Spring is in the air, and I don’t care if it’s that old “fool’s spring” – the warm snap in March that makes daffodils bloom and gullible people dry clean their coats. I know Virginia winters, and we could very well be hit with snow in a week. But I don’t care. I blow past that unending stack of dirty dishes and into the backyard. I’m out there digging and watching the earth wake up until well after dark, when I get dragged in by the ear.
You wouldn’t believe all I’ve been able to do with repurposed materials. I used discarded slate from my neighbors’ roofs to stack up an elegant fire pit. I used extra slate and discarded pavers in the alleys to build pathways in the yard. It’s a mosaic-like hodge podge of marble (from broken kitchen countertops), concrete (from broken up hardscaping) and slabs of shale from my sister-in-law’s property in Pennsylvania.
The last time I had written was during the holidays. I spent many winter weekends hosting cooking marathons; the oven belting out serving after serving of comfort food, so that our freezer will be nice and stacked with homemade goodness. That’s what a second freezer really is: an excuse to turn your home into a food factory.
I liken winter cook-a-thons to saving for a sunny day, rather than a rainy day. You hunker down in bleak weather to cook ahead for sunnier times, when you’d rather be outside. Toss a few frozen goodies into your beach bag, and it will be delicious by the time you hit that salt air.
Not posting here hasn’t been for a lack of writing. I’ve been writing full time for a law firm (fascinating stuff, actually) and still have the privilege of being the lifestyle blogger for Ladles and Linens. Not to mention freelancing for North of the James! All pistons are firing right now, and it feels good.
But before spring is in full swing, before we’re all vaccinated and swinging from the rafters, I’d love to catch you up. Since entertaining and traveling is still taboo, I’ve mostly written about food. Much of it comforting, all of it delicious.
I finally tackled cocoa bombs! This was one of the pandemic must-do activities, and I fashioned mine after Terry’s Chocolate Orange. For those who haven’t tried orange and chocolate together, it’s a sublime combinaton!
I’ve been learning to make guilt-free goodies. Well, not entirely guilt-free. But I sweeten this chocolate coconut bark with honey, and these peanut butter cups are made with less sugar. Yet both are addictive! Both also use a bit of coconut oil, which not only has antioxidants and provides immune support, but it’s manna for your hair and skin.
I love pie, but if I had a choice between sweet and savory, I always go for savory. My husband finally fired up the new pizza oven he built, and we spent at least six hours making Middle-Eastern spinach pies, meat pies, cheese pies, zaatar pies and egg pies. We had a whole team on the case, and hours later, we had stacks of freezer bags filled. We passed them out to ecstatic family members.
I’d also like to think that I cast a wide net of relief, as I wrote about five foods that people traditionally believe are unhealthy, but are actually good for you! This is the reverse of the usual article, which tends to list “health foods” that are secretly bad for you.
Speaking of “bad for you,” I had to cover some classics for the Super Bowl spread. Buffalo wings, when done right, are life. And I think potato skins are underappreciated, considering the myriad ways you can slather them with sin.
I teach people how to build an epic bowl of ramen, using whatever you have in your home. People have plenty sitting around to keep their bowl interesting, and ful of color. The same goes for grain bowls, which are even more versatile. I also teach people how to make congee, a comforting breakfast porridge from China. This simple crock pot recipe only uses five ingredients, and fills your home with the scent of warm ginger.
I think we’re caught up for now. Hopefully this content-rich post makes up for my absence. This is always my favorite place to write; free from editors, free from overthinking on SEO algortithms – just a place to celebrate the good life.
While I love good food, I’m looking forward to opening this blog back up to all the other topics I’ve covered, from travel to fashion to parties. Especially the parties, and I plan to make up for lost time! As we are all beginning to get vaccinated, I can feel the world opening back up. Or is just that my spring fever?
Fayeruz Regan 