Lasagna from scratch was the first dish I made Lucas. He says it’s when he fell in love with me, but that was like our third date, so probably an exaggeration. On the other hand, it might also be the reason I have a husband, so I keep making it. This butternut squash & turkey lasagna with homemade chestnut pasta is equally alluring, so if you’re in the market for love, it comes highly recommended.
All week long, I look forward to brunch. Who’s with me? Sunday afternoon brunch with my hair still frazzled and jammies under my apron. The kind of slow Sunday where you prepare gluten-free sweet amaranth waffles flecked with cinnamon and nutmeg, while spiced chai poached pears simmer on the stove as topping.
These ginger lemongrass pork lettuce wraps with nuoc cham sauce are my contribution to a lettuce wrap party for two with Todd of Honestlyyum . When we hatched plans to use a lettuce wrap collab to try our hand at stop-motion video (inspired by Betty’s tutorial), I could have sworn he said “Hey, can I come over and hold your baby?” (What’s that? You heard it too?)
It’s a good thing he’s a dad and likes babies because there was a lot of that.
Last week I promised I’d share the sweet variation of my amaranth waffles next, but then I made the most ridiculous (and delicious) waffles that it was just too much to share in one post without cueing major eye rolls: gluten-free sweet amaranth waffles with spiced chai poached pears, chai pear syrup, and candied popped amaranth. So let’s take it one step at a time and do what I did in real life: poach the pears and reduce the pear syrup ahead of time in preparation for epic waffles. We’ll waffle again soon.
I wanted to wax poetic about these gluten-free savory amaranth waffles because they deserve a sonnet, but then I sliced open the tip of my index finger on the blade of the food processor today, which is proving challenging for typing. These waffles though.
We’re 7 months into this whole parenting gig and we’ve learned a lot. Not least of which is that as long as you have tortillas, you can generally always make tacos out of the contents of your fridge. These mole-spiced chickpea and grilled zucchini tacos are just that. Though, I have been day dreaming about them all summer so maybe subconsciously I’ve kept all the ingredients on hand just in case we need tacos.
Seven months into parenting and I’m still learning. Learning what kind of mom I am. What kind of mom I’m going to be. And reconciling that with what kind of mom I want to be or think I should be.
When we bought our house last October, it wasn’t the first house we put an offer on – it wasn’t even the second. People told me that the house that was meant for us would find us, but I didn’t believe them. Instead I cried back, “you don’t know the Bay Area housing market!” And when our first offer didn’t get accepted, even after I wore my best enhance-the-baby-bump dress to the open house, I sobbed into my pillow.
But that kitchen? That kitchen was the original kitchen from 1940. It was a 7×7 box with just enough counter space to do dishes and literally no place for a modern refrigerator. I pretended I didn’t care and fell in love with the house anyway. I pretended we’d have money in 5 years to expand it. I pretended that was only a very short time to live with no counter space. And I mourned it.
Then we met this house – THE house. And it turns out people were right. It found us.
Today I’m excited to share a peek inside Snixy Kitchen in collaboration with KitchenAid. (With the help of our tour guide cat, Artichoke).
In case you’re wondering when the best time to make friends with someone is, it’s right when they’re pitching a gluten-free baking cookbook to publishers. I know because that’s when I met Alanna. It’s also when I willingly accepted my new role as dessert taste tester, with a constant rotation of Alanna’s latest cookbook creations showing up at my house. It’s a tough job being friends with Alanna. At the end of *cough*waytoolong*cough*, Alternative Baker is FINALLY ALMOST HERE!! I’m so stinkin’ excited to share Alanna’s masterpiece with you via this ginger goat cheese cheesecake tart inspired by her flavor pairings and built on a crust adapted from the book.