You're such a peach.

These peaches!  Have you seen  them or what? I really hope you have, because they are such a sight.  And the price per pound?  Yay. Yay. Yay.  On Tuesday evenings a bunch of ladies come on over to chat about a book we're reading, drink wine, and eat snacks.  Such a diverse group of women and interesting perspectives on our book.  We're currently reading Let the Great World Spin by Colum McCann. Read it.  It is so good.  I normally get a dessert together, and with these peaches we're seeing in the grocery store, it is a no-brainer.  

 Menu:

Peach Galette (#205)

This is the easiest thing to make on the planet.  However, it is beautiful and tastes delicious.  I did not make any homemade pie crust or the like.  I bought pie crust from the refrigerated section, subbed peaches for nectarines, and called it dessert.  Yum. 

95 to go...

hello, old friend.

Why, hello there, old friend. I could say I've been meaning to write, dying to write, missing this space terribly, but the truth is, I've really enjoyed a break.  This past semester, I found my plate quite full.  Yet, not of delicious and delectable homemade treats from my kitchen, sadly.  Sure, there have been yummy things here and there.  But, mostly my plate has been full with other things.  Things needing full attention.  Although I love the challenge of graduate school, I am happy to find myself back in this place.  So, onward, dear friends.  And, I certainly hope, upward.  


My new favorite thing in the world is the grill in Schaeffer's backyard.  He and I spend many nights grilling away and eating in the two adirondack chairs in the back.  He is a grill master!  I prepare the food, and he cooks it up.  Until, of course, he inevitably needs me to check if it is done.  We're quite the team.  In fact, some sparkly things have occurred since I last wrote.  Yes, Schaeffer and I are going to be full time partners...and he even got down on one knee.  Can you even imagine?  I'm over the moon.  

Super awesome grilling action.

Menu:
Spicy Shrimp and Veggie Grill-fry (#203)
Quinoa
Grilled peaches à la mode (#204)
This is a recipe by yours truly, so enjoy:
Toss together the following ingredients in a bowl, preferably with your hands.  Because it is fun.
1/2 lb shrimp (shelled)
4 tbsp Szechuan sauce
1 tsp salt
1 tsp ground pepper
1/2 tsp cayenne pepper
1 minced garlic clove
1 sliced bell pepper
4 oz green breens
1 sliced medium yellow onion
1 cup sliced cremini mushrooms
Put the entire mixture on a pan that is safe to use on the grill.  Schaeffer's momma gave us one, and it is awesome.  Saute it all right on the grill until the shrimp is cooked and a bit crispy.  Pour it over the quinoa, rice, or whatever else you'd like. 
Immediately place a few peach halves on the grill to cook while you're eating your delicious dinner.

Ahh....summer meals.  N'est-ce pas?

The thing about peaches is that they are simply amazing.  It is nothing less than absolutely wonderful that you can place a peach over heat and watch it turn from something to delicious to something melty and warm and delicious.  I've never grilled peaches before, and the joke is on me.  Grilled peaches + vanilla ice cream = the way I want to end every meal from here onward.  

I even gave him two halves.  Must be true love.

It is good to be back.  Have a wonderful evening.  
96 to go...

big birthdays.

There is yet another marble that has been rolling around in my head for quite some time: Amalie's 30th birthday celebration.  When asked what she wanted to do for her birthday dinner, Amalie replied 'dinner at your house or dinner out.  But I prefer you're house.'  How could I be anything but flattered?  And excited.  I hadn't planned a dinner party in quite some time, and that fact makes me quite sad.  The occasion of Amalie's 30th birthday seemed perfect for a small dinner party.  She had three requests: plantains, a spicy beef dish, a green vegetable, and ice cream.  Done and done.  Incidentally, her roommate, Beth, had just given me a brand new ice cream maker that she didn't want anymore for...f-r-e-e.  Serious bonus.

strategizing.

Moby was a big help.

Menu:

Charley's Slow Cooker Mexican Style Meat (#199)

Platanos fritos

Mexican Salad (#200)

Mint Chocolate Chip Ice Cream (#201)

Lemon-Lime-Basil-Mint Sangria (#202)

ice cream ingredients.

sangria making.

The night went off without a hitch and the slow cooker continues to be my best friend.  The meat was so spicy and delicious, and made the house smelled like the Mexican restaurant down the street that I love. 

very sweet.

plates full of yummy food.

Hosting Amalie's birthday gave me an opportunity to think about what kind of a person she is as I cooked, arranged flowers and tidied the house throughout the day.  You see, if you have not heard gathered from my previous posts, Amalie is "good people".  She is the kind of person you can depend on.  She is easy-going in an enviable way.  She offers perspective that almost always helps me see something from another's point of view as opposed to my own.  She is such a good friend.  

And the fact that her favorite ice cream flavor is mint chocolate chip doesn't hurt either.  Because, it is mine, too!  Making homemade ice cream is the best thing ever.  And when you have an ice cream maker, it is the best thing without any effort.  (Yes, you should buy one right now.)  It is d-e-l-i-c-i-o-u-s.  (I nixed the green food coloring because that seemed silly.)

wish-making.

Happy birthday, Amalie.  May you have your happiest year yet.  Thank you for being such a wonderful friend.

98 to go....

yay...double digits!!

So, I gave up blogging for Lent.

What? It sounds pretty good, right? And, I mean, who would argue with that? (Besides everyone I know, that is.)  The truth is that I've been doing things like this:

midterm studying

and taking breaks to do things like this:

and this:

with these awesome people:

in places like this:

Tres terrible, n'est-ce pas?  Non non non.  Tres bon.  


However, before all of that, I had the most special visitor of all.  My momma.  She got to meet Moby and walk around DC with me, have dinner with just Schaeffer and I, and have such wonderful Momma-daughter time.  


Menu:
Pot roast and potatoes in the crock pot (#198)

Remember when you came home from college or field hockey practice or anything at all and you were hungry, - that hunger that only is satisfied by homecooking? And your momma (or poppa, of course) had something on the stove that filled the whole house with the most wonderful smell?  Well, I wanted to give that to my momma.  I wanted to walk in from her late flight pick up and find dinner ready. So, I pulled out the slow cooker, wiped the dust off of it, and got it going.  

Presto, change-o!  Dinner!

Boy was I glad I tried this!  I mean...um...yum!  There is something absolutely amazing that goes on under that glass lid in the five hours of cooking.  Everything becomes juicy and flavorful and smelling of momma's cooking.  

It was such a great weekend with my momma.  I certainly hope it happens again soon.  Moby hopes so too.  

p.s.  if you know anything at all about my momma, then you would know that this last picture is a definite first.  
p.p.s. love you, Momma.


102 to go...

One of the many reasons...

why I am such a lucky gal: Molly R.  Not too long ago I had the pleasure of co-hosting Molly's birthday party with her for a bunch of her wonderful friends.  Not being able to count the many things Molly has done for me over the last 7 years of knowing her, and knowing she spends nearly all the minutes of her day providing for people besides herself, it was simply a no-brainer.  To spend time planning, cooking, and celebrating her was a gift for me.  We went with an Indian-themed party for spice and flavor.

perfectly purple

spicy roasted eggplant

Menu:
Curry Dip with crudites (#194)
Spiced Nuts (#195)
Lentil Dahl (#196) *recipe came from a cookbook at Molly's, - need to hunt it down
Spicy Roasted Eggplant (#197)
Indian Chicken
Chocolate-chocolate-chocolate cake with coconut ice cream 

belle of the ball

a real spread

Together we cooked, cleaned, cut flowers, arranged the table, and had a really special time working side by side.  A room full of people, some of whom needed babysitters and parking spots in Adams Morgan and other such things, gathered for one reason: we love Molly.  We all know this generous, kind, independent, nonpareil woman, and we all wanted to share in celebrating her.  

good company

From Molly I have learned many things.  Resilience, compassion, patience, independence and respect, to name only very few.  Thank you, Molly.  I hope to share many more birthdays with you.  

make a wish

eat cake.

103 to go...

Why, hello, Martha!

I'm not a magazine reader in general.  I don't subscribe to any magazines, especially since the said lose of Gourmet, and I only read them in the doctor's office.  Which, I should say, I revel in.  And arrive early to that waiting room just in order to catch up on my once in a blue moon celebrity gossip.  Don't judge me. A girl needs to stay hip these days.

Oh, and the exception to this magazine situation is the following: air travel.  I try to get my hands on something beautiful glossy food magazine pages whilst at an airport. I can't resist. This incredible picture drew me in:
and had me all over Martha Stewart. I mean one dish with that beautiful chicken laid over potatoes and fresh herbs scattered all around?  Now that is how I want to be cooking for the rest of my life.  The issue had a number of takes on the roast chicken, and I hope to get through a whole bunch of them.  Recently, I tried one.

Menu:
Crisp- Skinned Chicken (#192) with Rosemary Potatoes (#193)
String beans almondine

It was a Friday night after a long week of work, as all of you can relate, and a nice-sized chicken over potatoes seemed just right.  And it was.  

this

+ this

= this

I mean...yum?  All sliced up on the plate, it looked wonderful.  After dinner I made homemade chicken stock with the bones and such.

Homemade Chicken Stock (#194)

I covered the carcass with water and a bunch of leftover fresh herbs.  It boiled until the whole house smelled delicious, and the hallway outside the door smelled wonderful, too.  I can't wait to use it for something yummy soon.  Soup, anyone?


106 to go...

Girls' Nights are Good Nights

In the last two years I have learned the value of good girl friends in a capacity I had not truly understood.  Chatting about life, gossip, relationships, silly tv, family, and whatever else comes up over dinner has become a favorite activity.  I've had two good ones in the last week or so that have helped to keep me grounded as work seems to be swirling around like crazy and life is in high-speed.  

Night #1:  Libby (roomie) and Molly L. (favorite friend to unload emotional crises/former colleague) and I had a Vegetarian Asian night at home.  Paired with reality tv, it was a fantastic Tuesday.

Menu:

Shiitake Mushroom Spring Rolls (#191)

Rice Paper Spring Rolls (#192)

Salad with Carrot Ginger Dressing

So pretty

Making these rolls was so easy, - and they looked so pretty!  Moby got to meet Molly's dog Caroline, and that was fun, too.  Even though they basically spent the night politely ignoring one another, and competing for pets, scratches and other expressions of love.  It would be remiss if I didn't mention that Libby did so much of the work for this meal, and it was so fun to work with someone else in the kitchen in between wine and talk.  Certainly it was a night in which I was grateful to have such a wonderful roommate.  

Chef Libby

Molly letting us know we're on bottle...#2. 

A bit crispy, but not too shabby.

Night #2:  Beth came over for a midweek supper that falls into a category of meal-making that I absolutely love:  one dish.  Yes, friends, this meal is so easy and delicious, and it is baked in one dish.  Less clean up, more fun.

Menu:

Chicken with White Beans and Tomatoes (#193)

Step #1

Step #2

Step #3

As I often do, I thought some heat was needed, so a good dose of crushed red pepper (about 1 tsp.) did the trick.  This is an excellent meal to make a couple extra servings of for lunches in the days following dinner.

Ladies, thanks for being there.  I am always reminded of how good it is to have you after a meal together.  

107 to go...