Once a month or so, Joe and I like to splurge on a slightly higher priced meal, you know, for research. We try to center it around a life event i.e. anniversary, birthday, mother’s day, Wednesday night, something like that. Based on our “research” I have compiled this Atlanta Dining Guide for you.
If you’re like my husband and just realizing Mother’s Day is this coming Sunday, you may be frantically trying to figure out what to get the mother of your children. Never fear, here are five Mother’s Day gift ideas from Amazon (because Amazon Prime saves all our butts) for mom’s who like to hang out in the kitchen, or have to be in the kitchen because their children like to live.
My eldest baby turned three on Monday. He went back and forth for a few days on wether he wanted a cake with salami or brownies. Ultimately he decided on brownies, so I did at least three test runs to come up with these double chocolate fudgy brownies. You know, for science. Also I wanted him to see the wisdom in not selecting a salami cake.
I made this roasted asparagus soup with lemon thyme crème fraîche a couple of weeks ago. My three year old refused to eat it. Eventually he did (read about it in the blog). Despite my son’s imprudent belief that the asparagus soup would kill him, it did not. And it’s delicious to boot. I don’t know what more you want in life than soup that doesn’t kill AND tastes good.
When Joe and I were in California in January I mentioned all the citrus everywhere. My in-laws trees were almost bent in half with all the fruit hanging from their limbs. Before we left to come home, I grabbed two grocery bags, filled them, and stuffed them into my already overpacked suitcase. This made Joe mad but I insisted, claiming the virtues of the fruit of the land that he is from. He insisted I was crazy. We’re probably both right. When I got home, we used a few, but most of them I turned into preserved lemons.
I live in extremes. Usually at least once a week we have rice and beans, macaroni and cheese, frozen pizza and hamburgers. It’s the stage of life we’re in. I need to cook fast and within a budget. I do try and include salad and at least one vegetable. (Which lately tends to be asparagus. No joke last week we had roasted asparagus four days in a row.) Life is full and I need to maximize time and money. And usually at least once or twice a week I try and cook something a little more interesting, something a little decadent, something that lets me try something new. Last week that looked like roast lamb with a morel cream sauce.
I made this chocolate crème fraîche cake to celebrate Remy’s birthday. It was his first taste of chocolate. He seemed ambivalent about it which is fine by me. More chocolate for me kid.
My whole family came to town for Easter weekend. We celebrated and feasted, it is always fun having them around. Half way through Saturday we ran out of oranges and bourbon (we’d been drinking old fashioneds, obvi). We did not run out of gin and I had a stubborn grapefruit still sticking around in the fruit basket, a remnant of winter citrus recipes. Gin and tonics, while a classic, can be very vanilla and we wanted something slightly more interesting. So, Joe peeled off a section of the grapefruit, lit the oils on fire and added some bitters to his gin and tonic and voila to make a new favorite drink: grapefruit gin cocktail.