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i made it

Tuesday, November 3rd, 2009

Recipe: roasted parsnip purée

I took a much needed break from posting after NaBloWriMo ended. I realize a lot of people are blogging daily for their variant of NaBloWriMo this month. I have absolutely no desire to do that for a second month. Blogging takes a certain amount of time which I permit because I enjoy it. When I posted daily, I not only didn’t enjoy it, I began to loathe it. My two other blogs fell into neglect because of the daily posting. Clearly, it tipped the scales into the “blogging as sucky obligation” camp. I maintain two philosophies with regard to this blog:

1) I blog for myself. (Anyone else who comes along for the ride is welcome as long as they aren’t an asshole about it.)
2) Life comes before the blog.

I’m not sure I’ll be doing it again next year unless I find myself with an enormous amount of free time and… that will never happen.

Jeremy and I drove home from New Mexico on Sunday under sunny skies. We stopped at Trader Joes in Santa Fe, hunted for Mexican food near the border with Colorado, and spotted several dozen antelope on the plains. Sunday was also our “smoochiversary” or our “I’m glad I met you” day. Call it what you will, it has been 17 years. I consider myself fortunate for every day I spend with Jeremy. I could not have asked for a better partner in life. We had lunch in Trinidad, Colorado. I don’t know what it is about that border between the two states, it’s like the border between good spicy food you can taste (NM) and Mexican food that is as bland and flat as a Swedish cracker (CO).


don’t be fooled: looks good, tastes like nothing much



Tami and Helen were wondering why I hadn’t been on Twitter much of late. It never fails, but the autumn months seem to be the busiest ones. When I say busy, I mean work, travel, and fun. Last night was muy fun.

you got it: community night at the kitchen

amazingly good: rabbit leg confit with chanterelle mushrooms



We were joined by a familiar crew of friends and had a terrific time full of laughter, stories, plans, and incredible food. As we stood outside of the restaurant, saying our very long good-byes, Luke told me, “I feel so full. About the same as when I had dinner at your place last time!” The difference between dinner last time and dinner at Community Night was that I didn’t have to cook at Community Night and could spend my time with my favorite people. But Luke’s comment made me remember that I still had a recipe to share from the dinner party we threw last month.

parsnips

peeled



**Jump for more butter**

i find comfort there

Thursday, October 29th, 2009

Recipe: ma pu tofu

NaBloWriMo day 29.

Okay, I have caught up on answering questions in the comments. Sorry about falling behind. *pointing finger at NaBloWriMo*

The day after my grandma’s 88th birthday while I was still in California, Jeremy relayed the sad news that his own grandmother had passed away that morning. It was a shock as I cried into my aunt’s shoulder. I call my MIL, Mom. I call my FIL, Dad. I called Jeremy’s grandfather, Grandpa and I called his grandmother, Grandma. She was my grandma too.


she loved pink



Not long after Jeremy and I started dating almost 17 years ago to the day, we took a trip to New Mexico and I met his family. And then I went to Sunday dinner at Grandma and Grandpa’s house to meet all of the aunts, uncles, cousins… We paid a visit before dinner and his grandparents treated me like one of their own. It probably won’t surprise anyone to learn that these two very special people were the sweetest, most gentle souls in Jeremy’s life. He would go to their house before and after school, every day from age 6 to 16. He even kept his bike there (which Jeremy informs me is a big deal). Jeremy told me they always had the good sugary cereals in their cupboards. And of course, he spent every Sunday at his grandparents’ house – the whole clan did. They didn’t just go for Sunday dinner, they went in the morning and played cards and games. It was the hub of activity for the family.

Sunday dinners continued after Grandpa passed away twelve years ago. Whenever we were in town, we always reserved Sundays for Grandma’s house. If we weren’t staying over a Sunday, we’d make a point of visiting with Grandma. She loved chocolate, loved the color pink, loved having her grandchildren around, loved to eat out with friends. Grandma was an ace bowler, did the crossword puzzle every day, beat the pants off of everyone at Gin Rummy, won first place regularly at the state fair for her handwork… but most of all, she gave good hugs and had a smile that lit up the room. In the morning, we drive to New Mexico to be with Jeremy’s family and to say good-bye to this beautiful woman whose love nurtured three generations.

It’s been cold and snowy here. While cross country skiing yesterday, Jeremy and I silently made our way through the woods both lost in our own thoughts, both thinking about his grandmother. It only made sense that dinner tonight should be a comfort food – one that warms the body and sets the mind and heart at ease.


pork, bamboo shoots, green onions, chinese black mushrooms, chili-garlic sauce, tofu

minced black mushrooms (rehydrated), green onions, bamboo shoots



**Jump for more butter**

daring bakers: french macarons

Tuesday, October 27th, 2009

Recipe: green tea adzuki macarons

NaBloWriMo day 27.

World colliding: NaBloWriMo meets the Daring Bakers meets use real butter. Oy.


the daring bakers get stabby


The official line: The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

The unofficial line: I went with a tried and true recipe from Helen, my macaron expert. Sorry – I didn’t have time for screwing around with an unknown this month. I had a few hours before my flight to California, but I wanted to make some macs to take to my grandma for her birthday. Helen’s recipes never let me down. Never.


i like the matcha very mucha

blend the matcha green tea powder with the confectioner’s sugar



**Jump for more butter**