1–10 of 194 entries in the category: Kitchen Talk

Let’s Just Leave It Packed, Shall We?

January 21st

Oh, I’m moving again. Back to Tempe, hi ho, hi ho. As such, I am once again condensing, organizing, packing and coordinating moving stuff. For the fourth time in less than 18 months.

Organizing spices, again...

Nope. I don’t want to talk about it. Yep. I am glad I didn’t buy another address return label rubber stamp for the current joint.

And while I should be going through the boxes of art supplies stuffing the third floor closet, instead I am taking a closer look at things that really don’t make any major difference, like my spice shelves.

Organizing spices, again...

There has to be a better way. Right? Why don’t spice makers make all of their containers stackable? They know most of us store spices in this tiny shelf above the stove. Or perhaps, those of us who are 5’10 and taller do. There has to be a better way than this current nonsense.

Organizing spices, again...

Enter one of my very favorite kitchen items: the Mason jar.

(Okay, technically these are Kerr jars. They were also $8 for 12, making this new system completely practical.)

Organizing spices, again...

Organizing spices, again...

Organizing spices, again...

Organizing spices, again...

Organizing spices, again...

 

Goodbye, old containers. You will not be missed.

 

 

Organizing spices, again...

 

Although I did save a couple of the nicer glass jars, sterilized them and filled them with other items I keep with spices.

Organizing spices, again...

Organizing spices, again...

Ta-da! I know. I know. It still doesn’t look like something from the Container Store, but it did scratch my “must organize something” itch. What you can’t see is within those two boxes are alphabetized spices, with the ones we use most often in the top. And let’s be frank: the more we keep in boxes at this point, the better.

If you too find comfort in cleaning and organizing when life otherwise seems a bit topsy turvy, may I recommend my very favorite OCD blog. Yeah. Those ladies make organization an art.

~K

Posted in
Domestic Art, June Cleaver, Kitchen Talk
Comments (14)

Tradition Rising

December 3rd

Thanksgiving
Thanksgiving
Thanksgiving
Thanksgiving
Thanksgiving
Thanksgiving
Thanksgiving
Dinner, cinnamon roll baking, stamping and tag making: one of my favorite holiday traditions. And damn, if these aren’t the tastiest rolls ever. 
I so missed having girlfriends nearby when we, albeit briefly, lived on the East Coast. It is great to send an email early in the week and say, “Hey! Come over for a quick dinner and bake with me! Let’s craft!” and have friends show. Come to find out, letting a bunch of stressed women know you will provide  both booze and hot, sweet carbs might be the perfect bait when you need some girlfriend time.
Thanks ladies!
Note to self: next year, I need to double the efforts. There are never enough rolls to deliver.
~K
Posted in
Celebrate!, Kitchen Talk
Comments (6)

More Turkey Please

December 2nd

Thanksgiving

Thanksgiving

Thanksgiving

Thanksgiving

Thanksgiving

Thanksgiving

Thanksgiving

Thanksgiving

Thanksgiving

Thanksgiving

Thanksgiving

Thanksgiving

Thanksgiving

Thanksgiving

Thanksgiving

Trond’s family is visiting from Norway for a bit. In turn, we gave them their first American Thanksgiving to remember. Trond and D could sit outside smoking cigars, drinking red wine, and talking about “football” and other European nonsense all day if you’d let them. So I did.

Also: why don’t we eat turkey more often? I had forgotten how much I love turkey. The way it makes the house smell when it is cooking, the leftovers. I am thinking about cooking one for us this week. (The gem photographed was cooked by other friends who attended.)

I hope your Thanksgiving was as happy as ours! And that you had as many lovely European men to charm with your cooking.

~K

Posted in
Arizona, Celebrate!, June Cleaver, Kitchen Talk
Comments (0)

Soup Season

November 12th

Soup season is back!

Soup season is back!

Soup season is back!

Soup season is back!

Soup season is back!

My grandmother has (had) a freezer full of Schwann’s food she will not eat; cuts of meat, frozen vegetables, chocolate pies. This was Leonard’s food, but he isn’t going to enjoy digest these meats from heaven. So, we have been. Little by little at each weekly visit, I bring home another box of frozen food. Our freezer, by comparison, is much smaller.

This weekend was the last haul and it included a 1.5 pound bag of frozen peas. I had a rotisserie chicken in the fridge that wasn’t going to be eaten in time, and a full, glorious day off yesterday to goof off around the house. The result: lots of homemade chicken stock and a huge pot of chicken and pea soup.

Never mind it is still 90 degrees here, and we literally turned on the air conditioning to eat our soup dinner in comfort last night: I officially declare it soup season!

Also, sadly after a brush with a burner, we will need a new immersion blender. Plastic gets melty so fast! Jeez.

Soup season is back!

~K

Posted in
June Cleaver, Kitchen Talk
Comments (4)

Recipe: Red Wine Poached Pears

October 16th

Red wine poached pears

Ingredients:

6 ripe pears, cored

1 cup red wine — pinot noir, or something fruity

1/4 cup sugar

2 tablespoons butter

Red wine poached pears

Red Wine Poached Pears

Directions:

Place cored pears in a baking dish. In a sauce pan, whisk sugar and wine, until dissolved. Add butter, mixing thoroughly. Pour over pears. Bake at 350 degrees for 25 minutes. Serve with vanilla bean ice cream. Delicious!

~K

Posted in
Kitchen Talk, Recipes
Comments (0)

First Dinner Party

September 15th

First Phoenix Dinner Party

First Phoenix Dinner Party

First Phoenix Dinner Party

First Phoenix Dinner Party

First Phoenix Dinner Party

 Menu: roast chicken with fingerling potatoes and carrots, cheese-stuffed, bacon-wrapped dates, salad + flourless chocolate cakes with warm raspberry sauce + vanilla ice cream.

Our first dinner party in this home was a success!

~K

Posted in
Arizona, Celebrate!, June Cleaver, Kitchen Talk
Comments (4)

Falling into Place

August 15th

Lease signed. Utilities turned on. Truck en route from New Jersey to Arizona, brimming with our belongings. I do believe this calls for some celebratory guacamole.

Summer eating

(When doesn’t life call for celebratory guacamole?)

IMG_7540

Along with grilled veggies, slabs of peppered steak and bowls of over ripe watermelon. It feels like even this crazy summer heat is worthy of celebration.

Summer eating

Arizona living: spicy food, cold drinks, great friends.

Giddyup.

~K

Posted in
Arizona, Kitchen Talk
Comments (6)

Paleo

June 20th

Going cave people

D and I are going paleo. This is the first week, and I would lick this computer screen if I thought it would give me the tiniest hit of sugar. Or a bump of booze. Or just a tiny crunch of foods I’ve never even craved before — like salt and vinegar potato chips.

So, yeah. It’s going swimmingly. We are both sleeping and feeling better already, but boy, am I in a mood. And oh! Is there anything more self-indulgent and douchey than writing about what you aren’t letting yourself eat, while perched in the land of plenty? No. No, my dear, there is not. As such, how about a few tips and recipes for those also going the way of the cave folk:

Paleo breakfast

The first week is expensive. You’ve got a lot of weird purchases to manage that will only be occasional, like coconut oil, aminos, etc. Suck it up and buy the best quality you can muster. It will make the first bit a lot easier if your food tastes great. And it should. There is no reason why great meat and vegetables shouldn’t make your mouth water.

If you are looking for a creative paleo cookbook, I’m a fan of this one. We are eating a lot of meals from Melissa’s book during the next two weeks. Also, get a large cup that you like to drink out of and take it with you everywhere. It may be a Nalgene, or a glass goblet if that suits your fancy. The point is: it is a lot easier to get through sugar cravings and faux happy hour when you have had plenty of water. The headaches will suck less. Naps are a plus too, if you can sneak them in.

Paleo breakfast

 

First paleo recipe I’m willing to share: Cupcake Eggs.  Either use coconut oil or spray to cover the cups before inserting several pieces of nitrate-free sliced deli meat, forming a cup. I used 8 eggs, whipped, and distributed them over the cups evenly. Then I added a hefty spoonful of salsa to each and topped them with scallions and a dash of pepper. In the oven at 350 for 20 minutes. They are delicious, and hit the spot after a hard run first thing in the morning — you don’t even miss the cheese. Or the delicious tortilla in which this could be wrapped. Or the refried beans.

Good grief.

Next week will be easier. Off to find more water and that nap.

-K

Posted in
Kitchen Talk, Paleo
Comments (5)

Prosecco + Pasta

June 16th

Prosecco, melon + prosciutto, turkey + artichoke stuffed shells, summer berry cobbler — a summer dinner shared with friends:

Prosecco + pasta

Prosecco + pasta

Prosecco + pasta

Prosecco + pasta

Prosecco + pasta

Prosecco + pasta

Prosecco + pasta

Prosecco + pasta

Prosecco + pasta

Prosecco + pasta

Prosecco + pasta

Prosecco + pasta

Prosecco + pasta

~K

Posted in
Domestic Art, June Cleaver, Kitchen Talk
Comments (4)

High Five

May 29th

High Five Meatball Soup

High Five Meatball Soup

High Five Meatball Soup

This recipe does not disappoint; I made the meatballs too big this time, but next time — I will make twice as many, half as big and freeze the second half for other recipes. It is quick, healthy and delicious.

Nice work, Panda!

-K

 

Posted in
Kitchen Talk
Comments (1)