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DIY Yule | Natural, Minimalist Decor for Winter Holidays
Holiday decor is not my specialty. Decor in general is not my strong point. But the ritual of creating natural decorations as a part of my celebration of the seasonal shifts? That is absolutely my forte. In 2019, I know “the holidays” for most people are a break from work and the rare time of year when they see family. And while those both have applied to me on different years, my celebration is typically a much more personal one. And it lasts much longer than a singular day or weekend. The making of these garlands and wreaths and ornaments are the celebration. They’re the therapeutic acceptance of change and…
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Simple Cherry Galette
The reason this cherry galette recipe only has three pictures is because, well, it wasn’t supposed to be a blog post. I was wanting a picture with some purple/maroon hues to add to the portfolio, so I threw this together and took the shots, only to realize afterwards how DELICIOUS it was. I’d made an extra rough pastry for the sake of visual texture, and halved fresh cherries instead of using canned pie filling so it wouldn’t look too soupy… but the result was unintentionally amazing. I had one bite and then ran upstairs to my office to type up what I could remember of my impromptu recipe and I…
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Panna Cotta with Blood Orange and Rosé Gelee
Panna cotta is fancy milk Jell-o. That’s it. That’s all it is. And it’s almost as easy to make, but way more impressive. If you’re from anywhere in the midwest, you’re probably very familiar with the various Jell-o salad concoctions that end up at the local potlucks. Well, this is easier to make than most of those, but it sounds, and looks, way more sophisticated. And I guess it kind of is, because it’s Italian, and that gives any dish auto-classy points. This particular version could also be classified as a sort of Jell-o shot, if you don’t cook the alcohol out of the wine. Like I said, classy. On…
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Roasted Apple and Butternut Soup (Vegan)
Is it fall again yet? No? Darn. We’re doing this anyway. This soup actually does fit wonderfully into winter, considering the fantastic shelf life of winter squash (which is actually grown and harvested in fall). The acorn and butternut you see in the pictures? I bought them as decor before thanksgiving. If you keep them cool and dry, they can be eaten months later, and there’s hardly a discernible difference. Few fruits or vegetables are that hardy, so these dense squashes are a total gold mine for those who make an effort to eat seasonally. Eat better, save the planet, folks! On the soup: This was inspired by a recent…
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Bastard’s Burgundy– My Version of Beef Bourguignon
Beef bourguignon is one of my favorite things on this earth. I was recently telling Myles that this blog may end up being 95% soup, stew, and bread recipes. That was never the intention… but standing over a bubbling cauldron– or, you know, enameled dutch oven– fills me with all the satisfaction of my childhood kitchen witch fantasies. Bread is similar in that it can feel very old-world. Very slow. Very ritualistic. So gastronomically therapeutic. And I love that. Also, this stew is just good. So if witchy aesthetics aren’t the reason you’re here, this stew should be. It’s velvety, it’s rich, and it’ll make you want to take a really…
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Roasted Beet and Fennel Salad with Simple Lemon Dressing
Are you looking for a fresh, light side dish for your holiday table that isn’t another green salad? Are you looking for simple, seasonal recipes that feature winter produce? Do you just LOVE beets? No? None of those apply? Then just trust me on this one. I know beets are far from glamorous, and some of you may be wondering what fennel even is. –It’s not deformed celery. It’s it’s own thing, but these vegetables, in season right now, are totally underrated. Fennel’s sweet, licoricey bite goes very well with the earthy flavor of beets. Roast them up, add a bit of acidity in a dressing, and you have a gorgeous,…
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Apple Cider Sangria
It snowed all night. I needed an apple cider sangria recipe. Montana may not be so lucky as to have a second “Indian summer”, so I thought I’d push out at least one more autumnal recipe before all is lost to the Great White Blanket. And I needed a sangria recipe that made me feel like we still had yellow leaves on the trees. Hence the apple cider. I suppose it would be pretty easy for this recipe to be converted to a holiday drink if needed– and don’t hate me for this– but I actually think it would be wonderful served hot with some whole spices steeped in.…
ADVENTURES IN FOOD, TRAVEL, AND PHOTOGRAPHY
