Mom's Kitchen Handbook

My Week in Food

Decorating Petit Fours

The week started out BIG. As in a big birthday. Rosie turned sweet 16. To celebrate, I asked my pastry-chef-sister-in-law if she’d host a pastry class for 10 teens. She was all in.

After arming the girls with dozens of delicate petit fours and a tutorial on fondant and piping, she set them free to play with pastry. We were well supplied with bags and tips kindly gifted by the folks at Wilton (how nice is that?). Each lucky young lady got to box up the fruits of her labor to take home. And look how pretty? Watch out Laduree.

Not nearly as refined, but perfectly decadent was this (almost flourless) chocolate birthday cake, a recipe I scored from a French mama I met a few years ago. I want to tinker with the recipe a bit, but hope to share it with you soon.

Avocado on the half shell seemed like the perfect post-pastry recovery food. Such a good between-meal snack …and when doused with lemon juice, it doesn’t brown in a lunch box (plus, lemon makes it extra tasty);

More avocado on these Whole Grain Burrito Bowls we had for dinner one Meatless Monday. Sorghum makes an excellent base for this vegetarian bowl, but other grains are perfectly tasty, too.

First artichoke harvest! I clipped off all the small, tender babies, excellent roasted like this recipe from Cooking Light.

I sent Mr. Mom’s Kitchen to the market with a grocery list for dinner,only to find they were out of my key ingredient. I had to wing it with what was in the fridge, but nobody  seemed to mind. They were too distracted and delighted by the presence of garlic bread at the table.

On Mother’s Day, my people took a field trip to Craftsman and Wolves and cleaned them out of  baked goods for this pretty breakfast spread. The luxury didn’t last for long, though. Top on my Mother’s Day wish list? Having everyone pitch in to clean the garage. The carbs helped.

I’ve been nerding out big time on research about the relationship between diet, the gut, and wellness. I’m planning to share some insight on that soon. In the meantime, this is an excellent podcast on the topic featuring an interview with one of the authors of The Good Gut. Have a listen.

I find the Dirty Dozen and Clean Fifteen to be a useful tool when it comes to deciding where to put my organic food dollars. The 2016 Guides are out and have three noteworthy changes: strawberries moved into the number one position for pesticide residues and snap peas and potatoes have left the Dirty Dozen list. In their place? Cherries and tomatoes.

Sharing another useful tool for any and all yogis and yoginis: An inspiring new e-book by registered dietitian Kara Lydon called Nourish your Namaste. It’s complete with philosophy around yoga and diet, recipes, meal plans, and meditation videos. Take a break from your downward dog and have a peek.

How was your Week in Food?