Captured by my iPhone: a big bowl of rich homemade chicken stock, lots of chopped spinach, cheese-filled tortellini, and tiny herbed chicken meatballs. A little something to help chase our colds away.
We’ve been a little preoccupied over the last several days with the arrival of our new (book) baby. On top of our usual routine of work and preschool and writing and life, we’ve been scheduling travel arrangements and promotional appearances, and discussing exciting new projects. It’s all been a bit of a whirlwind.
We’ve seen the book in person now, displayed on store shelves around NYC, and friends across the miles are sharing photos of their copies as they receive them. Likewise, reviews are starting to come in, and I think I can speak for both of us when I say we are truly surprised and humbled at how well it has been received. THANK YOU.
Mike was a guest on Heritage Radio yesterday, so I stayed home with the kids. I had hoped to put together a simple chicken and sausage gumbo for dinner, but the little ones had other plans. With no time to make a proper roux, I scrapped that idea, and decided instead to do a sort of one-pot creole chicken dish, incorporating the ingredients I had planned to put in my gumbo, plus adding a blend of spices (garlic, paprika, thyme, cayenne, and oregano) and a can of tomatoes, and cooking the rice along with everything else.
I kept the heat on the mild side, thinking Julian and Mira would be eating with us, but they were too worn out from our big day to partake. Instead, Mike and I curled up on the couch after putting them down for the night, and ate with bowls on our laps and wine glasses at our sides while marveling at how very weird and wonderful our lives have become. I never would have dreamed we’d be where we are right now.
Mike has added a couple of new pages to adashofbitters.com, one for the book, and another for events and signings. We’ve also got a Facebook page, and I’ve created a board on Pinterest to keep track of news, reviews, and all things Shrubs. And there are giveaways!
Whew. Again, who’da thunk it?
I usually cook in a more improvisational style, but with Julian starting preschool and the resulting change in our schedules, I’ve been relying more and more on recipes from trusted sources. While I sometimes miss getting creative in the kitchen, I have to admit that it’s nice to have a small rotation of meals that either Mike or I can start or finish, and it’s so nice to know that we can all eat the same dinner, even if we do so in shifts.
Last night’s dinner came to us from Bon Appétit – and while I don’t know if I’d agree that it’s “the Greatest Recipe of All Time,” this one-pot dish of meatballs and string beans was pretty darned inspired, and a great use of the green beans and heirloom sauce tomatoes we got in this week’s CSA box. Mike and I ate ours with the suggested crusty bread, while the kids enjoyed theirs with a little lightly sauced pasta. We all loved it.
On Wednesday night, Mike headed into the city for a swanky booze event, but dinner for me and the kids was ready when I got home from work, thanks to our trusty crock pot. We’ve been collecting slow cooker recipes on Pinterest, and this Slow-Cooker Curried Lentils With Chicken and Potatoes from Real Simple did not disappoint. It was so good, in fact, that the kids ate two bowls apiece.
I’ll be back in the kitchen this weekend, and flexing my long-neglected baking muscles for a certain little guy who is turning THREE this Sunday. I can hardly believe how quickly the time has gone.
I am delighted to be featured in the first installment of The Sabzi Questionnaire! Check it out – and thanks, Sara!
The last few weeks have been… something. We’ve got the excitement of Julian’s entry into preschool, plus the countdown to the arrival of our newest “baby”, but also the stress of health concerns and a really difficult sleep regression. There’s a lot on our plates right now, and we are trying to manage it all by creating new schedules and building even more structure into our daily routines. I’ve always been a list-maker and meal planner, but now that I’m packing lunches for Julian, Mike, and myself as well as coming up with our weekly dinners, it’s critical.
Despite the heat, I find that I’ve been turning more and more to comfort food, to old, reliable dishes that I know I can get together with a minimum of fuss or mess, in a short amount of time on work/school nights. One-pot/one-pan meals are also key, and that’s where this savory bread pudding comes in. While there were multiple steps in the assembly (cooking the sausage, sauteing the chard), I cooked everything in the same iron skillet, which simplified cleanup. Here’s what I did:
I took about a pound of sweet Italian sausage out of its casing, and browned the crumbled sausage in the iron skillet with a pinch of red chile flakes. While that cooked, I mixed up a custard of half a dozen eggs, a cup each of whole milk and buttermilk, salt, pepper, and a pinch of Colman’s mustard powder. I added about 4 cups of cubed semolina bread to the custard and let it sit. When my sausage was done, I removed it with a slotted spoon and added it to the bowl with the soaking bread. My stemmed and torn chard leaves went into the iron skillet with a pinch of salt, and I cooked them in the rendered sausage fat until soft and wilted. While they cooked, I grated cheese – about a cup each of cheddar and a random hunk of an Alpine-style wheel that had been lurking in the cheese drawer. When the chard was ready, I squeezed out as much of the liquid as possible before transferring the leaves to the bread/sausage/custard bowl. I discarded the liquid left in the pan. I mixed the grated cheeses into the bread mixture, then tipped everything back into the iron skillet, grating a little extra cheese on top. It baked in a 400 degree oven for about 30-40 minutes. And it was so good.