We had a quiet day today---a quick lunch out with the boys, errands, etc. I did zero writing, but I did get a jog in (always a good thing). But I couldn't help but feel a tugging at my heart all day, remembering how the
Read MoreDid you see this? I love it, especially the lime ice pops! My favorite writing snack these days is espresso + roasted almonds. What do you snack on when you write and read? P.S. Image found here.
Read MoreProof that you can still go about life while carrying a baby in the Bjorn carrier: This lovely French Apple-Almond Tart that I made for my birthday dinner, yesterday. Colby (19 days old) fussed for a while then completely gave up and become mesmerized by
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I’ve been busy, busy, busy this month, how about you? As autumn rolls in (love this season!), I’ve been working on some new assignments for Redbook, Marie Claire Australia, The Nest, and Kiwi (I feel like I’m forgetting something, but my brain is fried), along with my regular work for American Baby, Glamour.com and WomansDay.com. Oh, be sure to check out my newest article in Real Simple this month (the November issue)–the Winter Washing Guide (when and how to wash your fave winter clothing staples). In addition, my second novel is moving along beautifully–nearing the finish and so thrilled with this story (if I do say so myself!). More on that as soon as I can share!
Whew–I think I need a nap.
But, I’ve found time for fun, too. For example, my boys and I made these cookies this week. And, let me start by saying this post should come with a disclaimer: Do not make this recipe unless you are fully aware that by doing so, you will not be able to stop yourself from nibbling. Now that you’ve been warned … I’ve been on the search for the perfect maple cookies for years, and finally, last week, made these. Amazing. Delicious. Satisfying. There are no limit to the adjectives I’d use to describe these beauties. And, my kids think they’re pretty swell too. Want the recipe?
I write about health for a living (come on over and read my Glamour.com health and fitness blog!), so it may come as a surprise that I (secretly) have a mega crush on donuts. No, I don't indulge often, but when I crave a donut,
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I know–how boring am I!? Blogging about bran muffins? Alright, here’s the thing: I like bran muffins. And when I started this little personal blog a while back, I decided to think of it as a scrapbook–an online scrapbook–of all my favorite things, recipes, thoughts, memories, rants–you know. So, I had to post these muffins, because in 3 years, in 30 years, I want to remember this recipe. They’re that good. If you like bran muffins, get ready to swoon! And for those of you who don’t vacuum seal food, I highly recommend you do so, I really like these foodsaver sealers from Vacuum Sealer Research, I haven’t tried other brands but the foodsaver vacuum sealers have the best design.
I made these delicious scones over the weekend and wanted to share the recipe here. They were so good! And if you love dried apricots (or have a bunch in your pantry like I did), even better. They were so light and easy to make, and were perfect with a cup of tea. I felt so proper and British.
A publicist recently sent me a copy of Jamie Oliver’s new cookbook, Jamie’s Food Revolution, which I promptly took to bed that night and covered in sticky notes. Guys, this cookbook is, in a word: amazing. It’s packed with mouth-watering, approachable (and dare I say, healthful!) recipes that anyone can make. Best part: The book is loaded, and I mean loaded, with photos (which makes a cookbook so much more fun, right?).
Tonight I made Jamie’s “crunchy garlic chicken” and it was so, so, so good. I served it with basil couscous and sauteed asparagus (with lemon + mint–a bit random, but it worked (and you recall how much my 3 year old loves asparagus, right?). Let’s just say, everyone finished their plates–including the baby!
Two springs ago, I planned a progressive dinner (remember those?) with neighbors, which was photographed for a feature I wrote for Hallmark magazine (sniffle, sniffle--the magazine folded last year, just before this story was to be published!). My editor was kind enough to send me
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