A high of 6 degrees? Snow?? What is this, February!?!
This seasonally-appropriate weather is killing me. The mild winter had lulled us into a false sense of Californianism. As the temperatures dipped below freezing this past week and then had the audacity to stay there, we broke out a drink recipe that I’ve been meaning to try.
This recipe for Teton Tea comes from The Wildflower Inn in Jackson Hole, Wyoming. It was published in Jackson Hole Cooks, edited by Rebecca Woods.
This hot cup of happiness is especially great after shoveling the sidewalk or when you have a scratchy throat. It’s wicked simple, and it was universally loved at our house. Continue reading →
I returned to work this fall. Not full-time yet, but enough hours in the week to put us into a situation where we are managing child care, extra-curriculars, 2 parents’ jobs, and keeping everything humming along smoothly. In the past, this has been a recipe for disaster in terms of nutrition. Continue reading →
Frozen toaster waffles. So easy. So universally loved by children. So full of white flour and sugar and preservatives and excess packaging. Sigh.
This recipe comes from Alton Brown, with a few small modifications. These waffles are fantastic. Crisp, flavorful, and substantial – the toasted oats add a wonderful flavor and nutritional heft. Continue reading →
All intellectual credit goes to my sister. I made Grilled Steak with Black Beans and Chimichurri Sauce while we were visiting her a few weeks ago, and she suggested doing steak and eggs for brunch later in the weekend. You know how much I love using leftovers to make a whole new meal, so I was on board with this plan. This was so delicious that I have been making extra chimichurri sauce without bothering with the steak and black beans, just so I can make chimichurri eggs. Cooking the sauce brings out subtle differences in the flavors, and the rich green color adds a lot of visual interest to a simple egg dish. Continue reading →