In the kitchen


Tried out two new recipes yesterday, and one former #newrecipeaweek that's turned into a house staple.

Let's touch on the latter first.

About a year ago, I tested out this Food52 recipe:

The Splendid Table's Refried Beans with Cinnamon and Clove

These are seriously the best refried beans ever. And — bonus! — they make your house smell amazing. You can turn them vegan by eliminating the butter at the end (which I've done numerous times simply because I've forgotten to add it), and they taste just as good.

On top of being super yummy, this recipe makes a ton, and results in week-long leftovers. I can't praise them enough. I will note, I like my beans smooth so I give them a whirl around with my immersion blender before serving.

Now back to the actual newbies.

My friend JL's latest book, Vegan Pressure Cooking, came out earlier this month, and I've been slowly trying a recipe here and there in my InstantPot. Yesterday I cooked up a double batch of her Apple Pie Steel Cut Oats — and they're quite delicious. If you're a pressure cooker user, check out her book. Steel cut oats have become my winter breakfast go-to because they're easy to batch cook and refrigerate.

And finally ... gluten-free, vegan (if you replace the honey with agave or maple syrup) chocolate chip cookies.

What makes them GF and vegan? A chickpea and peanut butter base.

No, I'm not joking.

A friend sent me the recipe through Pinterest and I thought I'd give it a try. I'd played with black bean brownies in the past and had success with those, so, why not?

It's got seven ingredients: chickpeas, vanilla extract, all-natural peanut butter, honey, baking powder, salt and chocolate chips.

And our verdict (mine and my husband's)? Not bad.

They are not ooey-gooey, sink-your-teeth-in traditional chocolate chip cookies. But they're also decent in the cookie-replacement realm for those who need options.

I would try them again and make them a little smaller (I got 10, when the recipe said I should get 14), and I think I would sprinkle a little flaked salt on top for a tiny bit extra flavor.

Anywho, that's all for now. Whatcha been cooking in your kitchen?

For you, from me, with love — 5/12

[dropcap custom_class="normal"] E[/dropcap]ye candy: Pegs.

Times four?


The New York Times featured one of my favorite style bloggers, Garance Doré. Fun little inside story on her rise. Find her blog here.

Speaking of Garance, her recent posts, "Talking Age," and "39 x Cooler." Apropos for my journey into my 40s.

After attending a Death Over Dinner discussion, stories like this touch my heart. And make me think.

Documentary-in-the-works by a friend about the National Mill Dog Rescue (which is headquartered here in Colorado Springs). Watch. Learn. And, if you can, help.

[videos file="" width="600" height="500"][/videos]

Some suggestions on spring cleaning your clothes closet. (Something I've learned recently I have a talent for helping others do.) (Maybe that will be my next money-making gig.)

An absolutely lovely story on traveling Paris solo.

Adding to the To-Read List — The Rise, by Sarah Lewis

Prepping the kitchen — Ginger beer (#40before41)

And ... the powers that are walking, napping, timing your coffee, and resting.

For you, from me, with love - 4/9

[dropcap custom_class="normal"] E [/dropcap]ye Candy: Paris in the Spring.

Bright blooms everywhere. ParisFlowers

An awesome article by Danny Schreiber on Zapier about how to get more done than you ever thought possible. Tips on how to more efficiently curate your daily news and when to send someone an email versus when to turn the response into a blog post, plus way more. 

The Five Minute Journal is pretty cool. Their new app might be even cooler. I've been using it for three days now, and aside from early bugs, I'm quite enjoying it.

Oh my gosh, this poem by Naomi Shihab Nye from Words Under the Words: Selected Poems

The Art of Disappearing

When they say Don't I know you? say no.

When they invite you to the party remember what parties are like before answering. Someone telling you in a loud voice they once wrote a poem. Greasy sausage balls on a paper plate. Then reply.

If they say We should get together say why?

It's not that you don't love them anymore. You're trying to remember something too important to forget. Trees. The monastery bell at twilight. Tell them you have a new project. It will never be finished.

When someone recognizes you in a grocery store nod briefly and become a cabbage. When someone you haven't seen in ten years appears at the door, don't start singing him all your new songs. You will never catch up.

Walk around feeling like a leaf. Know you could tumble any second. Then decide what to do with your time.

Adding to the To-Read ListDelancey: A Man, A Woman, A Restaurant, A Marriage

The New York Times asks: With so much out there "out there," where do we find generational social connection?

Prepping the kitchen — Why, yes, I do love pistachios. And lemons. And cake. Pistachio Lemon Pound Cake