photo OP: MEMORIAL day weekend

RER 5.25.15

This Memorial Day Weekend was much quieter and more reflective than it was going to be initially. People go wild for a three-day weekend, no matter its reason. But a warm-weather cold had me sick and feverish, enchanted by “Gilmore Girls” and Howe’s The Misfits, draining tall mugs of hot tea and Nalgene after Nalgene of tasteless water, and dreaming of brownies, desserts, and twelve dancing princesses.

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RER 5.25.15

RER 5.25.15

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RER 5.25.15

RER 5.25.15

RER 5.25.15

RER 5.25.15

Memorial Day brought clearer sinuses and lighter lungs. There was grilling of Italian sausages and brats that tempted but are reserved for later in the week and smoking (kinda) of salty spicy ribs. There was blending of rum and frozen pina colada mix with a multitude of ice cubes and mixing of trusty Bisquick and butter for dessert. There was chatting and sunning on our deck as we sucked down our frozen beverages and listened to the grill sizzle as sausages cooked and dinner cooled. It was lovely, and quiet, and us. Our long weekend ended in our traditional summer favorite—strawberry shortcake, sweet and bright, and heavy on whipped cream. The perfect finish.

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5.25.15

re.CAP: EASTER

RER 4.5.15

Easter at our house is always small, but there is something comforting and delicious about the close company. This year was no different (last year was, though). The early spring light flooded our kitchen, where we cooked, baked and ate our Easter dinner. 

RER 4.5.15

RER 4.5.15

Lively shadows were cast on our simple table topped with pretty whites and cream plates. The effortless feast brought vibrant colors like fresh bright greens from our tangy dressed shaved asparagus salad, dark rich forest from our slow simmered kale, burnt orange yellow from the generous layer of bubbling gruyere topping our scalloped potatoes, dark and light pinks from our salty baked ham, and deep sumptuous burgundy from our delectable red wine. But dessert was white-washed as well glimmering with golden brown notes of toasted coconut and smooth cream cheese frosting (more on this later).

RER 4.5.15

RER 4.5.15

RER 4.5.15

What did you do to celebrate Easter? Eat anything tasty for Passover? Indulge in any traditions? Follow on facebook, instagram, twitter, and yelp to keep up with foodie ventures.

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4.5.15

RER 4.5.15

MangiaMore: HAMANTASCHEN

RER 3.4.15

As I usually do when I want to feel envious, I visited My Name is Yeh. When I saw her beautiful Halva and Jam Hamantaschen post, I immediately wanted to make my own (I know, I just made jelly-filled cookies, but it’s Purim!). She links to funfetti hamantaschen on Lil Miss Cakes and I knew I wanted a smattering of sprinkles in mine. Despite disapproval,  I was still excited to use the basic dough.

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My desire intensified as I decided what flavor hamantaschen to bake. I took an informal survey— raspberry, chocolate, blackberry, strawberry (raspberry and apricot were the winners), but I was dying to try the more traditional flavor, poppy seed. After I rejected recipes with eggs and liqueurs, a conversation with one of my besties resulted in the perfect poppy seed filling recipe from Bon Appétit.

RER 3.3.15

RER 3.3.15

RER 3.3.15

Per usual, I was intimidated, but eager to try a new recipe (or two) and use ingredients I had yet to work with.  Like, honey. Sure, I put it in Greek yogurt, but I hadn’t put it in cookie dough. Unlike many other hamantaschen recipes I saw, this one used honey instead of sugar. And poppy seeds—I don’t think I’ve even made lemon poppy seed muffins without a mix, so it was invigorating to use the real thing.

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Making these cookies was no easy task. Whipping up the dough and the poppy seed filling was a breeze; rolling and forming the cookies proved to be difficult. My dough was sticky and  impossible to roll even after 3+ hours in the fridgy, so I threw it in the freezer. Even then, it was still tricky. Then, creating the triangle shape was a challenge. Maybe, I took the easy (read: lazy) way  and didn’t pinch the corners for a 3D hamantaschen.  I was close…ish.

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RER 3.3.15

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They still turned out tasty. The dough isn’t sweet, but the glob of saccharine jelly or adult poppy seed filling (my fave), makes the cookie complete and utterly addictive. Maybe next year I will be defiant and make those funfetti hamantaschen.

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3.3.15

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