Roasted Tomato Sauce


Monday was the first day of fall, and, like clockwork, it rained. Boom. On Sunday I was complaining about the 90 degree sunshine, and then it was gone.

Today, I have the entire day off of work. Eight hours of freedom! I did Continue reading

Soup Party

The lineup: Beef Bourginon, Potato and Corn Chowder, Chicken Orzo, Turkey Chili, and Creamy Corn Chowder

First, a confession:  I am not a lover of soup.

Clam chowder, yes.  A good thick chili, absolutely.  But anything along the lines of broth with stuff in it?  Unh uh, no way, thanks and buh-bye.  I have no idea why – although I suspect the lack of soup during my childhood (other than canned chicken soup when I was sick, uuuuugggghh) started me down this path.  It’s a texture thing, really . . . I just don’t want to drink my entree.

So when my favorite soup of the five made at a recent Soup Party happened to be the Lemony Chicken Orzo – the only broth based soup of the bunch – I was downright shocked.  Clearly, my 6.5 month old fetus has taken over my body, including my taste buds.  (And on that note, the baby is out to get me, as I spent all day craving jelly beans, frosting, and fudge. All three.  At once.)

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Cheddar Bay Biscuits

If you’re one of those people who does that January thing that involves resolutions and dieting and exercising and giving up sugar and attempting to find a healthier you to start the year . . . well, good for you!  But you might want to leave now and not visit again until you’re feeling less . . . resolved.  Don’t let me be your undoing.

There now.  For the rest of you, please join me as I continue the feasting and the festing and the full fat full sugar excess of the previous few months!  I’m pregnant.  I can’t help myself!

That’s a lie.  I was doing the same thing last year when I wasn’t pregnant.

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Sweet Potato Fries

I sprained my ankle yesterday.  If you know me, you know that this is almost a semi-annual event for me.  It used to be that my sprained ankles always came with a story related to playing soccer, since I’ve played practically my entire life.  I still play, but oddly, in the last few years, none of my sprained ankles were soccer injuries (probably because I always wear an ankle brace now). Continue reading

The Blahs, and Grecian Baked Shrimp

It’s true, I’m suffering from the January Blahs.  Every year I think I will avoid it, and every year I fail.  January is just such a DOWNER!  I’m always worn out from the insane pace of life over the holidays, the working 12+ hour days 7 days a week for a month or more, the social engagements and holiday meals and family stuff and then . . . boom, it’s January and everything comes to a crashing halt.  And then since I’m not busy, I get all wrapped up in “starting fresh” and suddenly I’m obsessing about eating less and drinking less and exercising more and and and . . . phew.  That, and the usual January weather here in the Pacific Northwest (gray, drippy, and very few hours of daylight), and what do you know . . . The Blahs.  Am I alone in this?  Tell me I’m not alone.  *tap tap, is this thing on?*

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Ham and Gruyere Bread Pudding

I’m baaaaaaack!  Well, mostly.  I still have what I call *holiday brain* (the inability to think clearly or in a focused way), and I would like to sleep for about three weeks.  But otherwise, I’m back!  Holiday business craziness is officially over again–at least until February.

Now, I know this is too late for anyone to use tomorrow, but trust me–bookmark this for New Year’s Day.  Put it together the day before, slide it in the oven in the morning as you reach for your giant mug of coffee, and I swear you’ll forgive me for abandoning you for the last three weeks.  Four weeks?  Holiday brain.

Also, two important things about this recipe–other than the fact that it is dead easy and a great way to use up those leftover loaves of bread that hang around during the holidays.  First, you really should add some carmelized onions to this.  I meant to, I really did.  Holiday Brain.  Second, feel free to mess around with it all you like–maybe bacon instead of the ham?  Or a veggie version with some spinach and carmelized onions?  Stick with the bread, eggs, and milk, and change up anything else you want.

I’m lucky to have a picture to post for this one–my husband liked it so much that he nearly polished off the entire pan last night.  He left me enough to take a picture with today, and then promptly snatched the plate back from me when I was done with the picture.  Fair enough, seeing as he is cooking the entire menu for today: pork shoulder with figs, garlic and pinot noir; soft polenta with parmesan; creamed spinach; brie en croute with pecans and bourbon; and vanilla bean creme brulee.  (mostly recipes from Sunset Magazine)

Oh yeah, and today is our 8th wedding anniversary.  I sure caught me a good one.  😉

Happy Holidays and good eating to you all!

*UPDATE: You must add a carmelized onion to this, it is THE BEST THING EVER.  Recipe below has been updated.

Ham and Gruyere Bread Pudding

  • 1 medium yellow onion, sliced
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 4 to 6 cups day old (or super stale) rustic bread, cubed (I used 1/2 a French Batard, straight out of the freezer)
  • 3 large eggs
  • 3 cups milk
  • 1-2 teaspoons Herbs de Provence, or spices of your choice
  • 1 cup diced smoked ham
  • 1 cup gruyere, grated

Preheat oven to 350 degrees.  Heat 1T butter and 1T olive oil in a medium saute pan over medium high heat until butter is melted.  Add sliced onions, stir well, and reduce heat to medium low.  Cook onions, stirring often, until completely soft and nicely browned, about 20 minutes.  Remove from heat.  Layer about half of the bread in a large baking dish (souffle pans and dutch ovens work great).  Top with half of the ham, half of the cheese, and half of the carmelized onions.  Repeat with remaining bread, ham, cheese and onions.  Whisk together the eggs, milk, and seasonings.  Pour over the bread mixture, making sure to coat each piece of bread as much as possible.  If your bread is very stale, you will want to refrigerate the dish for at least an hour, allowing the bread to soak up some custard.  You can also cover the dish tightly with plastic wrap and refrigerate overnight at this point.  Bring the dish back out of the fridge while the oven is heating, and push down any of the bread pieces that look a little dry on top.  Bake for 40 to 60 minutes, or until a knife inserted in the center of the dish feels hot to the very tip when removed.  The total time will depend on how deep your dish is (deeper=longer), so keep an eye on it! Serves about 6 normal people.  Or one very hungry husband, twice.

Bread pudding is even better leftover, if you can hang onto it that long–the custard and bread set up together so that you can cut nice pieces that hold their shape, and the flavors come together even better the next day.

Stuffed Bell Peppers

stuffed peppersWhy is it that a weekend away throws such a wrench into normal life?  We came back from cyclocross craziness last weekend and suffered through a week of chaos–no groceries, not much in the way of clean clothes, the smell of smokey campfires in my hair for three days and everything topsy turvy at home.  Mini vacation . . . great!  Return from mini vacation . . . ugh!

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Have you Yurted?


Yurt at Fort Stevens State Park

I had a crazy weekend, how about you?

The crazy-ness of my weekend was not so much about Halloween, but more about getting out of town, staying in my first yurt, and watching the spectacle of cyclocross for two full days in a row.

Did I just lose you?

Front porch of the yurt

Front porch

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Turkey Pesto Meatballs

turkey pesto meatballs

I don’t know what happened, but it seems like we went from 90 degrees, sunny and gorgeous (and a bit ridiculous in late September in Portland, Oregon) to BRRRR, where is my winter jacket?  Suddenly the cat stopped clawing at the door to go outside, and instead wants only to be ON ME at all times, or if not on me, then on the heating vent nearest to me.

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