When my friend Melanie called wedding planning “traumatic” earlier this fall, I thought she was joking. I must have just been overreacting to the overwhelming pressures of decision-making, I thought, after I had complained about wanting this part of the whole deal to be over. No, she was, indeed, quite serious. And she was right. Don’t get me wrong — our wedding day, the most gorgeous day of October in the New York-metro area, replete with frost on the grass in the morning and abundant, warming sunshine throughout the afternoon and so very much love from so many of our closest and favorite people, was better than I ever could have dreamed. On that day, all the meticulous planning, all the decisions, all the trust that ultimately went into our amazing vendors and our incredible family and bridal party to keep us calm and ensure that everything went smoothly, were worth it. But of course, in the weeks leading up to it, I had given myself an onerous task that I should have known better than to leave ‘til the last minute. There was, of course, no way I was going to bake desserts for my own wedding, but I still wanted to share the love with our friends and family in the form of food made from my own kitchen. I would make our wedding favors. I would learn to make — and preserve — apple butter. Continue reading →
Chocolate Peanut Butter Banana Energy Bites (vegan and gluten-free)
This one goes out to all you marathoners out there. All you celiacs. All you vegans. This is the back-pocket recipe I wish I had over the last two years, when I was training my ass off, hungry all the time and only half-heartedly fooling myself into thinking I could eat whatever I wanted. These vegan, gluten-free chocolate peanut butter banana energy bites have everything I want in a sweet, satisfying treat, and nothing I don’t need. Continue reading →
If you’re anything like me, you probably have a bowl of clementines somewhere in your home, slowly withering away. You bought a 5-pound box sure that you would eat several every day, convinced after that 2-pound bag you bought previously that all clementines were perfect, each one bright and sweet and tangy and just calling out, in a sultry voice, to be eaten. Turns out, the box I bought sometime around the holidays was just meh — sweet but not bright. Not bad and definitely edible but not wowing, as clementines should be, as that last bag from Trader Joe’s was. So a few handfuls of them have just been sitting in my living room, some growing sunken, most still looking surprisingly okay, and in the spirit of my New Year’s Resolution I’ve put them to work. Into the world as fresh clementines, out they came as clementine marmalade.
Potato Leek Soup and Easy Buttermilk Biscuits
Happy New Year, everyone. 2014 is now a relic of the past. Like many of you, mine was filled with ups and downs — and this year, they weren’t simply little hiccups and little boosts here and there. 2014 was momentous, it was disastrous, it was marvelous. I left my life at an organization to which I dedicated seven years of my heart and soul, bled passion and tears and hope and frustration. Left what had become an unkind regime. Rekindled my passion for my own work, my own writing. Found you, the ImaginariYUM, and found myself.
And now it’s 2015, and things are gonna change. A little. My big New Year’s Resolution is simple, but will hopefully be profound: I resolve to use up all the leftover vegetables I buy before they turn to mush, grow mold, or grow eyes. And to start, I’m using up (almost) all the leftover potatoes from my two crazy days of latke-making a couple of weeks ago by turning them into velvety potato leek soup. And as a side? I’ve taken some of the leftover buttermilk from last week’s perfect cinnamon rolls and turned them into the easiest buttermilk biscuits. It’s cold, I’m hungry and still tired from being up way too late last night, and I’m damn glad there’s something good, healthy, and hearty to eat for the start of the new year.
Roasted Tomato Soup
Years ago my aunt gave me a recipe for roasted tomato soup that called for beefsteak tomatoes, which, truly, are only available in good form in the summer. I made it several times, because, who are we kidding? I can eat soup on a hot day. Especially if it’s tomato soup. It’s a weird thing I picked up from my mentor at an internship eons ago: great soup (say, with a bagel) was filling – and cheap. It became a ritual. What can I say? I’m a creature of habit.
After I left that organization I needed to recreate the soups that got me through the simultaneous reaffirming and heartbreaking work (and gave me super human rights powers?), and this recipe, which I did only make in the summers, was spot-on. But the heat from the oven, and then the stovetop, was generally intolerable, so after a while that hand-written recipe left the rotation, relegated to the inner folds of my recipe binder, several pages down from two different summer-y panzanellas and nestled between two decidedly wintry soups.