Hello, friends! Apologies for the delay in posts, but it’s been quite the busy summer over here in Seattle. We’ve got family visiting right now and we’re showing them all the wonderful sights of the Emerald City and beyond.
I’ll be posting pics of some of our adventures SOON.
I actually made and photographed these Easy Patatas Bravas with every intention of posting the recipe before our visitors arrived, but sometimes, you just run out of time. And that’s perfectly okay. Because we are here now. In the moment. And the moment is tasty.
This post is about stewed tomatoes but, first and foremost, on this day of special days, I want to say: Happy Birthday Grandma!!! Thank you for reading and sharing my blog, and for being the awesome inspiring woman that you are.
Okay, news flash you guys! Homemade stewed tomatoes are literally as easy as 1..2..3. Three steps, three ingredients. That’s it. I can’t even believe it took me this long in life to make this discovery. For shame, I tell you, for shame.
This spring/summer/past 6 months/what-have-you I’ve been going back to basics in my kitchen and it’s been so incredibly rewarding. Keeping with the theme of threes in this post (heh) here are three reasons why I recommend making stewed tomatoes at home:
Hi, friends. So. Big News. I’m finally on the zucchini noodles bandwagon! Hooray! I know, I know. They’ve been “a thing” for a long time. I’ve just never tried ’em. Today was the day. I made Coconut Turmeric Zucchini Noodles and I’m officially in love.
I first made chermoula about 6 or 7 months ago after reading about it in Amanda Freitag’s new cookbook. It caught my attention because of the gorgeous photo in the book, and because at a glance it sounded like a lovely twist on pesto. The first time I whipped up a batch, Nick and I tasted it and thought “okay, this is good, nice and interesting but maybe not spectacular.” Let me tell you, though: this sauce grew on us. I don’t even know how or why, but since that first time, I’ve found myself making chermoula often. It’s quickly devoured with hunks of bakery-fresh bread and that’s it. No frills. I promise, once you make this, you’ll find yourself going back for more… and more.
Hello friends! Welcome to my new favorite salad dressing topping: Kalamata Olive Dressing. It’s made from simple pantry staples (as always, that’s a must!) so you can whip it up nice and quick and slather it on anything from salad greens to roasted potatoes to bread to etc. etc.