Spring Recipe Redux

And other random odds and ends

A couple nights ago, one of those loud and flashing southern storms flew through Houston and shook our house awake. And since then, the sun has been shining, the sky is an eggshell blue and there’s a gentle breeze. Spring: In like a lion, out like a lamb.

Lately, it’s felt like Spring has been on fast-forward. Having a senior in high school is a whirlwind: Spring break, grad parties, grad gifts to purchase and drop off, roommates to find. Before I know it, I’ll look up and it will be graduation. Time slow down, please. But since I know that’s not happening, let’s focus on a few things to cook, read, watch and listen to. Carpe diem. Which sounds so cheesy to say. But also, CARPE DIEM.

I just finished The Women and loved it. I wish I could hear Kristin Hannah speak at the Sun Valley Writer’s Conference this summer, but the passes sold out in about 5 minutes. After finishing The Women, I picked up Tom Lake again and couldn’t put it down after a slow start. I also read Emma of 83rd Street, a modern take on Jane Austen’s Emma, but warning that it gets rather spicy at the end!! Over our spring break, I devoured Becoming Mrs. Lewis and just watched Surprised by Oxford and the storyline of the movie mimics some of the themes in the relationship between C. S. Lewis and his wife. And watching the movie made me want to visit Oxford, so there’s that.

Before our Spring Break, I mentioned that I was devouring Masters of the Air which made me wish I knew more about my husband’s grandfather’s experience flying a B17 bomber in World War II. Last weekend, my girls and I watched Dune and then went to the theater to watch Dune 2. Thoughts? I devour dystopian/fantasy movies and shows like this: Hunger Games, Game of Thrones, etc. I was obsessed with the Dune movies and dying to know if there’s a third in the works.

If you’re in the mood for a podcast listen, I was recently interviewed for the Nothin’ But Fine podcast and had so much fun chatting with Emily Trotter about cooking for a family.

Lastly, Amazon is having a sale and I have a few recommendations. The meat thermometer I use in cooking classes is on sale. Bamboo drawer inserts, lazy susans and clear storage bins like I recommend in Kitchen Reboot. The vanilla beans I buy in bulk to make homemade vanilla extract. Totes I use to pack up supplies for cooking demos and a ton of Cuisinart appliances, including my favorite no-frills coffee pot. I have all my Amazon finds saved in my shop. I receive a very small commission if you use the link I provide and I appreciate it greatly!

On to the recipes! I’m sharing some of my favorites that use Spring ingredients. The photograph above was a recipe in the original table of contents for my cookbook, but it got cut in the final version for various reasons. It’s a great one-pan spring recipe and you should try it out. The beautiful photograph is from Debra Smail, who did all the photography for my book in her Houston studio. I miss those days: We’d have mellow music like Leon Bridges, a yummy lunch to look forward to and a creative day of food and prop styling ahead. There was always an inspirational quote on the blackboard to start our day in the studio, and I looked forward to reading it the second I dropped my ingredients for that day’s shoot. Here are some flashbacks.