2008 Archives
Merry Christmas!
Merry Christmas, Happy Hannukah, Happy Merry everyone! (Sigmund, our beloved dog, is no longer with us, but we think about him a lot at Christmas, especiallly when we trim the tree. He wasn’t a cookie-stealer, but he was definitely a tree-hazard with his long tail.) (Portrait by my sister Stacey E. Meyer.) Hope you (and…
Leftovers
I’m too fickle to cook very far ahead – I mean, I can eat most things for two days max, then I have to move on. Not to mention many dishes taste pretty tired the next day (pastas, pizzas, lettuce salads, fish). But beef works, and is often improved with a day or two of…
It’s Beginning to Look A Lot Like…
The tree is finally trimmed – it’s a Christmas miracle! I can’t believe how slowly I’m warming to Christmas this year, it’s bad for even me. I’m getting there, I’m getting there, and even enjoying the process. A little. I’m trying my best to embrace the moment – the scent of the tree, the beauty…
Inspiration
For a lazy Sunday’s browse, here’s what’s cooking/opening around the web… Dear Dara reports that Turtle Bread’s long awaited venture in Linden Hills, Tosca, is in the process of opening. Sassy Radish fries lovely, crispy, perfect latkes – Holy Hannukah! Smitten Kitchen concocts a crave-worthy, hearty cabbage soup that I can’t wait to try. Use…
French Onion Soup
Good on a cold Saturday night. And not nearly as decadent as it looks – onion broth, dry croutons, and a slice or two of Gruyere cheese. That’s it. Enjoy. French Onion Soup Adapted from Mastering the Art of French Cooking by Julia Child Serves 6 1 ½ lbs. or about 5 c. of thinly…
One Cold, Blustery, Thursday Night…
John and I had plans to hit Grand Cafe for dinner last night, but a serendipitous end-of-day exchange in the copy room of Henson & Efron changed all that. Instead we were invited to dine a la chez Williams, with Debbie and Stu the Wine Genius, and we gratefully accepted. I threw together a quick…
More Food Styling 101
OK, so this latest assigment (for the online food styling class I’m taking) was to prepare a meal, then plate it/prop it three different ways. I seared a few pieces of salmon, made a quick couscous, and used sauteed red onion rings, chopped raw red onion, and dill for garnish. I’m hitting myself that I…
More Back to Basics
I don’t know about you, but I feel basically rotten if I’m not regularly exercising outdoors. Inside is fine for certain activities (a pilates class, for instance) and for crummy-weather days. But on a weekly basis, if I don’t get out at least 2-3 times, my energy and mood suffer (just ask my family, eek)….
Back to Basics
Well, the party is over and as much fun as it was, I’m relieved to get back to Normal Eating. A little bit of rich goes a long way, baby. But mashed potatoes, stuffing, gravy, wine, cheeses, butter, AND whipped cream? Way too far, gah, eating like that just leaves me feeling exhausted. It’s fun…
Happy Thanksgiving!
Happy Belated Thanksgiving! I hope you had some fun cooking and/or eating, hanging with family and friends, feeling grateful for a good life. We sure did our best on this end, on many (!) fronts, and had a great time. We’ve actually been celebrating for days, ever since I started meal prep on Monday (despite…
Twin Cities Chef’s Table
I’m Stephanie A. Meyer…
…a recipe developer, cooking instructor, author, food photographer, and health coach. Whether through my posts here, Project Vibrancy Macro Reset, Project Vibrancy Meals meal plans, my cookbooks, or working with you one-on-one, I love nothing more than helping you transform your health through cooking nutrient-dense, flavor-bomb meals at home! See Recipe Index for AIP, Whole30, paleo, gluten-free, etc.
