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  • menu notes

    9 Tips for Relaxed Entertaining and Menu Planning

    One of my very, very, very favorite things in the world is when I see someone who has been afraid of entertaining suddenly start to feel good about it. Two friends, Netta and Kate, who I work with, have recently begun to experience the little rush that comes with getting a dinner for friends together... MORE

  • Slow Cooker Pulled Pork

    Recipe: 
Slow Cooker Barbecue Pulled Pork


    It’s 8:00 a.m.  We leave for South Africa tomorrow morning at 8:30 a.m. Normal people would be packing now, maybe refilling prescriptions, suspending newspaper subscriptions.  That is what normal people would be doing. I am making pulled pork. Because I had a pork loin in the fridge, and there was no way in hell I... MORE

  • Carrot quinoa salad

    Sesame-Honey Quinoa and Carrot Salad with Sliced Avocado

    My family is going to South Africa in one week. My mother is taking us (and my sister’s family), a trip born of a “life is short, let’s not put off things we are dying to do” moment that we all experienced after my father died a little over a year ago. Carpe freaking diem.... MORE

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    Recipe: Fried Eggs and Smoked Salmon over Polenta Cakes

    This is what’s happening for Father’s Day brunch in our house. The fact that I’m posting it the night before will be a true test of whether my husband reads my blog.  I get a pretty nice breakfast on Mother’s Day, and this is what’s heading Gary’s way tomorrow a.m. There is an ever-growing school... MORE

  • partial breakfast bread pudding

    Recipe: Breakfast Challah, Smoked Cheddar and Sausage Bread Pudding

    Browning bananas = banana bread. Old rice = fried rice. Slightly stale bread = French toast……or bread pudding……or stratas (see Note). As the self-anointed queen of leftovers (no, no….please, don’t bow, it’s nothing quite so formal), I make it my mission to redeploy anything I can into a new meal. This was the happy collection... MORE

  • paper nakpin holder

    Clever Entertaining Idea #1

    After I’m done cooking, I sometimes fall down on the job when it comes to crafty or cunning presentation thoughts.  I’m like, “Hey, there’s a sprig of tarragon on the platter, what more do you want from me?”  And then I go somewhere and see all of the cute and smart things people do to... MORE

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