Now that I am back to NYC, I am all about fast, easy dinners. I like simple, delicious, and healthy meals that do not require much thought but are still tasty and good for you. So when I came across Haven’s Kitchen Sauces on Fresh Direct, I jumped especially because my friend Katie Carey, happens to be the brains and beauty behind these delicious sauces! Can you believe how small this world is? TINY! And can you believe how amazing these sauces are? INCREDIBLE.
So good. So good. So good. Worth repeating and eating more and more and more of them.
The other morning when I was at my good friend’s house, she had just pulled banana bread out of the oven (how she makes banana bread while dealing with two kids on a school morning amazes me to no end!). She offered a piece, and although I had already eaten breakfast, I couldn’t say no. And HOLY crap, this was the best banana bread ever. Thankfully, she sent me the recipe and here it is!
This is how I bake….6:30 am on a Sunday morning, in my pajamas, totally disheveled, with my little baking partner (my 4 year old), and flour all over myself. But at least I am wearing FEATHERS undies. (I promise you this photo was not staged — Ken took a photo of me because he said it looked ridiculous with the hand print).
Inspired by the Flower Crown Gathering and the scrumptious appetizers served, I re-made the basil vinaigrette. It is delicious, healthy, and GREEN!
Sorry about the hiatus. I had the below post scheduled for Friday, but it didn’t seem right to post anything given all of the craziness going on.
Particularly coming from a mixed-race marriage/family, I wish I had something intelligent / insightful / constructive to say. But all I feel is sadness and helplessness. It feels like we are in a bad movie right now, and my fear is it’s only going to get worse.
The only thing I know I can do is to hug my kids and talk to them about race and everything that is going on. And to pray for all of the families and friends directly affected.
Last month, while spending a weekend with dear friends, I was served (lucky me) the most scrumptious broccoli I have ever eaten in my life. I didn’t care that there was anything else being served, the broccoli was TO-DIE-FOR. It was a grilled broccoli recipe from Barefoot Contessa. Here it is.
A green forest
Ever since January 6th, I have been trying to decrease my sugar intake. I must admit (pat on my back) that I have done a very good job for the most part, with only some small slips here and there. Recently, I developed a recipe for sweet potato pudding that I can’t stop making and eating. Warning: there is some maple syrup in it — so while sugar-cane free, there is still some (a very small amount) of sugar.
Yam / sweet potato. (Tomato / Tomat-oh)
Happy New Years! Happy 2016! I am currently in the process of coming up with my New Year’s Resolutions, and will post those on Monday. In between my deep thoughts; mad rush packing up west coast for east coast (sob!); savoring the last minutes, hugs, and kisses with my brother, his family, and my parents; and waking up at 3 am to catch a 5:15 am cross country flight (no joke), I have had little time to thoughtfully compose the resolutions. So stay tuned! Until then, here is a recipe for some zucchini savory pancakes — nutritious and delicious.