Socially Distant Cuisine

Hi everyone!  It's been awhile, so I thought I would pop in with some highlights from what we've cooked and eaten.   Tomatoes and peaches are a theme, for sure.  I feel like I've had many conversations this summer about how delicious peaches are-- apparently, we aren't the only ones that now have time for the patience required to wait for a perfectly ripe peach.  And we've been mainlining tomatoes.  We get some weekly at the Deep Roots farm stand, but also have had several beauties off of our patio.  With summer produce so beautiful, meals are more about composing than cooking.  Like this porch tomato with burrata that we had for breakfast earlier in the week. We have also upped our basic pantry ingredient game.  I'm convinced that high quality oils are key to a restaurant-quality meal.  As Ina Garten would say, use " good olive oil ."  For that matter, good butter also makes a difference.  Since March, we've tried lots of diff...

Hi everyone! I'm back to share some delicious things we've cooked recently, featuring fresh fruits and veggies from peak Farmer's Market season.  We even grew some of these ourselves! Time is flying here-- it's hard to believe we're coming up on five months of quarantine.  When I revisit blog posts from early on, it's amazing how much has changed since then.  It turns out, people are very adaptable.  But the feelings still come in waves.  I miss the casual ease of getting together with friends.  And meeting new people.  I've made a renewed effort to connect with folks outside of my routine circle, and it is helping some (If we haven't seen each other in awhile-- please do say hi!). On the other hand, we've already hit our summer average of days over 90 degrees, and we're only at the beginning of August.  It's seriously swampy out there, and not needing to commute means no longer doing the summer "how many layers should I wear?" danc...