Let there be light! Light in the morning when I wake up…light in our backyard until well after we’ve called the boys in from playing to get ready for bed…a light at the end of the long, dark tunnel that
Tag: weeknight dinners
Quick moussaka probably sounds impossible, and in all honesty, it is. A real moussaka is a slow-cooked, time-intensive labor of love — layers of eggplant, seasoned lamb, bechamel, and tomato baked until beautifully gooey and satisfying. My friend Kristen has
Every once in a while, you run across a dish that’s so easy and versatile that it seems perfect for just about every occasion. There are lots of foods like this in the world, and I’m sure like me, you
I’m just LONGING for summer produce. Aren’t you? Maybe I’ve spent more time and energy this year paying attention to the seasons and making sure that we don’t eat too many way out of whack fruits and vegetables — in
It actually hit 60 degrees here in Rhode Island recently – today, in fact, and yesterday, and another day before that. It won’t stay that way, because the Atlantic Ocean makes our weather entertainingly unstable (that’s my positive-spin outlook on
I’m quietly freaking out. Except…now that I’m writing about it on a public blog, I guess it’s not so much “quiet” anymore, right? So now I’m PUBLICLY and NOISILY freaking out. It’s all good stuff that’s making me this way.
Of course they’re not really magic. Don’t be silly. How could a meatball be magic? Unless you mean “magic” in the sense that every time they show up on the dinner table, or in a lunchbox, or wherever, there is
I mentioned recently on the Red, Round, or Green Facebook page that I was making tamale pot pie for dinner; I also happened to post the same information for a dinner group I belong to. The results were the same
You know what? Sometimes, there’s just not enough time to really cook. I get it. I’m a parent with two small kids, a full-time job, a blog, a serious choral singing commitment, and a couple of occasional side projects/contract jobs
The longer I cook family dinners, the bigger my kids (and their appetites) get, and the higher food prices go, the more I’ve begun to realize what generations of women and cooks before me have known: Ground meat is the