My Week in Food

Make your own BLT Bar / momskitchenhandbook.comHad a last-minute crowd of 17 on Friday night so pulled together an impromptu supper where we made the guests do all the work by setting up a “Build your Own BLT” Bar. That, a couple of bottles of rosé, and a big salad made for a successful evening. Not hard since who doesn’t love a BLT?

How to make perfect bacon in the oven / momkitchenhandbook.comCooking bacon for such a big crew was the only challenging part, so I decided to simplify matters by doing it in the oven. Kind of a breeze using sided sheet pans at 375 degrees. Takes 15 to 20 minutes depending on how thick the bacon is and how crispy you like it.

Make Your Own Yogurt Tubes /

I’ve been jonesing to try these silicon pop molds for ages, but have never seen them in a store before this week. Snatched up a box and promptly filled them with a mixture of 2/3 mango juice and 1/3 Greek yogurt. They came out like a creamy dream. No more store bought yogurt tubes for us.

moms night in / momskitchenhandbook.comHad the rare pleasure of the the house all to myself one night this week. This was my kind of heavenly dinner for one: chips with all the fixings, white wine, no dishes.

Leftover French toast sticks / momskitchenhandbook.comMade too much French toast on Sunday (can you have too much French toast?) so warmed up the leftovers on Tuesday, slathered them with raspberry jam, cut them into strips, and re-branded them “French toast sticks.”
Still life in tomatoes / momskitchenhandbook.comIt was a tomato extravaganza this week. We ate them bare naked with coarse salt, slow roasted with basil and olive oil, diced with garlic for bruschetta, and set out in all their glory as a table centerpiece because they’re so darn pretty.Tomato sauce in the works / momskitchenhandbook.comLeftovers that were ready to head south went into a big pot and were cooked down over low heat into a sauce that I stored in the freezer for a rainy day.

Mini Crudite and Ranch Cups /

Had to show this little veggie and ranch crudite set up I did for my first booking signing/cooking class this week. I’m now a little bit in love with serving veggies in tiny cups.

P.S. Everyone was really nice at the signing, people actually bought books (phew), and it was sort of a thrill to sign them.

How was your week in food?



08.02.2013 at10:39 AM #


How wonderful Katie, wish I lived closer that I could’ve attended. Congratulations on the book, well deserved!! xoxo Bean

08.03.2013 at11:05 AM #

Catherine McCord

Love all of these ideas!

08.03.2013 at9:02 PM #


So glad your book event was a good experience! Love the French Toast Sticks~~

08.04.2013 at5:09 AM #

Jacquelyn Stern

Do you have a recipe for the brushetta tomatoes? That sounds great. I have never done that. Thanks! 🙂

08.04.2013 at5:09 AM #

Katie Morford

Bruschetta: Dice up a couple ripe tomatoes. Add a few teaspoons of olive oil, a few tablespoons of chopped fresh basil, a small clove of minced garlic, and salt to taste. Stir and spoon on top of lightly toasted or grilled bread.

08.19.2013 at6:12 AM #


i love these my kids are low pro diet do to pku medical and you have such great ideals for different things thank you

08.19.2013 at6:12 AM #

Katie Morford

Glad these are helpful. Best of luck nourishing those kiddos…not easy with extra challenges.

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