Butter enthusiasm around here is off the rails ever since the kids discovered the “butter keeper” while visiting cousins. Fill it with fresh butter, invert into a vessel of water that creates a seal, and the result is room-temperature-soft butter that doesn’t go rancid. Who’s up for toast?
Also from Food 52 were these DELICIOUS Salted Nut Bars. I swapped out the buckwheat groats and used millet instead. I also used crispy brown rice cereal in place of puffed quinoa. A future pantry staple around here for sure.
Heading to the mountains for the long weekend, which is why I dog eared this recipe for Quinoa Chicken Chili from fab food writer Heather Christo. Favorite foods all in one bowl.
Taught two kids’ cooking classes this week, including week one of my “Lunch Lessons” middle school course. First up, whole grain lavash pizza with plenty of greens. They gobbled it down.
As for people who apparently don’t need much help in the kitchen, I had nothing to do with Virginia and her friend Anna whipping up a batch of madeleines along with chocolate for dipping. Yes, that’s crumbled bacon they are using to embellish the cookies.
Fellow blogger Bettina Siegel is hard at work on behalf of our nation’s school children again. This time, she’s fighting to keep chicken processed in China, a country with an abominable record in food safety, out of our school food system. Read more here and consider signing her petition.
Favorite lunch of the week — falafel and hummus from my local cheesemonger who makes all his Lebanese goodies in house. Love.
And I’ll leave you with this image of a cup of Dunkin Donuts coffee, which, at long last is making its way to Northern California. Saturated though we may be with artisanal coffee, plenty of folks are looking forward to those drive-thru coffees and donut holes. You?