After nearly a year of daily posts, usually dashed off in the moments before midnight, I took a day off yesterday. It was for a good reason, one that many of you will remember or understand: after a few sleepless nights in a row, I fell asleep snuggling my one-year-old at 7 p.m. A rare indulgence. Delicious.
And so today I really should be giving you some menu suggestions for the week, which I skipped over yesterday, but I can’t focus on that right now (see below). Because Allison told me to make this salad tonight, and it was so good that I have to tell you. Right now. Even though it’s hours past my new 7:00 bedtime.Continue reading →
In some circles the kale salad is probably passe already, but let’s just agree not to be so hip that we can’t enjoy a good thing, ok? I was briefly missing this summer’s Grilled Kale Salad with Ricotta and Plums, but it has already been replaced in my affections by this new winter favorite. It’s from the Skillet Cookbook, a new release from my local hipster diner, the Skillet Diner. I go to the diner just for this kale salad. I bought the cookbook just for this kale salad. I love this kale salad.Continue reading →
What food do you take travelling? Airport and roadside offerings are universally dire, as far as I can tell, so we usually try to think ahead and pack food to sustain our family on travel days.
Today was a travel day. We’ve been in California, visiting my family (including my 98-year-old grandfather), soaking up sunshine. We headed home tonight on a late flight with three sleepy children, a suitcase full of new crop walnuts, and this salad.Continue reading →
And then today, suddenly, it was unmistakeably fall.
The leaves turned overnight, reds and bright yellows and flame orange. The temperature dropped ten degrees. The morning started grey before the autumn sun came flooding through the clouds. And then there was the smell of the apples.
A day like today is a good day to turn on the oven. And many more such days are coming. I turned on the oven. I roasted a bunch of carrots. This is an impressive way to treat rainbow carrots, although of course you can use the plain orange variety too. Roasting concentrates the carrots’ sweetness, and if you time it right the tops and tails will crisp up nicely. Continue reading →
Today J picked the apples from our three backyard trees. It’s been a good year for the apples, and box after box came inside. Red, crisp, sweet. Hundreds of apples. The big girls posed proudly for a photo in front of the pile. The baby held an apple in each hand and seriously applied herself to the task of trading off bites.
Our plan to make applesauce all day went out the window, the boxes went to the cool basement, and now every time I go downstairs the sweet smell of fall wraps around me. One day soon we’ll be making a year’s worth of applesauce, but today we settled for a enjoying just a taste of the season’s bounty in our salad.Continue reading →
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Some days, maybe most days, simpler is better.
I had a plan to make this week’s greens into a tart of some sort, or maybe spanakopita, or at least green tartines. But those things take time, and some days I don’t have time. I piled all my greens into a pan to wilt, then chopped and dressed them with olive oil, lemon juice, dill, and a sprinkle of feta cheese. It was better than good enough.Continue reading →
I have been having a bit of a love affair with this salad this summer.We met casually, in a friend’s back yard. I couldn’t stay away from it, and then I couldn’t stop thinking about it. Our friends came to the Dinner in White and I casually mentioned that they might bring this salad, you know, if they wanted. They did. I sat next to it at the table.
It’s been on my mind ever since. Today, by some stroke of luck, J was working from home, the baby was napping, and the older girls weren’t home yet. We took full advantage of that rare quiet moment together. By grilling a bunch of curly kale and having this salad for lunch.
I’m sorry I’ve kept it from you for so long, but it’s not too late. Clear your calendar of any other rendezvous you’ve planned. You too will fall in love with this salad this weekend.Continue reading →