Latest Posts

You Have Five Days in New Paltz, Part 2

During our winter visit in 2017, I remember we quickly drove past a shop in town that had the word CHEESE in it’s name. That’s all I saw. Cheese. We didn’t have time to check it out (every shop closes by 6PM!) but for the next six months, I knew it’d be a priority visit for me if I had a chance to return. Well, a few weeks ago, we walked a couple of miles into town, hangry, and I asked, “Where’s the cheese!? I don’t see the cheese!” Then I remembered all trees were bare the last time we were here. I spotted the only tree-lined block to our right and told Dan it had to be behind them. And there it was, a cheese shop with two entrances, held in what seemed to be a secret block of independent shops.

20180627_1509411559459791337301017.jpg

At first, I thought it would be similar to World of Cheese in Forest Hills, where, simply put, they sell cheese. But since they’re called The Cheese Plate, I am happy to announce that they sell cheese, but with a cheese-mongers excitement, will put together a cheese board for you to enjoy inside, or outside, their shop. This would be our first meal of day 4. I told them Dan and I enjoy firm cheeses, and we settled on an Italian variety called Piave Vecchio, and Jake’s Aged Gouda. A cross between Parmesan and Asiago, Piave Vecchio crumbled onto the wood. Jake’s was firm and nutty, cut into hearty strips. Then quince paste was added to the board along with pistachios and almonds, olives, slices of apple, and soppressata. They gave us a generous amount of cheese for two people. I’m not complaining.

THEY ALSO SERVE ICE CREAM. And after a walk around town, we decided to return to go get some. We got chocolate, coconut, and blackberry. But alas, this isn’t about the wonderful way we started our 4th day, is it? But look how cute that guy is, handing me creamy blackberry amazingness.

Now, there are many places to eat around here, but when you know you only have 5 days in New Paltz, you eat at the one and only locally sourced Indian restaurant that you fell in love with during your first visit. And you don’t eat there once. If you’re anything like Dan and I, you eat there 3 very magical times and wish you ordered Chicken Masala to take back with you to Brooklyn. This is because every vegetable, cream and butter, is farm fresh. You can TASTE the difference. Coconut samosas? Such a wonderfully sweet departure from the savory potato or meat one we’re used to. The naan? Just look at it.

When we overheard that they serve a buffet on Tuesdays, we changed our plans to accommodate this feast.  Dan truly stuck to his favorite masala and I can’t say I blame him. Tomato and cream have never tasted so rich. We almost thought it was butter.

It was on Tuesday, day 3, that I fell in love with a soup. A thin, extremely fresh-tasting broth, heavy on the cilantro, mildly spiced, reminded me of a cross between my tomato soup and my carrot masoor dal. I kept eating small spoonfuls just to identify everything I could. I gave in and asked them about it, and was told it’s their vegetable soup, pureed with red lentils, and that if I return on a regular day when it’s made to order, it’ll be even better.

IHEARYOU.

img_20180626_222913_4723623699893670830532.jpg

On the 5th day, the day we were set out to leave, I discovered it was their South Indian Mulligatwany. Guys. I’ve had mulligatawny many, many times. But never like this. I am convinced it has to do with the very ingredients they use, and how they use them. When we returned, with our suitcases in tow, needing to catch a train 2 hours from when we sat, I ordered this again. It was thicker. Richer. I think coconut milk was present. I loved it. But is it strange that I love their thinly-brothed version even more? It holds true to what Mulligatawny means: pepper water.

In my version, I use everything I thought I had tasted, and I came so very close to how it actually tasted. And yes, every single veggie and fruit came from the farmers market. I seriously encourage this. Heirloom tomatoes are IN and if I find out you store-bought yours, I already know you will not be able to experience this soup the way I swooningly did.

img_20180708_141524_0273313074260768668520.jpg

A variety of carrots and onions are everywhere. Fresh herbs a must. Fresh spices, yes please. Peppers! Oh my goodness the peppers. Use sweet and ones with heat. You won’t regret it. The color of the soup will also depend on the color of the tomatoes and sorts of peppers you used. Mine were a variety of yellows and reds. It’s lighter-looking than what I had in New Paltz, but that’s also because sunshine lit this bowl up.

 

A Summer Mulligatawny

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1 tsp cumin seeds, toasted
  • long drizzle of olive oil
  • 1 small onion or shallot, diced
  • 4 garlic cloves, chopped
  • an inch knob of ginger, grated or finely chopped
  • 1 large heirloom tomato, diced (a pound and a half)
  • 2 carrots, chopped
  • 1 red bell pepper, diced
  • 1 serrano pepper, diced
  • 1/4 tsp turmeric
  • 1/2 tbsp garam masala or maharajah curry
  • 1 bay leaf
  • 2-3 cardamom pods, gently cracked open
  • 1/2 cup dried red lentils (masoor dal)
  • 4 cups chicken or vegetable stock
  • 1/4th cup coconut cream
  • cilantro, chopped

Directions

Gently toast cumin seeds in pot, about 30 secs, then semi-coat with olive oil. Add your onion, garlic, and ginger. Saute for a couple of minutes then add tomatoes, carrots, peppers, and spices. Let the spices perfume your kitchen and then stir in your lentils, add your stock, bring to a boil then simmer for about a 1/2 hr, stirring occasionally. Add coconut cream. Puree with an immersion blender or whatever blender you have. Serve with cilantro. For a heartier meal, also serve with basmati.

Variations
For a thicker soup, add more of the veggies you love, and/or add another half cup of red lentils. Some recipes call for an apple. Why not? You could also use coconut milk instead of cream, I was just aiming for richness here. I welcome any herb you’re growing here, too. Add a dried pepper for extra heat! I ran out of em. OH, and try grilling your tomatoes for a few minutes before adding it into the pot. I know that’s exactly what I’m going to do the next time I make this!

Okay. We didn’t just eat 5 days straight. We walked in the rain, too. We walked A LOT.

And in the walks, there was a heart.

img_20180628_115013_1248382902426527392748.jpg

When Farms Give You Jewels (New Paltz, Part 1)

A fallen nest. A single, big-headed dandelion for one adult wish. Plenty of wild onions and flowers. The silhouette of Mohonk Mountain and it’s house. A field of corn, and then a single tree in a field of thousands of corn. These are only some of the things we eyed on a roadside in New Paltz.

We were either walking to the farm a half mile in, into town two miles in, or to a strawberry field we never actually found. Long story short–we walked and we ate. We walked in the rain, sharing a small umbrella. We did this often. We walked under the sun and pointed to all the beautiful roadside things, and sadly, the not so beautiful. We toyed with the idea of someday doing a catering business, using local ingredients only, maybe from a town like this. Maybe I’m not even toying around at this point. But what I do know: walks with my best friend have healed the part of my brain that was loud with awful news, social media, worry. While I can’t get rid of what’s happening, I can do more and be more ready to give my all, for myself, and for others.

20180630_2202431210687827389362203.jpg

Only a half mile away, Wallkill View Farm had everything I needed, stocked full of local preserves, pastas, cheeses, sauces, spices, and allllll the produce. Every fruit and vegetable was minutes-ago-picked. On our first day, I bought generous-looking figs, raspberries which were on the tart side but immediately made me think JAM, plums, peaches, cherry and plum tomatoes, a banquet of basil that looked too beautiful to put into our next few meals. I bought creamers (baby red potatoes) that hold ridiculously true to their name. Applewood smoked bacon that lasted us 5 days, to be served alongside farm fresh eggs. My sweet guy made us breakfast every morning.

We bought prosciutto that ended up on one of our homemade pizzas. A single eggplant that was sweet and fed us for two days. Cinnamon raisin bread and a cinnamon crunch ice cream from Jane’s creamery in Kingston. Perhaps I’ve never been happier. I did not plan this trip whatsoever. This was all Dan with the help of Aunt Donna, whose beautiful home felt most like the grandest escape from city life.

What more did I do with this market haul? Guys. I could cry while telling you how each ingredient made me feel the most comfortable in my own skin. I made pesto out of some of the basil, pistachios I found in the fridge, capers, garlic, olive oil, salt and pepper. I tossed creamers with a few spoonfuls of this and roasted them. They were crisp on the outside, creamy on the inside. Easily the best roasted potatoes I’ve ever had. I served the rest of the pesto with sliced cherry tomatoes and mozzarella. This was our lunch before we went to A Tovola, where we ordered hand-rolled pasta reminiscent of the pasta-making class we recently saw at Eataly.

One night we made pizza so good that we swore we could open up a restaurant. I made sauce out of the plum and cherry tomatoes. I woke up early to work on the dough so it could rise while we walked into town. We topped one pie with prosciutto. It was thin, sturdy, crisp. It was everything. Dan even made panko-breaded eggplant, which we decided is the only way to bread these babies.

Now let’s talk about the fruit. You gotta know I made jam, right? And you must know it was THEE BEST small batch jam I’ve ever made. While we couldn’t find the destination for picking strawberries, we ended up at the Dressel Farms market itself to buy the small, jewel variety.

img_04894200545822452327884.jpg

Quick recipe for my small batch berry fig jam:

You want about 4 cups total of chopped fresh fruit, which makes about 2 cups of jam. I used:

  • 2 cups strawberries, hulled and chopped
  • 1 cup raspberries
  • about 5 big figs, diced
  • 1/2 cup sugar (more if your fruit is not sweet enough)
  • tsp lemon zest
  • fresh squeeze of lemon

Put all berries and figs in a pan over medium heat. Break them down with a masher and add your sugar and zest. Let simmer for about 15-20 minutes, stirring often. I like to leave my jam a bit chunky but feel free to mash some more or use an immersion blender. Add a fresh squeeze of lemon (or orange!) towards the end to brighten up the flavors.

Sometimes I add other things, like mint, thyme, or freshly cracked black pepper, or even booze. But I wanted this to be all about the fruit and nothing more. BECAUSE:

It was also meant for pop tarts. You heard me. Pop tarts. Dan has been asking me to make these hand pies and I thought this was the perfect time to do so.

img_20180627_130319_616662156804442293120.jpg

For the pastry, all I used was:

  • 2 sticks unsalted butter, room temp
  • 8 oz cream cheese, room temp
  • 2 cups all-purpose flour
  • 1 tbsp sugar
  • 2 tsp vanilla extract
  • 1 tsp salt

In a big bowl, cream your butter and cream cheese together with sugar, salt, and extract til light and fluffy, about 3 minutes in your stand mixer with a paddle attached. Slowly add in your flour, continuing to mix for another minute or two til well incorporated. On a floured work surface, divide this into two equal parts, pat both into rounds and individually wrap them in plastic wrap. Chill for at least 1 hour, or longer.

Dan rolled one out and used a pizza cutter to cut rectangles out of them. Then we filled em up with a big tbsp each of jam. Used a fork to seal the edges. We made a quick glaze of confectioners sugar, squeeze of lemon, dash of vanilla extract, and a tsp of jam. It was delicious!

The morning before our last day, I remembered I had a second dough chilling in the fridge. I also had 2 peaches, 1 plum, and a handful of strawberries. I sliced them up so they could take center stage of a galette. I topped it with a cinnamon, brown sugar and pistachio crumble, and served it with cinnamon ice cream. No regrets.

img_20180628_215129_5043118378218466948531.jpg

This post did not even begin to touch all the wonderful stores we walked into, or the restaurants we ate at. One truly needs to be talked about, but I think I’ll save that for the next one. For now, I leave you with desserts and love. Next might contain soup, and more love. And definitely more support of local farms, with recipes to go along with it. I bought this book at Wallkill View Market and am feeling very, very inspired.

20180627_221048-1519781281969503610.jpg

Plus, I returned home to find that my purple tomatillo plant grew a foot, and it’s tiny little husked fruits are beginning to grow. Heirloom beets are almost ready to be pulled out. Cherry tomatoes are about to debut their flowers. Dan’s are already blooming! There’s so much beauty to what’s to come.

 

While Waiting for His Cherry Tomatoes to Grow

“We ordered wings and kinda ate them,” was what Dan said to me the other night when we thought about our first date six years ago. Which, BTW, lasted about 8, really beautiful hours, sooo…butterflies-in-the-tummy much!? That night, we picked at our platter of BBQ fried wings at a pub by Rockefeller Center like we were two love-birds who could care less about food. If you saw us now, you might just laugh yourself to tears. Butterflies have cleared the tummy and made a home at our hearts, if only but to make room for all the really amazing meals we share together.

Today, a waiter at La Villa half-jokingly tells us that we need to bring together two tables in order to accommodate our order of arancini (stuffed with cheddar!?), a bowl of delicately fried eggplant sticks, a 1/2 dozen baked clams, baby green salad topped with slow-roasted beets, which then has large parmesan shavings piled on top, and don’t forget the Margherita pizza with pepperoni, please. Did we order pasta, too? I wouldn’t doubt it. We are ridiculous and ridiculously in love with food. We will either sit there, quietly eating. Or with hands flailing discuss every bite and compare notes. Next in conversation is how I can bring this beautiful simplicity into the house so we don’t have to leave so often (or spend that much money).

A beautiful-tasting tomato sauce is at the heart of a lot of our favorite dishes. I’m sharing a recipe with you that is quite helpful for when tomatoes are not in season. I am, quite literally, counting the minutes to when I get to pick from his 4 cherry tomato plants. Then let the freshly roasted tomato sauces and bisques begin!

20180613_1748086935513928047520320.jpg

Parmesan Pomodoro

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • long drizzle of olive oil
  • tsp red pepper flakes (or more to taste)
  • small onion, finely diced
  • 5 garlic cloves, minced
  • 1 carrot, scrubbed and halved
  • fresh herbs, such as thyme, rosemary, bay leaf (opt)
  • 3 14-oz canned cherry tomatoes*
  • 3 med-sized parmesan rinds or 4 small**
  • 2-3 full sprigs of basil
  • 1 cup grated parmesan, divided
  • 1 pound pasta of choice

*You can order canned cherry tomatoes online or find them in specialty markets. They are robust in flavor and slightly sweet. I buy La Valle or Mutti, but you can also use any of your favorite canned sauce.

**I buy a container of parmesan rinds from any supermarket that has a major cheese section (Fairway, Whole Foods, Italian markets). Or simply start freezing the rinds to your whole parmesan wedges! You can use them in soups and stews as well, so please don’t throw those babies out.


Directions

Heat olive oil in a dutch oven. Gently fry your red pepper then add your onion, stir til translucent. Add your garlic, carrot, fresh herbs if you have any. After about 2 minutes, add your canned sauce. I like to crush some tomatoes with my hands as they go in but you can smash with a wooden spoon as well. Then add your parmesan rinds and basil. Let it do it’s thing for about 40 minutes, stirring once in awhile to make sure the rinds do not stick to the bottom of your pot. Take out the rinds, basil, and carrot. Cook your pasta separately but drain a couple of minutes earlier than the instructions tell you to. Finish cooking it off in the sauce with 1/2 cup grated parmesan stirred in. Serve with more parmesan and fresh basil.

img_01051727999842045758627.jpg

Once I started to add parmesan rinds in my pot, I’ve never stopped. In fact, I refuse to make sauce unless I have at least one around. They are nutty and salty and make the sauce. And a sauce made well actually will let the butterflies do a little swing dance. Everyone’s happy and in love. Promise.

20180422_1418553211711514532815311.jpg

 

A Recipe for (Almost) Forgotten Beets and Radishes

If you’re anything like me, then you, too, got overly excited to see many of your favorite greenmarkets return, selling many of your springtime favorites.

This means you purchased everything (beets, radishes, asparagus, ramps, chives, thyme, rhubarb, tomatoes, lemons, the list goes on) for ONE MEAL. I did this for Mother’s Day. Mom deserves it all, amiright? Even fava beans! Which I walked to 4 stores to find them and took 20 minutes to shell them (worth it), just to make the Spring Pilaf she requested. The prep work itself was a meditation. I missed it.

But let’s just say not everything made it to the table. Yes, I slow roasted cherry tomatoes again, to accompany Branzino.

Yes, the Spring Pilaf was a thousand times Spring in taste AND color. (Always add shredded carrot, maybe shredded purple cabbage, and ALL the greens you can stand).

Yes, I threw baby potatoes, chunks of purple cabbage, ramps, asparagus, slices of lemon, chives into a cast iron and roasted it all with two, lightly seasoned branzinos right on top. But where the hell are my beets? My radishes!?


So two days later, this very simple, very earthy, very spring soup happened. Cooked gently in your favorite stock with thyme, ramps, ginger, garlic, and chives, it’s sunshine broth will make you feel good.

20180516_1227393605800084543888796.jpg

Ingredients

  • drizzle of coconut oil or olive oil
  • 3-4 thyme sprigs
  • 1 small onion, diced
  • 4 garlic cloves, minced
  • 1-inch knob of ginger, grated
  • 6 cups chicken or vegetable stock
  • 4 small golden beets, halved and sliced
  • 5 radishes, halved and sliced
  • 4 whole ramps
  • chives, finely chopped

Directions

In a heated pot with oil, add thyme, onion, garlic, and ginger. Sautee for a few minutes. Add your stock and bring to a light boil. Add beets and let it do its thing for about 20 minutes. Then add your radishes and ramps. Cook another 8 minutes. Add salt and pepper and any fresh herbs/greens you’d like. I used chives. I imagine dill would be beautiful here. Enjoy warm or even chilled!

I can’t wait for more spring cooking (and cleaning! and gardening!), though I have a feeling summer will arrive much sooner than scheduled. Hit your local market and/or farm ASAP! Let me know what you come home with ❤ I’ll be trying this recipe again when my own variety of beets start growing. Or sooner!

img_97148649540576122123758.jpg

Thai-inspired Chicken Noodle Soup

Jen is sick again! So here’s to making another pot of this soothing, spicy soup. And look, it got a photo upgrade.

cook on your nerve.

A Healing Soup for Jen

All soups are meant to heal, but this one’s for my sister-in-law who has saved me one tiny bowl each time I’ve made big pots of it. I’d receive a text from her while at work that’d say, “Sorry. Don’t hate me.” She had a sore throat all week long and this was the only thing that was soothing to her. How could I be mad? When I was not feeling myself for a good week, she was the one who made us dinner each night. I sent her a text giving her all my thanks and told her I’d get right back in the kitchen very soon.

img_96342037416707737148800.jpg

Jen and I are spice maniacs. She introduced me to Valentina hot sauce and I now put that on (almost) everything. That is, when I’m not using sriracha, which this soup has plenty of. There’s heat, acidity…

View original post 444 more words

Blood Orange & Meyer Lemon Marmalade for BBQ

“If I had to choose one ingredient to dedicate a short book to, what would it be?” After receiving two recipe books from Connie, one with only Chickpea recipes and the other with Ginger, I had to ask. The answer should’ve been obvious, though. I very recently dedicated an entire post to cooking with oranges. Which is more of an intro to what’s to come with my love of these versatile globes, and my love for not wasting an ingredient. I use juice, pulp, and peel in a variety of different dishes and ways, and I look forward to sharing them with you. Today, though, let’s quickly talk about that mind blowing moment I had very recently while making marmalade and seasoning ribs for next day’s dinner.

img_20180408_155809_4921289328637097166126.jpg

I had just jarred my small batch of blood orange and meyer lemon marmalade and put it to the side to cool and thicken a little bit more. I took out a cutting board and decided I might as well start spicing up the ribs for tomorrow so I don’t have to deal with it in the morning. I like to do a quick rub of oregano, garlic powder, cumin, smoked paprika, Hungarian (hot) paprika, salt, and brown sugar. I ran out of brown sugar, though. I love a smoky, spicy, sweetness to my ribs before brushing a thin layer of BBQ sauce all over them. I glanced over at the marmalade and eyes lit up. I rubbed a couple of teaspoons of it over the ribs, covered with plastic wrap and left it in the fridge til next morning.

Guys. I might as well open up a restaurant dedicated to grilling/cooking/baking/roasting with preserves. It WORKS. I must’ve told Dan this story at least 5 times, but for Father’s Day last year, I made grilled Blueberry BBQ chicken and was wowed by the result. This may even be better.

After about 45 minutes in the oven in 300 degree heat, (we don’t have a grill yet!), tightly sealed in aluminum foil, I uncovered the ribs and brushed on some more of the marmalade and raised up the heat to 400 for about 15-20 minutes more. The outcome was pretty amazing, especially the peels themselves as they slightly blackened and crisped up. I could eat preserves like this for daysssssss. Broil them for 5-8 minutes if they haven’t blackened up a bit after 15 minutes!

20180409_1120068916804579969081065.jpg

I don’t even care that these photos were taken with a phone instead of my canon. I’ll make this again and edit this post, but why wait to share this with you?

Directions

The marmalade is simple. I used two medium-sized Sicilian blood oranges and one meyer lemon. Halve them and thinly slice. Whatever the amount of fruit you get in cups, you’d want to use the same amount of sugar and water. In this instance, I did 2 cups of each. I added a splash of meyer lemon infused vodka. Next time? I’m adding red pepper flakes. Simmer for about 30 minutes, or until peels have softened and liquid thickens. You can test it out by putting a little on a plate that has been in the freezer. If it thickens on the plate, it’s ready. Jar it or put in plastic container. It’s a small batch and will go after a few uses.

img_20180408_180209_7947196942385917379725.jpg

Let me know what you think! I can’t wait to experiment more with BBQ and preserves. Maybe I’ll even try this on chicken. I should also mention that the marmalade in teas and on warm biscuits is a true delight. In fact, I made these specifically for homemade biscuits. Smothered with butter. THE. BEST.

My 30th Birthday Picnic + Recipes

I had it all planned out. Homemade ricotta, not too firm, still warm, spooned onto a white, long platter. Then, I was to gently place beautifully roasted cherry tomatoes on the bed of cheese, it’s vine still attached. As a finishing touch, fresh herbs and edible flowers scattered all around it, and a long drizzle of good olive oil. I handpicked young, lemony basil for the occasion and dandelion yellows from the farmers market. In my mind, it’d make for a beautiful sight.

The fact that I never made cheese before didn’t worry me. It seemed simple enough. Buy THE BEST whole milk dairy you can find. Full fat. Not ultra-pasteurized like the milk or heavy cream we tend to find. Use fine sea salt or kosher salt. Heat til right under a boil and stir in your freshly squeezed lemon, or vinegar. Wait til curds form, about 30 minutes. Then slowly pour into your cheesecloth that is nestled in mesh, over a bowl. Wait another hour. Then voila! Ricotta. Right?

Connie walked into my kitchen and found a frustrated me with furrowed brows over the sink, shaking the contents in the cheesecloth, quickly losing a lot of whey. I must’ve looked like this:

resized_20180428_132434_24027612996017781654989.jpg

Barely any curds made it. It needed more time, maybe more lemon. We had to go, though. Whatever seemed thick enough I placed into a container and we headed for the picnic.

To be honest, I wanted nothing to do with the ricotta when I started to arrange the cheeseboard. Connie saw this and decided it’d be best if she gave me her gift early. A handmade, round serving platter, dipped halfway in a finishing wax. It is beautiful. I knew exactly what to do with it.

img_20180428_202945_5071402057100536574082.jpg

Directions

Leave your cherry tomatoes attached to the vine. Put them on a sheet pan, drizzle good olive oil and balsamic over them. I used basil-infused olive oil and fig balsamic. Salt and pepper them to your liking. Add fresh herbs. I used thyme sprigs and some of the young basil. Roast at 425 degrees for about 20 minutes, or just til they are about to burst and have reached that nice charr we all know is where the flavor is at.

The tomatoes, along with the edible flowers, spread onto beautiful pieces of bread that Malvina bought, was my favorite picnic experience in the mouth. It was jammy, rich, salty and sweet. Perfection. I also had more on the vine and decided to pair it with the peppery, smoked turkey and herb-crusted soppressata. My tiny charcuterie board for my very few meat-eaters present.

IMG_9545

The cheeseboard itself was a satisfying and very sentimental experience for me as I was putting it all together. You have to keep in mind where everything comes from. What farm? How local is this considered? How seasonal? And from who/where? The fig jam, olive spread, and cheeses (prima donna extra aged gouda, sweet Irish cheddar, and smoked cheddar) were a gift from Danny’s mom to me. I wanted to share this with them as well but knew they had family emergencies to be a part of. Silent prayers and gratitude were on my brain. Every beautiful friend who spent their day with me were on my brain.

The cashew cardamom brittle, topped with lava salt, was made by Jennifer Dean of The Burley Hen, a new friend I’ve made that I’ve yet to meet, but who I already feel a bond with from afar. Not TOO far! She is a fellow local Queens food lover and maker. ❤

IMG_9531

My homemade Onion and Date jam had strong notes of oranges and thyme and paired well with both cheeses and meats. The recipe is inspired by Sarah Owens.

Directions

img_20180425_103434_5137319913938805768703.jpgThe night before, take the seeds out of about 13-15 Medjool dates and dice them. Soak them in a couple of tablespoons of meyer lemon-infused vodka or bourbon. I used meyer lemon vodka! Next day, thinly slice one, large Vidalia onion (makes a little over 4 cups). Set heavy-bottomed pan or dutch oven under medium heat with a little bit of oil, and saute the onions til they only slightly caramelize. Add 2 sprigs of thyme, the dates, 2 cups of water, tbsp of orange blossom honey (or any mild honey), zest from a small orange, a few cracks of pepper, simmer for about 30 minutes, stirring often. It’ll turn a darker, caramelized color. I added more pepper and a dash of more meyer lemon vodka. Fresh squeeze of orange juice.img_20180425_120406_4844056692902780502767.jpg

IMG_9565

There were a few other items on and around the board: fresh figs, a bowl of olives, mandarins with their branches and leaves still attached, long rosemary sprigs, sweetly blushed moscato grapes, multi-grain crackers and bread. Hot honey! Hummus with smoked eggplant from a local farm, served with all sorts of chips and veggies.

IMG_9559

Tory made fresh radish and cucumber sandwiches, a brightly colored carrot, quinoa, and chickpea salad which was beautifully dressed.

Megan made a cake that she should totally be proud of. It involved blood oranges. Almond flour. CHOCOLATE. Insanely moist.

20180428_1328398201492537934912441.jpg

The gifts that were given to me showed me how KNOWN and loved I am by these beautiful people. Recipe books dedicated to chickpeas and ginger. Bee-themed gifts. Tea blossoms. Artisinal coffees. Floral purse. Every single thing was very much me and very much love.

Let’s not forget the flower arrangement made by a parent from my center! Franz James Floral Boutique knows art the way my chosen family knows me. What everyone brings to the table is the perfect recipe for each picnic thrown. This one felt like autumn reaching for spring.