We had to spend half a month's paychecks to replace our car's air-conditioning on Monday. We were sitting in the waiting area when we found out, working on our computers with the lounge's free wifi, and we only agreed to go…
This year's CSA started Monday with a first week loaded with lettuce (baskets and baskets of lettuce!)... there was so much lettuce, in fact, that our farmers were giving it away, as much as you could take, whether or not…
"She turned to the sunlight And shook her yellow head, And whispered to her neighbour: 'Winter is dead.'" - A.A. Milne Spring in Tennessee is not like spring of my childhood. It is 88-degree days and laying in the sun…
"We eat fruit with joy and with abandon, but very occasionally, and for special moments, I prepare fruit-based desserts: pies and stewed fruit compotes, ice creams and sorbets." Jennifer McGruther, Nourished Kitchen If you know Tim, you know how much…
UPDATE: The winner is Lindsey Hepler! Thanks everyone for entering, and congratulations to Lindsey!
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.
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.
Tim and I made these red fruit hand pies a few weeks ago, but I’ve been going back and forth about whether to tell you about them.
I can be kind of a perfectionist.
Note I did not write, I can be kind of perfect. Perfect people wouldn’t be perfectionists. They wouldn’t have to waste their time frustrating themselves and those around them with the pursuit of the unattainable. They’d be the unattainable. Of course, they also would be imaginary because perfect people don’t exist. Chasing perfection is a losing battle. Chasing perfection is a battle I want to stop. So I’m starting right now. With rustic red fruit hand pies. Here I am, Shanna Mallon, 30 years old, maker of mismatched hand pies, nice to meet you, hello, how are you, let’s talk.
From your comments, I know many of you experience strawberry season a little later than we do here in Tennessee. So if it’s been June instead of May that’s sent you picking strawberries and bringing buckets of them home, listen up. Whether you’ve just made homemade jam or are about to (or if you picked up jam from another source!), have we got a treat for you. You already know about turning strawberry jam into ice cream. You already know how good it is slathered on buttered toast. And maybe you’re like us and have already whipped up this Bon Appétit recipe for baby biscuits baked with circles of jam on top? If so, and you’re looking for yet one more way to put that berry jam to good use: here it is. Just over a week ago, Tim and I discovered yet another beautiful reason to love strawberry preserves—and, boy, let me tell you, it’s show-stopping.