We’re so deep into May. How did we get here? How is it Monday? How did Mother’s Day go by already?! Ahhhhh! Also, it’s peony season in case you didn’t know.
Ok, we’re gonna put my anxiety about time moving too quickly to the side because today we’re making the most carrot-y carrot soup on da planet. Ready?
It’s been a lil’ brisk in LA, which I am not complaining about one bit because I just know this summer is going to be ratchet. I’m taking full advantage of the cool temperatures and rainy weather while I can and that means soup. HOT SOUP!
A few days ago it was cloudy and drizzling. Amelia was all bummed out because when it rains I make her wear her raincoat. And I had a few bunches of carrots in the fridge with no plan so I sliced them up and cooked them slowly in butter and a strip of kombu. HEAVEN.
I’m dropping in from Taos, New Mexico. Currently, I’m at this brewery, sitting outside, looking out a bunch of snow-capped mountains. The DJ is playing a trumpet to a Fly Lo song and it’s weird and funny and awesome. It’s beautiful here. I knew it would be beautiful, but it’s like a million times more beautiful than I expected.
These muffins were from last week, when I was wanting to make something for breakfast that I could shove in my purse for my flight. I’m a grandma. I’ve also been working with a freelance client on some recipes and she’s really into spelt flour. I wasn’t super duper familiar but I really love its nutty flavor. It’s grown on me big time.
There are a few things that I did differently with these muffins. For one, I always find that strawberries are kinda soggy in muffins. ME NO LIKEE. So, I did this thing where I dehydrate them in the oven for about 15 minutes. Feel free to skip this step if you’re strapped for time or are feeling sort of lazy. Whatever, the muffins will still be awesome.
It’s my everything rite now. I went for a good three weeks totally obsessed with rhubarb. Now, I’ve moved on to peas. I hope you’re not tired of them yet because we’re just getting started, my friends.
I took a little pause; it honestly feels like I haven’t posted in forevrrrr. I’ve been working on a big recipe testing project for a private client’s cookbook so while I’ve been super busy in the kitchen, I haven’t been busy working on stuff for youuu all.
But, I took a break a few days ago from said project to make this pasta because I wanted the taste of spring in form of carbs.
A few people on Instagram were like, MINT AND BACON?!!? I’ll admit, that’s a bit of a weird combo but the pesto has mint and the bacon is cooked separately.
Hopefully that eases some of you that might be like, MINT AND BACON?!
The mint isn’t strong in the pesto, just a hint. It gives a wonderful refreshing flavor that isn’t aggressive. It’s chill. It’s passive.
When’s the last time you made yourself a super damn nice breakfast? If you can’t remember when, this weekend you have werk to do. Honestly I asked myself this question a few weeks ago and this shrug emoji was my response: ¯\_(ツ)_/¯
I dunno. I’ve been busy. Sometimes I skip breakfast. Sometimes I’m lazy. Sometimes I’m trying to eat healthy All really terrible answers, minus the last one. I decided I was going to make an effort on Saturday morning and made a version of these. They’re everything you want in crepes: light and airy, sweet and lemon-y, and the poppy seeds give them texture. Yas.
I miss the south sometimes. A lot of times actually. I miss the summer rains, the golden leaves in fall, the beautiful flowers blooming in spring and the biscuits. Oh man, the flakey biscuits. Whenever I don’t know what to cook, I’ll usually think of something super boring and then give it a southern twist.
I like to think that this is a dish a southern girl would make after she spent the summer backpacking through Europe. Maybe she spent a few weeks in Switzerland, maybe she had a fling with a Swiss dude (think Before Sunrise-like) and during that fling she ate at a restaurant and was introduced to the wonderfulness that is raclette.
This isn’t the “right way” to eat raclette. It’s usually cheese that’s cooked over an open fire, the cheese gets super melty and then the cheese is scraped onto awesome things like a variety of meats, vegetables and carbs.
This past weekend was ALL about girl time. And by girl time, I mean Amelia and I hanging out on the couch, going on hikes, going to the park, binge-watching Orange Is The New Black and driving around running errands.
My dude went on a dude-camping trip and I wasn’t invited. Even if I was invited, I’m not a big camper, if you hadn’t guessed. I like nature, I like waterfalls and the scenery and all that but I also like taking showers and being able to charge my phone. The real-deal camping is a lil’ tough for me.
Also, this means I can’t binge-watch Orange is the New Black, which I’m thoroughly enjoying. Doesn’t it make prison look like fun?! I know prison isn’t fun but the show doesn’t make it seem all that bad. But mainly I like that the characters are flawed and interesting and are usually really good people, just people with off-kilter ethical compasses who made bad decisions.
Ok, less talkie about TV and more talkie about this asparagus.
When roasting, I always try and go for the thicker asparagus. I find it less stringy and fibrous than the super skinny asparagus.
I mixed a bit of white asparagus in this, too. But you definitely don’t have to.
The mayonnaise! AHH! This dish is technically paleo because paleo peeps looove a good homemade mayonnaise. I personally like how paleo ppl make mayonnaise too. No blender. Just one of these immersion blenders.
Add everything to the jar or cylinder container and then pulse. Everything will come together. It feels magical. Hazelnut oil is a little expensive, so if you don’t want to use it, don’t! The actual hazelnuts will make it super nutty.
I have a feeling that none of you would be my friend in real life if:
#1 You could hear the voice I use when speaking to Amelia. We all have animal voices. Mine is just REALLY bad. And strangely enough, it’s gets more grating the more tired I get.
#2 You could see me (sometimes!) reach into my dirty hamper and take out dirty socks and put them on my clean feet because ‘they’re not that dirty and I like black socks to match my black Nikes.
#3 You could see how many dishes I dirty when making simple things like a salad, lettuce cups or coffee. ‘Working clean’ is for fancy chefs or people who are more organized in their brains than me.
#4 You could see how many times I open the fridge/freezer, take a swig of something and then return it (versus, you know, pouring myself a glass). But really, I live with only one other person and we make out all the time so it’s totally fine if I double-dip, right…
And now, hummus.
This hummus is a labor of love. I’m afraid that you’ll hate me because of this hummus recipe. I’ve made a super simple thing kind of more complicated but I think it’s worth it so please hear me out. Please!
This recipe starts with shucking a bunch of peas, which I honestly like doing. There’s something about repeating the same motion over and over that is soothing.
And then, I juiced the jackets! Whaaa! If you don’t have a juicer, you can totally skip this step, but I wanted the hummus to be as green as possible and I love the notion of waste not want not.
I’ve been feeling lazy lately. My bed sheets need changing. Dog hair is accumulating under the credenza in my living room (and everywhere else, if I’m being honest) as we speak, I haven’t brushed my hair in far too long (I can’t find my brush) and I have to bribe myself to wash dishes (read: snacks). It’s probably just a “this-week” kind of thing. But I’m feeling it.
Crumbles are a perfect fit for lazy moods. They’re the lazy person’s pie. They’re for when you’re in a no-make-up-top-knot-slouchy-sweatshirt kind of mood.
Remember when the whole world hated rhubarb? Now it’s like a celebration when stalks show up in the markets. I imagine rhubarb never expected to be this cool, to all of a sudden be in fashion. Almost like how Birkenstocks are now the It-Shoe. It’s true. I have my sights set on a white pair. They’re oddly sleek. Anyway, Rhubarb and Birkenstocks have a lot in common. Both inherently unexciting. Both totally in fashion…or as my mom says it, “Esta in la moda, Adrianna.”
I was going start this paragraph by saying, “Cocktail season is here!” But then I stopped myself because we all know that it’s always cocktail season on this blog. Duh. This cocktail in particular is seasonal, I suppose, though I see nothing wrong with using frozen strawberries, making this drank doable year-round.
Sure this looks like a pretty simple strawberry basil situation mixed with some gin, but I can assure you it’s a bit more special. I can’t get near strawberries without thinking of adding a dash of black pepper and a drizzle of balsamic vinegar. It’s just too easy! So this cocktail has a bit of weird stuff added to it, but do you expect any less from me? No, you don’t.
In other news, thanks for all your concern with Amelia. I’m happy to report that she’s back to barking a lot, stealing shoes, drinking my afternoon tea when I’m not looking and so on. So she’s better.