Food: Feeling peachy keen

In a last ditch effort to savor the remaining glimmers of summer (although I won’t lie, autumn is my favorite season) I thought it would be nice to make a fruit based cake. Typically, I don’t bake with fruit (I’m not really a pie kind of gal) but while strolling through the produce section I couldn’t help but stop and stare longingly at the peaches. Since they looked pretty great and I had a few hours to spare I decided to attempt to make a peach cake. I was a little hesitant about how to approach baking a cake with … Read more

Food: Sweet end to summer

Every now and again I get the urge to ditch the technology and do something rustic and old-fashioned. In an attempt to be my best Laura Ingalls-Wilder (of Little House of the Prairie fame), I decided to try my hand at making jam. Strawberry jam to be more specific. Making jam just seemed like a nice and simple way to pass the time in a way that would distract me enough that I wouldn’t feel compelled to scroll through Instagram every four minutes. Let me tell you it worked. A fun fact about making jam, is that it’s deceptively simple, … Read more

Food: Muffins for girls’ night

Recently I was wracking my brain for something to bring to a wine night at a friend’s house. Actually let me rewind here, that makes me sound very mature; this event called for leggings and a variety of John Hughes and Garry Marshall films. I knew my one friend was going to come bearing an over the top, impressive charcuterie board (she could feed a small country for a week with one of her plates) so of course I couldn’t come with a bag of chips. While trying to think of a fun snack to bring to my pal’s house, … Read more

Food: Z is for zoodles

Ah, zucchini season, the time of year when we find our gardening friends leaving unneeded vegetable offerings in our mailboxes. While there are many ways to prepare a zucchini, as breads, dips, chips and so on, I prefer to make zoodles with it. Zoodles are incredibly easy to make, you just pop one in a spiralizer to get the spaghetti shape or even buy pre-spiralized zucchini at the grocery store. Part of the appeal of zoodles is in the name; say it with me, folks — zoodles. It is a pretty fun word to say. It also has the added … Read more

Food: Summer sips

Despite the recent deluge that’s been keeping the sun at bay, summer’s not over yet. Since it’s 5 o’clock somewhere, I decided to have a little fun with my blender. Whether you’re mixing drinks for a party or just having a relaxing night with friends (let’s be real, who wants to deal with the mad dash to the bar and the flailing elbows that accompany Happy Hour?), here’s a few cocktail ideas to help you beat the heat this month. For those that don’t imbibe, I noted ways to make the drinks more child-friendly where possible. Peach Pineapple Boozy Slush … Read more

Aldrich presents cookbook author Tracey Medeiros

The Aldrich Contemporary Art Museum in Ridgefield will be debuting a new lifestyle event series called Contemporary Social, a festive evening celebrating culture, cuisine and craft, from 6 to 9 p.m. on March 2. Tracey Medeiros, author of The Vermont Non-GMO Cookbook, will be the featured author at the event, signing her new book as well as The Connecticut Farm Table Cookbook. “Jamie Pearl, the head of special events and rentals at the museum felt that The Connecticut Farm Table Cookbook and The Vermont Non-GMO Cookbook would be the perfect fit for this new lifestyle event series,” Medeiros said. “In … Read more

Conscious Cook: The glory of a new year

“Glory to God in highest heaven, Who unto man his Son hath given; While angels sing with tender mirth, A glad new year to all the earth.” — Martin Luther New Year’s Eve is a glorious occasion to reflect upon the past year, to cherish fond memories, acknowledge important events, and be humbled and educated by challenging moments. With the new year comes new opportunity to prepare a delicious life. While many choose to celebrate New Year’s Eve at a sparkling soirée or decadent dinner party, many conscious cooks choose to revel in their own kitchens. New Year’s Eve at … Read more

Food: Holiday bonding with the oven

Ah, December, a month when it seems that everyone and their mother, their grandmother and their estranged, ferret-obsessed great aunt is trying to push their festive desserts on you. I won’t lie. I’m guilty of coming into the office with a platter of cookies or small cakes to foist on my co-workers. Partially because they’re wonderful people and partially because I don’t need to have a small army of pastries hanging out in my kitchen. My younger siblings always loved it when I went through my baking binges. My brother in particular spends December eating his weight in my snickerdoodles. … Read more

Conscious Cook: Cooking up a healthy, peaceful holiday

“Peace is the first thing the angels sang. Peace is the nurse of love. Peace is the mother of unity. Peace is the rest of blessed souls. Peace is the dwelling place of eternity.” —Leo the Great Finding peace and goodwill in your heart and towards our fellow men and women can be a challenge during the holiday season. Expectation levels run so very high during these few frantic weeks and patience levels can wane amidst the cyclone of activity. Traffic congestion, long lines in stores, banks and the post office and a multitude of social gatherings can be very … Read more

Food: The feigned grain

For reasons beyond my understanding, we as a society have turned our backs on grains. It’s not a new thing, but it is becoming increasingly trendy to not only avoid eating grains like rice and bread (potatoes, while not a grain, are also a victim here) but also to create healthier, vegetable based dishes. Out with the noodles and in with spiralized vegetables. I happen to be in a very long-term relationship with bread. I certainly don’t eat mountains of it, but I could certainly see myself winding up in a fist fight with Oprah over who loves bread more … Read more

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