In the Kitchen







First: the wonderful Tonia is hosting a giveaway of my poetry book The Salt - hop on over to her blog to enter for a chance to win :)


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Our cafe & bakery officially closed its doors last week.  We celebrated this new stage of life (focusing on our grain CSA and expanding into more innovative farm shares, videos, etc) with a trip to see family and a bag of 50 raw oysters fresh out of the ocean, and came home to a freshly painted light blue front room.  I highly recommend that.

At home, we’re so blessed to be spending our days all together.  Cooking (of course), playing, gardening and working outside, visioning the years to come, and yes, heading inside to the office sometimes to share photos, answer emails, talk to farmers and vendors, work on paperwork and tying up loose ends.  It’s been a turbulent few months,  and our daughter is particularly sensitive to that, so I’m focusing on giving her lots and lots of healing time outside.  Right now, she mostly pretends to be a superhero, and sings long ballads about her adventures, while climbing around on the rocks and fallen trees.

In the kitchen, oh, we’ve been having fun.  Cooking for ourselves is very different than cooking for customers.  Ben made his genius bacon & eggs sushi for us again.  I’ve been eating salads for breakfast (and lunch) the past few months, and I really love it.  Greens, vinaigrette, saurkraut, lots of seeds and sometimes fruit, and an over-easy egg on top.

Last week’s menu was delicious, even though I never got around to the doughnuts.  I liked the buddha bowl so much I proposed one for lunch the next day (no one else was quite so enthralled, lol).  Here’s what I have planned this week (photos from this evening’s dinner, the first grilling of the spring!)

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Grilled Mackerel, Onions, & Honey Dill Beets

Homemade Veggie Burgers and Salad with Walnuts, Blue Cheese, and Sunflower seeds

Roast Chicken or Fish and Potato Sorrel Gratin (from Lulu’s Provencal Kitchen, one of my favorite cookbooks ever)

Lentil Salad with parsley, sundried tomatoes, and onions & Swiss Chard with Cashew Cream

Beef Short Ribs (probably asian flavorings) and roasted veggies

Homemade Gorditas from local corn, black beans, salsa, sweet potato fries

Pho Bo (Vietnamese Beef Soup – I’m using the recipe from the excellent Ladled)

Another meal in a bowl, this time with hummus :)

Blessings on your week friends.  May you, too, enjoy the pleasure of food eaten with family or friends, the sunshine on your skin, the fresh grass and plants bursting up all around us.

5 Responses to “In the Kitchen”

  1. 1

    I wanted to share with you how you single handedly ( the cafe) has helped to push my family of six toward our own farm and our interest in preserving our heritage through what we plant and the animals we keep – we are now farming close to 400 acres and opening a nature/farm based/ steiner influenced childcare program in Northern Vermont!
    May all of your endeavors be like warm oats,honey, fresh still hot cream, and fresh picked berries.
    Warmly Sienna
    Flourish Day Nursery and Farm~

  2. 2

    Wow, thank you for sharing that! Blessings on your journey :)

  3. 3
    Kimberlie Ott

    Your meals sound really exotic! I am in a phase where I need something new, you have given me some ideas, for that I thank you!! :) Praying that your transition goes smoothly and that your little girl is able to recenter. I love this blog!

  4. 4

    wow, Adrie! What a huge transition! I am glad to hear your days at home are so blessed.
    your meals sound so delicious!

  5. 5

    Thanks Melanie! Hope you’re having a lovely spring day.

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