It is so Gloomy today. Gloomy with a capital G. The sky is bleak and gray, the air is frigid, and it’s raining. Not even a nice, steady rain, but pouring (which I admit, I find somewhat pleasant) for 5 minutes—long enough to make humongous puddles on the sidewalk and drown my new flowers—then spitting and dripping for an hour…then starting over.
Plus, I am in the middle of Spring cleaning, and today is curtain washing day. So even the inside of my house looks a little depressed.
On days like today, I really need to remind myself that Spring is a good thing. That I like Spring.
On days like today, I just need asparagus.
No joke. I was in the middle of making these amazing spanikopitas when my Greek next-door neighbor showed up with a plate full of baklava.
Fate. Is. Delicious.
I seriously can’t get enough of these babies. I have made them three times! I just can’t stop. I am trying to convince myself that spinach is classic spring, and spanikopita is an Eastery delight. But mostly I just want to eat more buttery, feta-filled strudels.
Don’t you balk from these in fear. They are actually SO easy to make! You don’t even need to brush the phyllo with butter; just drizzle and keep going!
You have no excuse. Go buy some fresh spinach and a mountain of feta and let’s get baking!
When I was little, white for Easter was always a big deal. (At least where shoes were concerned.)
And even though I no longer go out and buy new, flowery dresses and patent leather Mary Janes for church on Easter morning, the color white is still a symbol of the season for me.
Blondies (the paler friend of brownies) may not seem like they have anything to do with being washed clean…but these babies are full of white foods: white chocolate, macadamia nuts, even coconut! So they made me think of Easter.
Did you ever see the movie Three Men and a Little Lady? It was always a favorite for me and my mom. We watched it over and over, giggling and cringing and rooting for true love.
Being the hopeless romantic that I am, I always swooned when Tom Selleck made his declaration of love at the end. As he passionately listed off all the reasons he loved Nancy Travis, the one that really struck a chord with me for some reason was, “I even love her liver mousse!” (It was notoriously inedible. She would have made herself right at home on that show, Worst Cooks in America…)
Maybe it’s just because of that movie, but for some reason the word “mousse” applied to anything except chocolate strikes a little fear into my heart. It just sounds like a disaster waiting to happen.
Nevertheless, I got excited to make this very cute salmon appetizer for the ladies in my moms’ group, and I am so glad I did! Despite the name, this salmon mousse really is delicious. And so easy to make! You can pipe it on crackers or phyllo cups or even serve it as a dip with crackers. Bring it to ladies’ night! Watch a sappy movie. You’ll love it.
You guys, I really just haven’t made brownies in such a long time. It’s probably because I am seriously trying to deprive myself of refined sugar.
But every now and then I remember the name of this blog, and I think that I should treat myself (and you) to a yummy brownie. And then I binge on delicious looking photos and by the time I have done that for 30 minutes, my brain is exploding with ideas and it’s the middle of dark o’clock and I honestly just can’t stomach the thought of chocolate.
Luckily for me, I ran across an interesting brownie recipe entirely by chance when I was perusing my Secret Recipe Club blog of the month, Fit Mama Real Food (though I admit I was somewhat tempted to put on my yoga pants and write about her post-baby fitness regime instead of…um…brownies). Anyway. These brownies are full of almond butter! Not peanuts (am I insane for being perfectly happy to keep my chocolate and peanut butter separate?)! Lovely.
I have to tell you a shameful secret. My son won’t eat vegetables.
I’m sure all you more experienced mothers out there are nodding in agreement (or else laughing at me). I always swore that I would never have one of those kids who wouldn’t eat veggies, but honestly…who was I kidding? What planet was I living on?
Jake prefers to eat nothing but Greek yogurt and bread. Mostly bread. In fact, he has recently taken to turning his sandwiches sideways and gnawing holes in the bread, eating around the fillings rather than actually ingesting any jam or melty cheese. It’s bizarre.
But we made a discovery about a week ago: he will eat anything (literally) if he can dip it. He begs for dip. And more dip. Sure, he also eats a ton of ketchup/ranch dressing/sour cream, sometimes just licking it right off of whatever is underneath, but! I think it’s progress. (Say goodbye to the old me, who scowled through Hidden Valley commercials about children who suddenly like veggies when they get to have ranch dressing….)
Since french fries aren’t a huge boost to his all-bread-all-the-time diet, I decided to make green bean fries! Getting sneaky with veggies! (Don’t worry, the spicy wasabi mayo was for me—he gets to have ranch dressing.)
Sarah and I are really trying to be health conscious. We are resisting the lure of…well, lots of things. We are embracing lentils! We are eating things raw! We are taking walks with a toddler who loves to watch birds and teenagers playing basketball—and anything else that starts with the letter b.
I mean, really, we are willing to do anything as long as there is some kind of cheese involved somewhere.
But even so, I admit I was a little skeptical about a salad made of both lentils and chickpeas. (Isn’t that a lot of protein? Where is the greenery? Where are the grainy carbs?)
Don’t be fooled. This salad is delicious (and, P.S., the leftovers were even better than the first serving)! You will be glad you tried it.
Besides, lettuce isn’t even in season yet. So it’s still totally fair to make salads mainly from dry goods, right? Right.