Tag Archives: cooking

Holiday Tradition

Wayne Thiebaud, Untitled, 1963, Ink wash in blue and black

This year my mom & I revamped our usual Christmas cookies recipes, for a whole new selection of delectables, inspired by the recent purchase of The Smitten Kitchen Cookbook, authored by the talented and eloquent creator of smittenkitchen.com. This year we undertook, Chocolate Peanut Butter Cookies, Gooey Cinnamon Squares, Brownie Roll-Out Cookies, and Alex’s Chocolate Raspberry Rugelach. The Smitten Kitchen even took over our Christmas Day meals this year, with Perelman’s genius New York Breakfast Casserole (the most perfect combination of bagel, cream cheese, onion, tomatoes and eggs you could ever imagine) and Bloody Mary’s for breakfast, and Sweet Peas and Shell Alfredo for a decadent Christmas dinner. I hope you all had a wonderful holiday, filled with traditions both new and old!

The Smitten Kitchen Cookbook, Good Old Modern

Christmas Cookies, Good Old Modern

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Thanksgiving Menu

This year we’ll be celebrating Thanksgiving with the husband’s family, and I cannot wait for the delicious spread that’s sure to come, and the wonderful company of both my parents and my new extended family. This year is definitely going to bring some changes in our holiday traditions, as we navigate married life, and the combining of each of our family traditions, with those of our own.

We all have that one dish that makes Thanksgiving, Thanksgiving. Our annual family staple is known as ‘Pineapple Stuff,’ basically a sweet pineapple stuffing, and it looks like it’s my job to make it this year! I’m absolutely taken with these early 20th century menus, and the traditions that emerge! Consomme? Assorted candy, nuts and cigarettes? Love it.

What is your favorite it-isn’t-Thanksgiving-without-it dish?

George Elbert Burr
Thanksgiving Menu, 1905
Pen and ink and watercolor on paper

Thanksgiving Menu, Company 1968, 1933
Ink on paper

Some of my favorite Thanksgiving Day guides and menu ideas from around blog land (definitely keeping these filed away, for when the day comes that I have to cook an entire Thanksgiving meal):

Style Me Pretty Thanksgiving

Spoon Fork Bacon Thanksgiving Round Up

The Glitter Guide: The Perfect Pair

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Pasta night

Scott Reeder
Untitled, 2010
(Made using uncooked spaghetti)

Though the husband & I don’t normally keep carbs in the apartment, I always tend to keep an emergency stash of whole wheat spaghetti in the pantry for when a pasta craving hits.

Summer Squash Spaghetti

2 servings organic whole wheat spaghetti
1 tbsp olive oil
1 vidalia (sweet) onion, sliced
1 zucchini, sliced
1 yellow squash, sliced
2-3 cloves garlic, minced
fresh basil
grated parmigiano-reggiano
salt & pepper
red pepper flakes
Cook spaghetti according to package directions. I am personally a big fan of Trader Joe's brand Organic Whole Wheat Spaghetti. 
In a large skillet heat the olive oil, and add the sliced sliced onion, 
zucchini and yellow squash. Add the garlic, and saute veggies until 
tender.
Drain the pasta, and add the sauteed veggies. Toss with fresh basil, 
parmesan, and a little butter or olive oil. Add salt, pepper and red 
pepper to taste.

Fresh end-of-summer-veggies + pasta = a perfect summer to fall transition meal, Enjoy!

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