Top Menu

Archive | Back to the Table

Roasted Chicken and Root Vegetables

Roasted Chicken and Root Vegetables

The first year after Abra was born we ate a lot of rotisseries chickens from the market’s deli. Grocery shopping with an infant in tow was a perilous, anxiety-filled experience those first few months. The windows of time between nursing and napping and crying were so brief that it never seemed like a good time to go, and it often took me most of my day to screw up the courage to actually get in the car and drive to the store. Once there, I struggled with whether I should place her in the cart in her car seat or strap her to my person in a carrier. The former meant that she filled the entire basket, causing me to pile groceries all around her such that she nested in a cocoon of canned beans, broccoli, and spaghetti. The latter amounted to me wrestling her into the carrier all by myself in the parking lot, appearing so inept that bystanders often stopped to ask, “Do you need help?,” the punch line of a bad joke (“How many people does it take to wrangle a floppy-headed infant into a carrier?”).
Continue Reading 0
DSCN0196

No MSG

Growing up, we rarely ate Chinese food at home. Because I was raised in the Pacific Northwest, where excellent Chinese restaurants are easy to come by, I’m sure my mom reasoned, “Why bother?” On the occasions my mother cooked Chinese, the only thing I can remember is Mary Pang egg rolls slid from their ubiquitous red and yellow carton onto an ancient cookie sheet and plain white rice flooded with briny soy sauce. I’m sure there were other dishes, but the egg rolls and the rice must have been all that I ever ate because that’s all that sticks in my memory.
Continue Reading 0
place setting 3

When Things Fall Apart

When I started this back-to-the-table “project” nine months ago, I knew there would be times that would try my patience, fortitude and resolve to get a nice meal prepared for my family at least once a week. This is one of those times. Over the course of the past two weeks I’ve weathered my spouse being out of town in the midst of having our roof replaced, resulting in a shattered light fixture, being yelled at by a neighbor at 6 o’clock in the morning, a loss of three and a half pounds, and a near nervous breakdown.
Continue Reading 0
egtsalad

An Impromptu Dinner Party

I am a planner by nature, a reality that extends to nearly every area of my life, including the kitchen. Rarely do I ramble aimlessly through grocery stores or veer from my shopping list, and for years I’ve developed the habit of fastidiously preparing dinner menus a week in advance. I am aware that this picture does not paint me to be a very fun-loving or spontaneous person, which is something I worry about, and I harbor a secret fantasy that, someday, I will shape-shift into someone who glances at a pile of disparate ingredients and creates the perfect dish, or invents recipes out of thin air.
Continue Reading 0
egt-tomatoes

Time for Tomatoes

In case I haven’t mentioned it before, I am not a gardener. Gardeners, in my estimation, are people who can coax something out of nothing, who are able to make even the most inhospitable soil, the roughest conditions, yield something beautiful and delicious. It is pure alchemy, a magic for which I have the utmost respect and little skill. When it comes to my own postage stamp of a plot, which I only tend during the summer months, I play it safe. Peppers, basil, zucchini: you are practically guaranteed a hefty haul with very little work. In the kitchen there are certain things that, by investing just a little work, you see huge dividends (homemade pie crusts and fresh pasta, for example, aren’t that much work, but exponentially better than the store-bought alternative), which is why I love growing tomatoes.
Continue Reading 0
roasted-tomatoes

Moving Day

Before I moved to New Mexico I lived in Columbia, Missouri, where I attended graduate school. I’m not going to lie: I didn’t love living in a small Midwestern college town. Hailing from Seattle, I never adjusted to the oppressively humid summers, the frigid winters, and the fact that I couldn’t find vacuum-sealed gnocchi or Torani vanilla syrup in my local grocery store. (I once tried to make my own gnocchi but failed to locate a potato ricer to buy, making the task, if not impossible, arduous, but that is another story for another day.) But one thing I did love about living in Missouri was the people.
Continue Reading 0
eggplants

Bending in the Wind

Maikael and I just celebrated our seventh wedding anniversary, and for the past several years we’ve made a tradition of not going out to dinner to mark the occasion, a decision that was born out of a bad experience we had at a restaurant on our first anniversary. In a nutshell, it was the only time in my life that I’ve followed an expensive meal with a trip through the McDonald’s drive-thru to fill the gaping hole of hunger that gnawed at me. Instead, we stay home and cook a nice dinner, typically a fancy cut of meat that we wouldn’t normally buy, some preparation of corn, which is always at its peak in July, and a bottle of dark red wine.
Continue Reading 0
birthdaypie

A Different Kind of Birthday

I firmly believe that the world can be divided into two types of people: those who relish celebrating their birthdays and those who don’t. As someone who has slowly nudged her birth-day into a birth-month, I think that places me squarely in the former camp. Maikael, on the other hand, would generally rather let the day slip by without notice, and if we mark the day at all it is usually a low-key affair at home. Every year Maikael asks for a boxed yellow cake with milk chocolate icing from the can, and every year I manage to sway him from this idea. “But I could make you anything. How about a homemade red velvet cake? Or even a homemade yellow cake with real chocolate frosting?” And every year he reluctantly concedes, even though he’d rather have the simple boxed cake.
Continue Reading 0
sundae

Once in a Blue Moon

Growing up, my mom didn’t drink very often, but when she did it was usually from one of those miniature bottles of wine that equals about a glass. (For a long time I’m pretty sure that I thought all wine came in tiny bottles.) I can still picture the Lilliputian bottle labeled Mumm Cuvee or Cook’s, nestled alongside the ketchup and salad dressing in the refrigerator door. Then, once a year, she’d drink a beer. It was usually on a rare, sultry Seattle summer day, but it was an event so incongruous that it always caused me to pay attention.
Continue Reading 0

Facebook

Twitter

YouTube

Google Plus

Follow Me on Pinterest

Instagram

Follow Me on Instagram
  • This was one of our favorite #nmrestaurantweek stops @rwinnofanasazi - thanks for the great pic @santafecooking #ediblenm #simplysantafe

    ediblesantafe: "This was one of our favorite #nmrestaurantweek stops @rwinnofanasazi - thanks for the great pic @santafecooking #ediblenm #simplysantafe"
    49
    0
  • These kabobs at @miladpersianbistro are outstanding! Chef Neema is cooking up a sampler you won't want to miss for #nmrestaurantweek - make you reservations now. #ediblenm #simplysantafe #newmexicotrue

    ediblesantafe: "These kabobs at @miladpersianbistro are outstanding! Chef Neema is cooking up a sampler you won't want to miss for #nmrestaurantweek - make you reservations now. #ediblenm #simplysantafe #newmexicotrue"
    78
    4
  • We checked out the handmade ravioli on the @osteriasantafe #nmrestaurantweek menu! Where are you dining this week? #ediblenm #loyaltolocal

    ediblesantafe: "We checked out the handmade ravioli on the @osteriasantafe #nmrestaurantweek menu! Where are you dining this week? #ediblenm #loyaltolocal"
    72
    1
  • The green chile cheeseburger at The Owl in San Antonio is the bomb! #ediblenm #ediblesmackdown #travelnewmexico

    ediblesantafe: "The green chile cheeseburger at The Owl in San Antonio is the bomb! #ediblenm #ediblesmackdown #travelnewmexico"
    124
    8
  • Where's you next stop for restaurant week? This stuffed poblano at @amayarestaurant is pretty fabulous! #nmrestaurantweek #ediblenm #simplysantafe

    ediblesantafe: "Where's you next stop for restaurant week? This stuffed poblano at @amayarestaurant is pretty fabulous! #nmrestaurantweek #ediblenm #simplysantafe"
    58
    1
  • Cowboy Irish Nachos at @littletoadcreek to tide us over until the next restaurant #ediblenm #roadeats #travelnewmexico

    ediblesantafe: "Cowboy Irish Nachos at @littletoadcreek to tide us over until the next restaurant #ediblenm #roadeats #travelnewmexico"
    92
    1
  • Santa Fe Restaurant Week starts today. So many great menus and dishes to check out like the chicken mole at @laposadasf - make your reservations now. #nmrestaurantweek #ediblenm

    ediblesantafe: "Santa Fe Restaurant Week starts today. So many great menus and dishes to check out like the chicken mole at @laposadasf - make your reservations now. #nmrestaurantweek #ediblenm"
    79
    0
  • Where in the world is edible? #travelnewmexico #roadtrip #roadeats #ediblenm

    ediblesantafe: "Where in the world is edible? #travelnewmexico #roadtrip #roadeats #ediblenm"
    117
    14
  • New York Strip with green Chile mashed potatoes and Brussels sprouts! @laposadasf for #nmrestaurantweek menu next week. Make your reservations now! #ediblenm

    ediblesantafe: "New York Strip with green Chile mashed potatoes and Brussels sprouts! @laposadasf for #nmrestaurantweek menu next week. Make your reservations now! #ediblenm"
    92
    5
  • Cavatelli with Perigord truffle, poached egg, and ham hock! @rwinnofanasazi for #nmrestaurantweek next week. Make your reservations now! #ediblenm

    ediblesantafe: "Cavatelli with Perigord truffle, poached egg, and ham hock! @rwinnofanasazi for #nmrestaurantweek next week. Make your reservations now! #ediblenm"
    90
    7