For this time of year, when the weather is a perfect 75 degrees and the nights are longer and lighter, how about a fresh springlike salad?
Grapefruits are in season right now, and I’m thinking of ways to incorporate them into just about every meal.
Any self-respecting foodie has to make recipe creator extraordinaire Alison Roman’s The Stew at least once. I recently did, and now I’m hooked.
Roman developed this recipe for the New York Times. It soon went viral online, probably for how ridiculously simple it is. It’s equally tasty as a weeknight dinner and a leftover work lunch.
I made a few slight tweaks. You must serve it with lots of Greek yogurt on top. Pita if you have it.
This week’s recipe is inspired by birthdays. Mine! And never one to pass up an opportunity to make a giant spread of food, I made myself some blondies.
My friend helped fund a salted pretzel cake from local baker Wandering Whisk Bakeshop for my celebration. But I wanted to have a couple other treats available at the celebration in case we ran out of cake, or family members with dietary restrictions (or picky palates) wanted something else.
Honestly, it was really just an excuse to bake a lot of things I would never eat myself. And to bust out the sprinkles.
Look, I don’t know what happened to the other herb plants.
I bought the cute herb ladder at Ikea, assembled it, propped it up against the porch screen, placed little pots of cilantro and mint and basil in the small white baskets. My heart knew this was no way to sustain plant life. But my Pinterest-addled brain had hope.
After years of not being able to kill the abundant rosemary plant in our backyard, and a persistent basil plant before that, I was confident in my herb-growing abilities. But within weeks, the plants had shriveled up and turned brown. The twee white pots that came with the ladder were the problem; without holes in the bottom, the water didn’t have anywhere to go, and the poor cilantro probably drowned.
To flourish, the herbs would need more room. It was time to clear out our garden bed, up until now home to that rosemary plant and a ton of scallions.