Tomato Cobbler

Telling you that today is the first Friday in 16 months that a 7 a.m. post didn’t publish here feels very meta, as one of my grad school professors used to say. Back in those days, when we were reading heavy essays by literary critics like Foucault, workshopping stories on a weekly basis, being ever surrounded by writers who were writing to other writers about writing, and then talking about it together, as writers, anyone who popped his or her head out of our little world for even a moment would see that meta discourse gets weird. A little too in your head. Analytical. Buried in layers. I had basically decided to avoid it here, no more blogging about blogging, you’re welcome, until here we were this Friday morning without a scheduled post, and so this afternoon I got thinking about the reasons we blog again (see “The Value of Blogging” or “Confessions on the Day before Four Years“), right as I scooped out the last bowl of tomato cobbler and ate.

Tomato Cobbler

I made the cobbler Wednesday afternoon.

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Grill-less Grilled Sambal Chicken Skewers over Greens

Sambal Chicken Skewers

You would think, after nearly five years of regular blogging, a person would become immune to the kindness in the blog community. At least that’s what I keep thinking this week, after publishing Tuesday’s post, and hearing such kind, thoughtful responses from so many of you. You would think I would be used to this and, accordingly, that it wouldn’t mean much, but, in fact, the opposite is true. You guys. Thank you. Thank you for reading here, caring about what’s said, and writing quick notes in response. More and more, I see that it’s a gift for bloggers to let the world into their lives, to be “publishing parts of [our] li[ves] for the world to read, [thereby opening ourselves up] to judgement and critique,” as Kelsey put it. But, like she concluded, I also see that it’s a gift that people do, in fact, read. It’s a gift that you come to this space. I might not ever get over the fact that friends and strangers listen to our stories, or the fact that you’re reading this one, today, but thank you.

Around here, in the world of “cooking my feelings,” it’s been a round-the-clock-kitchen week of buckwheat chocolate chip cookies, vegetarian pot pies, haphazard salad dressings made with whatever I throw together in the Vitamix, summer rolls, peanut sauce, beet greens, roasted beets, bananas topped with peanut butter, Dutch baby breakfasts and, I could keep going, but I think you catch my drift. Also, Sunday, after we listened to someone talk about the idea of grace, which is, put simply, undeserved goodness, we came home and made these Sambal chicken skewers from Bon Appetit.

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Sweet Potato, Mushroom + Radish Slaw Tacos

sweet potato, mushroom + radish slaw tacos

We’d been home 15 minutes when Tim said he felt like going out. Our plane from Chicago to Nashville had been delayed, then delayed again, so by the time we were standing in our kitchen, suitcases unopened and the source of that very unfortunate musty smell that had greeted us when we’d arrived yet to be discovered, it was already past 8 p.m. Nonetheless, “let’s do it” were the words that came out of my mouth in response to him. I’d been gone almost a week, and we’d been together with family for several days. Spending time alone together, even just going to the grocery store before it closed on Tuesday night, felt like luxury.

“Yeah,” I said to him. “Let’s go someplace else.”

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Homemade (Einkorn) Ravioli with Sundried Tomato, Capers and Ricotta — Made with a Food Processor!

food processor pasta

The exclamation point at the end of this post’s title is a little gimmicky, I know. But if there were ever a time to use an exclamation point in a post title, this is it. As soon as I saw this post at The Kitchn about making homemade pasta in the food processor, I was curious. As any Italian grandma would tell you, pasta-making traditionally involves very specific rules, from the mounding of the flour on the counter to the setting the eggs in the center to the incorporating everything into a workable dough. If the process could actually be as simple as a few minutes in a food processor, why wasn’t everyone doing it that way? Was this a gimmick or a trick? I’ll admit I was skeptical, but since The Kitchn rarely steers me wrong, regularly pointing me to such interesting resources as a simple sourdough starter, cool kitchen designs and a reminder about a Samoa popcorn recipe I have got to try, I figured this concept was worth a shot. That very day I saw the piece, I pinned the article, scrolled through the how-to guide and told Tim I wanted to try it with einkorn flour, that ingredient we’re always talking about here and that people say is especially wonderful when used in homemade pasta dough.

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Creamy, Spicy Collard Wraps

Most of the time, when I try to remember our honeymoon, everything’s fuzzy. I remember the guacamole Tim made the first night we arrived, after a whirlwind flight-flight-car-pickup-grocery-stop that had included my breaking down crying in the Wal-Mart parking lot. (Turns out 14 hours of travel, the day after a wedding, takes it out of a girl.) I remember the feeling of being away from it all, as if we’d left the world, gone to a secret place where only we knew each other. I remember the cheap avocados. I remember the roosters that woke us up our first day. I remember the euphoria of being alone and in love and, mostly, done with planning a wedding. But other than that, it’s all a blur.

Cream Spicy Collard Wraps

But then other days, other moments, I get quick, unexpected glimpses that put me right back in that place. Tim and I were driving down a country road Sunday, and as we rounded a bend, both sides of the scenery turned thick and green, like the tall walls of jungle we’d driven through in Kauai. “Remember that corner we’d turn, after we left Postcards for dinner?” I said to Tim.

“I loved driving that jeep,” he said to me.

Tim and Shanna and Collards

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Strawberry Leek Pizza with Kefir-Soaked Einkorn Crust

strawberry leek pizza cover

Picking up where we left off Tuesday, here’s a strawberry leek pizza—because nothing showcases summer strawberries quite as well as dolloping them onto a cracker-like crust, alongside sauteéd leeks and cheese. The strawberry-leek combo here came to us after making Sara’s quesadillas, which, yes, we already referenced in the last post but, trust us, they’re good enough to warrant at least one more nod. The combination of golden, oily leeks with sweet, sliced strawberries is one of those classic pairs that, after you taste them together, you’ll want to apply elsewhere again and again. The night I came home from strawberry picking, Tim and I were standing there in the darkening kitchen, eating our slippery, gooey quesadilla triangles, wondering out loud where else strawberries and leeks could belong, “Paninis!” one of us said. “Grilled cheese!” from the other. Then, “Tarts!” “Pies!” “Quiche?” when, like a giant “of course!” it came to us. Pizza. Pizza!

making homemade pizza

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