It seems only fitting that once I settled down from the move to New York, my site would undergo a similar upgrade. I finally bit the bullet and moved all my content over to my own domain! The new URL is:
Subscribers will need to re-subscribe, but of course it will all be worth it! The new layout is much prettier and allows me more freedom to design the site as I’d like. Please come visit!
It seems, lately, that I can’t get enough of homemade pasta. At restaurants, I crave it, dissect it, analyze everything about it – it’s shape, toothsome-ness, texture, thickness. My own homemade pasta has been limited to pappardelle, since that seems to be the only shape that I can’t mess up. A couple of weeks ago, however, on one of those terribly frigid Friday nights, we stumbled into a newly opened cozy spot nearby and had one of the best squid ink pastas I’d ever had. It was in a spicy red sauce, perfectly light and hearty at the same time, with shrimp and calamari.
Naturally, I became obsessed and set out to find Tinta de Calamar, even briefly contemplating purchasing a couple of squids so I could harvest it for myself. A quick [and tourist-filled] trip to Eataly, however, proved to be the quickest solution to my hunt.
Hold up. A KALE SALAD?!? I must be out of my mind, right? For those that know me, this is out of character. But hear me out. Despite all healthy food bloggers posting supposedly delicious kale salads, I’ve always abhored them. I can’t count how many times I’ve bought kale and brought it home, made dressings for it using bacon, added cheese, added croutons, added ANYTHING to give it more life and flavor. I’ve massaged, manhandled, and blanched the kale to improve its texture, but nothing so far has worked. I was clearly doing it all wrong.
Here is a story for you. Once upon a time, I loved squash. Butternut, acorn, summer squash, squash of all types. But then I got food poisoning after eating squash once, (probably unrelated to the preparation of said squash) and that was it for me. No. More. Squash.
At the end of the day, though, I felt so left out. Why is everyone eating squash without me? It didn’t seem fair. So, this past weekend, I decided to tiptoe my way back into squash land. I decided to roast it, because anything roasted is delicious. I seasoned it with ample amounts of coarse salt and pepper and roasted it until the skin was tender and the flesh was creamy soft.
Since the squash was warm, I wanted greens that would wilt well. Olivia’s Organics now sells a Power Greens mix that was perfect – spinach, baby romaine, and baby kale. If these are too much of a hassle to gather, just get baby spinach.