Last week I talked about a few dishes using ramps that I’ve made over the years. The mild garlic and onion flavor of ramps help boost the flavor profile and make them an easy addition to most recipes. I’m sad when the season ends so I’ve been looking for ways to prolong their life in the form of butters, salts, and seasonings.
Yes, spring weather is coming to us slowly and while there are days when I wonder if I’ll ever be able to break out my tank tops, one thing is for sure — spring produce is here. The cycle is starting. We can start eating locally, even if it’s minimal at first.
Recently I spent some time in Negril, Jamaica for a friend’s wedding. This was my first time at an all-inclusive vacation spot and my first time doing a beachy resort vacation as we typically go for city explorations.
One of my favorite things to make is French onion soup. I enjoy watching the onions slowly caramelize, and fragrant herbs rosemary and thyme fill the house with warm and familiar scents. Luckily at this time of year, we can keep the windows open to avoid having the house smell like onions for days afterward.
I’m pretty sure I’m recovering from a magazine subscription addiction. Most of my subscriptions were to food or lifestyle magazines and it was a comforting feeling to know that new information is coming to my mailbox once a month.
With snow piles melting and puddles to dodge, there have certainly been signs of spring in the recent days. After a long winter, even a couple days of sunshine are a welcome break those gloomy and cold days.
If you’ve been reading this blog for awhile, you know that I like to freeze soups, fruit, and other goodies to have at the ready.
For the last couple of summers, we’ve been receiving a salmon share from Sitka Salmon and it has been wonderful. Not only do we receive five pounds of salmon each month, we also received an early registration gift of smoked salmon belly, which I was quite excited about and had never tried before.
Like many others, my big meal prep day is Sunday. It’s the day that I crank out soups, work on cooking projects, and make sure the fridge is prepped for the week by using the old stuff and replenishing it with new items.
When I first came across the idea of a pumpkin pie parfait, it was meant to be eaten for dessert and the idea was pretty simple: alternate layers of leftover pumpkin pie, apple pie, and whipped cream in a jar. While this sounds absolutely delightful, it’s certainly not what my waistline needs.
As with many others in the Twin Cities, a new year in the dead of winter warrants a freezer and pantry clean out. I’m sure I’m not alone in the amount of items that have been passed up over the past year (or years, in my case).
Finding and making truly simple recipes doesn’t come easily (for me). It seems that I tend to pick highly involved dishes and insist on making most if not all of the components myself. Heck, if I were more adept at making cheese, I’m sure I’d complicate things even more.
Happy holidays! My Christmas was a bit non-traditional as it was spent in Miami where the weather was sunny and the temperatures were in the 80s. Instead of rushing around buying last-minute gifts and prepping copious amounts of food, we relaxed on the beach and sipped fruity cocktails.
On cold winter days it can be hard to balance cravings of rich comfort food with the need to eat healthier so I try to start by day right with a healthy breakfast to allow for indulgences at other times. Keeping a stock of frozen berries to add to yogurt, oatmeal, and smoothies not only serves as a health boost but as a day brightener as well.
Happy Holidays! Thanksgiving went off without a hitch and was full of food and family. We did two Thanksgivings this year — one with turkey and one with ham so that offered some variety over the two days of heavy eating.