The title of this post comes from a lactation consultant I saw shortly after Oliver was born. It made me laugh at the time, but when you think about all a women’s body goes through during conception, pregnancy and delivery, it really is a super power to grow a baby for 40 weeks and deliver that child in to the world. Growing a human is … Continue reading I Grow Humans…What’s Your Superpower?
Right now, my garden is an explosion of chard. It was growing well before we took our vacation to Maine at the end of June, but upon returning, everything in the garden just exploded in green! It’s now more than I can keep up with so I’m trying to find all the chard recipes I can, especially ones that preserve some of that green goodness … Continue reading Chard Pesto
Making your own chicken stock is one of the easiest things you can do in the kitchen, resulting in a versatile, high-reward product. Some recipes suggest boiling a whole chicken or using chicken meat to make the stock, but that seems wasteful to me. So, I always use chicken carcasses or bones for my stock, and with the addition of vegetables, my stock is always … Continue reading Roasted Chicken Stock
A few years ago, The Washington Post posted a recipe for 12-Hour Tomatoes. I tried the recipe once and was hooked. They develop such a deep, rich flavor after spending all those long hours roasting at a low heat. These are so versatile and can be used in so many ways. I’ve used them as a topping to a baguette smeared with fresh ricotta, mixed … Continue reading Slow Roasted Tomatoes
After writing up my synopsis of Mrs. Wheelbarrow’s course at the King Arthur Baking Education Center, I found there were a few things that I thought were great tidbits of information so here are five additional tips about jams and preserves. If the recipe calls for processing times of 10 minutes or greater, there is no need to sterilize the jars in boiling water beforehand. … Continue reading 5 More Things…
Every year around this time, I get a little burned out on making sweet, fruity jams and start to focus on putting up tomatoes for the winter months. Because my tomato plants don’t yield a huge amount, I turn to bulk buying tomatoes at the farmers markets. Each week the vendors lay out all their colorful varieties of heirloom tomatoes, but I end up bypassing … Continue reading Big Batch Tomato Meat Sauce
Our good friend, Sarah, just recently gave birth to a beautiful baby boy, her second child. Having two kids under two is quite an adjustment so I put together a welcome home bag to last them a couple meals and added an easy dinner they could use in the future. I baked a batch of scones and added a jar of sour cherry jam for … Continue reading Moroccan Chicken Stew
Every year when my tomato plants start producing, I can always rely on the cherry tomato as the star performer. I usually go out every few days and can pick upwards of a pound of cherry tomatoes each time. While these tomatoes are delicious right out of the garden, I like roasting these little guys as it sweetens and deepens up their flavor even more. … Continue reading Roasted Cherry Tomatoes