Because seriously, when you have a toddler, who has time for a real camera & editing & a laptop?

So for dinner tonight, I sliced up some delicata squash (peel & all!), rubbed them with butter & salt & roasted on 425′ till tender…

Started a sauce of melted butter, curry powder, julienned ginger, diced apple, raisins, & apple juice…

And let it simmer for awhile till the sauce was reduced & the fruit was soft.

I then halved & pounded thin some chicken breast & stuffed them with cooked bacon & sliced pears, tied the chicken back up & put it on a hot cast iron skillet.

I let them get nice & caramelized on the outside, alternating the lid off & on to steam through. The last 5 minutes I melted some thin-sliced aged gouda on top.

Spoon the sauce over the squash & serve it with some cooked chard & beet greens & you have an amazing dinner!

Kelly and Cherry (their American nicknames) have been with us for just a few days now, and Kelly was super excited to share her favorite meal with us.

She came home from a trip to Uwajimaya with two bags full of tidbits and announced “I make Chinese food for you!”

Shoot, girl, welcome to the family!

We planned on Monday evening and when I picked the girls up from school, the first thing Kelly said was “I’m so excited to cook!” Girl after my own heart.

We broke out our tools and jars and bottles of necessary ingredients and the girls went to work. Kelly is from Chengdu (where, she explained, the food is “very hot”) and Cherry is from the Shanghai area (where I’m told the food is more sweet). This particular dish is from Kelly’s region and I was excited to see her crack open a jar of peanut chili oil AND dig through my spice cupboard for cayenne.

Mixing Sauce

They loved working on our gas stove, but were disappointed it didn’t get any hotter! Not enough power in these American stoves…

Quick Photo Break!

I wish there were some way I could post the amazing aroma that filled my house… chicken, potatoes, and a sauce of garlic, chili paste, black vinegar, cayenne, and the oil and beans from a tin of fish. So, so good.

Almost Done...

Tin of Goodness

Salty, fishy, yummy…

Fried Dace

I explained to them that “chef” meant “very good cook” and they were quite pleased with themselves.

Chefs

Josh and Hadassah patiently waiting.

My Loves

And the heavens parted… glorious. Kelly called it “malazahui”; which after many hilarious attempts at google translate, it was decided that “spicy chowder” was a sufficient enough American name.

Finished Product

But it’s been with good reason. I mean, really, do you want to read posts about what we’ve been eating lately?

All the glamorous evenings of cottage cheese and saltines in bed? Or how about the week I ate nothing but oranges and the biggest Jamba Juices I could get my hands on? Or the attempts at going down to Seattle for a meal only to have the baby dramatically change its mind afterward? (It’s a good thing I don’t know people in the parking lots, folks.)

I can’t hardly look at my cookbooks without wanting to dry heave, much less be creative in the kitchen.

However, there are those rare moments when the belly craves actual grown-up food. And we pounce on them.

Thankfully, the baby is loving lots of ethnic foods. While lots of meat and vegetables are grossing me out (except for greens, which I can put away at an alarming rate), small bits of meat and finely chopped veggies stewed in spices or sauces with carbs are sitting well.

Indian curries, Thai soups, and *glorious sounds as the heavens part* Ethiopian food.

For Mother’s Day, Josh and I had the loveliest, most relaxing day. We puttered around Seattle, watched a beautiful documentary, laid in the grass at the Locks and topped it all off with a meal at our favorite Ethiopian spot, Kokeb.

There’s nothing like looking at your old posts to humble you.

At any rate, it was a perfect meal and the baby loved it to boot. All three of us left feeling quite satisfied.

The other day Josh and I had a do-absolutely-nothing-except-lie-around-in-pajamas-and-watch-movies-all-day kind of day. You just have to do that once in a while. I think it’s good for your mental health.

Even our meals were simple that day. Oftentimes when we’re too tired to cook, stove-popped popcorn, fruit and cheese are dinner. It’s one of our default favorites that make me think of my grandparents. :)

I think our third movie that day was Ratatouille. I’m a sucker for a good Pixar movie, and I’m sorry, but that little rat thrusting armfulls of spices and herbs into a stockpot just gets me every time. I can’t stand it. He’s too cute!

After the movie, Josh looked at me and said, “Let’s cook something!”

Cute Boy. I’m not ashamed to admit we were motivated to cook by a cartoon.

So our ten o’clock dinner consisted of pulling out some chicken, purple cabbage, onion & garlic and romaine. Josh got to work cooking the chopped up chicken in a sauce I made of fish sauce, soy sauce, rice vinegar, finely chopped dried papaya & freshly grated ginger root. (Microplane in my stocking for Christmas! This thing is indispensable!) We threw in some finely shredded purple cabbage, thin-sliced onion & pressed garlic. Once the mixture was well-cooked, we spooned it into leaves of romaine and dotted it with a garnish of sriracha.

Love it.

The Tin Fish overlooks Mukilteo beach and when the weather’s nice, we always opt to sit out on the patio. The fact that we were sitting out there in January is pretty amazing. Thank you El Nino.

We’re pretty die-hard when it comes to ordering here. We always get the double salmon plate to share and an order of their chips & salsa. The salsa’s more like pico de gallo, no real heat there, but it’s delicious. The chips are the real attraction. Crisp, chewy in the soft spots, salty and some with just a trace of lime, these guys taste like they’re homemade deep-fried flour tortillas. They’re addictive. You’ve been warned.

The salmon tacos are wonderful – thick fillets of grilled salmon topped with cabbage, cheese, sauces & more pico de gallo, all they need is the squeeze of lemon and hot sauce and we’re in love. One each is plenty, they’re filling and don’t skimp on the salmon.

Josh really digs the fries, but my weakness is the crab cake. Homemade, they’re crisp and crunchy on the outside, soft and moist and full of flavor on the inside. I ate over half of mine before I realized I hadn’t taken a picture, that’s how good it is.

If you haven’t tried them out already, give The Tin Fish a try. It’s a great spot for a simple meal.

Josh’s sister Rachel & her husband Seth gave us a year’s subscription to a foodie magazine for Christmas. Yea! Our first edition had a beautiful set of recipes in it that were not only inspiring, but I had everything on hand to make it (or suitable substitutions).

I love that when that happens.

The recipes can be found here (Steak with Paprika Butter) and here (Sunchoke-Kale Hash with Farro).

I made a few changes to make it suit us. For one, we weren’t cooking for a dinner party of 10, but just the two of us.

I also didn’t have skirt steak, but a couple of nice little fillet mignons in the freezer, so those got used. We seared them on medium-high heat (after rubbing them with olive oil and s&p) so they were dark on the outside, nice and pink inside. The garlic, butter, paprika & lemon sauce stayed the same, and was delectable.

For the hash, I didn’t have any farro (and I will admit I didn’t know what it was) but after googling it, realized some on-hand quinoa would be a suitable substitution. I was really motivated by this recipe by the fact that I had sunchokes on hand, which was a first for us (thank you CSA) and wanted to do something fun with them. I had no kale, but chard was a perfect substitution, as well as regular button mushrooms for oyster mushrooms. Use what you have folks! ;)

Can I just say, where have sunchokes been all my life?? This was my first taste of them, and I cannot believe I’ve lived for 31 years without them. If you love artichokes, especially the base, heart & stem, you’ll love these little suckers. Ours were organic so we didn’t bother peeling them and they were fantastic. Boiled till just tender, sliced and seared in butter…. O Glory!

This recipe was definitely a hit, one we’ll have to make for friends sometime when we’re feeling like showing off a bit. ;) It was a perfect winter dish, full of umami, rich, complex, beautifully contrasted with the butter sauce, and just all around delightful.

Birthday potluck at our house!

What better way to celebrate than having our home full of friends and good food? Laid-back, no rules or theme, just bring your favorite small plate food to share. We had such a great time, we really ought to do this more often.

Josh and I made grilled melon skewers basted in a dressing of lime juice and sriracha, a winter fruit salad of persimmons, pomegranate seeds & green apples with a dressing of lemon, honey and mint, and seared prosciutto-wrapped figs. Josh made our favorite dip, a simple one of sour cream with crushed garlic and cayenne, perfect with salted Kettle chips. We had bottles of sparkling water and a variety of juices for a make-your-own-juice-bar and had a couple of fun wines on hand.

Friends brought incredible dishes! I was truly impressed with everything and the food was so good, a few of us talked about how in heaven we’re going to be able to eat all we want and never get full or fat. Pretty sure that’s how it’s going to work out.

Some of the foods that were brought through our front door included chicken quesadillas with garnishes of sour cream, salsa, olives and avocado, shrimp cocktail spread, bruschetta on crostini, rosemary crackers with tomato, basil, mozzarella & kalamata tapanade, potstickers, and more. We had a spread of our favorite cheeses and garlic-stuffed green olives, peppadews and homemade pickled green tomatoes (yes, from our garden!) and a centerpiece of a buddha’s hand, which proved to be quite the conversation piece. Josh had picked up a box of assorted cookies from Specialty’s and one sweet friend brought us a beautiful rosemary plant (which we’ve used several times, including for the duck!) and another sweet girl even surprised me with a homemade grasshopper pie, complete with birthday candles. I couldn’t have felt more loved.

First of all, earlier in the afternoon, Josh’s sister Rachel and her husband Seth stopped by on their way to the family’s house. They brought over their new little one, Raelynn. This was our first opportunity to meet her (they live down in Olympia and we hadn’t seen her yet).

What a little love bug. She even took a poopie on me. I’m loved by her, I can tell.

For Rachel’s shower, Josh and I bought a darling little “symphony” dress; Seth works in music and conducts the community orchestra, so we figured she had to have something fancy to wear for all those nights out. A girl can’t be seen in just anything when she’s listening to the cello, you know. Momma thought Christmas would be a good time to try the dress out on her, but from Raelynn’s face, I think she would have rather hung out in sweats and a hoodie all day. Not digging the fancy dress yet, Auntie Rosemary.

Someday you will, little one. Just wait till you can see yourself in the mirror and see how smashing you look.

After Seth, Rachel and Raelynn left, we got to work in the kitchen. I had to share a picture of a little snack, Kettle chips and that wonderful sour cream dip (sour cream, crushed garlic, cayenne). Too addicting.

We prepped the duck, scoring the fatty skin nice and deep, all the way to the meat. This is to let all the fat drain out and allow the skin to crisp up. We rubbed it down with salt and pepper, and put a bunch of rosemary in the cavity as well. Josh was eager to try the little mystery bits that are all hidden in the cavity. We had fun trying to guess what they all were (remember, we’re new to this whole roasting-the-whole-guy business) and cut some of the bigger ones up for cooking, leaving the little ones whole.

We then got to work prepping the veggies; we had a beautiful collection of root vegetables from the last couple of weeks, thanks to our CSA. We cleaned and prepped carrots, potatoes, shallots, garlic, turnips and parsnips. I had spotted a recipe for duck and turnips, so I thought I’d put the turnips in with the duck (and on a whim, threw the parsnips in there too), but the other veggies we roasted separately in my new dutch oven (thank you Josh!) They just looked stunning. Slender, elegant carrots, and shallots… I’m so in love with these little guys. The kinder, gentler cousin of the onion, they have a crisp rust-colored husk, and the inside is a pale, creamy purple in spots. They are just wonderful. All of the vegetables got rubbed down with olive oil, salt and pepper, and got thrown in the pot.

We also did a spaghetti squash – cut that guy in half and roasted him face down in a shallow pool of water until tender. Then, we forked all the squash out in thin, spaghetti strands, and tossed it with butter, parmesan and oregano. O Heaven!

The duck we roasted at 325F until the temperature reached 170F. We then turned up the heat to 450F, poured most of the drippings out of the pan, threw in the turnips and parsnips, and put that bad boy back in until the temperature was 180F and his skin was nice and crispy. The veggies got soft and browned on the edges, some of them crisping in the drippings a bit. Mmmmm….

Everything turned out perfectly. I was a bit nervous taking on such a new piece of meat to me, but it was just delightful. We couldn’t have been more pleased. We really didn’t know what we were doing with the heart and liver and such, because we just threw them in at the bottom of the pan, and by the time they came out they were unrecognizable little clumps of burnt… something. Not even edible. Josh wasn’t too crushed, and now we know to do it differently next time.

The next day with leftovers, we pulled off pieces of the duck, and sauteed it in a skillet with the leftover parsnips and turnips and just made a big pan of hash. We took the leftover duck skin and broiled it on a cookie sheet until it was the texture of super crisp bacon. Oh. My. Goodness. To die for!

These little guys are pretty easy to make and an excellent way to use up any extra potatoes you have lying around. The ingredients are so simple, you can make them most any day. For ours, we shredded up four potatoes (one medium sized potato will equal about two latkes), added in about half a diced onion, two eggs and a few spoonfuls of flour, as well as salt, pepper, and our personal favorite ingredient, birds eye chilies. Those little guys added to just about anything makes it wonderful. (Before adding all the other ingredients in, I strain the shredded potato and get as much liquid out as possible. This helps them stick together more and get thick and soft on the inside and crisp on the outside.)

Fry them on medium heat in about half an inch of good oil that has a higher heat tolerance – we use sunflower oil. Once they’re browned on the outside and cooked all the way through, drain them on a cloth or several layers of paper towel and keep them in the oven on warm until all batches are done. Serve with sour cream and fall in love.

For our sour cream dip, we added some crushed garlic and cayenne pepper. It’s an addicting little dip we have in the house from time to time that is perfect for chips too.

On Christmas Eve Josh and I got to spend some time with my extended family. I so love spending Christmas Eve with them; ever since I was a little girl, it was the one time of the year I could see aunts, uncles & cousins that are scattered around the state. While there were pieces of the family that were missing, I am so grateful for the opportunity I had to see those that were here. My Aunt Jeri, for instance, I hadn’t seen in probably 8 years. I wasn’t expecting her to be here this year, and when we saw each other for the first time, we hugged and hugged for so long. I got a little teary, and I think she did too.

I think I might have gotten my love of food from my Dad’s side of the family. We know how to cook. We know how to eat. And there was plenty of yummy finger food to go around tonight.

Little Olivia made these snazzy little roll-ups with pickled asparagus and ham and cream cheese. She was very careful to separate those with cream cheese and those without with a tidy line of carrots in the middle. Way to go Olivia! I applaud your organization!

My G’ma & G’pa brought a platter of a whole smoked salmon with lots of veggies as well as my G’ma’s traditional crab-stuffed mushrooms (she buys whole King crab legs, cracks ‘em and goes from there. No cutting corners here.) For those of us that may not appreciate mushrooms, she makes a big bowl of the filling to go with crackers. It’s to die for.

My Aunt Jeri brought these spicy meatballs with a chipotle barbecue sauce – so good!! I’m usually not a big meatball fan, but I really dug these.

There were all sorts of other goodies… cheese fondue, platters of crackers and cheese and olives and pickles, lots of sweets (my Aunt Katy makes the most wonderful peanut butter fudge and blondie bars) and of course all the things Josh and I brought. It was more than enough food to put on your plate.

We spent the evening eating, talking, playing Punto (an Italian card game my Aunt Katy introduced to the family), and just enjoying each other’s company. Riley is developing quite the gift for photography, and he had fun using our camera to document the evening; a few of the photos posted here were taken by him!

So much good food….

My G’ma connecting with Phil, Rachel’s boyfriend.

My Cute Boy with my sister Rachel.

Uncle Jim, Aunt Katy, and me having a very animated conversation with Olivia.

Three generations; G’pa, Uncle Brad, his son Riley and my brother Jon.

G’pa preparing food.

My beautiful G’ma.

My Aunt Jeri. Right after I took this picture she broke out in a huge smile; but that shot turned out blurry! It’s okay, she looks quite regal in this one. :)

Brad and Katy. Too cute.

Uncle Brad.

My beautiful Joshua.

G’ma connecting with Rachel.

Riley concentrating…

An unsuspecting little brother.

Little Olivia!

My Aunt Katy; bubbly, sassy, full of life. This picture captures her perfectly.

Punto!

Aunt Jeri & Uncle Jim.

G’pa being contemplative.

This is how I often see my brother. I love that genuine, hearty laugh.

Larry Bird is very much a part of the Woods’ family culture.

Need I say more?