I host a cookie swap every December that everyone swears is their favorite, but I am cognizant of the fact that they could be just being nice! I’d like to say that it is my charming hostess skills and/or my goodies, but I really think that the women in my life enjoy the opportunity to connect. In our crazy busy world it’s easy to get swept up into the minutia and put aside our own connections for those of our family and/or children. When was the last time you scheduled a playdate for yourself? With the cookie swap as a
Archives for soup
Each week before I make my grocery list, I take everything (well not the condiments!) out of my refrigerator to see what I have left from the week before to work with. Typically it’s a random menagerie of fruits and veggies from the prior week’s CSA pick up and staple items from the week before, i.e. chicken, taco meat, etc. Once it’s on the counter, I wipe down all of the shelves in my refrigerator and then decide what I’m going to make with all of the left overs. I rarely throw anything out–unless it’s gotten funky of course! This
My mom was the queen of soup. For years she was the “Soup Nazi” behind the scenes for Grand Central Station–a coffee shop where I grew up and they sold out every day. One of my favorite soups that she made was the Williamsburg Inn Turkey Soup, which is in our Winter cookbook. But in my quest for gluten free, dairy free options I’ve been steering away from this soup and many that our in our cookbooks since they are creamy soups. So I set out this week to use some leftovers–rotisserie chicken and carrots and to tackle the roux
It is another chilly fall day in New England and all I want to do is curl up in a blanket and read a book–and make soup…and make cookies–but I’m resisting that need so far! Each week at the grocery store I pick up a rotisserie chicken for the what ifs of the week. What if I don’t have time to pull together a dinner? What if Mir will only eat chicken this week? (He’s four and picky) What if I want to make something with chicken but I’m too lazy to cook said chicken? This is typically what happens.
In an effort to help in your meal planning, I’m launching a new weekly post for what I’ve made (or am making) ahead for the week. You certainly don’t have to do it ahead, but for me, that’s my lifesaver. I call it my Sunday Cookingpalooza! This week my menu contains: Breakfast Egg Cups Waffles–I make a double batch of waffles and then freeze them in a large zip lock bag. Each morning I take out what I need and toast them for my own homemade “frozen waffle”. Fruit Salad–typically a mix of strawberries, blueberries, red grapes, black berries and/or
My approach to cooking is understanding a formula for whatever I’m making and then improvising my way through it. For soup you need a protein (typically), vegetables, spices and liquid—it really is that simple. So I wanted to make chili last week and had a bunch of random items in my crisper that I wanted to get rid of and voila—improv chili!