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andering through the wine country and beginning a life of cooking and eating well i went there myself with the simple idea that because i was in this famous land of enchanted cuisine the fairy dust of centuries of epicurean excellence would just wear off on me we decided to rent a villa with a kitchen in the middle of a vineyard i imagined it would look like this photo credit by samuel sloan modern architect public domain via wikimedia commons in reality it looked like this photo credit public domain via oven fresh i exaggerate except not the nearest market a five mile trek through sketchy one lane dirt roads possessed buitoni pasta tomatoes that looked like they were grown in a hothouse and waxy looking basil during our vacation i cooked pasta that might as well have been produced in milwaukee no offense milwaukee your pasta probably tastes loads better our meals sucked the villa sucked tuscany sucked i tell everyone i know that i hate tuscany everyone looks at me like i have seven gelato shaped heads me contemplating the bad food in tuscany i lived in london at the time and had decided i should look like a walking advert for burberry i believe that if you want to go to tuscany and really enjoy the experience either don t do it on a budget or stay in a town like siena or san gimignano all of this is a long winded tale as to why i have a love hate relationship with cooking italiano i had this elaborate plan to cook poached salmon with dill tonight i was forced to abort that mission rather abruptly when our local market had no dill and they always have dill i decided instead to cook gnocchi the one italian pasta i have a love love relationship with and so i bought the really expensive 19 99 gnocchi stuffed with porcini mushrooms imported from milwaukee italy i know you are blanching at the price but it makes at least three meals worth of dinner so says i i decided to accompany the gnocchi with rainbow chard now i am wary of michael pollan i ve read omnivore s dilemma and in defense of food i disagree with him on many points i agree with him about a few things csa farmers and the wonders of rainbow chard i love rainbow chard it is the most delicious vegetable in fact there is a close tie between rainbow chard and brussels sprouts in my mind for best vegetable now i ve completely lost you i probably already lost you at the tuscany hate i decided to use a wonderful looking food and wine recipe i pulled out the chard somehow our crisper made it real crisp whoops i thawed it in the strainer with warm water then i worked on the prep what a beautiful vegetable the prep was a bit finicky i had to cut out the ribs and cut the leaves into two inch strips meanwhile i picked sage from our herb garden i boiled the gnocchi until it floated to the top of the water i fried the sage in brown butter then gently cooked the gnocchi in the brown butter it looked like this when ready it was divine take that buitoni the rainbow chard turned out delicious as well it doesn t look delicious because the natural light was gone by the time i finally made it all this is a big apology to italian cooking apparently i had to return to my native california to be able to cook real italian food please comment below with a link to your own recipe or dinner share the food love share this share share on x opens in new window x share on facebook opens in new window facebook email a link to a friend opens in new window email share on pinterest opens in new window pinterest like loading 3 comments filed under capote cooking cooking the classics cooking discovering joy the reluctant cook tagged as cooking cooking with capote reluctant cook april 1 2011 6 52 am april joyful community cooking project i had this sincere earnest goal for the month of march meditate it didn t really happen why 1 i just don t feel like i have anything new or worthy to say about the subject there are much better more profound teachers who have covered this topic i did find my happy place to meditate in i just didn t have time to go there 2 part of meditating is being in the moment i had a strange realization the other day i am almost always completely in the moment making breakfast packing lunch getting the kids dressed driving them to school cleaning laundry picking them up from school getting them to nap more cleaning writing snack time potty time supervised play dinner prep dinner play bath pjs bed listening to darcy s day writing tweeting bed i don t have time for my thoughts to wander i have a hard time even thinking about tomorrow this is probably the most zen i ve been in my life i did discover one thing that did bring me joy in march and it s the most unlikely of things i love cooking for my family on saturdays i like bringing back the traditions of my family my holidays my youth and even my travel via food in april this is what i will be focusing on not just making healthy food or under 30 minute dinners or crazy dining olympic feats of daring but cooking as a way to bring back the past create family lore and offer a way to bond community among small groups and large ones i knew it before i got out of bed she says turning away from the window with a purposeful excitement in her eyes the courthouse bell sounded so cold and clear and there were no birds singing they ve gone to warmer country yes indeed oh buddy stop stuffing biscuit and fetch our buggy help me find my hat we ve thirty cakes to bake some of my favorite writing ever was in a christmas memory by truman capote he describes how he as a young boy and a gentle slow aunt gradually accumulated the fixings then cooked the southern fruitcakes that they send to everyone they liked including fdr so capote is my figurehead of sorts my inspiration cooking with capote i m calling it every sunday i will be posting the results of my own saturday meal the theme the tradition behind it the recipes and i d love for this to become a communal thing so i m inviting y all to post your own meal or just a dish or dessert which has special meaning for you and explain why you are all such fine writers that i feel we could generate some real proustian moments here see lori i used that word again link your awesome post to my sunday entry in the comments even if no one comments that s ok but it would rad for us to make a cool writerly version of those stupid junior league cookbooks everyone s mom used to have are you in share this share share on x opens in new window x share on facebook opens in new window facebook email a link to a friend opens in new window email share on pinterest opens in new window pinterest like loading 5 comments filed under capote cooking discovering joy family parenting after if the reluctant cook tagged as cooking cooking project cooking with capote traditions march 21 2011 4 44 am cooking the classics st patrick s day revisited perfect moment monday is about noticing a perfect moment rather than creating one perfect moments can be momentous or ordinary or somewhere in between i made our traditional st patrick s day dinner late this year there are some reasons for this which don t particularly make me glad i married into a clan and they are very family oriented i have traded in much to fit into this family my religion my holidays my free time kidding sort of most of the time for many reasons complicated and varied i am just fine with that decision happy even i didn t grow up with extended family around and my own parents and brother have moved across the country and we see them rarely so family good to have around there are some times however when i begin to chafe at the obligations i begin cooking my st patrick s day meal by boiling a large four pound cut of corned beef it simmers with peppercorns and bay leafs for at least three hours after we had kids my big line in the sand was st patrick s day my mom did some genealogical research recently and it turns out my family is not as irish as we thought in fact we re mostly english be that as it may every year growing up i looked forward to the annual special st patrick s day feast the food it was not gourmet it was not fancy but it was made with love it was homemade and it was delicious while the corned beef is boiling i start making the irish soda bread just the joy of cooking recipe nothing special i whisk the flour baking soda baking powder and sugar together then add the raisins and caraway seeds i had trouble finding those seeds at the grocery store are they irish i then whisk butter egg and buttermilk together it all looks a bit granular is that ok i mix the buttermilk batter with the dry ingredients and it seems to be a sticky mess i pile it on a baking sheet and hope for the best it s important to me that the kids experience at least one tradition that i had growing up so each year i plan a st patty s day menu this year the week of st patrick s day i had two birthday dinners one for a family member one for a friend and a pre school religious festival that i helped plan and organize st patrick s day got lost in the shuffle i have to double the baking time for the irish soda bread i think our oven is really old i felt horribly guilty about this i decided to make the dinner on sunday night when darcy was around to watch the kids sunday night we have a standing date for a family dinner elsewhere we have already attended two family occasions this week so we decided to invite the family over to our house for dinner instead i bought the ingredients i bought the lilies and irish bells for the table i pick rosemary from our herb garden i wash it well i don t want the je ne sais quoi of the meal to be radioactivity the family not pleased standing date claimed the wish to have dinner at their own house cited pressure was exerted darcy held firm i roast the fancy small potatoes i got from whole foods with our local rosemary garlic and olive oil i arrange the corned beef on a platter i boil the cabbage in the corned beef water i serve the soda bread which looked and tasted like a giant scone and my perfect moment was the following my own home cooked hard won st patty s day meal served to my immediate family of four served homemade and with love share this share share on x opens in new window x share on facebook opens in new window facebook email a link to a friend opens in new window email share on pinterest opens in new window pinterest like loading 12 comments filed under cooking the classics cooking discovering joy perfect moment the reluctant cook tagged as cooking family reluctant cook st patrick s day january 31 2011 1 01 am day 29 trying to love or like cooking making rosti i don t love to cook there i said it i think there s a few reasons why this is i find even cooking scrambled eggs requires quite a bit of concentration rowdy toddler twins don t always allow me to concentrate i can hear you now yeah yeah yeah like cuba gooding jr s teammate when he s complaining in the locker room in jerry maguir e i am on my own most of the time darcy works crazy hours none of these excuses are valid really i just don t have the energy most of the time or i m lazy but the last few times i ve tried it s been enjoyable during the actual process and the food has been tasty i guess psyching myself up for the actual cooking is the hardest part and having darcy around to run interference with the kids is invaluable i ve been wanting to make this recipe for about a week finally last night i made it i cut the recipe by 1 3 because i didn t have enough hash browns and i only had a 8 8 pan this was probably a mistake i think the potato mixture was too deep and the eggs took forever to fry however overcooked eggs and all it was delicious the combination of eggs potatoes and cheese is a wholesome tasting throughly satisfying comfort food grating the onion and the cheese took the longest time because i grate slowly about 10 minutes then i combined the thawed hash browns butter yougurt salt pepper with the onions and cheese i added the chives then put the mixture in the baking pan i cooked the mixture for 45 minutes i made impressions in the mixture to cook the eggs but the whites and yolk did not get firm until 20 minutes again i think that s because the mixture was piled too high here s what the end product looked like one of the yolks broke up enjoy thanks so much to mommy porch for the recipe share this share share on x opens in new window x share on facebook opens in new window facebook email a link to a friend opens in new window email share on pinterest opens in new window pinterest like loading 4 comments filed under cooking discovering joy mommy porch the reluctant cook tagged as cooking family rosti january 27 2011 2 13 am day 25 having a down day now what today hasn t been a great day nothing awful happened the kids are sick but not in that scary counting their breaths per minute kind of way we ve been in quarantine no one has slept the last three nights so this is low grade misery still i feel down when i feel down i generally get pulled into a guilt spiral of shame i could have so many worse problems shut up loser i decided to pull myself out of the funk by making this awesome looking recipe yummy right i excitedly pulled out all the ingredients then realized i didn t have an onion i collapsed into tears tears over an onion really finally i decided to just chill out and drink an iced tea gradually i came back to myself and the lesson about joy i learned today is sometimes i have to cut myself a break share this share share on x opens in new window x share on facebook opens in new window facebook email a link to a friend opens in new window email share on pinterest opens in new window pinterest like loading 2 comments filed under cooking discovering joy tagged as cooking email subscription enter your email address to subscribe to this blog and receive notifications of new posts by email email address sign me up join 309 other subscribers follow me on instagram contact 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