We started him off with biscuits, breakfast sausage and sunny eggs, some sweet little strawberries too.
My young kitchen assistant did a wonderful job helping me whip up this old favorite recipe.
Even the littlest Dietsch got to partake. She loved her first taste of pork sausage – definitely her daddy’s girl.
After a trip to the park, and a whole lot of running and climbing, we returned home for naps and a little quiet relaxation before dinner prep began. On the menu: a Caesar salad, with spears of romaine and a garlicky, anchovy-rich dressing, loaded baked potatoes, and a totally decadent butter-basted ribeye steak for two.
He insisted on cooking his own meat.
The ice cream I brought home for dessert went uneaten. There’s always tonight.
This is Donald Link’s Braised Chicken with Salami and Olives. It’s one of the most delicious things we’ve eaten in a while. Make sure you serve it with lots of crusty bread – you’ll want to mop up every last bit of the intensely savory sauce.
Genius Claiborne remix. Ravioli con asparagi and green garlic. Did not suck.
Julian ate two giant, juicy peaches, then ran around with his “brand new full-size soccer ball!” until his cheeks were red and his little legs all wobbly.
Mira rolled around on our blanket, watching the leaves above us rustling in the breeze and investigating blades of grass and fallen acorns, smiling and giggling, just taking it all in. This was the first of many picnics she has to look forward to.
Mike mixed us up a sipper of Campari (shhhh) and raspberry shrub, topped off with a little fizzy water – refreshing and low-octane.
A good time was had by all.
We’ve finally made it through what felt like the longest winter ever. I spent the better part of it housebound with a newborn and a very cooped-up 2-year old, cursing the weeks upon weeks of blustery weather, most days too dangerously cold to venture out with the little ones.
Despite being stuck at home so many hours and days in a row, I found little time or energy to cook anything of note, or to write much at all.
This past winter was a particularly hard one. I feel blessed to have had my mom here with us for a few big chunks of time, and she and some dear neighbors took great care of us, feeding us well in the weeks and months after Mira’s birth, but even with that help I have struggled. I bounced back so quickly after Julian was born, and expected the same this time around, but things could not have been more different between my first pregnancy and my last. I’m battling nerve pain and other physical issues, still, at 6 months postpartum. And the depression that I was so afraid of, and that I managed to avoid the first time around, has reared its ugly head again. I’m trying hard to drive it off, to keep the worst at bay, but it’s not been easy. I wake up, and I am working at it, every single day.
Writing helps, and planning meals, and cooking, and I’m trying to do all of those things more often.
It was a long winter, but we made it through. And each day is a little longer, a little lighter, a little better.
Green is all around now, from trees in bloom in our Brooklyn neighborhood, to the first spring vegetables at our farmers markets. It feels like a celebration, and I have never been so grateful, so eager to partake. I’m ready to send our trusty friend the potato on a long hiatus, to get back in the kitchen and cook something a little fresher, a little lighter, a little better.
Winter is finally behind us. Here’s to a new season, and to embracing the green.
I’ve been working on a “green” rice for a few years, as a simple and kid-friendly vehicle for lots of tender spring vegetables. You can add whatever young green vegetables and herbs you like, but the below includes our favorites.
1 tablespoon olive oil
1/2 cup finely chopped green onion, spring onion, or scallions (green and white parts)
kosher or sea salt
1 cup uncooked long grain rice
1 1/4 cups water (you can substitute chicken or vegetable stock)
1 lb. fresh fava beans, shelled and peeled
1/2 lb. blanched, shelled peas (or an equal amount frozen/thawed)
1/2 bunch asparagus, tips and stalks separated, stalks sliced into very thin rounds
1 can artichoke hearts, drained
1/2 cup very finely chopped fresh herbs (parsley, chives, tarragon, or a combination)
1/2 cup finely grated pecorino romano
Heat the oil in a wide sauté pan until shimmering, then add the onion and a pinch of salt, and cook just until soft. Add the rice and stir to coat with the oil. Add the water and cover, reducing the heat to low. Cook for 10 minutes. Uncover and gently fold in the favas, peas, asparagus, and artichoke hearts. Add another pinch of salt and re-cover, continuing to cook until the rice is cooked and the vegetables are tender, another 10-20 minutes. Turn off the heat and add the herbs and grated cheese. Use a fork to gently fluff the rice and stir the herbs and cheese through.
This week has been a doozy. We were able to take our very cooped-up kids out for a bit over the weekend, but the cold and snow came back with a vengeance Sunday night, and we’ve been fighting the bad weather blues ever since. My commutes have been long and frustrating, with truncated workdays and late returns home throwing us all off schedule, but the one thing we’ve been really grateful for is the promise of a good, hearty meal at the end of the day.
We were the lucky recipients of another delicious “meal train” dinner Monday night, and yesterday I put a new spin on an old favorite: Lemon Artichoke Chicken by our friend Liz. Liz’ original recipe is one of those wonderful dishes that is simple enough for a weeknight, but elegant enough for company. We usually love it served simply with salad and bread, but last night, craving something a little more rib-sticking, I decided to make a few modifications.
The first of them was unintentional, but a happy accident: instead of the skinless, boneless chicken breasts the recipe calls for, Mike had pulled some boned-out thighs from the freezer. They were thin enough that they didn’t need pounding, and in the end they lent a more robust flavor to the finished dish.
After browning the chicken well on both sides, I removed it from the pan and added some sliced crimini mushrooms I needed to use up, as well as a good amount of thyme. I deglazed the pan with the juice of a lemon, and a hefty splash of vermouth in place of the sherry since it was what we had on hand, then I added a can of drained white beans along with the artichoke hearts. I put the browned chicken right back into the pan with the beans, artichokes, mushrooms and sauce, added the panko-parmesan topping, drizzled on some olive oil and then put the whole thing into a hot oven. I ended up baking this for about 40 minutes at 400 degrees, until it was bubbly and browned on top.
While my variation of this dish isn’t going to win any beauty contests, it hit all the right notes, with its creamy beans, tender chicken and artichokes, the crunch of the panko and the brightness of lemon. The fact that it all came together in one pan was a bonus. Thank you, Liz, for your recipe and for the inspiration – it was a very good place to start.
A little rice left over from a previous night’s dinner, black beans spiked with cumin and Mexican oregano, a shower of sharp cheddar, a mix of peppers – sweet and hot – roasted on the weekend and packed in olive oil to deploy during the week, crisp lime-pickled radishes and red onion, some creamy avocado, a fresh chunky salsa, and a dollop of pureed chipotle in adobo made for a warming, hearty lunch to fortify us on a chilly day.
I’m really going to miss these Thursdays at home.