Fire it up!

Been a long time since I’ve posted, huh?  I last posted back in…oh, look at that, JULY.  And here it is, January.  Oops.  I have so many reasons but those are really just excuses, right?

It’s been a fun summer-into-fall-into-winter around here.  The biggest event cooking-wise, though, that will mark the winter of 2019 for years to come, will be the kitchen fire we had behind our oven.  Please note, we are all safe, it was not that scary when it was happening, and we are so lucky that we live where we do (extremely fast fire response) and that we were working with the companies that we were.

We took advantage of an energy assessment that our state provides for free and which then offers discounts and rebates if you make the changes in your house that they recommend.  One of these recommendations was to insulate our house with the stuff that they spray into the walls.  This seemed like a fine idea so we went ahead and did it.

After day one, half of the house was done and we were scheduling the second day.  We decided that we should clean our ovens, since they were a little dusty from the insulation.  After about an hour, I smelled something burning.  I turned off the ovens but they were smoking and I could still smell the burning.  I called the non-emergency line for our local fire department and described what was happening.  I couldn’t see flames or fire — it was just a lot of smoke.

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Within minutes, five fire trucks had arrived.  They came in, investigated, and put out the fire that was happening behind our oven where a whole mass of insulation had fallen between the oven and the walls due to a hole over the oven that no one knew was there.

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At one point there were more than 15 firefighters hanging around in my kitchen.  I chatted with a number of them and we figured out who we knew in common (since they all seemed to be local).

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They removed my oven and cleaned up, after opening up the wall to make sure the fire was completely out.

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In the end, the owner of the insulation company took responsibility for all of it, bought us a new oven, installed it, and finished the house insulation, complete with patching and painting the holes left on the inside walls.  He was fantastic and if anyone local needs insulation, please let me know- I’ll pass along his information.

We joke now about what else we could set fire to in order to get it replaced.  I mean, maybe we want a new fridge?

All of this took time so I spent several weeks without an oven.  I didn’t think this would really be a hardship until I realized just how often I use an oven.  I roast veggies, cook chicken, bake bread, heat up pizza, make sheet pan suppers, and bake cookies.  It was a lot harder to meal plan than I thought it would be.  Nonetheless, we managed just fine.

Over the holidays, we bought ready-made cookies and decorated them.


Our annual “feast of the seven fishes” didn’t require an oven, just a kitchen torch to toast the “scallop.”


We celebrated the release of the last star wars movie by watching the previous one at home before we went to see the newest one in theaters.  And of course needed Star Wars themed snacks (which did not need an oven!).


I really missed my oven, though.  But this week?  Well, let me just show you….

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We all had a discussion about what we needed to bake first, to break in the ovens.  Micah wanted cake and cupcakes.  Grace wanted steak.  Andrew wanted roasted veggies.  I just wanted to use it, for anything.  One of my dearest friends who has been staying with us asked for cinnamon rolls and that was the winner- everyone else agreed immediately that cinnamon rolls were the right call.

I used this recipe from JoyFoodSunshine.  It’s very detailed and easy to follow.   I made the dough yesterday. I didn’t judge my counter space well and ended up with a somewhat uneven rectangle to fill.


It rolled up well, though I should have rolled it a bit more tightly.


But it made very pretty pinwheels.


This morning I took them out and let them rise a little more (using the proofing setting in my new oven!) and then baked them while I made the frosting.  They were really pretty before I frosted them but of course I didn’t take a photo.  I did after frosting them.



They were really gooey and sweet and not at all dry.  The frosting was sweet but not cloyingly so, and the dough was tender and soft.



We also made cookies because, well, we have an oven.  They were also delicious.


Up this week is an all oven, all week menu:  Sheet Pan Chicken Fajitas, Broccoli Melts, Mole Enchiladas, and roasted veggie bowls.  We can’t wait. Maybe I’ll even remember to photograph and post.  I mean, stranger things have happened.

Meanwhile, be safe!  Check for holes in your cabinetry before you insulate and always call the fire department when you’re concerned, just in case.



How To Train Your Dragon Day

My kiddos are really weird about movies.  They have a few they like to watch (over and over and over) but have a very hard time watching something new.  The most successful method we have to get them to watch a new movie is to sit down and watch it ourselves. About a year ago, my partner and I put on How To Train Your Dragon, which I had never seen and which he loves.  The kids, predictably, didn’t want to watch and spent the first ten minutes in the hallway, “peeking” at it.  Then they were coaxed over to the sofa to watch with us.  Again, not unexpectedly, they loved it and were eager to watch it again, over and over.  They were excited for both sequels and even went so far as to join us at an actual movie theater (a rare occurrence) to watch the third.

As we were planning our summer, the kids came up with the idea of “How To Train Your Dragon Day.”  The first rainy day of the summer, we would watch all three movies, in a row, complete with dragon snacks.  I admit, I maybe thought of the dragon snacks- google is a wonderful thing.

A few days ago, our time had come.  It was a dark, pouring, gray day.  It was time for How To Train Your Dragon Day.  Now, I will freely admit two things:  one, none of these snacks are even remotely good for you.  They are stomachache inducing, heartburn causing, leave you feeling slightly sick to your stomach-ing snacks.  Two, only one of these snacks was our own idea which struck us in the grocery store while we were looking for- but couldn’t find- cheese balls.  By the way, cheese balls?  Super hard to find around me.  Who knew?  Also hard to find?  Bugles.

At any rate, I give you our dragon snacks.

First we needed dragon food.  And what do the dragons eat?  Fish!

For the savory side, we used a combination of goldfish crackers (plain, cheddar, pretzel) . HipstamaticPhoto-585589048.636815

On the sweeter side, we used fudge brownie goldfish crackers and Swedish fish.


We decided we needed dragon fireballs.  That consisted of cheese balls (so hard to find here!) with red and orange m&ms and (our own idea because we saw them at the grocery store) pretzel bites covered in orange cheese sauce.  (I have to say, the cheese sauce was pretty salty and gross, but the kids liked it!)


So the first round of snacks were a hit.


Another savory snack that works with this theme is bugles.  You can call them dragon claws and serve them as is.  My kids don’t like them (yes, there’s some junk food that even my kids won’t eat!) so we didn’t serve them this time.


For the second round, I made viking helmets.  Both were from sweet items and both simply required some assembly.

One kind of helmet was made from oreo cookies and bugles- a weird combo to be sure.  To assemble, I melted a little bit of white chocolate and used a toothpick to get it on the bottom edges of the bugle.  HipstamaticPhoto-585590112.798194

Then I pressed it into the oreo, sort of between the cookies.


Repeat on the other side and viola, you have a viking helmet.


Sort of.


The second viking helmet was made up of cupcakes, brownie bites, and white chocolate.

I used mini-cupcakes but in retrospect, regular would have been better.  I had to scrape off the frosting from the cupcake, saving it on the side of the plate.  Then I experimented with the brownie bites (mine came frosted which I used like glue to keep it on the cupcake)- I used one as is and another cut in half.


Place one brownie bite on top of the cupcake.  Then add white chocolate viking horns, using frosting and gentle pressure to get them to stick.


I made the white chocolate horns by melting some white chocolate wafers in the microwave (heat at 50% power for 30 seconds, stir, and heat an additional 30 seconds at 50% power if needed).  I poured the white chocolate out onto parchment paper and spread it out to make a thin layer.  After it hardened up a bit, but while it was still somewhat pliable, I used a knife to cut horn shapes out.  I let it harden a bit more and then separated the shapes from the layer.


Freehand means that they weren’t uniform.  Not even close.


But they still seemed to work!

Happy How To Train Your Dragon Day!




Family Cookbook, Lesson 2

It has been long enough since I last posted that I had to reset my password and re-sign into everything here!  Life, you know.  A few posts ago, I mentioned that my ex-husband needed to learn to cook so that he could survive on more than boxed mac and cheese and scrambled eggs.  He moved out of my house a few weeks ago and it’s time to post another instructive recipe to try, since he is settling into his own place.

Before he moved, I asked if he had any dinner requests one final time and this is the dish he named.  It’s a pasta dish with sausage, peppers and cheese.  I made it up, based on something I ate at a friend’s house once. We had planned to have fondue (the friends were fancy) but it went wrong- I think we may have started an actual kitchen fire!- and we had this dish instead.  It’s pretty easy to make and doesn’t need fancy ingredients and is relatively healthy, for a pasta dish. Plus, I love the ricotta salata cheese I use for it.

Pasta with Peppers, Onion and Sausage


1 box of ziti or rigatoni

1 to 3 bell peppers (I use one red, one orange, and one yellow but do to your taste)

1 sweet onion

3 to 6 sweet Italian sausage links (I almost always use chicken sausage but again, to your taste- it might also be good with a mix of sweet Italian sausage and spicy Italian sausage, your call)

1 to 2 Tablespoons of olive oil

Ricotta Salata cheese (how much depends on how much you like it.  I always use a healthy-sized wedge)

Grated Parmesan cheese for sprinkling over the top

*you will need a big pot to cook the pasta and a large-ish skillet to cook the veggies- it can all be mixed in at the end in either the pot or the skillet, whichever will hold all of it


This dish takes a bit of prep chopping work.  But don’t let that deter you- it’s actually not that time-consuming.

First, fill a pot with water (pasta cooks by absorbing the water so you want a lot), add a good amount of salt and set it to boil. Once it’s boiling, add your pasta and cook to your liking (8-10 minutes is the standard instruction on the box, some people like a little over or under that).

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Next, chop up your veggies.  I always start with the onion.  Peel it and cut off the ends (yes, I know this is not the “professional” way to do it but it works for me).  Slice it in half and then slice those halves into strips.  Heat the skillet over medium high heat and add the olive oil (enough to coat the pan but not enough to deep fry anything).  Add the sliced onion and let them cook while you chop the other vegetables, stirring occasionally.  Try to keep an eye and a nose on them as you want them to soften and brown a bit but not burn.  If they do start to burn, take the pan off the heat immediately and stir them to try to keep them moving.

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While the pasta is boiling and the onions are, well, onion-ing, get your peppers ready.  There are a million ways to chop up a bell pepper.  I slice off the top and pull out the seeds and membranes.  Then I cut it in half, cut it into strips, and cut the strips into chunks.

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Finally, cube your cheese.  I make slices and then cut them into relatively same-size cubes.  Ricotta Salata is a drier, firmer kind of cheese- a bit like feta- so it’s easier to cut up than softer cheeses.

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Are you checking your onions and your pasta?  If your pasta is done, drain it but be sure to reserve about 1/2 of a cup of the pasta water.

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Time to work on the sausage.  When shopping, if you can find sweet Italian sausage patties, not in casings, that makes this next step easier. My store doesn’t always have them so this is my trick for getting them out of the casing. There are two ways.  You can use a sharp knife to make a slit down the middle of the casing and then peel it off.

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Or (and this is my preferred method despite how gross/slightly phallic it looks) you can grab the sausage in the middle and squeeze out each end, like you might a tube of toothpaste.

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Once you have them emptied out (you can dispose of the casings in your compost or trash), add the sausage to the pan with the onions.  Break it up into chunks with the back of a spoon or spatula.  Let it brown up and cook down. If you’re using chicken sausage, you may need to add a splash more olive oil to the pan as the chicken has less fat than pork and may stick to the pan.

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Once the sausage is brown, add the peppers.

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Let them all cook together for about five to eight minutes over medium heat- you want the peppers to soften a bit but not get mushy.  Just before you take it off the heat, add the ricotta salata cheese and stir it around a bit, just enough to warm the cheese but not melt it.  Again, because of the hard, dry cheese aspect, ricotta salata won’t melt as quickly as other cheeses.  Or at all, really.

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Finally, you’re going to add this to your pasta or add your pasta to this- depends on which pan/pot is larger. Mix it around and if it seems too dry, add a bit of the reserved pasta water.  Start with about a 1/4 cup and stir.  If it still seems not well coated, add the rest.  Basically, you want the pasta to be coated with the yummy sausage/veggie flavor but this is not a dish that has a “true” sauce.

Sprinkle some Parmesan cheese over the top and boom, done.

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Halloween 2018 (A day late)

Halloween tradition at our family table includes pumpkin carving (my ex-husband) and Halloween Dinner (me).  This year we had our Halloween dinner on Sunday night because on Monday night I teach, on Tuesday night the kids have ninja class, and on Wednesday night they ate at their after school program so that we could get out and trick or treat.   But did I post it?  NOPE.


Oh well, better late than never.  Here it is, our Halloween dinner, as dictated by tradition.


This year I made adorable spider cookies (here).  For these you need sugar cookies, mini-reeses cups, edible eyes and melted chocolate.  Start with the cookie.


Dab a bit of melted chocolate on the reeses and put it in the middle/front of the cookie. Leave room for the eyes!


Put the melted chocolate (I used nutella that I microwaved for about 45 seconds) into a piping bag or plastic baggie. Use this to draw the spider legs (four on each side!) next to the reeses cup.



Next, dab a little chocolate on each eyeball and stick them on, carefully.


Now, step back and admire the adorable creatures you’ve created.   The eyeballs are everything.


I also made meatball mummies (here). Just like with hot dogs, only with meatballs.  I was lazy and used frozen meatballs and pop and bake crescent roll dough.  Easiest way to do this is to unroll the dough and stretch it out a little and then cut it into strips.  Or tear it, if you’re lazy like me.  Preheat your oven to 350 and get a baking sheet ready (I used a silpat).  Put two meatballs together (the original post suggested using a stick of dry spaghetti to skewer the meatballs to keep them in place, removing before you bake, but I didn’t need that) and then wrap them in the strips of dough.  Don’t forget to wrap the head, leaving a space for eyes.


Bake at 350 until the dough is cooked and the meatballs are warmed through.  Add eyes using little dots of mustard (ketchup didn’t show up well enough on ours). We think ours ended up looking a little bit like the sand people or the jawas from Star Wars.


I also did a Halloween fruit platter with chocolate yogurt dip.  This was a hit but putting the fruit together was frustrating.  Pro tip?  Do not use old mini marshmallows.  They don’t stick.


I was also unable to make a spider the way the original poster described so I used a prune and more melted nutella for legs.  I eyeballed (get it?  so Halloween of me!) the dip- just combined some nutella with greek vanilla yogurt.  I used some of the vanilla to draw the spider web (draw three circles inside each other and use a knife pulled through each line from the middle to make the web).


So there you have it.  Hallowen dinner, 2018.  That pizza in the background was supposed to be candy corn pizza but I was so involved with the fruit that I forgot it was in the oven and it cooked too long.  Tasty though.


Same time next year?  You bet! I’ll try to post it BEFORE Halloween though.




Birthdays Out

This past weekend we celebrated my partner’s birthday.  He’s a bit younger than I am (I round up to a ten year difference between us, he rounds down to seven) but I only remember that when we’re talking about birthdays, media (music, movies and television) and Big Life Events (we don’t spend a lot of time figuring out how old he was/what he was doing when I was in graduate school and that sort of thing).  To celebrate we did both birthday dinner at home (a tradition, see here) and birthday dinner out.

His choice for birthday dinner at home this year was turkey meatloaf, broccoli, mashed potatoes and peanut butter chocolate trifle (without the traditional meat layer).  It was a good, homemade, comfort food kind of meal and we thoroughly enjoyed it.


The night before our family dinner, my partner and I went out for a fancy, us-only dinner (before I took him to see Shear Madness which was wonderful as always) at Sorellina, which is one of my favorite Boston restaurants.  My photos and words will not do this food justice.  The restaurant itself is so cozy, beautiful and romantic.  I love the chargers on the table when you sit down.


I love the little dusted with gold truffles they give you when your meal is over and you’re paying the check.


In between those beautiful plates and decadent truffles was some amazing food.

We started with celebratory adult beverages.


We agreed on two appetizers and a pasta, all to share.  The burrata (with prosciutto, figs and balsamic vinegar) was smooth and creamy and the prosciutto was thinly sliced and the combination was dreamy.


This meal we tried something new.  It was seasonal and we were both surprised by how much we liked it.  I am still thinking about it multiple days later.  I woke up this morning wondering when I can possibly go back to get more. We had the gnudi with pumpkin, spiced brown butter, parmigiano and sage.  The gnudi was fluffy and smooth and the sauce was the perfect compliment with just the right amount of flavor and spice. The toasted seeds on top were the best for a slight crunchy texture.


When we go to Sorellina, we always order the gnocchi which is served with maine lobster and vermont butter.  When I tell you that I dream about this dish, I am not lying.  I know well enough now to ask for a spoon so that I can eat every last drop of the decant sauce.


We always use the bread to soak up every single drop of the sauce.  If I could, I’d lick the bowl clean, but it’s not that kind of establishment.


Because it was a birthday we splurged and had dessert too.  Sorellina is known for the molten chocolate cake but this time around we didn’t get that. Instead, I got the semifreddo and my partner opted for the bombolini, which were tiny sugar doughnuts with geltao, figs and a honey sauce.  The wonderfully discrete waiter even decorated the plate and gave him a candle- but didn’t sing.



As I write this, I am plotting our next big celebration so that we can go back.  Does it being a Monday count?


Family Cookbook, Lesson 1

In my last post, I mentioned that there had been some big life changes over the last year.  One of them, as I said, was a divorce.  Now, our family has long been known to “keep” people, regardless of relationship status.  A prime example?  My parents.  They met in college and dated until the end of their senior year.  My father lived near their college but over the years spent more and more time with my mother and her family at their house, which is the one my family lives in now.  After they graduated and ended their relationship, my mother moved a few blocks away from her parents, and my father…. moved in next door.  There was a rooming house next to my grandparents’ house and he took a room there.  Which meant every time my mother came home to do laundry, visit, or have a meal, my dad was there too, playing basketball with her brothers, helping my grandfather with work for the store or sitting at the table, talking with my grandmother.

“Family!”  she finally exclaimed, “I broke up with him!”

“We know, ”  they said, “But we didn’t!”

Clearly, they got back together because, well, here I am telling this story.  It doesn’t end there, however.  When I was 8 my parents separated and eventually divorced.  My dad remained in the area and stayed close to my grandmother.  At one point, he brought his soon-to-be second wife to meet her.  Grandma loved everyone and was gracious and accepting.  My father stayed close to both my grandparents until their deaths.  When family gets together now, even if he isn’t present (and he often is), they ask about him and reminisce about good times.

It’s not just my father, it’s all the ex-wives, ex-partners, friends, long-lost-relatives, roommates and others who remain in the family.  Everyone is always welcomed back.  For funerals, weddings, and other family holidays and events, we always have a large number of people who have to explain their connection (“Oh, I used to be married to…” and “…I lived at the house when I was…”). I’ve said it before somewhere but at one point we had a very large dinner (30 + people) and we asked everyone who’d ever lived at our house to raise their hands, and almost everyone there had a hand raised.

So it would make sense that the same is true for my divorce.  My ex-husband plans to live with us for one more year and then to continue to visit and spend time with all of us.  He’s using that year to save money, organize himself and to pick up some new skills that he’ll need to live alone.  One such skill is cooking.  I’ve promised him that I would teach him how to make a few dishes so that he won’t be stuck eating boxed macaroni and cheese or scrambled eggs for each meal.

As a result, I plan to post a few recipes here that he will be able to use.  A bit of an on-line cookbook, with step by step instructions for some basic, healthy, but still kind of impressive dishes.  We are starting with chicken because if you have a protein, you just need a vegetable and maybe a starch and you’ve got a full meal.  Plus, once you have cooked chicken, it can be used in almost anything- tacos, pasta, salads, sandwiches…. you name it.  It seems like the best place to begin.

Now, I have shamelessly stolen my chicken method from the wonderful, instructive, website The Kitchn.  They explain how to make a simple, but juicy chicken breast here.  I have followed the steps and taken photos and am going to explain it below but I need to make it clear, this isn’t my method or recipe.   That being said, it’s my go-to way to cook chicken.


Boneless, skinless chicken breast (1 per person or you can cut one in half if it’s large)

Flour (you’re going to coat the chicken in flour so maybe a cup or so, more if you’re making more chicken, less if not)

Salt, pepper, seasonings

1-2 Tablespoons of butter

1-2 Tablespoons of olive or canola oil

*You will also need a saute or frying pan with a tight-fitting lid.



Start by placing your flour into a plate- better to use a large plate with a bit of a lip or even a flat baking sheet with a lip.


Add your seasonings (pre-mixed is ok! but it will salty so adjust accordingly.  You can always add more salt but taking out salt is much harder.).




Use a small whisk or a fork to stir it together.


Whisk or stir until it looks evenly incorporated.


Now, at this point, you can pound your chicken breasts so that they are all of uniform size. To do that, use a meat mallet or a heavy jar or can and pound evenly  all around.  That being said, I don’t always do that, because I’m lazy (as is well established) and this method still works.

Put a frying or saute pan large enough to hold your chicken pieces without crowding them on the stove and turn the heat to medium to preheat the pan.  Keep your eye on this!  You don’t want to burn the pan.  And if you’re nervous about this, because multitasking is tough, don’t do it.  The chicken can always sit for a minute while you heat the pan.

If your chicken is extra wet, pat it dry with a paper towel.  Again, lazy, so I don’t always do that step either.  Then place it in the flour on one side.


Take it out and gently shake off any excess.


Do the same to the other side.


Again, shake off any excess. You should have a light coating of the seasoned flour all over. Set the chicken aside on a clean plate.


Put a pat of butter and some oil (about a tablespoon  or two of each) into the preheated pan or, if you didn’t preheat, do it now, over medium high heat for about a minute or two, and then add the butter and oil.


On my stove that looks like this:


Once it has melted but not browned (like this:)


Add your chicken, carefully because it may spatter and you don’t want to get burned.


Now, here’s the hard part:  turn the heat to medium and leave the chicken alone for a full minute.  Don’t touch it at all.  At all. Trust.  This will work.

After a minute, flip the chicken over.


Now comes the big leap of faith. Cover the pan.


Turn the heat to low and don’t touch it.  Leave it alone.  Don’t peek, don’t mess with it, don’t flip it, don’t change the heat, don’t take the lid off, just LEAVE. IT. ALONE.  For ten minutes.  Then, turn the heat off (yes, off) BUT DON’T TOUCH THE PAN OR LID for another ten minutes.  Let the chicken sit, with the lid on for these ten minutes (it will be twenty minutes in total: ten with heat, ten without).  After that, open the lid and gaze lovingly at the beautiful end result that YOU created. I tend to put mine onto a cutting board- letting it sit for 2-5 minutes- and then I slice it so that I can use it for any number of things (salads, chicken salad, pasta dishes) or I just eat it plan with some veggies on the side.  Works every single time.






A Year In Food

It has been over a year since I’ve posted.  Obviously, I’ve been eating during that year- and some really good stuff, too- but there have been bigger life events that have taken up my time, along with work and travel and parenting and general life stuff, so I haven’t been blogging.  Or even taking that many photos.

The biggest news, I suppose, is that I am now divorced.  It wasn’t painless (no divorce is, I don’t think) but it also wasn’t as hard as so many divorces are.  My ex-husband and I still get along, at least well enough that he will continue to be sitting at My Family Table for many meals to come.  I also have a new partner who is wonderful and who my kids adore.  So, the seats at Our Family Table are expanding and shifting and creating new ideas about family.


In terms of food, well, it’s all a blur.  One of the benefits of a new family configuration is that we suddenly have time to eat out or I suddenly have help in the kitchen.  So I’m not even sure what I’ve been eating.  I’ll post the highlights of the year here.

Most recently, we had a dear friend from the outer reaches of Canada visit us these last ten days and we made him a birthday dinner since his birthday is tomorrow.  We had what I call Moroccan chicken (a variation on this dish), spinach with garlic and couscous.  He requested a funfetti cake with whipped cream frosting and couldn’t get over how I “made it from scratch.”  It was delicious and so cheerful!


We also had “Israeli dinner” while he was here because it was so hot.  This means I made yummy tuna salad (tuna with mayonnaise, chopped up pickles, grated (yes, on a grater) hard boiled egg and a bit of lemon juice, salt and pepper), and Israeli salad.  We ate it with thick pita bread and an assortment of salads, dips, cheeses and fruit.  So good on a hot day.


My son, the cherry monster.


The best tuna salad ever.  I learned it from my Israeli cousin and I wake up at night craving the stuff.  And I don’t even *like* tuna salad.

I celebrated an anniversary with my partner and know that he’s the one for me because we went out for drinks and appetizers.  When we looked at the dessert menu, nothing thrilled me so he suggested that we order espresso martinis and mashed potatoes.  Must be true love.


There was so much delicious restaurant food over the year. Scallops wrapped in bacon, birthday hash napoleon with pineapple mimosas, meatballs and Spanish tortilla, roasted brussels sprouts with soy caviar, oysters, adorable tea cakes shaped like turtles, creamy soups and sweet, gooey desserts.  I ate well this year.  I hope you did too.

I ran cooking club at school again this year.  We made a number of things including rice cake cats, celery animals, candy turkeys, snow people, crepes and smoothies.  Admittedly, we had a guest chef to help us make crepes and they were fantastic (and have also become a staple in my house as my kids love them).

There were birthdays to celebrate this year as well.  My kids wanted a Dragons Love Tacos and a Star Wars party.  This gave me the chance to perfect my food-that-looks-like-something-else skills.  I think that tiny tacos are adorable, and the Yoda Guacamole was so cute!

We had our holidays, too.  Rosh Hashanah, Passover, Chanukah and Purim… they all involved food and lots of friends around our Family Table.  It’s always good to have a sous chef with you for support during those big meal preps.

There were more meals, of course.  The regular, every day dinners, the bigger dinners with friends, the cookies and cakes and (made from scratch) key lime pie, new fizzy drinks, lobster dinner, meatballs, pancakes, school lunch sandwiches, Halloween treats, and the ice cream.  We eat so much ice cream.

So there you go.  A year in food.  I’d like to say I’ll post more often now but… I don’t want to make false promises.  I have at least one post in the drafts, almost ready to go, so I will promise at least ONE more post this summer.  How’s that for not over-promising, under-delivering?

My year (the last few really) has been full of heartache, tears, shouting and sadness. Divorce is hard, parenting is hard, new relationships and navigating, well, life, is hard.   But this year has also been filled with the most wonderful bouts of laughter, joy, happiness and decadent food.  My connections with others in my life have kept me afloat and we have connected over wine, beer, dessert, dinner, coffee, pancakes and, of course, ice cream.

Wherever you are, whatever shape your family is, no matter what you’re eating, I hope that you keep space at Your Family Table for laughter, joy and pure delight, with each other, with your food and, most importantly, with yourself.

Easy, Quick and Not Fancy

Oh, hey, hi!  I’m still here.  *waves from corner of the kitchen*

Remember me?  Yeah, well, I managed to make it through another school year and we are well into our summer (hooray!) and I am already starting to feel the stress of the next school year.  Today, however, I blissfully ignored it and read a book.  A whole book.  My children watched a lot of DVD’s and ate cake and applesauce and I read. a. book.

That has nothing to do with food, except for the cake, of course (more on that, later, I hope), but I had to say it.  Gleefully.

But that’s not what I came here to post about this time.  This time, I wanted to post about a recipe that has become a quick, easy standby.  One that works when I don’t feel like cooking and one that works when I have very little food in the house.  It’s even something that 3/4 of the people I usually cook for will happily eat.

It’s spaghetti carbonara.  Yes, I know, it sounds fancy and incredibly unhealthy but it’s really not so much either of those things.  I use Ruth Reichl’s recipe and she refers to it as “bacon and eggs with pasta instead of toast.”  I’ve found that the recipe is pretty flexible.  I almost never measure my cheese, I sometimes add an extra egg or egg yolk, or sometimes add some of the pasta water to make it slightly more creamy.  I made it most recently when my dad was visiting and his response was that it was delicious and that he’d had it the last two times he visited and this time was the tastiest.  I guess I make it more often than I’d thought.  But maybe I’m just…. perfecting my technique?

At any rate, it’s delicious and comforting and not super heavy.  An easy meal to whip up in a short period of time and most people seem pretty impressed with it.

Ruth Reichl’s Spaghetti Carbonara


1 pound spaghetti

1/4-1/2 pound thickly sliced bacon  (don’t use maple flavored….ick)

2 cloves of garlic, peeled

2 large eggs

1/2-1 cup grated parm cheese, plus extra for on top

black pepper


Get a large pot of water, salt it and bring it to a boil to cook your spaghetti.  Once it’s boiling, add the spaghetti and cook for 8-10 minutes or whatever your package of spaghetti recommends. While it’s cooking, you can get everything ready.

Get out your bacon.  I keep my bacon in the freezer.  Yes, I am the only person in the world who isn’t obsessed with bacon and who actually doesn’t use a whole package at a time.  But keeping it in the freezer makes it easier to slice, as it’s less sticky and fragile.  Plus, then I always have bacon.


Get your bacon out and get ready to slice.


Slice into thick-ish, but small pieces.


You will also need garlic.  I keep my peeled garlic in the freezer.  Are you seeing a pattern here?  If you let it thaw on your cutting board for about a minute, it’s super easy to smash/chop.  You don’t have to do that for this recipe, whole cloves will be fine.


Get your bacon into a pan and cook over medium-high heat.


You want it to be brown and cooked but not too crispy.


Add your garlic in- I always sort of smush my garlic once it’s in the pan.  But Ruth recommends that you take it out before mixing it into the pasta.  I always leave mine in both because I am lazy and because I like cooked garlic.


Crack your eggs into a large bowl.


I used an extra egg and yolk in this version because my eggs were medium sized but 2 large eggs will be plenty.  Add the pepper (a few grinds) and the cheese.


Whisk it all together.


Once your spaghetti is ready, scoop out a cup of the cooking water and then drain your spaghetti. You have a few choices.  Ruth says to put the hot pasta into the eggs and to mix thoroughly, “the heat of the spaghetti will cook the eggs and turn them into a sauce.”  Then add your bacon and toss again.

I, on the other hand, tend to toss it all in at once, starting with the bacon and then the pasta.  You can drain the fat from the bacon before you add it, if you want to, but you will lose a great deal of flavor that way.  Better to just add it all into the pasta.



Mix it well, making sure to coat all the pasta with the egg/cheese/bacon mixture.  I sometimes add a little bit of that reserved pasta water to help with the coating.  A few tablespoons should do it- you won’t need the whole cup.


Serve immediately.  Add more cheese on top if you like.  Gobble it up and tell me that isn’t the easiest yummy pasta ever.

Group Cooking

I am part of November Project which is something I am sure I’ve mentioned a few billion times on this blog.  One of the best parts of it is the community and friends I’ve made.  One subset of this community is in love with pizza in a pretty serious way.  As a result, when this pizza bowl video was making the rounds on facebook, there was immediate buzz and plans were made to try it out in real life.  We decided it should be documented someplace.  So here goes….

Pizza Bowl


(makes one)

1 bread boule
1 cup marinara sauce
8 oz fresh mozzarella
6 oz pepperoni
½ onion, sliced
½ cup basil
1 cup cooked sausage
1 green bell pepper, sliced
1 cup white cheddar, shredded


Slice off the top of the bread round and scoop out the inside, leaving it hollow.  This leaves you with A LOT of extra bread.  Maybe feed the ducks?  Make bread pudding? Make breadcrumbs for later?  I don’t know, but it’s a lot of bread.  Spoon your tomato sauce into the bread bowl.

Add cheese and toppings and layer as you like- add more sauce, more toppings, more cheese.

We used these toppings:

Make sure to finish with a layer of of cheese and then replace the top of the bread that you cut off earlier.  Wrap it tightly in foil and then- according to the recipe linked to above, put something heavy on top of it for 30 minutes.  Surprisingly, none of us- and there were probably 15 of us at this pizza event- had bothered to read that part.  So we improvised.  And sat on the pizza bowls for a few minutes.

Once you’ve let them sit for 30 (or just a few) minutes, unwrap them and put sauce and cheese on top and bake at 350 degrees for 30 minutes.  Now, we baked some that way, and others we baked in the foil.  We were taking all kinds of liberties with this pizza thing.

To be honest, it was good.  I think it would have been better had we let it all smoosh longer.  (They aren’t kidding about the 30 minutes under something heavy)  It was sort of like a very crunchy calzone or a very full panini.  I think I might prefer actual pizza.  But it was a fun night.

Do you ever get together with friends and cook?  This group of us try to have dinner together, in some combination every few months.  It’s neat- one person hosts and cooks the main meal and the rest of us bring wine, sides and desserts.  It’s a lot of fun and way better than going out to a restaurant.



Fast Savory Meals For Winter

In my last post, I featured all sweet things.  In this one, I want to share with you two fast, savory, yummy meals that we’ve been eating lately.

The first is this soup, which I posted about a few years ago, had in pretty serious rotation and then… forgot.  I am so glad I remembered it because it is so good.  Slightly spicy, warm, full of healthy vegetables and soothing noodles.  This time around, I used onion, garlic, ginger, mushrooms, baby bok choy and carrots.  I think I added chicken that I had previously baked as well.  Soy sauce, sriracha and a dash of fish sauce rounded out the broth.

I’m not kidding when I tell you that this soup was gone in two days.  Twenty minutes to make.  Amazing flavor.  No regrets.

When I was traveling, I had the chance to read for fun (imagine that!) and i ended up reading Ruth Reichl’s Garlic And Sapphires:  The Secret Life of a Critic in Disguise.  It’s a delightful read and she sprinkles in recipes here and there.  I was intrigued by her Spaghetti Carbonara recipe which she says is “the perfect last minute dinner, and I’ve yet to meet a child who doesn’t like it.”

While it was in fact, easy and good for a last minute dinner, of course MY children didn’t like it.  Which is fine, really.  More for me!