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Recipe: frozen grapes

Guys, we need to talk. Have you heard of Holiday grapes? I saw them last week at Whole Foods. I tend to be particular about grapes. I like them to be sweet, crisp, juicy, and preferably without seeds – but I’ll make an exception for the seeds if everything else makes the grade. I gently squeezed one of the giant round grapes between my fingers, surprised at the firmness. I plucked one off and popped it in my mouth. Delightful! Since then, I’ve purchased several pounds of this variety. Apparently they are typically available from mid-October to early November. That means now. That means – get ye to the market and find yourself some Holiday grapes.

holiday red seedless grapes

The check out guy scanned the grapes and then said, “You know what I love to do with these? I put the whole thing in the freezer and snack on frozen grapes. It’s so good!” I’d never frozen grapes before, but I wasn’t sure I wanted to try this with such precious, lovely and expensive grapes. When I got home, I plucked three from the stem, washed them, and popped them into the freezer.

give them a wash

pat dry

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Recipe: roasted carrot soup

This past week was a really good one for me. Jeremy was out of town for the last half, so I plowed through heaps of work in addition to spending quality time with Kaweah. Warmer than normal weather meant Kaweah could sprawl out for countless hours on the deck (something she loves to do) without freezing or overheating. I packed my schedule to free up more leisure time when Jeremy came home.

kaweah soaks up all of the morning sun

and she periodically got up to sniff the latest news

i was quite excited to get new trail runners in the mail

And then late Wednesday night I got a message from a friend, asking if I was free to meet up for a last minute lunch or coffee the next day. Absolutely. I moved everything around in my schedule and drove into Boulder because you see, this was my best friend from high school who lives on the East Coast. We’ve known each other since fourth grade. We hadn’t seen one another in over 20 years.

meet clark

I waited outside The Kitchen, sending an email to a client when I heard a familiar voice call out, “Yuie!” The best people in my life give the best hugs and Clark is definitely one of them. It’s been a long time, I thought. All of the events since we last saw one another hit me in a wave and I blinked back the tears. It’s often said that good friends can pick up from wherever they left off and we immediately began sharing our lives, talking about our families, discussing happiness, life choices, aging dogs. The natural back and forth of conversation, so relaxed yet enthusiastic, made me realize just how close we were and still are. Two hours is such a short window of time to catch up on 20+ years, but it left both of us with the promise to get our families together and smiles that would last the rest of the day.

a great sunset to close out the weekend

That visit put my mood in the stratosphere. Good relationships are important for feeding your soul just like a good soup feeds your body (and your soul). I have fallen madly in love with this roasted carrot soup – so much so that I’ve made it three times in the last week. When Jeremy landed in Denver he texted me about dinner plans. Should we meet in Boulder at a restaurant or eat at home? I was already making the soup. After an entire day of travel, I figured he might enjoy relaxing at home with a nice meal, a glass of good wine, and perhaps unwinding in front of a movie.

so simple: celery, onion, carrots, olive oil, chicken broth, butter, salt, white pepper, ginger

dice the carrots

toss with olive oil

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Recipe: pumpkin crème brûlée

Pumpkin season is upon us and I’m not referring to pumpkin spice lattes, although they are certainly out there. I’m talking about cute chubby toddlers staggering around pumpkin patches like small drunk people. Or carving your Halloween pumpkin into The Death Star. Roasting pumpkin seeds to snack on later. I don’t overdo it in our house because I understand the dangers of pumpkin fatigue – it has to last through the holidays. But I do get excited about trying something new and pumpkiny every autumn. And don’t you think they should have been named plumpkins?

eggs, vanilla bean, sugar, nutmeg, cinnamon, pumpkin, cream

I know it is de rigueur to break down a whole pumpkin, but I have a lot of canned pumpkin in my pantry throughout the year because I make Kaweah’s dog treats from scratch every few weeks. It’s especially handy when you need just a little bit of pumpkin to make pumpkin crème brûlée, and Kaweah didn’t mind sharing because she’s sweet like that.

scrape the seeds from the vanilla bean

steep the vanilla, cinnamon, and nutmeg in the cream

whisk the yolks and sugar together

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