I love going to the grocery store; I do it several times a week, if only for a few things. I know, I know, it is poor planning on my part, but I enjoy weaving through the aisles, checking out new and interesting ingredients I may have missed during my previous visit. I recall going to the grocery store with my dad when I was small. He would take a list with everything we needed but inevitably, we’d return home with something he wanted. I remember riding in the cart or walking alongside my dad down every aisle in the grocery store. He’d take his time, selecting a bottle of this, or a jar of that, turning it over in his hands, considering its use, before returning it to the shelf or placing it in our cart. Mom never really knew what he’d bring home. Sometimes it was a jar of pickled herring, sometimes it was a new mustard, and sometimes it was a package of cookies he’d open on the drive home for the two of us to sample.
I’m thrilled to share with you my second installment at COOP. For this post, I highlighted the many wonderful things I love about Florida. My husband is from the Sunshine State and is responsible for introducing me to crab legs, octopus, Gulf oysters, and sandy beaches; I wanted to pass along those experiences on to my best friend, Sophia. So, over Spring Break she and I spent five days enjoying what the Gulf coast of Florida has to offer. I plan to recreate in my own kitchen some of the dishes we enjoyed over our visit. Think: blackened grouper, fresh briny oysters, crab legs, and a refreshing glass of sangria. My Omaha kitchen will soon be my Florida oasis!
Guys, I’m sick. I caught a beast of a cold earlier this week and I am one grumpy Sara. I’m achy, I’ve been sneezing, and if I’d known this was coming, I’d have purchased stock in tissues. I’ve been spending a lot of time in bed, but I’m awake now and before I head back to the warmth of my blankets, I wanted to share this recipe with you. This soup won’t cure your cold, but it’ll sure make you feel better.
Guys, I have some super exciting news. The lovely ladies over at COOP have asked me to become their newest food contributor! I couldn’t be more honored or thrilled! I am lucky to be working with such creative and inspiring women!
I absolutely love (LOVE!) listening to The Splendid Table on NPR. I have been a fan for as long as I can remember and it is a staple in my podcast collection for long plane rides and road trips. Lynne Rossetto Kasper and Sally Swift developed this recipe for their cookbook The Splendid Table’s How to Eat Supper and I wanted to give it a try in my home kitchen. Boy, they weren’t kidding when they said, “If you can melt chocolate and stir, you can make these cakes.” They were so simple – albeit a bit expensive due to the required chocolate – but so worth it!
I’m of the opinion, “Why buy something when you can make it?” There are so many items we eat on a semi-daily basis that can be made in our own kitchens – why are we throwing money away on stabilizers, preservatives, and any number of other icky chemicals that comprise our “food”? Think of that loaf of bread sitting on your counter; with a little time and practice, you could have a fresh loaf (or two) waiting to be toasted or used for your turkey sandwich! Your morning bowl of granola from the box? Yes, that too, can be quickly made, and you’ll recognize each and every ingredient in it! Jams, jellies, and preserves can be made and jarred, and you can even make your own peanut butter to go with them! Heck, I even made my own worcestershire sauce once! I’m not saying you need to go that far, but you could if you wanted.