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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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Can we have peach week please? There’s still time. Did something go awry with peach season, or does it always linger this late? Looking at the ginormous bins of peaches alongside tomatoes, peppers and zucchini feels like every year at Easter, when I wonder aloud to anyone who might know whether it’s the Friday or Monday that’s the holiday? And who gets it off again? And what day do you hunt for eggs and eat the ham? And why can’t I remember how it goes from year to year? Maybe I’m overthinking things, but it’s never a bad idea to stock up on peaches when they might be the last of the season. Awake with insomnia, skimming food blogs I haven’t visited in awhile, pondering what to do with all those peaches (it’s what I do) I came across Delicious Days (hello, old friend!) at about midnight last night, and on it this tangy peach ketchup, which is really like a pureed chutney. Sweet, vinegaryContinue reading

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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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Happy bean day! Oh yes it is. I wonder why Bean Day doesn’t get as high billing as Christmas? Fortunately our freezer is stacked with enough bags and containers of chili (some labeled, most not) to keep us fed until Thanksgiving. I keep making large batches of practical, freezable, beany things like chili to stash away for mealtime emergencies at a rate that does not at all sync with the number of mealtime emergencies there actually are in this house. I suppose when I’m completely unorganized in all other areas of my life, it makes me feel totally on the ball to be making dinner ahead of time. I eat vegetarian black bean chili because I love it, not only because it’s the new year and good for me. I added a ballast of mac & cheese partly because I still had leftover cheese stubs from our polyester & cheese Christmas party, and partly because I adore church supper-style chili, which is traditionally served onContinue reading

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