My BF-editor and I owe you an apology. We missed a blog. While pathologically inexcusable, we actually have a wonderful excuse, namely, a family reunion for the ages. They came from far and wide (we're talking from Boston to Bangkok, Thailand) for a beautiful unveiling ceremony for our mother in Portland, Oregon (complete with glitter and a wonderful Rabbi), as well as a burial for my dear auntie in the small town where I went to high school. If you've ever had one of those perfect days that you replay over and over in your mind, this was a week of perfect days. Friends, family, and of course copious amounts of good food. Goodbyes were difficult.
It was a week that couldn't be beet.
[Ed. note: Oh no you didn't. No one will ever buy this transition for the love of G—]
Beets! With spring in full swing, they're at their peak at all stores and farmers markets. This salad is so easy to put together, is a vibrant alternative to a leafy green salad, and pairs well with chicken or fish. Feta or goat cheese makes a nice optional addition, and if you're adventurous with oranges, you can't go wrong with the Cara Cara red-fleshed navel variety.
Of course, it must be noted that red beets stain easily, so if you want to avoid that, you can use golden beets. If you go that route, you might want to try blood oranges for contrast.
Hello from the fam.
Adapted from: A Beautiful Plate and Gjelina, Cooking From Venice, California, Travis Lett
Number of servings: 4 small or 2 large
All apologies, as the BF and I have been under the weather this week. Somehow, in over a quarter century of knowing each other, this is the first time we have been sick at the same time. [Ed. note: It's not like we were trying to set a record or anything.] We are slowly coming out of our funk.
A more pleasant subject: strawberries! While fresh strawberries are not quite in season yet—soon!—this dessert actually uses the freeze-dried variety, which pack a supremely flavorful punch. So easy to make, we're talking roughly a half hour, this made a perfect little housewarming gift for a friend and her hubs.
Adapted from: Leelalicious
Number of servings: 2 small servings
Today was San Francisco Giants opening day. [Ed. note: I can't get over how Brian Wilson looks without that beard.]
Baseball fans are highly superstitious. The BF and I are no different. On game days, he wears an oh so carefully selected Giants T-shirt, while I wear my favorite black MADBUM long-sleeve fitted shirt. If we sojurn to AT&T Park, he sports his decades-old game cap with six [Ed. note: SIX.] Croix de Candlestick pins (en.wikipedia.org/wiki/Croix_de_Candlestick). We outfit Marlowe in a Cody Ross jersey (pic at bottom) and always grill up some really good hot dogs. Not burgers or pizza–hot dogs.
Somehow after 25 years of hot dogs on opening day, I (the girl who lives for tradition) bucked tradition this year and we lost 6-4 to the Seattle Mariners. Can't help thinking it's my fault. [Ed. note: @#$*&+<?%!]
Sorry, not sorry. Sorry Giants, but not sorry that we had this light, creamy, delicious, takes-less-than-30-minutes-to-make pasta. It's one of my favorite pasta meals, and even includes a veggie, but I promise to not break tradition again and will serve this only on non-baseball-opening-day events.
NOTES: If you have carnivoires and vegetarians sharing the table, no problem. The pancetta is sprinkled on top of the plated pasta. Also, if you can't find pancetta in your grocery store, bacon is fine to substitute.
Adapted from: The Pollan Family Table
Serves: 4 to 6
I'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. Lover of books, bourbon, chocolate and movies.