Beet Salad tossed in an Anchovy Infused Balsamic Dressing, served on a Bed of Baby Arugula and topped with a Farm Fresh Soft Boiled Egg

Beets and anchovies. The undeserving red-headed step children of the culinary world.

I’m not really sure why. Beets are delicious when done right, a beautiful red or gold, with a firm bite and an earthy, buttery flavor. Granted, I was never forced to eat canned beets as a child so perhaps no negative associations were formed. Continue reading

Shaved Fennel Salad with Criminis and Parmesan

There are many reasons to love the Internet:

• Surfing Petfinder.com for a puppy that I should definitely not get
• Online shopping at JCrew.com for shoes I definitely don’t need
• Reading the NYTimes about current events I absolutely ought to know more about

But without fail…another reason for loving the good ‘ol World Wide Web is that after a weekend of a tad too much partying (thinking dancing until 3a with my lovely friend and neighbor, Ila) and not enough productivity I’m able to look in my fridge, see that for dinner we’ve got an old fennel bulb, some crimini mushrooms, and a hunk of Parmesan and immediately be offered a plethora of dining ideas. Continue reading

Eggs Glorious Eggs

What is the opposite of a green thumb?

Whatever it is…I’ve got it.

A reluctant gardener at best I’ve been known to kill even the hardiest of plants. We’re talking mint…rosemary…bamboo.

That’s right. For the daughter of an award-winning landscape designer, I am a total failure in the garden.

Which is why when our friend and neighbor, Casey, told us about his new CSA, Hand Farmed Organics, I immediately panicked it would sell out (we are talking about neurotic, type-a me after all), signed up for a half-share, and started pestering him about when it would start-up. Continue reading

Smoky Chicken Paprikash

When I think back on significant life events…certain wonderful memories spring to mind.

• The first time I rode a horse.
• My first kiss.
• The first time I discovered the joys of Excel pivot tables.

As every ying must have its yang, I also have less than pleasant memories seared in my mind.

• The first time I fell off a horse.
• The first time a guy didn’t say “yes” when I asked him out (frankly, I’m still shocked)
• The first time other people realized that I knew how to work Excel pivot tables.

Seared Black Cod served on Pommes Paillasson topped with Chanterelles

People are often surprised by how “well” Matt and I eat. Scoffing at posts on Shut Up and Cook or my Twitter feed, they seem generally surprised that most nights a week we cook a nice dinner consisting of (dare I say) an entrée, a side, and a veggie. Now…don’t get me wrong…we like bad Chinese food and Pizza Hut buffalo wings as much as the next guy but I find that by consistently putting together a meal plan and grocery shopping for nice ingredients I eat healthier, save money, and have more fun doing it. Continue reading

Jumping for joy in Culebra

“How do you all know each other again?”

“We’re COUSINS!!”

“Oh…huh. Really? Okay. Well, you ladies want a beer?”

So went many conversations during our week adventure in Puerto Rico. Perfectly normal to us that four cousins would fly across the country, pile into a pimped out Honda Accord with a decidedly loud muffler, and explore all over the island, turns out that’s not most folk’s M.O. But it is ours….and it was fun.

The last to arrive in San Juan, I was greeted curbside at midnight by three beauties hanging out of the car with the tunes blasting. Continue reading

I can be a bit of a snob sometimes.

I don’t mean to be, but there are moments when seemingly out of my control, my East Coast upbringing kicks in and up my nose turns. It might be the result of poor manners, tacky decorating, or bad food. You know what I mean…those meals they served in elementary school like Sloppy Joes or Tuna Casserole? Up until a short period of time ago I would have included Meatball Subs in the shun-worthy category. Continue reading

At least once a day someone used to ask me, “How are you?” and at least once a day I would cheerfully respond, “Good! Good, good, good. Work is great…super busy, so that’s good. Matt’s working on a really cool project, so he’s feeling good about that. Family? They’re good. All is good. Good, good, good.”

The only thing more worrisome about this response, besides my seeming lack of vocabulary, is that up until a few weeks ago I seldom actually thought about the question. Continue reading