A dear friend who is in quite a life transition recently confessed to me, “I’ve been crying a lot lately.”

When I didn’t respond (I was too busy thinking my own self-absorbed thoughts about my lack of crying and what that must mean about me as a person (more on that later)), she continued, “As in every day. But I think that must be good because it means I’m really feeling my feelings.”

As a general rule, I’m not a crier. Continue reading

1. Dolphin Trainer
2. Jazz Singer
3. MAC Make-up Counter Woman that sprays you with perfume
4. Famous food blogger

So went the list of jobs we would have if money was no object, talents endless, and our lives different. We were five women in a minivan (so hot), headed away from the reality of our lives and towards Walla Walla, WA for a weekend of food, wine, and general gluttony (with a little karaoke and dancing thrown in for good measure).

Becky, Erina, Andrea, and Anna-Lea at Saviah Cellars (so good!)

Today I told a fib (okay a lie), and I blamed it on the kids. Well, the puppy that is.

I’ve been riding up a storm lately because it’s beautiful out and I’m very lucky to have incredible horses available to me. I’m hopelessly in love with the four-legged boys of the equine variety, and have resorted to my Tween habits of thumbing longingly through the Dover saddlery catalog and making notes of all the things I would buy if I won the lottery.  Continue reading

Picture this. Four months before you mail in a check. Soon thereafter the emails start arriving with clues such as:

1. Over the course of the weekend we will be visiting TWO states.
2. Frills and fancy…there’s nothing too good for my girls.
3. At some point on the trip we may be wearing helmets.
4. Indulge

A week before a packing list arrives and 24 hours before you get your destination, itinerary, and plane tickets. Such is “The Great Escape” a trip that I take each year with my amazing, wonderful, incredible, and yes, highly modest and dearest friends. Continue reading

Kale, Sausage, and Gruyere Frittata

This morning, was the first morning since May 7, that I didn’t wake up and have something to do. The first morning I didn’t wake up with a work and Google calendar full of meetings, and lunches, and coffee, and walks, and rides, and yoga. The first morning I didn’t need to look at a clock…and damn…it felt good.

Admittedly the past month has been extra busy, complete with a jam-packed extracurricular calendar and bi-coastal family bonanza that I could only keep thinking about while humming that “Partridge and a Pear Tree” song. Continue reading

You’ve probably noticed that things have been a little quiet at Shut Up & Cook this past month. But I have a good excuse…I’ve had royalty in town. And I’m not talking Will and Kate.

No…I’m talking about His Royal Highness…the Duke of Tacoma. Or just Duke for short.

His Royal Highness…the Duke of Tacoma

Last September, we had to put our best friend Lucky the Dog down. He left a hole in our lives that Matt and I did our best to ignore with over-rationalizing and good ‘ol fashioned New England denial, but the truth was our little family was missing something. Continue reading

“So…what do you say we reserve our Zipcar for an extra hour before we head back to my parents?”, he crooned to his date smoothly hoping to distract from his mediocre good looks and advanced receding hairline.

His date, (who was admittedly much better looking, but whose vapid expression and refusal to actually eat any of the food in front of her immediately made me skeptical), declared “Totally!”, whipped out her iPhone with the urgency of someone grabbing their EpiPen and immediately started pecking away at the ZipCar ap. Continue reading

Grilled Bruschetta with Prosciutto, Pesto, Mozzarella, and Sun Dried Tomatoes

We continue to lead more and more public lives. Between Facebook and Twitter, MySpace and FourSquare we are constantly and ultimately connected, sharing a running stream of our whereabouts, feelings, exercise routines, and meals.

So I suppose it should come as no surprise the institution of the chefs table has seen exponential popularity and growth in the last two or three years. For those of you not familiar with the concept, this is a bar or table that has been attached to open kitchens where patrons can watch their meals being made and chat with the chefs while they’re at it. Continue reading