A couple of weekends ago, we celebrated my aunt Taffy’s birthday. Since I’m known as the baker of the family, I attempted a decadent, Southern Living-inspired lemon cheesecake.
Read all about it:
Homemade Lemon Curd 
Candied Lemons
food
Catching up on Culinary Cousins.
I’ve been cooking and baking and eating — even growing — and posting over at Culinary Cousins, I just haven’t had a spare second to tell you about it. So let’s play a little catch up:
I can’t explain how, but I grew some romaine lettuce.
Read all about it: Tuesday Refreshment…
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Culinary Cousins: Apricot and Pistachio Biscotti
Oliver and I recently lost a dear friend. And we expressed our condolences in the best way I know how — with baked goods.
Read all about it: Apricot and Pistachio Biscotti
Culinary Cousins: Vegetarian Moussaka
I’ve been on a cooking spree as of late, which accounts for two — yes, two! — posts this week from me on Culinary Cousins. Plus, Jessica and family were on vacation, so I had to keep the fires burning over there.
Even though I’ve been cheating on my vegetarianism with beef lately, I found a great recipe for vegetarian moussaka that satisfied my tummy and my insatiable need for Greek food.
Read all about it: Vegetarian Moussaka
Culinary Cousins: Chia Seed Pudding
Over on Culinary Cousins today, I’m talking up my new obsession.
Yes, chia seeds. You will tease me mercilessly forever, I know. You will call me things like “Chia Head” and sing that “Ch-ch-ch-ch-chia!” ditty over and over until I want to harm you.
But I’m okay with it, because chia seeds are delicious. Especially in pudding.
So, there.
Read all about it: Chia Seed Pudding
Culinary Cousins: Banana Pudding Poke Cake
I’ve started baking over at Culinary Cousins. It’s a gateway. I may never stop.
Read all about it: Banana Pudding Poke Cake
Culinary Cousins: Mushroom Bolognese
I’ve just posted a new recipe over at Culinary Cousins.
I’m happy to report that I’m still living the vegetable-centric life, and it’s going pretty well. Recipes like this mushroom bolognese make it especially easy. It’s rib-sticking enough to satisfy but also pretty healthy. Plus, when I make it from scratch, I know exactly what I put into it.
Read all about it: Mushroom Bolognese
A new venture.
Today is an important day. The birth of a new venture.
My cousins are as obsessed with food and cooking as I am. Maybe it’s in the genes, or maybe it’s because we were raised at the same hearth of good, southern food. And we’ve traveled the world to taste everything else that’s out there.
I’m pleased to tell you that we’re combining our interests and talents to launch a new food blog, called Culinary Cousins. The most interesting part, I think, is not in our shared interests but in our differences. We are in our 20s and 30s. We’re newly out of school, we’re married, we’re single, we have kids, we spoil our dogs. Some of us eat healthy, some of us (ahem) are addicted to chocolate, and some of us have to obey dietary restrictions. I think that runs the gamut, and I’m excited to see what we have to say and share.
You’ll find us all over at www.culinarycousins.com, so come. Check us out. We’re a work in progress, but growing slowly.
My first post is up today: the best. ever. macaroni and cheese. Promise.
Cooking Spree: Mini Oreo cheesecakes
Every morning I get an email from Foodimentary that informs me of the national food of the day and regales me with key moments in food history. By pure coincidence, today is National Oreo Day — the very day I planned to tell you about my latest cooking spree using, what else, Oreos.
Only I cheated.
The real Oreos weird me out a bit. What is in that creamy vanilla center, exactly? Besides harsh chemicals and toxic substances. I mean, probably.
But let me not get ahead of myself. To the beginning.
I hate to waste food. I’ve likely told you about this before. It just pains me to leave a box or pint or bunch or basket of anything unused, or worse, to throw it away. A few months ago, I was at Trader Joe’s, and I spied a box of the elusive Joe-Joe’s. That’s the TJ answer to Oreos. To me, they were only a figment — the top item everyone raves about, but the most impossible one to find. At my stores, they’re almost always sold out. So, in the interest of belonging and being part of the in crowd, I bought a box. I liked them — the cookie is chocolate-y and the creamy center is ultra vanilla-y. They’re very good — but I just couldn’t finish a whole box.
What to do. What to do. Continue reading
The analysis paralysis of eating.
The Internet is good for so many things. News. Information. Connection. But some days, the Internet is evil. Access to so much information can give you just … too much information, you know? At least that’s where I am this week. I’ve read no fewer than five articles lamenting the health or safety of more than 18 foods I eat. So now what do I do?
Here are some of the things I’ve learned:
- Strawberries (the non-organic ones) can contain up to 13 different pesticides. Yuck.
- That’s wood pulp in our ice cream and on our pre-shredded cheese. Aka “cellulose.”
- We’ve so genetically modified wheat that bread isn’t healthy in any form, organic or non.
- Meat can possibly give you breast cancer.
Now, you may scoff at any of these statements, and the articles I’ve sourced, and totally dismiss them as fear-mongering But I’m concerned. It scares me that it’s cheaper to eat a fast-food hamburger meal with a large soda or a microwave frozen pizza than it is to buy a pint of fresh blueberries. Clearly our food system is broken, and we’re making ourselves sick with the food we choose. But I’m busy like the rest of us and can’t live beyond my means, so I fall down on the job and eat something cheap, plastic and disgusting when I’m in a pinch. It’s easier. I certainly notice that I feel better when I eat better, though.
The only thing I can think to do is follow Michael Pollan’s mantra. I haven’t read any of his books, but I really want to — well, I need to. He says:
“Eat food. Not too much. Mostly plants.”
That sounds like a decent start.
So, this week, ladies and gentlemen, I’m a vegetarian. Well, most of the time.
Also this week, I discovered Lisa Leake’s blog, “100 Days of Real Food.” I don’t know where I’ve been, since she’s really popular and right here in my own hometown. But I’m encouraged by her philosophy and dedication — and her family is following the same path.
I think it’s going to be okay, since I actually really like vegetables, and I’m already on the organic, locally-sourced bandwagon.
We’ll see, kids.
South & Sundry 