This week, we made it through a 25-hour fast with no food and no water. It was tough! However, I think it was one of the better ones for me. Every year, we get to Yom Kippur and I have to brace myself for the difficulty of the day. I remember one year having to skip some services and go to bed because I felt so horrible – headache and aches and pains, among other things. I remember another year where my mouth was like parchment, waiting through those final hours, all I could think of was water.
This time, I did ok! I got to the end of the fast and I didn’t feel like I was dying! The food and water tasted amazing, that’s for sure. I made my signature cheesy waffles for the break-fast party, but once again, that’s not the recipe I’m giving you. 😉
Instead, I give you the delicious and magnificent chicken dish I served my husband the night before the fast, which carried us through the next 25 hours with aplomb. I am marking it to make next year – Joshua had the leftovers the following day for lunch and couldn’t believe how effectively it stuck to his ribs. I served the chicken with a simple pasta with olive oil and dried herbs. Do as you will.
Hello all! I know that title might sound weird, especially as my husband and I are religiously pork-free and don’t eat it at all, so why would we even want pulled pork sandwiches?
I don’t really know why I tried this recipe, but it might be because when I watch the Food Network, there are tons of pork recipes and juicy-looking pork stuff going on, and sometimes it does look good. I’m being honest, here. Sometimes it does look good.
Often I will see pork recipes that read tasty, and I will make them with chicken – usually works ok. But it’s not the same, and I also have plenty of recipes for pulled chicken what-have-yous. This is completely different! (And, side note, lentils and carrots are a lot cheaper than organic chicken!)
Not only that, but Joshua LOVED them! I mean, I didn’t even know he liked pulled pork sandwiches back in the day. But apparently yes! And these really were “the best”, as Minimalist Baker has said. Messy, and best eaten with a hard apple cider on the side…
We just got back from a first-ever, possibly annual, trip to the beach with my family (almost in its entirety!). There were 15 of us in a large, gorgeous house right on the beach. We haven’t gotten a chance to do our official Squicciarini Family Debrief, and we might not get to do it at all, but I think the consensus was overall very positive, which is why it might turn into a family tradition.
Amazingly enough, even though Joshua and I have been married for almost 4 years, we have never really taken a beach trip. We went to Beaufort for my birthday one year, and that’s as close as we got. The beach house, beach towel, sand and sun experience hasn’t really happened until now. Even so, we do have one tradition: beach cookies. Apparently, Joshua’s family always brought pecan sandies to the beach (apropos!), and I have a vegan almond version that I make and we eat by the handful. Check it out – it’s already on the blog.
Something I brought this year, which was also a huge hit, was a new recipe from A Cozy Kitchen – banana bread, featuring dates and millet seeds. It was yummy! Not very sweet at all (tempted to replace the cocoa nibs with mini chocolate chips next time, quite frankly…), and the millet seeds add this cool crunch. I also really liked the addition of the dates. Not your normal banana bread (or, rather, not *my* normal banana bread). Definitely a keeper!
P.S. – I used a gluten-free flour mix instead of spelt flour.
I love a breakfast that I don’t have to cook in the morning, although I do a mean scrambled egg. My husband and I semi-recently added more carbs into our diet, lowering our fat intake, which means less eggs for breakfast and more oats. Along came this recipe, which combines oats with coconut milk and toasted coconut (which, if I’m being perfectly honest, I did not have and therefore did not use). It’s really tasty!
The chia seeds in these overnight oats add grayish specks throughout the creamy whiteness, and the whole thing has that somewhat gelatinous quality that chia seeds tend to lend. I know that none of this sounds particularly good, but I only mention it because every time I uncovered the bowl to help myself to a serving, I couldn’t help but think, “Huh, that doesn’t look as great as I remember it being…” and then I would taste it, and be like, “Wow! This is incredible!” So full disclosure.
Like I said, I left the toasted coconut out, but I would definitely use it if I had it. Also, if you happen to have a quality or special almond butter, now would be the time to pull it out, because it has a chance to shine here! I loved the roastiness of the almond butter with the creamy coconutty oats.
Also, I made mine vegan, with coconut yogurt, with great success. I also used half coconut milk and half almond, to cut the richness just a little.
This is an awesome recipe. Joshua said he could eat the peanut sauce as a soup. It was delicious and will definitely be gracing our table again and again!
Also, the salmon is roasted in the oven, which makes the recipe somewhat timeless, because you don’t have to worry about grill weather. Also, if you’re not a curry fan (like some of my family members), I think you could totally un-curry this and leave that out. The recipe calls for red curry paste, which I never, ever have on hand. Where are people getting all this curry paste?! I see it all the time in recipes, and I have no idea where to get it where it doesn’t cost an arm and a leg. However! I just used a tablespoon of curry powder, instead. Probably it’s phenomenal with the curry paste, but the powder worked just as well.
Anyway, instead of the coconut rice recipe included on How Sweet It Is, I used my new all-time favorite coconut rice recipe from Splendid Table – so delicious.
If you have a steamer pot, you can cook the rice in the pot and steam some bok choy on top at the same time, like me! #winning