Have there ever been more magical words than “set it and forget it”? (Well, maybe the first person who said, “Let’s put chocolate and peanut butter together.” But we’re talking savory today! Sorry, I digress.)
This Slow Cooker Chicken Chili has been warming my kitchen and my tummy lately. It’s a filling, no-stress meal that’s perfect for a big group or as a make-ahead-and-reheat meal. I’m guest posting over at The Keenan Cookbook today while Chris and Rachel welcome their new baby boy, so head over there for the recipe! (And don’t forget to tell them hi from me. )
I am an umbrella assassin.
There’s just no other term for it. No matter how many umbrellas I buy, no matter how cheap or expensive they are, they never last more than a few months. Inevitably the fabric starts to separate from the spokes (…I’ve decided the metal parts are called spokes), the open/close mechanism refuses to open/close, and the entire thing just snaps inside-out at the slightest gust of wind.
One morning a few weeks ago, my umbrella broke literally five feet from my apartment door. I was forced to make the rest of my commute holding the mangled fabric of the umbrella corpse over my head, struggling for some semblance of shield from the increasing downpour. Not only did that attempt fail, but the runoff from my dying umbrella streamed right down the sleeve of my coat in the process.
Hey guys! It’s Tara–remember me? Huh? Curly haired girl with an inordinate love for cookies?
I know, I know; I’ve sort of dropped off the face of the earth these past couple of weeks. I spent a week in sunny California with my family for my cousin’s wedding (take me back to the beach, please! That’s the Huntington Beach pier, above, with Ruby’s Diner all the way out at the end–best.milkshakes.ever.). And the week after that was full of overdue work emails and apartment hunting (yes, again)…
Okay, let’s get one thing straight–my Irish ancestors would probably disown me for using the sweet potato for this blog hop. But…they’re my favorite. And making sweet potato fries has been on my to-do list forEVER. And also I did my best to make this plate an Irish flag–green broccoli, white sauce, orange sweet potato fries?
Okay, yeah, Eire has officially revoked my heritage.
Today my every-so-often NYC Eats review series is taking a field trip! We’re goin’ on the road to New Haven, CT, where Charlie is a grad student. We’ve both been wanting to try out this intimate but inviting Cuban eatery, Soul de Cuba, since he started school in September of 2010, but we just got around to visiting when I was there this past weekend.
Is anybody else in a constant battle with their internal body temperature?
By that I mean, does anybody else don hoodies when it’s 85 degrees outside? Or find themselves adding layer after layer after layer in the winter months, but to no avail? I’m convinced that somehow, I’m part cold-blooded creature. I so wish Snuggies were office-appropriate.
It was a whopping 17 degrees here in New York on Tuesday. Add in the wind chill, and we were looking at temperatures juuuust above zero. (Is this how all of you Canadians feel?) So despite the fact that I needed to do laundry like nobody’s business, there was no. way. I was venturing out of my apartment again once I got home from work. All I wanted was to curl up on my couch and watch the DVRed season premiere of The Bachelor and eat something warm, cozy, and comforting.
Enter this chili. Continue reading
I wish I could tell you that, in the weeks leading up to Christmas, I subsist on a diet consisting only of sweet potato casseroles, honey baked hams, and the occasional figgy pudding. That’d be festive, right?
What with all the holiday themed posts out there right now, you’d think those types of foods were the only ones gracing we bloggers’ tables right now.
But let’s be real. Even during the holiday season, I’ve gotta feed myself. And as much as I wish that I could make breakfast, lunch, and dinner out of the cookies that are literally spilling out of Tupperwares in my kitchen…yeah, that’s probably not the best idea.
This recipe is neither a Christmas cookie nor a crafty gift idea. It is, however, warm, comforting, and–dare I say it?–even a tad healthy. I understand you’re probably buried under ribbons and bows, horrifically behind on your card writing, or trying to single-handedly feed your entire block (perhaps even all of the above), but file this one away for when the holiday dust settles–I promise it’s worth it. And it makes great leftovers!
The above picture contains neither turkey nor stuffing nor any sort of orange root vegetable.
It does, however, contain a member of the poultry family, a tomato stuffed with yummy things, and a [green] vegetable. Passes my test!
Hello, friends! I hope your Mondays were as bearable as possible. My schedule has been a bit thrown off for the past few days because I’ve been house-sitting for my parents and, at the same time, hanging out with my youngest sister (Baby Chip–remember her? ). There was a lot–and I mean a lot–of cooking and baking that went on in our house during our time together (including the brownies you see above, which I whipped up for my sister’s friend’s 16th birthday).
What can I say? When I’m bored, I bake. When people are hungry, I bake. And oftentimes, even when people aren’t hungry and we really have somewhere else to be, I bake.
Let’s face it: the Irish aren’t exactly know for their cooking abilities. When there is no meat temperature other than well done and the starch part of your meal often consists of a dark stout, it’s likely that you’ll be passed over when it comes to gourmet food tours. (Disclaimer: Stereotypes! )
Maybe so. But when my mom and my aunt talk about Sunday night dinners growing up, they always, always reminisce about the boxty my grandma (affectionately known as “Mom-Mom” by her gaggle of grandchildren) would make them. (“Boxty” is the Irish term for potato pancakes–like latkes, for my Jewish brothers and sisters out there.) My mom loved them hot off the skillet, while my aunt preferred them cold the next morning for breakfast (with granulated sugar sprinkled on top).