A Berry Date Smoothie with a Kick (+ Giveaway)

UPDATE: The winner is Lindsey Hepler! Thanks everyone for entering, and congratulations to Lindsey!

smoothie

THIS THIRD WEEK OF AUGUST HAS BEEN a night on Nashville’s walking bridge, traffic whooshing by on the distant interstate, a ferry boat passing beneath, my head against Tim’s shoulder while I tell him, “You know, if I lived a thousand years on the planet all by myself, I’d never figure out how to build a boat like that,” and us moving to the other side of the bridge to keep watching it, following it, mesmerized by the turning showboat gears like little children looking at a train; a twilight picnic next to soccer practice, SUVs dropping off and picking up preteens, moms calling out I love yous to their running kids just as the golden hour fades; spiders’ webs so big, constructed around our back door overnight, that I shriek when I see them, even though the streets are sleeping in the early-morning sunrise; long-distance phone conversations with wise voices; surprise hydrangeas; oven disasters that send us to share dinner on the front porch (also covered in spiders’ webs, for the record, because those spiders! they are something!); and, along with these things, a whole lot of good meals to eat.

We’ve had Kathryn’s buckwheat almond cake (but with peaches!), smashed potatoes to use up our pantry stash, Erin’s brilliant einkorn tortillas, fresh tomatoes on homemade bread (recipe soon, we hope!), peach crisp adapted from the brilliant David Leite, pesto to use up our basil, cucumber water to use up our cucumbers, and, this morning for the third time in the last few weeks, this berry date smoothie.

smoothie-process

We’re calling this a berry date smoothie with a kick because it’s the kind of smoothie that starts off sweet and then surprises you, almost burns you, as the hot, hot kick of cayenne hits the back of your throat. You want to reach for a glass of water when it hits, but then the rest of the smoothie comes instead, and then you want to say, “Do it again!” and so you take another swig.

Read More

Blueberries on the Buffalo Farm + Whole Grain, Streusel-Topped Blueberry Buckle

Blueberries on the Buffalo

In a world where every company calls itself the leader, and “great customer service” is something of a buzzword, a lot of us have become desensitized to company promises—but this past weekend, about 80 miles south of Nashville, I became a believer once again. At Blueberries on the Buffalo Farm, a small, family-run blueberry farm that is actually a small, one-couple-run blueberry farm, I experienced firsthand such unparalleled kindness from the very people who work the land, I haven’t stopped talking about it since.

Blueberries on the Buffalo

Read More

Einkorn Berries: Einkorn Breakfast Porridge + Einkorn Salad with Radicchio and Walnuts

Einkorn Berries | FoodLovesWriting.com

Here we are, gang, a new week, another early Tuesday morning, and I’m still talking about einkorn. I know. But I figure, when I brought you Friday’s post, less a story and more a list of FAQs, you all were such champs, and I mean you all, every last one of you, looking a new ingredient in the face boldly and bravely, ready to give it a shot, that maybe you wouldn’t mind just one more einkorn post to follow it? The thing is, while we’ve already told you einkorn flour is great for pizza, pancakes, cookies (einkorn in these!), tartlets and pitas, and while you know you can create your own einkorn flour by buying the berries and grinding them at home, there’s something else that needs to be said, because there’s more to einkorn berries than flour:

einkorn berries can hold their own.

The truth is, that tiny mention in Friday’s post about the berries, about using them in porridges or salads—it was a little lackluster, to say the least. It was not the kind of thing to get the message across. So today is all about the berries and two of our favorite ways to enjoy them.

Read More
  • 1
  • 2