Happy first Thursday in November! Here are your links for the week:
Halloween was cute and all, but it’s November now, which means the Super Bowl of food holidays is on the horizon – Thanksgiving, here we come!
I’m just here with a friendly reminder that, if you’re hosting or cooking this year, there are things you can do now to make your life easier in a few weeks. If you have the time and freezer space, here are some things to get done this weekend:
- Make cranberry sauce! Let it cool and then freeze it in a zip top bag.
- Pump out some pie dough! Then form it into discs (or you can even roll it into 1/2-inch thin circles), wrap it tightly and freeze. Even if you don’t know what kind(s) of pie you’ll make this year, you’ll be thankful the dough is donezo. (Although let’s be honest, it’ll probably be this and this. #classics)
- Make a batch of chicken or turkey stock. Freeze in zip top bags or quart containers. (You can use this to moisten your stuffing or to turn out a beautiful batch of Pumpkin Leek Soup.)
When you can break up all the beautiful work that is PFT (sorry, Planning For Thanksgiving), it doesn’t feel so much like work. The point is to leave plenty of time to ENJOY the holiday. We can do this! Thanksgiving 2017!
I’ll check in a few times this month with more turkey day tips and tricks. HAPPY NOVEMBER!
Have you heard? It’s Thursday. Here are some links for you!
- Need a crazy easy Halloween treat project? Halloween Candy Bark!
- The kids are alright.
- Bisquick: into it or no? Discuss.
- Here’s why vaccines are so crucial.
- I need to take my own advice and read some of these.
- Take my money.
- A clever curry!
- Hard to read, but so important. We need to end this.
- But like WHY?
Hold onto your gourds, folks, because it’s that time again – the #VirtualPumpkinParty is here!
Thanks to the lovely Sarah of Cake Over Steak, you’ll find the internet absolutely stuffed with pumpkin recipes today. Stuffed! Just TRY to get more autumnal up in here, okay?
Last year, I brought this Pumpkin Chocolate Icebox Cake to the party, and in keeping with weirdly chilly and maybe-not-so-seasonal pumpkin desserts, this year I landed on these creamy Pumpkin Pie Popsicles.
I got an itch to make these after I had a phenomenally good pumpkin popsicle at a place called Seattle Pops (if you live here, run don’t walk to the shop in Wallingford – not only are the popsicles baller but they’ll dip any pop in chocolate if you ask, just saying). I usually go for the creamy kona coffee popsicle, and Calder enjoys the chocolate banana, but on our last visit we were convinced to try the pumpkin flavor, and HOLY. POPS. It was sweet and lush, truly like a slice of whipped-cream-topped pumpkin pie in popsicle form.
This is my version.
Happy pumpkin season, everyone! (To see allllll the pumpkin deliciousness, click here).
It’s Thursday again, and I’m in NYC! If you’re here too, come by Bloomingdale’s 59th street tonight between 6-8pm (up on the 8th floor, in housewares) — I’ll be signing books and sampling nibbles from One Pan & Done. I’d love to see you there!
Here, some links for your weekend:
- Feels like a week for this Butternut, Spinach & Chickpea Red Curry with Chicken!
- So, this is a thing.
- I want to be friends with Melissa Clark.
- An important read.
- Yum yum yum.
- I want to try this method for carrot cake!
- This looks nuts good. Go, Tracy!
- I don’t know, I think it’s pretty funny 😂
- I appreciate a good pickle primer.
- Get. It. Lindy.
Welcome to Thursday! One housekeeping note — I’m coming for you, New York City! I’ll be signing copies of my book One Pan & Done at an event at Bloomingdales one week from today. That’s Thursday, October 19th! More details to come, but if you’re in the area and want to come chat about sheet pans, Dutch ovens, Truffle Mushroom Lasagna, and/or skillet cookies, I’d love to see you!
In the meantime, here are some links for you this week:
- Need to do something with all those apples you picked this season? Apple Crumb Pie!
- How to help evacuees of Northern California fires.
- 8 great Instagram accounts.
- I want to go to there.
- Uh oh. #addictedtomyphone
- An interesting take on the Eminem rap tearing up the internet.
- Say yes to parmesan broth!
- An important part of any culinary education ☺️
I’m on a muffin bender, and my toddler is VERY happy about it. First was the classic blueberry sort, then I turned Deb’s famous double chocolate banana bread into muffins (holy Popes, Deb!) (Also friends, let me know if you want me to post that recipe here, I will gladly oblige), and then I made these muffins three Friday nights in a row. (On a related note, I may have to get out more.)
I’ve convinced Calder that they’re a treat (chocolate chips help with this illusion, and the enthusiasm with which he asks for a “teat!” these days is both heart warming and slightly terrifying), but the truth is that these little cakes, packed with protein and whole grains (and only a small amount of processed sugar – fresh bananas and applesauce bring plenty of natural sweetness), feel perfectly appropriate for daily toddler consumption.
With my ever-growing mountain of muffins on hand (I find they do pretty well in the freezer, then either briefly microwaved or just left out at room temp to thaw), I’ve taken to doling them out as a post-Sunday-soccer practice “teat” (I have to say that I use the word “soccer” pretty loosely here — a bunch of 18-month-olds chasing bubbles around with orange cones might not fulfill the actual definition), as a welcome afternoon pick-me-up at the playground, or just as part of a “special” weekday breakfast.
If you have kids (or, you know, not) and are looking to get on the muffin train, look no further! These have it all. Bananas, applesauce, Greek yogurt! Oats, whole wheat and buckwheat flours! And some mini chocolate chips for good measure. “Teats” for everyone!
Hey, Thursday people. Links for you!
- This has been, very clearly, a week for chocolate. Chocolate Stout Cake anyone?
- Speaking of chocolate, I’ve made this recipe (I turned it into muffins instead of a loaf) twice in the past 7 days. No regrets.
- Turns out The Onion is real news now.
- Have you heard of “emotional labor?” This article is sparking some interesting and helpful conversations in my house.
- Do you know what La Croix means? It’s French for “Summer in a Can, Asshat.” 😂
- There’s a new #sheetpansuppers book out this week! I didn’t write it, but it looks awesome.
- Joy seems to always know what to say and do. Y’know?
- Remember when these people were in charge? #swoon
- Bravo, Jimmy Kimmel.
- Want gun safety? Here’s one way to help.
Now that the first week of fall is officially under our (cozy-sweater-and-boot-clad, pumpkin-spiced-everything) belts, I’m declaring it time for SOUP.
You know a good soup day when you see one — grey and a little blustery, maybe some damp chill settling in around midday (hey, Seattle, I see you). Or maybe it’s clear and crunchy, with a pushy sort of wind that makes its way into your ears and leaves your nose good and pink? SOUP DAY.
My brother-in-law doesn’t consider soup to be a real meal, which leads me to believe that either A: he is a real spoilsport, or B: he’s just never had a good bowl of soup. Or bisque or chowder or stew, for that matter. My brother-in-law is pretty fun, in general, so I’m going with B. Maybe he’s never made his own chicken stock. Have you?
Making your own chicken stock is the kind of thing that sounds like a big deal, but in reality is absolutely not. It’s actually on the simpler side of things, cooking-wise, and really takes your soup game to a new level. I’m certainly not against a store-bought box of the stuff, but when I have the time and wherewithal, I love to make my own.
I like to take my time and make a day of it — there’s lots of hands-off time in stock-making, so it doesn’t really take up the whole day. I buy a good chicken, raid the fridge for some veggie odds and ends, cover it all with water and then let the stove do the work. After a few (again, very hands-off) hours, I’ve got a nicely poached chicken (with meat that I use for salads, tacos, chili, etc. etc. etc.) and a beautiful, rich broth to store in the freezer for months of soup to come.
It’s a very autumnal thing to do, come to think of it. So what do you say? Shall we make some stock? Let soup season begin!
I spent the better part of this week recovering from a gnarly stomach bug, but I’m finally on the mend. Thanks to Thursdays! Here, some links for you:
- If you start makin’ em today, you can have homemade bagels in time to break the fast tomorrow! #YomKippur
- A long read but super interesting.
- When Twitter is used for something good, hah.
- FOR REALS.
- Is this what dieting has come to? OH BOY.
- This looks cozy and spicy!
- The news/images from Puerto Rico are devastating – here’s how to help.
- People. Are. So. Dumb. ♀️
- I JUST MISS THEM SO MUCH.