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I only have the photo I took of this soup with my phone – and not a great one at that. Even then it had already been pilfered, skimmed of its sliced mushrooms, which looked so nice floating on the surface, and of its green onions. There wasn’t much left but shredded chicken, torn cilantro and a few strips of red pepper, but still I have to share. (It’s far prettier here, my launching point, although not quite the same.) Mike looked up from his bowl and said, “you must be happy with this one.” I kind of love that it has no rice or noodles – no filler. Although you could certainly pile some into your bowl and ladle the soup overtop. My kitchen is humming slowly along.. I have an oven now, and countertops! But no backsplash, and there are issues with the fridge that prevent me from actually emptying things into it. But we have ice! I’ve never had ice in myContinue reading

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I take a lot of pictures on my phone. Right now there are approximately 4,375 on there (no exaggeration) and yet they’re not quite good enough to post here. And so I finally knocked one thing off my to-do list that has been hanging out there for at least a year (I have plenty of years-old to-do items, sadly) and got up to speed with my phone, which means I can finally (maybe) try to catch up on Instagram and not have to lug my regular camera around and then have to connect it to my computer to upload images.. so archaic! Look at me all cutting edge! So this post serves as a test, to see if the new toy is up to snuff. I did also want to share this soup. We had three turkey dinners this weekend – a tryptophan triple header. The first was at our house, with friends who have no family in town, which involved me making the stuffingContinue reading

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Guys! I dunno.. my paper wall calendar says it’s October. I think it might be broken. We still have no kitchen.. our makeshift dining room kitchen now has a slow cooker and an electric skillet, which take turns on the chair closest to the one electrical outlet that is currently occupied by the microwave and coffee machine. Apples are in, butternut squash is in.. and sausage is always in. This is something you can chop on a rolling cart and make in a slow cooker – even without a kitchen. Update soon! Promise.

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We’re taking turns catching colds around here. As I write this I’m wrapped in a blanket with a stiff neck (my mom keeps telling me to wrap a wool sock around it, like my grandad did, and I just might) and a mug of warm lemonade (yes!), sneezing approximately every 3 minutes, my face fixed with that expression you get when you’re just about to sneeze. (This cold is such a clich√©.) We’re anticipating a high of -19 tomorrow, not that we’ll likely leave the house anyway after getting up at 5 to watch the gold medal hockey game. My ambitious plan is to make doughnuts and bellinis – or perhaps fizzy wine smoothies – and plenty of coffee. But later in the day, when everyone is cold and sleepy and huddled on the couch to catch the last of the Olympics, a batch of mac & cheese will be in the slow cooker. Oh yes it will. I wish it was in there now.

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Who else is prompted to clean their basement when freezing rain insists on falling on the second weekend in April? And who else, once downstairs rummaging through the growing pile of stuff that is the even scarier grown-up version of the monster in the basement, finds small appliances they didn’t even realize they had? I discovered that not only did we already own a humidifier – and I didn’t need to go drop $70 for a new one – we do, in fact, have a slow cooker smaller than the big oval 6 quart one I keep hauling out every time I want to cook something slowly. It’s like Christmas down there, I tell ya. (Likewise for the guys who pick up our recycling this week.)

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One of the most popular search terms people use to get here is “leg of lamb slow cooker”. Apparently I posted about it sometime back in 2008, and there are a great many people who want to know how to cook leg of lamb in the slow cooker. I’m glad to know this – there are few better – or simpler – meals than a melt-in-your-mouth leg of lamb, slow cooked while you go about your day.

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It was -33 today. I can think of no better argument for bringing out the slow cooker. Wait – there was a better reason. Kelsey and Phoebe and Cara (from Big Girls Small Kitchen – who’s new cookbook I became smitten with in early December when I was bedridden with a wrecked back) asked me to be a part of their slow-cooker love-in. It’s cold, and I love slow cooked food. Why not? They’re giving away some slow cookers too, if you want to get in on the action. They’re also swapping ideas and links and pins and such, if you’re looking for slow cookin’ inspiration, which if my inbox is any indication, a lot of people are. I must keep this short – have a story due today, which technically ends at midnight, right? There are so many possibilities when it comes to slow cookers. So many cool things to make, but I couldn’t see past a bowl of baked beans. These are thickContinue reading

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Ta da! (Honestly – I didn’t even arrange the rosemary in this photo – it just came out that way.) I’m really – for sure this time – bringing back Sunday Dinner. I don’t mean that in the sense of reintroducing it to the world – I know this is something people commonly do – and yes, we’ve been eating dinner on Sunday nights for quite some time, but the tradition of bringing the extended family around the table for something that might even require actual napkins (as opposed to the omnipresent roll of paper towels) is something we’ve fallen out of the habit of. Not that it ever was a big thing in the childhood of my memory – throughout our twenties and most of our thirties we’d go to Mike’s parents house for Old Shoe Cooked in Beer, which we’ll just say didn’t foster the grandest memories. I’ve always wondered what it might have been like to marry into a big, food-loving ItalianContinue reading

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For the boys, anyway. Uninspired but wanting to get rid of the wad of poorly arranged chicken thighs from my freezer, I skinned them and threw them in the slow cooker with a carrot, celery stalk, red pepper, lots of garlic, chicken stock and a couple handfuls of lentils and barley. The dry beans and grains absorbed almost all the liquid – almost like I planned it that way – but I couldn’t give the ratios here; aim to have the liquid come about halfway up the chicken, make sure the dry stuff is stirred in rather than propped on top, and you’ll be fine. As for me, well, Chef Giuseppe Di Gennaro from Capo cooked for me tonight. There might have been some other people around too – I didn’t really notice. It was the Avenue Magazine Food Awards, where they revealed the much-anticipated March issue (and Paul is on the cover! Yay Paul! Yay Rouge!) which is famous for its list of theContinue reading

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