I don’t dream about food, I wake up and think about food, what food I want to cook/bake with, or photograph. This might be weird to some, but it’s just how it goes. This week it was asparagus. I don’t eat it, but man do I find it to be pretty. I took a moody shot of it, how I was feeling at the time.
So I volunteered to recipe rest a Quail recipe. At first I was worried I was going to have to go into the woods and hunt one down. Thankfully I just had to hunt the aisles of Whole Foods. I felt very fancy and high end with the recipe, and it’s going into a cookbook so that is cool. Starting to live the dream, and it’s feeling pretty good
To be in food, you have to have an ego. It’s the dirty truth. You have to think highly (and low at the same time) of yourself, to push through the tired, dirty, hot mess of it all. You have to think you are good enough to bake it, cook it, take a picture of it, serve it, or you will not cook/bake like you really want. A person who loves it and likes it can make the same recipe, and it won’t come out the same way. You do bake with emotion, cook with love. And a meal/dessert/whatever can truly be expressed without words if made right. I love when people love my baking, I love the compliments, the happiness it invokes in people. I love the followers on instagram who like my pictures, think my food looks good enough to eat. It drives you to do more, be more. So to pretend to be humble all the time, you aren’t fooling a fellow baker/cook/chef-we get it 🙂
Winter has decided to stick around for awhile longer. Which means I am in for a few more bundled up soccer games until Spring decides to show up. But that is my job as soccer mom, and I take it seriously. If those girls can play in 23 degrees, I can surely sit outside and cheer them on.
I decided to make something new this weekend, for someone fairly new in my life. Chili. My family never grew up eating it, but I can see why many families enjoy a good chili night. It smells of memories and home. The recipe is from this cute blog I found, http://www.afarmgirlsdabbles.com/ and it was definitely a hit! So get that slow cooker out, and go to town, because it puts a smile on your face, and anyone eating it.
I am probably late to the party, but I am in love with the Black Keys. I don’t know how i didn’t know about them before. But seriously. I am also in love with these lemon meringue bars. I feel like they represent me and summer in a bar. Tart, cheery on the inside, a little brown and jaded on the outside. Since it’s going to snow this weekend, I thought making these would make it seem like warmer days are ahead.
Can I also add I feel super old as my baby is going to prom tomorrow-where does time go? Before I know it she is off to college, and I will be an empty nester, baking my way through every neglected cookbook on my shelves, living room floor, desk, etc. But make a bar, share with your friends, your crush, your wife/husband, and enjoy the weekend.
Is there a certain time of day people blog? Like is it weird I am up at 1 a.m. blogging? I am never up this late, or if I am it’s because I have woken up. But tonight I am up-I haven’t baked since earlier this week, but man those scones turned out nice. If I could stay home once, maybe twice a week and just bake and take photos, I think my life would be complete. Alas that is not in the cards right now. But these scones, they make heads spin. I always use more blueberries then the recipe calls for, but hey, I am a rule breaker. I think a bit more really gives it that bite. I also sprinkle raw sugar on top before I bake them. Crunch factor. Use your favorite scone recipe (Joy the Baker’s is a winner) and add a rebel amount more fruit. Works every time.
Roasted chicken is a simple, comfort food type of dish. And to lots of people it’s easy, and to some it’s not so easy. But I think that simple, rustic dishes are the best kind. I made this dish for company last night, and they loved it. I usually use a whole chicken, but because it was just a two person dinner, I just used chicken pieces. But this recipe will work on a whole chicken, boneless chicken breasts, or pieces. I made mashed potatoes and fresh green beans to go with it.
Whole chicken or chicken pieces
3 tablespoons butter
1-2 rosemary twigs or a tablespoon of dried rosemary
vegetables of your choice (i used carrots, just cut up)
3 cloves of garlic
Preheat oven to 425
Wipe down chicken and set aside
In a dutch oven or roasting pan, combine vegetables, cloves of garlic, and rough chopped onion. Put chicken on top of vegetables and rub with butter. Slice lemons and squeeze juice onto chicken and add lemons to pot. Rub the chicken with butter, then add rosemary and salt and pepper (i like kosher salt for this recipe)
Roast for 1.5 hours for chicken pieces and up to 2.5 hours for a whole chicken, or until either come to 165 degrees. Let rest for 10-15 mins and serve. If using dutch oven, roast with lid off.