I love this piece, but why does it take finally being a mother for young women (and some older women) to understand that working mothers pull their weight – and then some — at work? The mom shaming has to end. If you hear someone at work disparaging a working mother, speak up. Most likely, if she’s not there at 7:00 PM, she’s there at 8:00 AM — and most likely working after she puts her kids to bed, too. Don’t wait until it’s your turn to demand respect for working women and moms — demand it now.
Another day, another bulb of celery root.
When your CSA gives you a monstrous-looking bulb of celeriac, you make celery root soup. Or, at least that’s what I did. If you’re reading this and thinking, “C’mon, what kind of kid eats celery root soup?!?” Well, mine. She’ll eat most anything in soup form — so soup’s on the menu a lot around around here. You can make this vegan by using olive oil instead of butter — I used butter, well, because I’m naughty.
Celery Root Soup
2 small onions, chopped
4 garlic cloves, smashed
1 bulb of celery root or celeriac, cubed
2 Tbsp of butter or olive oil
2 32 ounce boxes of vegetable stock (I use the low sodium variety, but you could also use water)
2 sprigs of tarragon
1 Tsp salt
Fresh cracked pepper
Heat the butter or olive in a dutch oven or heavy bottomed pot and…
View original post 167 more words
Now that it’s finally cold here in NYC, Operation Home Body is in full effect. And that means I’ll keep my tail home with my Pinterest boards and cookbooks at the ready, and maybe even get around to updating this blog a little more often. While I was away over Christmas, I wowed my nieces and nephews by making cocoa with nary a packet or powder, which made me realize, once again, that we’ve over complicated one of the simplest things on earth. On winter weekends, the kiddo and I fire up the frother and make an amazing cup of hot chocolate faster than you can boil water, rip open an envelope, and stir.
Here’s the ingredient list from our old friend, the Swiss Miss:
Ingredients: sugar, modified whey, cocoa (processed with alkali), hydrogenated coconut oil, nonfat milk, calcium carbonate, less than 2% of: salt, dipotassium phosphate, mono- and diglyderides, artificial flavor, carrageenan. Contains milk.
And here’s my version:
Decent quality dark chocolate and MILK — yup, that’s it.
Healthier Hot Cocoa
1 cup of milk of your choice (cow’s, goat, almond, whatever floats your boat)
2-3 dark chocolate discs (I use Jacques Torres’ baking discs for everything), or about a tablespoon of dark chocolate chips — look for about 60% dark chocolate to add just the right amount of sweetness
A sprinkle of cinnamon
Using frothing attachment on your coffee machine, or in saucepan on your stove top, scald the milk until it’s very hot. Drop 2-3 baking discs into the bottom of mug and pour the milk on top. Stir to “melt” the chocolate at the bottom of the cup. Sprinkle with cinnamon and serve!
The kid has finally mastered staying upright under the weight of the backpack so I dragged out the PlanetBox this past week. It was depressingly dreary in the mornings so these photos are a bit drab. The lunches, however, have been a hit!
In this lunch box:
- Turkey and cheese sandwich (cut with kitty cat cookie cutter)
- Celery and carrots
- Apples and pears
- Dark chocolate, raisins, and dried cranberries
Here’s to better-looking photos this week!
The Lunch Lady
On Fridays, they serve pizza at Lady M’s school so I’m giving myself the morning off. This would be the perfect lunch for ME. Saving this for my recipe box.