thanksgiving recipe roundup

thanksgiving recipe roundup

this year, the chef and i are staying in dc for thanksgiving and we’ve invited some of his neurology co-residents for dinner. the big meal is one week from today, and we haven’t even discussed the menu. i’m hoping to create a super colorful meal using Japanese ube instead of standard sweet potatoes, heirloom carrots instead of the plain old orange ones, and swiss chard for a splash of color in our stuffing. but i’m sure steven has his own ideas. he’s much more of a traditionalist on this day than i am.

here are some recipes i’m considering:

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dear mila: you’re nine months old!

dear mila: you’re nine months old!

oh, my mila!

nine months is so silly and wiggly and sometimes temper-tantrumy, but the best i could ever imagine. your dad and i always debate what your best age is: he says whatever age you are right now is the best, while i tend to prefer the newborn days  (i could snuggle you as much as i wanted back then; now i’m lucky if you stay still to nurse for a few minutes). but i finally think he’s right. so far, nothing tops nine months.

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modern baby food and the “flavor window”

modern baby food and the “flavor window”

man, there are some really inventive baby food companies out there. startups that are marketing things like caviar, bone broth and quinoa to six-month-olds. i was introduced to one of the more innovative baby food services through well rounded, a digital magazine i contribute to. on their menu were things like salmon roe and falafel. cool, i thought — but do babies really need this?

a quick google search showed me a dozen other baby food start ups with similar menus. i wondered: is this just fancy, flavor-forward labeling that’s really designed to tempt the hip parent into buying, or do babies really benefit from these complex flavor blends.

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DIY: pretty pie crusts

DIY: pretty pie crusts

okay, if i’m being 100 percent honest, i couldn’t care less what kind of pie is made at thanksgiving. i don’t even really love pie. or dessert. i mean, sure i’m eating a chili dark chocolate bar right now, but that’s not dessert. that’s chocolate.

i digress.

the best part of any pie, is the way it looks. and my favorite, favorite, favorite part about pie is the decorative crust.

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happy halloween!

happy halloween!

for mila’s first halloween, we wanted her to be her favorite thing. and we’re pretty sure our dog mochi is her favorite thing. she smiles and laughs when he comes in the room. she loves to pet-pet-pet his head, and is learning not to pull his hair as much. so, i searched the internet for a golden retriever costume for babies.

if we dressed mochi as his favorite thing, though, it probably wouldn’t be mila. : )

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national bonsai + penjing museum

national bonsai + penjing museum

our new favorite little piece of d.c. may be the national bonsai + penjing museum inside the national arboretum. it’s a hidden gem in the city — an outdoor museum, surrounded by grass and trees. it definitely doesn’t feel like it’s in the middle of our nation’s capital, which is probably why we love it so much.

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spam musubi: next big food trend?

spam musubi: next big food trend?

poke is totally taking over the fast casual scene, and for good reason. it’s cheap for restaurants to put out and they don’t need a full kitchen to produce — just refrigeration. but there is so much more to hawaiian food than poke bowls. musubi, for example!

i wrote all about the growing hawaiian food trend in today’s herald-dispatch. check it out! and follow the jump for a how-to on this hawaiian staple. spoiler alert: you gotta buy some spam!

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