No, I’m not getting married. My husband and I walked down that path almost two and a half years ago now. I know that a lot of people say their wedding day is the best day of their lives, but I wonder how true that really is. It feels like something you’re supposed to say. It wasn’t the best day of my life. I’ve been with my husband for almost seven years now between dating and marriage and I can think of so many other moments, private moments, that we shared together. To tell you the best day of my life? I would have to think long and hard because there are so many to choose from, but I can guarantee it was a moment with him, just the two of us. Today is a day of fear and excitement, and I feel one of the most significant hurdles in my life to date. Today, I turned 30. Continue reading “The Big Day: 30 in 30”
Food Coops and CSAs are great. They’re an easy way to guarantee LOCAL farm fresh produce. With a CSA get to know the farm, often the farmer. You can visit. It’s like your very own farm, because you actually “own” a piece of it. With coops, you own a store, with maybe a few hundred or a few thousand other members. You get a say in what’s stocked and how the store is run. Plus, by buying in bulk, you save.
You were waiting for the cider braised pork recipe, weren’t you? Too bad! One more day to wait. I figured I’d build up the anticipation and share the main event and desserts last. So you’ll just have to continue reading. Serving a bunch of Irishmen (and women) potatoes were an obvious choice. I could have probably just served the gratin and been golden, but greens are important too! I try to follow the three part meal–one quarter protein, one quarter carbs, one half greens. Or sometimes it ends up being more like three quarters greens, of a variety. But enough chit chat, on to the recipes!
Unless it’s wintery and cold, I prefer serving salads. You don’t really need to worry about temperatures when serving. And unless you’re doing a grilled salad, they never get cold. Best of all, I could collect a majority of the ingredients during the days leading up to the party and just assemble everything in less than 5 minutes before serving. The theme of the party was summer meets fall. I was excited to find apples and squash peaking their way into the markets but still saw an abundance of greens, heirloom tomatoes and peaches. The dinner moved with the season change, highlighting the corn, peaches and tomatoes in the appetizers then getting heavy into apples and root veggies by the end of the meal.
As promised, day 1 of recipes from Saturday Night’s dinner party.When cooking for a group, especially with courses involved, I follow the KISS methodology–keep it simple “silly”. Anything that can be prepared in advance and then set out with no prep work is ideal. Same with the main dishes. Baked dishes, roasts, braises are perfect. Sautes, pan fry = too much work!