Kendra’s Honey Oat Grapefruit Scones

april in chicago
us

Tim and I came home yesterday from a quick weekend visit to Chicago. The first time we’ve been back since Christmas, this trip was a whirlwind of loud, excited family conversation, the kind that leaves you out of breath, with everyone talking over everyone else; long, lazy mornings, the ones you almost forgot how much you loved, complete with a certain white, fluffy dog breaking down gates and waiting outside your bedroom door until you let him in; a blog meetup downtown, organized by the just-as-lovely-in-person! Nicole of Eat This Poem, whose months-ago idea for extending her work conference led to a Saturday lunch made up of six people who’d driven, taken trains, walked city blocks and navigated parking garages to come out and share a few hours with some of the Internet voices they find dear.

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Megan Fleiner’s 5-Ingredient Thai Curry in a Hurry

curry in a hurry | foodloveswriting.com

I should start off by telling you my blog friend Megan doesn’t call this recipe curry in a hurry. Curry in a hurry is what I call it—because, my friends, this is a curry that can be on the table in 10 to 15 minutes flat. If the rice and vegetables are cooked ahead of time, or, at least, cooked while you’re off doing something else, dinner prep is barely dinner prep. Dinner prep is as mindless as reheating leftovers or buying one of those ready-made things you dump into a pan on the stove. Dinner prep takes less time than it takes to go pick up takeout, watch an entire sitcom or, you know, blowdry my thick head of hair (which is why I rarely do).

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