Are you over 18 and want to see adult content?
More Annotations
A complete backup of www.bbc.co.uk/news/world-europe-51627597
Are you over 18 and want to see adult content?
A complete backup of udn.com/news/story/6809/4381003
Are you over 18 and want to see adult content?
Favourite Annotations
A complete backup of floridacoastalhomesearch.com
Are you over 18 and want to see adult content?
A complete backup of logicaeducintegral.blogspot.com
Are you over 18 and want to see adult content?
A complete backup of shabhayetanhayi.com
Are you over 18 and want to see adult content?
A complete backup of nukkadprinter.com
Are you over 18 and want to see adult content?
A complete backup of todomicro.com.ar
Are you over 18 and want to see adult content?
A complete backup of kansarmoede.wikidot.com
Are you over 18 and want to see adult content?
Text
A SWEET SPOONFUL
The cornmeal millet crust is one of my party tricks; when we need a quick brunch recipe, this is what I pull out of my back pocket because it's so simple and delicious. This is a no-roll, no fuss crust with a slightly sandy, crumbly texture thanks to the cornmeal, and a delightful crunch from the millet. JULIA'S AFTERNOON CAKE Instructions. Preheat the oven to 350 F. Butter the bottom and sides of an 8-inch cake pan, then line the bottom with a circle of parchment paper. For good measure, butter the parchment paper. Set aside. In a medium bowl, whisk together both flours, ground nuts, baking powder and salt. In a large bowl, whisk the eggs until the whites and yolks FAIRMONT LAKE LOUISE GRANOLA BARS Instructions. Preheat over to 375. Mix oil, honey, and molasses together in a heavy-bottomed saucepan. Bring to a boil. Remove from heat and let cool slightly. Mix all dry ingredients in a large bowl. Pour liquid over dry ingredients and mix well (I like to use my handshere).
A WINTER SPICE COOKIE In the bowl of a stand mixer fitted with the paddle attachment (or using hand beaters), beat the sugar, butter, molasses and honey together for 1 minute. Add the egg and vanilla extract and beat well. Working slowly, add the dry ingredients and mix until just combined. Remove bowl from mixer and fold in the ginger and orange zest. BERRY BUTTERMILK SCONES Instructions. Preheat the oven to 400 F. Line a large baking sheet with parchment paper or a silicone baking mat. In the bowl of a food processor, pulse together the flour, sugar, baking powder, baking soda and salt. Add the butter and pulse until it’s incorporated into tinypebble-size pieces.
OLD FASHIONED PEACH JAM The availability of good peaches is starting to wanebut not completely. Summer’s not quite over yet in California. To buy fruit for canning (or anything, really), my new trick is to go to the farmer’s market around 12:30. This is the magic time when vendors start putting things on sale. I love supporting local farmers, but I also love saving a few bucks.Keep Reading » TUSCAN WHITE BEAN AND FENNEL SOUP Yesterday’s plan was to make this simple Tuscan White Bean and Fennel Soup for dinner. Not a crazy plan to execute. Very doable, in fact. I shopped for the ingredients in the morning, and planned to start the soup before picking Oliver up from daycare, looking forward to him proclaiming “ZUPA!” (his word for “soup”) like a merry Italian grandfather when he walked in the door. RYE CHOCOLATE BROWNIES Mix just enough to combine; fold in chopped walnuts. Pour into the prepared baking pan. Smooth the top with an icing spatula or rubber spatula and sprinkle with 1 teaspoon or so of big, flaky salt. Bake for 20-25 minutes, until the brownies are set but THAI CARROT, COCONUT AND CAULIFLOWER SOUP In a large soup pot, warm the olive oil over medium heat. Add the onion and cook down for 5-6 minutes, or until it’s soft and translucent. Add the ginger, garlic, jalapeno, and lemongrass and cook for an additional 2 minutes, or until fragrant. Stir in the curry paste. Add the carrots, cauliflower, broth, coconut milk and salt andstir well.
SLOW COOKER SWEET POTATO, LENTIL AND CAULIFLOWER CURRY Place the cauliflower, sweet potato, onion, water, lentils, broth, curry paste, garlic, coriander, cumin, turmeric, ginger, cinnamon stick, salt, and tomato paste in the slow cooker. Stir well to combine. Cover and cook on low for 7 hours. Turn off the heat, stir in coconut milk and remove cinnamon stick. Taste and adjust seasoning asneeded.
A SWEET SPOONFUL
The cornmeal millet crust is one of my party tricks; when we need a quick brunch recipe, this is what I pull out of my back pocket because it's so simple and delicious. This is a no-roll, no fuss crust with a slightly sandy, crumbly texture thanks to the cornmeal, and a delightful crunch from the millet. JULIA'S AFTERNOON CAKE Instructions. Preheat the oven to 350 F. Butter the bottom and sides of an 8-inch cake pan, then line the bottom with a circle of parchment paper. For good measure, butter the parchment paper. Set aside. In a medium bowl, whisk together both flours, ground nuts, baking powder and salt. In a large bowl, whisk the eggs until the whites and yolks FAIRMONT LAKE LOUISE GRANOLA BARS Instructions. Preheat over to 375. Mix oil, honey, and molasses together in a heavy-bottomed saucepan. Bring to a boil. Remove from heat and let cool slightly. Mix all dry ingredients in a large bowl. Pour liquid over dry ingredients and mix well (I like to use my handshere).
A WINTER SPICE COOKIE In the bowl of a stand mixer fitted with the paddle attachment (or using hand beaters), beat the sugar, butter, molasses and honey together for 1 minute. Add the egg and vanilla extract and beat well. Working slowly, add the dry ingredients and mix until just combined. Remove bowl from mixer and fold in the ginger and orange zest. BERRY BUTTERMILK SCONES Instructions. Preheat the oven to 400 F. Line a large baking sheet with parchment paper or a silicone baking mat. In the bowl of a food processor, pulse together the flour, sugar, baking powder, baking soda and salt. Add the butter and pulse until it’s incorporated into tinypebble-size pieces.
OLD FASHIONED PEACH JAM The availability of good peaches is starting to wanebut not completely. Summer’s not quite over yet in California. To buy fruit for canning (or anything, really), my new trick is to go to the farmer’s market around 12:30. This is the magic time when vendors start putting things on sale. I love supporting local farmers, but I also love saving a few bucks.Keep Reading » TUSCAN WHITE BEAN AND FENNEL SOUP Yesterday’s plan was to make this simple Tuscan White Bean and Fennel Soup for dinner. Not a crazy plan to execute. Very doable, in fact. I shopped for the ingredients in the morning, and planned to start the soup before picking Oliver up from daycare, looking forward to him proclaiming “ZUPA!” (his word for “soup”) like a merry Italian grandfather when he walked in the door. RYE CHOCOLATE BROWNIES Mix just enough to combine; fold in chopped walnuts. Pour into the prepared baking pan. Smooth the top with an icing spatula or rubber spatula and sprinkle with 1 teaspoon or so of big, flaky salt. Bake for 20-25 minutes, until the brownies are set but THAI CARROT, COCONUT AND CAULIFLOWER SOUP In a large soup pot, warm the olive oil over medium heat. Add the onion and cook down for 5-6 minutes, or until it’s soft and translucent. Add the ginger, garlic, jalapeno, and lemongrass and cook for an additional 2 minutes, or until fragrant. Stir in the curry paste. Add the carrots, cauliflower, broth, coconut milk and salt andstir well.
SLOW COOKER SWEET POTATO, LENTIL AND CAULIFLOWER CURRY Place the cauliflower, sweet potato, onion, water, lentils, broth, curry paste, garlic, coriander, cumin, turmeric, ginger, cinnamon stick, salt, and tomato paste in the slow cooker. Stir well to combine. Cover and cook on low for 7 hours. Turn off the heat, stir in coconut milk and remove cinnamon stick. Taste and adjust seasoning asneeded.
RECIPES | A SWEET SPOONFUL You did it! Thank you for subscribing to Please check your email for a confirmation link to really seal the deal. Take me back to the blog ABOUT | A SWEET SPOONFUL Hello and welcome to A Sweet Spoonful, my website cataloging living and cooking in my Pacific Northwest kitchen. My name is Megan Gordon, and I live in Seattle, WA with my husband Sam and our toddler son, Oliver. I’m work as the Director of Marketing and Sales at Simply Recipes, and in my free time continue writing culinary content, developing recipes, and teaching cooking classes.KeepBISCUITS FOR ONE
Instructions. Preheat the oven to 475 F and position a rack in the upper third of the oven. In a large bowl, whisk the 2 cups of flour with the salt, baking powder, and baking soda. Using a pastry blender, cut in the shortening until the mixture resembles course meal. FRESH SPINACH, FETA AND ARTICHOKE DIP Instructions. Preheat the oven to 400 F. Rub a little olive oil on the inside of a 2-quart baking dish. Heat olive oil in a large skillet over medium heat. Add the shallot and cook for about 2 minutes or until golden and fragrant. Add the garlic and spinach and continue cooking until spinach has wilted, about 2 SITTING STILL ON A SUNDAY Instructions. For the Crust: Preheat the oven to 350 F. Butter a 11 x 7 inch glass baking pan. Stir together the spelt flour, brown sugar and salt in a small bowl until combined. Work the butter into the flour mixture with a pastry blender or your fingertips until the INSTANT POT GARLICKY WHITE BEANS WITH TOMATOES Instructions. Add the olive oil to the bowl of the Instant Pot and press the saute button. Once hot, add the onion and a pinch of salt and saute until the onions are soft and fragrant, about 5 minutes. Add the garlic and cook for an additional 1 minute. Turn the saute button off and add the beans, vegetable broth, tomatoes, tomato paste, salt CINNAMON CARDAMOM SNICKERDOODLES To make the spiced sugar, combine the ground cardamom, sugar, and cinnamon in a small bowl. Using a level tablespoon of dough for each cookie, roll the dough into walnut-size balls. A few at a time, toss the balls in the spiced sugar to coat, and place about 2 inches apart on the cookie sheets. Sprinkle the tops of each cookie with a bit ofthe
WHOLE WHEAT COOKIES WITH HAZELNUTS, CURRANTS, AND CACOA NIBS Wrap and refrigerate for at least two hours. Preheat the oven to 350 F. Use a sharp knife to cut the cold dough log into slices 1/4-inch thick. Place cookies at least 1 1/2 inches apart on lined or greased cookie sheets. Bake for 12-14 minutes, until the cookies are light golden brown at the edges. OTTOLENGHI'S APPLE AND OLIVE OIL CAKE WITH MAPLE FROSTING Sift all of the flours, cinnamon, baking soda, baking powder and salt together into a bowl and set aside. Peel and core the apples, then cut into 1-inch/3cm dice and set aside in a separate bowl. Place the sugar, olive oil, whole eggs, vanilla and lemon zest in the bowl of an electric mixer with the paddle attachment in place. FARRO SALAD WITH ARUGULA, LEMON, FETA AND PISTACHIO In a small bowl or mason jar, whisk together olive oil, lemon juice, shallot and a pinch of salt and pepper. Let sit for 10 minutes. Meanwhile, add the cooked farro, arugula, 1/4 cup pistachios, preserved lemon and chives to a large salad bowl. Toss with the dressing. Taste and add additional salt and pepper if desired.A SWEET SPOONFUL
The cornmeal millet crust is one of my party tricks; when we need a quick brunch recipe, this is what I pull out of my back pocket because it's so simple and delicious. This is a no-roll, no fuss crust with a slightly sandy, crumbly texture thanks to the cornmeal, and a delightful crunch from the millet. JULIA'S AFTERNOON CAKE Instructions. Preheat the oven to 350 F. Butter the bottom and sides of an 8-inch cake pan, then line the bottom with a circle of parchment paper. For good measure, butter the parchment paper. Set aside. In a medium bowl, whisk together both flours, ground nuts, baking powder and salt. In a large bowl, whisk the eggs until the whites and yolks FAIRMONT LAKE LOUISE GRANOLA BARS Instructions. Preheat over to 375. Mix oil, honey, and molasses together in a heavy-bottomed saucepan. Bring to a boil. Remove from heat and let cool slightly. Mix all dry ingredients in a large bowl. Pour liquid over dry ingredients and mix well (I like to use my handshere).
A WINTER SPICE COOKIE In the bowl of a stand mixer fitted with the paddle attachment (or using hand beaters), beat the sugar, butter, molasses and honey together for 1 minute. Add the egg and vanilla extract and beat well. Working slowly, add the dry ingredients and mix until just combined. Remove bowl from mixer and fold in the ginger and orange zest. OLD FASHIONED PEACH JAM The availability of good peaches is starting to wanebut not completely. Summer’s not quite over yet in California. To buy fruit for canning (or anything, really), my new trick is to go to the farmer’s market around 12:30. This is the magic time when vendors start putting things on sale. I love supporting local farmers, but I also love saving a few bucks.Keep Reading » THAI CARROT, COCONUT AND CAULIFLOWER SOUP In a large soup pot, warm the olive oil over medium heat. Add the onion and cook down for 5-6 minutes, or until it’s soft and translucent. Add the ginger, garlic, jalapeno, and lemongrass and cook for an additional 2 minutes, or until fragrant. Stir in the curry paste. Add the carrots, cauliflower, broth, coconut milk and salt andstir well.
TUSCAN WHITE BEAN AND FENNEL SOUP Yesterday’s plan was to make this simple Tuscan White Bean and Fennel Soup for dinner. Not a crazy plan to execute. Very doable, in fact. I shopped for the ingredients in the morning, and planned to start the soup before picking Oliver up from daycare, looking forward to him proclaiming “ZUPA!” (his word for “soup”) like a merry Italian grandfather when he walked in the door. BERRY BUTTERMILK SCONES Instructions. Preheat the oven to 400 F. Line a large baking sheet with parchment paper or a silicone baking mat. In the bowl of a food processor, pulse together the flour, sugar, baking powder, baking soda and salt. Add the butter and pulse until it’s incorporated into tinypebble-size pieces.
RYE CHOCOLATE BROWNIES Mix just enough to combine; fold in chopped walnuts. Pour into the prepared baking pan. Smooth the top with an icing spatula or rubber spatula and sprinkle with 1 teaspoon or so of big, flaky salt. Bake for 20-25 minutes, until the brownies are set but OTTOLENGHI'S APPLE AND OLIVE OIL CAKE WITH MAPLE FROSTING Sift all of the flours, cinnamon, baking soda, baking powder and salt together into a bowl and set aside. Peel and core the apples, then cut into 1-inch/3cm dice and set aside in a separate bowl. Place the sugar, olive oil, whole eggs, vanilla and lemon zest in the bowl of an electric mixer with the paddle attachment in place.A SWEET SPOONFUL
The cornmeal millet crust is one of my party tricks; when we need a quick brunch recipe, this is what I pull out of my back pocket because it's so simple and delicious. This is a no-roll, no fuss crust with a slightly sandy, crumbly texture thanks to the cornmeal, and a delightful crunch from the millet. JULIA'S AFTERNOON CAKE Instructions. Preheat the oven to 350 F. Butter the bottom and sides of an 8-inch cake pan, then line the bottom with a circle of parchment paper. For good measure, butter the parchment paper. Set aside. In a medium bowl, whisk together both flours, ground nuts, baking powder and salt. In a large bowl, whisk the eggs until the whites and yolks FAIRMONT LAKE LOUISE GRANOLA BARS Instructions. Preheat over to 375. Mix oil, honey, and molasses together in a heavy-bottomed saucepan. Bring to a boil. Remove from heat and let cool slightly. Mix all dry ingredients in a large bowl. Pour liquid over dry ingredients and mix well (I like to use my handshere).
A WINTER SPICE COOKIE In the bowl of a stand mixer fitted with the paddle attachment (or using hand beaters), beat the sugar, butter, molasses and honey together for 1 minute. Add the egg and vanilla extract and beat well. Working slowly, add the dry ingredients and mix until just combined. Remove bowl from mixer and fold in the ginger and orange zest. OLD FASHIONED PEACH JAM The availability of good peaches is starting to wanebut not completely. Summer’s not quite over yet in California. To buy fruit for canning (or anything, really), my new trick is to go to the farmer’s market around 12:30. This is the magic time when vendors start putting things on sale. I love supporting local farmers, but I also love saving a few bucks.Keep Reading » THAI CARROT, COCONUT AND CAULIFLOWER SOUP In a large soup pot, warm the olive oil over medium heat. Add the onion and cook down for 5-6 minutes, or until it’s soft and translucent. Add the ginger, garlic, jalapeno, and lemongrass and cook for an additional 2 minutes, or until fragrant. Stir in the curry paste. Add the carrots, cauliflower, broth, coconut milk and salt andstir well.
TUSCAN WHITE BEAN AND FENNEL SOUP Yesterday’s plan was to make this simple Tuscan White Bean and Fennel Soup for dinner. Not a crazy plan to execute. Very doable, in fact. I shopped for the ingredients in the morning, and planned to start the soup before picking Oliver up from daycare, looking forward to him proclaiming “ZUPA!” (his word for “soup”) like a merry Italian grandfather when he walked in the door. BERRY BUTTERMILK SCONES Instructions. Preheat the oven to 400 F. Line a large baking sheet with parchment paper or a silicone baking mat. In the bowl of a food processor, pulse together the flour, sugar, baking powder, baking soda and salt. Add the butter and pulse until it’s incorporated into tinypebble-size pieces.
RYE CHOCOLATE BROWNIES Mix just enough to combine; fold in chopped walnuts. Pour into the prepared baking pan. Smooth the top with an icing spatula or rubber spatula and sprinkle with 1 teaspoon or so of big, flaky salt. Bake for 20-25 minutes, until the brownies are set but OTTOLENGHI'S APPLE AND OLIVE OIL CAKE WITH MAPLE FROSTING Sift all of the flours, cinnamon, baking soda, baking powder and salt together into a bowl and set aside. Peel and core the apples, then cut into 1-inch/3cm dice and set aside in a separate bowl. Place the sugar, olive oil, whole eggs, vanilla and lemon zest in the bowl of an electric mixer with the paddle attachment in place. RECIPES | A SWEET SPOONFUL You did it! Thank you for subscribing to Please check your email for a confirmation link to really seal the deal. Take me back to the blog ABOUT | A SWEET SPOONFUL Hello and welcome to A Sweet Spoonful, my website cataloging living and cooking in my Pacific Northwest kitchen. My name is Megan Gordon, and I live in Seattle, WA with my husband Sam and our toddler son, Oliver. I’m work as the Director of Marketing and Sales at Simply Recipes, and in my free time continue writing culinary content, developing recipes, and teaching cooking classes.KeepBISCUITS FOR ONE
Instructions. Preheat the oven to 475 F and position a rack in the upper third of the oven. In a large bowl, whisk the 2 cups of flour with the salt, baking powder, and baking soda. Using a pastry blender, cut in the shortening until the mixture resembles course meal. FRESH SPINACH, FETA AND ARTICHOKE DIP Instructions. Preheat the oven to 400 F. Rub a little olive oil on the inside of a 2-quart baking dish. Heat olive oil in a large skillet over medium heat. Add the shallot and cook for about 2 minutes or until golden and fragrant. Add the garlic and spinach and continue cooking until spinach has wilted, about 2 CINNAMON CARDAMOM SNICKERDOODLES To make the spiced sugar, combine the ground cardamom, sugar, and cinnamon in a small bowl. Using a level tablespoon of dough for each cookie, roll the dough into walnut-size balls. A few at a time, toss the balls in the spiced sugar to coat, and place about 2 inches apart on the cookie sheets. Sprinkle the tops of each cookie with a bit ofthe
INSTANT POT GARLICKY WHITE BEANS WITH TOMATOES Instructions. Add the olive oil to the bowl of the Instant Pot and press the saute button. Once hot, add the onion and a pinch of salt and saute until the onions are soft and fragrant, about 5 minutes. Add the garlic and cook for an additional 1 minute. Turn the saute button off and add the beans, vegetable broth, tomatoes, tomato paste, salt INSTANT POT CREAMY WILD RICE WITH KALE AND MUSHROOMS Add the garlic, mushrooms, thyme and salt, and cook until mushrooms are just beginning to soften, about 3 minutes. Add the wild rice and vegetable broth. Lock the lid of the Instant Pot and place the pressure release handle in the Sealing position. Cook for 45 minutes on Manual / High Pressure. When the rice is done cooking, release thesteam.
SLOW COOKER SWEET POTATO, LENTIL AND CAULIFLOWER CURRY Place the cauliflower, sweet potato, onion, water, lentils, broth, curry paste, garlic, coriander, cumin, turmeric, ginger, cinnamon stick, salt, and tomato paste in the slow cooker. Stir well to combine. Cover and cook on low for 7 hours. Turn off the heat, stir in coconut milk and remove cinnamon stick. Taste and adjust seasoning asneeded.
WHOLE WHEAT COOKIES WITH HAZELNUTS, CURRANTS, AND CACOA NIBS Wrap and refrigerate for at least two hours. Preheat the oven to 350 F. Use a sharp knife to cut the cold dough log into slices 1/4-inch thick. Place cookies at least 1 1/2 inches apart on lined or greased cookie sheets. Bake for 12-14 minutes, until the cookies are light golden brown at the edges. FARRO SALAD WITH ARUGULA, LEMON, FETA AND PISTACHIO In a small bowl or mason jar, whisk together olive oil, lemon juice, shallot and a pinch of salt and pepper. Let sit for 10 minutes. Meanwhile, add the cooked farro, arugula, 1/4 cup pistachios, preserved lemon and chives to a large salad bowl. Toss with the dressing. Taste and add additional salt and pepper if desired. Skip to main content* Recipes
* View All
* By Meal
* Beverages
* Breakfast
* Lunch
* Side Dishes
* Salads
* Soups
* Snacks
* Dessert
* Cool Treats
* Holiday
* By Season
* Spring
* Summer
* Fall
* Winter
* By Preference
* Whole Grain
* Gluten Free
* Vegetarian
* Vegan
* About
* Book
* Work With Me
* Contact
Search Submit
THE LATEST
APRIL 14, 2020
BROWN BUTTER OATMEAL RAISIN COOKIES Everyone keeps saying that now is the time to journal, so we can remember what was happening -- and how we passed each day -- during this crazy time. And I keep meaning to and then each day comes to a close and, well, it just seems like one more thing to do. But I find myself constantly making lists in my head of what I'd say, beginning with the interesting waves of realization, panic and acceptance that have struck our household over the past month. The slow down at work, Sam caring for both kids, getting scrappy with nightly meals, worrying about money, not sleeping nearly enough. It feels strange to talk about upsides to any of this, but one has arisen: having more time (and the inclination) to bake for others again. For neighbors or friends, or simply my own kids. I buy bananas now for the sole purpose of making two loaves of banana bread (one for us, one to give away), Sam's made homemade olive bread and pita, and Oliver's one home school wish this week is to bake a cake. While we're now out of yeast, we've got plenty of flour, so this weekend I tinkered with a new cookie recipe that I think you'll like: these have brown butter, a little cardamom and rely heavily on brown sugar for chewiness and flavor.Read More
FEBRUARY 17, 2020
CHEESY CHARD POLENTA They say in Seattle it rained every day in January. I was lucky enough to escape to Palm Spring for a long weekend for work, and can I just say, you forget how much you miss the sun until you're sitting outside eating chips and guacamole and enjoying a 3pm margarita. It was good to be away. The thing about having young kids, as all parents out there already know, is your personal desires are basically always suppressed in favor of keeping your kids alive, healthy, and happy. Let's dig into this for a minute: rarely do I actually get to ponder what_ I'd_ like to eat for breakfast or what my body feels like it really needs. Nope, I typically eat the remains of Oliver's frozen waffle and grab a handful of nuts on the way out the door (parents who survive off of your kid's scraps: I SEE YOU).Read More
DECEMBER 5, 2019
INSTANT POT CREAMY WILD RICE _WITH_ KALE _AND_ MUSHROOMS Oliver turned four, Frances had her first taste of stuffing in California last week, and the weather’s cold enough for wool hats. Here we are. A new season, somehow. I didn’t expect to be quiet for so long here but, as Sam and I are known to say: #life.Read More
OCTOBER 3, 2019
INSTANT POT GARLICKY WHITE BEANS _WITH_ TOMATOES Somehow it's October. Really, truly fall. I'm writing this from a rather uncomfortable couch in our Airbnb in Rockland, Maine on the eve of packing up the car and heading north for my sister Rachael's wedding. The kids are asleep, Sam's sipping a Negroni and writing postcards, and outside there's the threat of one of those sudden East Coast thunder storms. Everyone's tired after a day of driving up the coast, visiting Owl's Head lighthouse and the little town of Camden, walking the boardwalk and getting cookies in Rockland.Read More
JULY 25, 2019
FRESH CORN, TOMATO _AND_ MILLET SALAD In year's past, I've made a Summer Bucket List, kind of mapping out what I wanted to do, accomplish or see during these fleeting warm months in Seattle. Usually there are a few things to learn or do more of (bake more bread, crochet) but this year is looking different. This year I'm focusing on getting better at doing ... nothing.Read More
Page 1 of 71 1 2 3
4
5
… 71
›
HEALTHY COMFORT FOODOCTOBER 19, 2017
THAI CARROT, COCONUT _AND_ CAULIFLOWER SOUP People describe raising young kids as a particular season in life. I hadn't heard this until we had a baby, but it brought me a lot of comfort when I'd start to let my mind wander, late at night between feedings, to fears that we'd never travel internationally again or have a sit-down meal in our dining room. Would I ever eat a cardamom bun in Sweden? Soak in Iceland? I loved the heck out of our tiny Oliver, but man _what had we done_?! Friends would swoop in and reassure us that this was just a season, a blip in the big picture of it all. They promised we'd likely not even remember walking around the house in circles singing made-up songs while eating freezer burritos at odd hours of the day (or night). And it's true. Oliver is turning two next month, and those all-encompassing baby days feel like a different time, a different Us. In many ways, dare I say it, Toddlerhood actually feels a bit harder. Lately Oliver has become extremely opinionated about what he will and will not wear -- and he enforces these opinions with fervor. Don't get near the kid with a button-down shirt. This week at least. He's obsessed with his rain boots and if it were up to him, he'd keep them on at all times, especially during meals. He insists on ketchup with everything (I created a damn monster), has learned the word "trash" and insists on throwing found items away on his own that really, truly are not trash. I came to pick him up from daycare the other day and he was randomly wearing a bike helmet -- his teacher mentioned he'd had it on most of the day and really, really didn't want to take it off. The kid has FEELINGS. I love that about him, and wouldn't want it any other way. But, man it's also exhausting.Read More
SEPTEMBER 21, 2018
CHEESY QUINOA CAULIFLOWER BAKE I just finished washing out Oliver's lunchbox and laying it out to dry for the weekend. My favorite time of day is (finally) here: the quiet of the evening when I can actually talk to Sam about our day or sit and reflect on my own thoughts after the inevitable dance party or band practice that precedes the bedtime routine lately. Before becoming pregnant for the second time, I'd have had a glass of wine with the back door propped open right about now -- these days though, I have sparkling water or occasionally take a sip from one of Sam's hard ciders. Except now the back door's closed and we even turned on the heat for the first time yesterday. The racing to water the lawn and clean the grill have been replaced by cozier dinners at home and longer baths in the evening. You blink and it's the first day offall.
Read More
APRIL 6, 2015
STUFFED SHELLS _WITH_ FENNEL _AND_ RADICCHIO I'd heard from many friends that buying a house wasn't for the faint of heart. But I always shrugged it off, figuring I probably kept better files or was more organized and, really, how hard could it be? Well, I've started (and stopped) writing this post a good fifteen times which may indicate something. BUT! First thing's first: we bought a house! I think! I'm pretty sure! We're still waiting for some tax transcripts to come through and barring any hiccough with that, we'll be moving out of our beloved craftsman in a few weeks and down the block to a great, brick Tudor house that we wanted the second we laid eyes on it. The only problem: it seemed everyone else in Seattle had also laid eyes on it, and wanted it equally as much. I'm not really sure why the homeowner chose us in the end. Our offer actually wasn't the highest, but apparently there were some issues with a few of them. We wrote a letter introducing ourselves and describing why we'd be the best candidates and why we were so drawn to the house; we have a really wonderful broker who pulled out all the stops, and after sifting through 10 offers and spending a number of hours deliberating, they ended up going with ours. We were at a friend's book event at the time when Sam showed me the text from our broker and I kind of just collapsed into his arms. We were both in ecstatic denial (wait, is this real?! Did we just buy a house?) and celebrated by getting chicken salad and potato salad from the neighborhood grocery store and eating it, dazed, on our living room floor. Potato salad never tastedso good.
Read More
NOVEMBER 13, 2016
SMOKY BUTTERNUT SQUASH _AND_ THREE BEAN CHILI If your house is anything like ours, last week wasn't our most inspired in terms of cooking. We're all suffering from the post-election blues -- the sole upside being Oliver's decision to sleep-in until 7 am for the first time in many, many months; I think he's trying to tell us that pulling the covers over our heads and hibernating for awhile is ok. It's half-convincing. For much of the week, instead of cooking, there'd been takeout pizza and canned soup before, at week's end, I decided it was time to pour a glass of wine and get back into the kitchen. I was craving something hearty and comforting that we could eat for a few days. Something that wouldn't remind me too much of Thanksgiving because, frankly, I can't quite gather the steam to start planning for that yet. It was time for a bigbowl of chili.
Read More
DECEMBER 8, 2013
TO TALK PORRIDGE
Porridge
is not the sexiest of breakfasts, it's true. It doesn't have a stylish name like strata or shakshuka, and it doesn't have perfectly domed tops like your favorite fruity muffin. It doesn't crumble into delightful bits like a good scone nor does it fall into buttery shards like a well-made croissant. But when you wake up and it's 17 degrees outside (as it has been, give or take a few, for the last week), there's nothing that satisfies like a bowl of porridge or oatmeal. It's warm and hearty and can be made sweet or savory with any number of toppings. The problem? Over the years, it's gotten a bad rap as gluey or gummy or just downright boring or dutiful -- and it's because not everyone knows the secrets to making a great pot of warm morning cereal. So let's talk porridge (also: my cookbook comes out this month! So let's take a peek inside, shall we?)Read More
DECEMBER 1, 2013
THE IN BETWEEN TIME
This year in particular, it seems to be a race to transition from fall to winter and start thinking about gingerbread and gifts and holiday travel -- when really we just got home from Thanksgiving a few days ago. Regardless, we're feeling it here too: this afternoon we'll head out to buy our tree at the Boy Scout lot down the road and stop off for clam chowder at Ivar's -- a new but fierce tradition in our house. Sam will hang some lights outside, and at some point this week we'll string popcorn and cranberries on the tree, hang a wreath on the front door, and nuzzle garland on the shelf above the fireplace. There's a rumor it might even snow tomorrow -- I won't hold my breath. But I would like to hold my breath and hope to prolong the in between time we find ourselves in now as we look back on one holiday and ahead to another. I'd like to draw it out as much as possible this year.Read More
MEGAN’S PICKS
FEBRUARY 6, 2015
SMOKED SALMON _AND_ CRÈME FRAÎCHE TART _WITH_ A CORNMEAL MILLETCRUST
It's been a uniformly gray and rainy week in Seattle, and I'd planned on making a big pot of salmon chowder to have for the weekend, but then the new issue of _Bon Appetit_ landed on my doorstep with that inviting "Pies for Dinner" cover, and I started to think about how long it's been since I made my very favorite recipe from my cookbook, _Whole Grain Mornings_. I'm often asked at book events which recipe I love most, and it's a tough one to answer because I have favorites for different moods or occasions, but I'd say that this savory tart is right up there. The cornmeal millet crust is one of my party tricks; when we need a quick brunch recipe, this is what I pull out of my back pocket because it's so simple and delicious. This is a no-roll, no fuss crust with a slightly sandy, crumbly texture thanks to the cornmeal, and a delightful crunch from the millet. In the past, I've used the crust and custard recipe as the base for any number of fillings: on The Kitchn last year, I did a version with greens andgruyere
,
and I teach cooking classes that often include a version heavy on local mushrooms and shallot. So if you are not keen on salmon or have some vegetables you're looking to use up this week, feel free to fold in whatever is inspiring you right now. Sometimes at this point in winter that can be hard, so hopefully this recipe may help a little.Read More
JANUARY 2, 2014
MEET THE COOKBOOK: WHOLE-GRAIN MORNINGS A recipe for Blueberry Cornmeal Custard and a giveaway of Megan Gordon's cookbook, Whole-Grain MorningsRead More
ABOUT
Welcome to A Sweet Spoonful, my blog devoted to seasonal cooking, whole grain baking, and casual gatherings in our Pacific Northwest home. My name is Megan Gordon and I'm so glad you're here.* Learn More
* Contact Me
SUBSCRIBE
Email address →
New Blog Post
Newsletter
* Follow
* Facebook Facebook
* Pinterest Facebook* RSS Facebook
* Twitter Facebook
* Google Plus Facebook * Instagram FacebookBROWSE
Breakfast
Lunch
Dinner
Salads
Vegetarian
Side Dishes
Snacks
Dessert
Cake & Cupcakes
Travel Home
Cookbooks
Megan's Favorites
Whole Grain
Baking
Motherhood See all
MEGAN'S BOOK!
BUY NOW
* Amazon
* Barnes & Noble
* Google Play
* iBooks
* IndieBound
* Kindle
* Nook
* Canada:
* Amazon
EXPLORE
Category CategoryAppetizersBakingBeveragesBreadsBreakfastCake & CupcakesCookbooksCookies and BarsCool TreatsDairy FreeDairy FreeDessertDinnerFallGluten FreeHolidayHomeLunchMealMegan's FavoritesMotherhoodMuffins, Scones & BiscuitsNo-BakePies & TartsPreferenceSaladsSandwichesSandwichesSauces, Spreads &DipsSeasonSide
DishesSnacksSoupsSpringSummerTravelUncategorizedVeganVegetarianWeeknightWhole GrainWhole Grain BakingWinter Month Month April 2020 (1) February 2020 (1) December 2019 (1) October 2019 (1) July 2019 (2) June 2019 (1) May 2019 (2) April 2019 (1) March 2019 (1) February 2019 (2) January 2019 (1) December 2018 (2) November 2018 (1) October 2018 (1) September 2018 (1) August 2018 (1) July 2018 (2) May 2018 (3) April 2018 (2) March 2018 (2) February 2018 (2) January 2018 (2) December 2017 (2) November 2017 (2) October 2017 (2) September 2017 (2) August 2017 (2) July 2017 (2) June 2017 (2) May 2017 (3) April 2017 (2) March 2017 (2) February 2017 (2) January 2017 (2) December 2016 (2) November 2016 (4) October 2016 (2) September 2016 (3) August 2016 (4) July 2016 (2) June 2016 (2) May 2016 (2) April 2016 (2) March 2016 (3) February 2016 (2) January 2016 (1) December 2015 (2) November 2015 (2) October 2015 (3) September 2015 (2) August 2015 (2) July 2015 (2) June 2015 (3) May 2015 (3) April 2015 (2) March 2015 (3) February 2015 (3) January 2015 (3) December 2014 (3) November 2014 (3) October 2014 (2) September 2014 (1) August 2014 (2) July 2014 (2) June 2014 (2) May 2014 (2) April 2014 (2) March 2014 (2) February 2014 (1) January 2014 (3) December 2013 (3) November 2013 (2) October 2013 (2) September 2013 (3) August 2013 (2) July 2013 (2) June 2013 (4) May 2013 (3) April 2013 (2) March 2013 (3) February 2013 (3) January 2013 (3) December 2012 (3) November 2012 (2) October 2012 (3) September 2012 (3) August 2012 (2) July 2012 (3) June 2012 (2) May 2012 (4) April 2012 (3) March 2012 (4) February 2012 (2) January 2012 (3) December 2011 (4) November 2011 (3) October 2011 (4) September 2011 (3) August 2011 (3) July 2011 (2) June 2011 (2) May 2011 (3) April 2011 (2) March 2011 (3) February 2011 (3) January 2011 (1) December 2010 (3) November 2010 (5) October 2010 (3) September 2010 (4) August 2010 (3) July 2010 (5) June 2010 (6) May 2010 (5) April 2010 (6) March 2010 (5) February 2010 (6) January 2010 (4) December 2009 (6) November 2009 (9) October 2009 (9) September 2009 (8) August 2009 (14) July 2009 (11)EXPLORE
* About
* My Book
* Work w/ Me
Search _all_ RecipesSubmit
Join _my_ Mailing List→
FOLLOW ME
* Facebook Facebook
* Pinterest Facebook* RSS Facebook
* Twitter Facebook
* Google Plus Facebook * Instagram Facebook 2020 A Sweet Spoonful LLC. Privacy Policy Design by NEVERSINK Search Menu Book Marge Back to topSubmit ×
* Recipes
* Work With Me
* Book
* About
* Contact Me
Breakfast
Lunch
Dinner
Salads
Vegetarian
Side Dishes
Snacks
Dessert
Cake & Cupcakes
Travel Home
Cookbooks
Megan's Favorites
Whole Grain
Baking
Motherhood See all
FOLLOW US
* Facebook Facebook
* Pinterest Facebook* RSS Facebook
* Twitter Facebook
* Google Plus Facebook * Instagram Facebook 2020 A Sweet Spoonful LLCDesign by NEVERSINK
YOU DID IT!
Thank you for subscribing to Please check your email for a confirmation link to really seal the deal. Take me back to the blog Learn More | Privacy|
Do Not Sell My Personal InformationDetails
Copyright © 2024 ArchiveBay.com. All rights reserved. Terms of Use | Privacy Policy | DMCA | 2021 | Feedback | Advertising | RSS 2.0