We're still getting used to me leaving at 6am and not returning until 7pm on a good night, and I'm not even an actual principal yet. To manage this new life together, busier than last winter in Paris, we have divided eating into parts: 2 meals a week that I cook, the one that Liam cooks, and a weekly date to Franny's to keep us inspired.
After days of apple pie with cheddar cheese for breakfast, we're back in Brooklyn and ready to
Recent favorites for me have been Lemony Chickpea Stirfry and the more wintery Kale and Mushrooms with Creamy Polenta.
I am planning my holiday baking with the nouveau classics: pepita brittle, chocolate caramels with fleur de sel, and spoon cookies stuffed into tiny boxes for co-workers and friends (these long hours bring us closer).
Next week we'll have a few friends over for a Mexican-themed brunch spanning the country with a chilaquiles verde, huevos rancheros, and some milk-fudge candies I just read about from Puebla.
Trying to keep it real this winter, or at least not as far from our previous lives as it feels.
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2 comments:
Do you omit the pancetta in the Kale? Seems like the best part to me :) admittedly I will even eat brussel sprouts (which I hate) cooked with enough pancetta.
made lemony chickpea without the kale (ran out) and gobbled it up with gusto. yumyumyum. i love your recommendations! -e
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