a steep price tag, though, and I knew I could make something of the same quality at home for a lot less money. Continue reading »

a clean slate

I don’t know what to say, really. I pressed the publish button on my last post with much hesitation. I’ve shared some tough moments here, but talking about my perceived faults as a mother was not easy. Regardless of how much I struggle with it, though, being a mom is the single most important thing I will ever do with my life. The Mr. used to often say a test should be required to have children. I knew exactly what he meant. It wasn’t about being perfect all the time, rather the ability to understand the overall responsibility. It’s so much easier to manage this delicate balance when you’re part of a team. You can hand over the baton when patience runs thin. There’s also someone else to remind you that one bad moment doesn’t erase the many good ones. Continue reading »

strawberry blood orange jam

My time in Brooklyn is down to single digit days. I seem to be walking in an alternate universe. Everything seems familiar, yet foreign. It’s in these moments that I feel greater confidence in the change we’re about to make. The conveniences of the city no longer outweigh the cravings of my mind and heart. Continue reading »

roasted strawberry-basil frozen yogurt

The girls are rather good at keeping tally over everything being even-Steven. Inevitably, the scales tip more in one’s favor on certain days, although I’m quite sure it will balance out to an equitable share over the longevity of our lives. Try explaining that to a six or eleven year old, though.

Most days, I’m pretty sure I’m messing everything up. I wasn’t always sure of what I was doing when we were a two-parent family. Now, on my own, left in charge of raising these girls into strong, confident, happy, loving young women—I think it’ll be okay, but sometimes I wonder. These last few weeks have left me sleep-deprived, anxious and short on patience as I watch moving boxes pile up, and ponder the change about to happen in less than three weeks. Continue reading »

city girl, country kitchen {homemade violet syrup}

Spring has finally sprung upstate. It was a long, cold winter, and many of us thought it would never end. The wonderful thing about living in the Northeast is that we have seasons. The not so great part of that gift is that the contrasts between summer and winter are brutal. Spring and fall aren’t always a guarantee. Often, they feel like blips on the radar of Mother Nature, and yet there are people who still question the direct correlation of how we use our planet with climate change (a conversation for another day).

Everything around is coming to life. The raspberry bushes are snaking their way through the side garden. I’ve been told they’re like weeds, and indestructible. I hope that’s true since I have much to learn, and my thumb is far from green. There’s a single rose bush along the house, too. I can’t help but think of M when I see them. He took such loving care of the ones we had at our old apartment on Henry Street.

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falafel success + a creamy tahini sauce recipe

I didn’t taste my first falafel until my mid-twenties. It seems unthinkable, especially living in New York City. My family wasn’t very adventurous in the food department, though, the most exotic cuisine being Chinese food (and mostly not very good, either). Any parent will tell you that eating habits, and palates, are created from an early age, as well as food phobias.

I often wonder what my relationship to food would be had I never met Michael. He gave my appetite, the same gift he gave my heart. Michael opened my eyes to trusting it was okay to try something I’d never experienced. The fear of the unknown is often more difficult to overcome than the unknown itself.

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creamy homemade hummus

By now, you’ve probably figured out I’m a bit obsessive about cooking from scratch. Michael used to tease me, and ask when I was going to start making my own water. There is a hazard to this, though, and in my case it started with a simple pot of beans. Most cooks will agree that there is no worse fate for a pot of beans than overcooking them. Beans should have a little bite to them; kind of like al dente pasta. You know their just right when you bite into them, and they give way ever so gently, but still require some chewing, and don’t just collapse in your mouth. They should hold their own, so to speak, when combined with other ingredients, as in the Chickpea, Parmesan and Fennel Salad in Homemade with Love.

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milk chocolate brownies

There’s no shortage of chocolate recipes floating around the internet, especially this week with it being Valentine’s Day and all. A more organized person who writes a food blog would’ve even planned such a thing out. I always chuckle when I get a PR pitch about my upcoming editorial calendar. This little space of the internet is about as organized as my daughters’ room. This is one place in my life where no plans are actually comforting. I can be who I want, when I want. It just so happens that my craving last week coincided with a holiday where chocolate plays so prominently. Why is that exactly?

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