My Week in Food

Looking back over the past seven days, it’s clear the theme for the week was parties. Here’s what it all looked like, captured with my iphone:

spring flowers on a pretty table /

Mr. Mom’s Kitchen and I teamed up with my brother and sister-in-law to co-host an auction dinner for the kids’ school.

Roasted carrots /

The meal started with these cute-as-can-be carrots and other tender spring veggies.

Bowls of burrata / momskitchenhandbook.comIt got decidedly more decadent when we paired those veggies with bowls of burrata — that soft and milky spin on Mozzarella.

Spaghetti and clams with spring vegetables /

Spaghetti and clams with loads of garlic and fresh peas followed. I was frightened by how much butter my brother lobbed into the pasta. But it was crazy good.

beautiful handmade miniardise /
My sister-in-law made a parade of desserts: lemon souffle, buttermilk ice cream, and this platter of tiny, handmade treats.


Handmade treats weren’t the order of the day for Rosie’s birthday the following day. In fact, she made a crushing request:  that I NOT make a cake, but buy one from the bakery at the chain supermarket down the street. First sign of rebellion from a newly minted teenager?

Slow cooker pork in tomatillo sauce /

She did request a homemade dinner of slow-cooked pork for make-your-own tacos. With no time to cook, I plopped a 1 1/4 pound pork tenderloin in the slow cooker, added a 16-ounce bottle of tomatillo salsa, and cooked it on high for about four hours. Shredded and served it with all the Mexican fixings to rave reviews from the birthday girl.

Radishes with butter and coarse salt /

Then it was an early Mother’s Day gathering in honor of my mom. We started with a little plate of  radishes with a dot of butter and coarse salt.

Smoke salmon and creme fraiche flatbread /

I bought some pizza dough and made flatbreads in a very hot oven. Once they were crispy, I slathered on creme fraiche, topped them with smoked salmon and chives, and cut them into wedges. So easy.

Asparagus with shallot vinaigrette and chopped egg/ momskitchenhandbook.comTender asparagus with lemon and chopped egg was just right with that pizza
Rhubarb strawberry compote with vanilla ice cream / momskitchenhandbook.comCan’t get enough rhubarb, here cooked down with brown sugar and strawberries and served warm with ice cream. Strawberry rhubarb pie without the pie.

I hope some celebrating is the order of the day for all you moms this coming weekend.

Happy Mother’s Day.

P.S. Congratulations to Rachel from Arkansas who won the Baby & Toddler on the Go book. Stay tuned for more giveaways every Wednesday for the rest of May.






05.10.2013 at7:11 AM #


Amazing photos this week! If you do another auction dinner I am bidding remotely!

05.10.2013 at7:11 AM #

Katie Morford

Thanks Alison!

05.14.2013 at4:09 PM #

Cynthia Jones

This is probably a silly question, but re: the pork tacos, do you think it would be okay to use the same ingredients but cook on low in slow cooker for 8 hours instead of on high for 4? I am just out of the house all day so a 4 hour cook time wouldn’t work for me. I suppose another alternative would be to cook on high for 4 hrs then just let the cooker go to warm. Your opinion? Also – where did you get tomatillo salsa?
Thanks Katie

05.14.2013 at4:09 PM #

Katie Morford

Hi Cynthia, I would bet that low for 8 hours would work, but you never know until you try it. I used Frontera brand salsa verde, which I bought at Whole Foods.

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