In My Kitchen

• Sandwich Bread
• Orzo, Fennel and Radish Salad
• Figs with Prosciutto, Mint and Lemony Creme Fraiche (recipe to follow)
• Bowl covered with vintage dish towel and secured with head band
• Fresh cut Black-Eyed Susans in the background. Heaven.

Oh, yes. I have returned to the kitchen. Bring it on fall. I am ready.

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Figs with Prosciutto, Mint and Lemony Creme Fraiche

Ingredients:

• 3/4 cup creme fraiche
• 1/4 tsp freshly grated nutmeg
• Juice from 1/2 lemon
• 2 tsbp freshly chopped mint
• 12 fresh figs
• 2 slices prosciutto
• Salt and pepper to taste

Slice figs in half and place in serving dish. Top each fig with prosciutto. Mix creme fraiche, nutmeg, lemon, mint, salt and pepper. Drizzle over figs. Decorate with mint sprigs. Serve and enjoy.

You have to eat to cook

“You have to eat to cook. You can’t be a good cook and be a noneater. I think eating is the secret to good cooking.”

~Julia Child

It's funny the places and things I'm drawn to on any given day. Sometimes it's needles and wool; creating something from nearly nothing. Sometimes it's vintage sheets finding new life via the sewing machine; toys, dresses, bags and aprons. Sometimes the camera and I while away our days chasing the perfect light. Some days my nose is buried in a book. And often I'm drawn to the kitchen. Lately the kitchen is where I've been spending my free time; born from necessity and desire.

We are striving to *live within our means* and *meet our budget*. This means cooking at home and cookhouse creativity. I've been challenging myself to make do with what we've got (i.e. no more daily trips to the grocery store). To be frank I've been rather pleased with the results.

Last night I made the casserole pictured above, loosely based on this recipe. Yogurt, parmesan, onion, hash browns and lemon filled the base. Diced red pepper, fresh dill (procured from leftover salad) and eggs garnished the top. It was perfect for dinner, lunch and dinner again.

I also delved back into winter vegetable pot pies -- this time with homemade crust. You see I made a deal with myself; if I assembled the crust (for which I already had the ingredients) then I could purchase a small bunch of daffodils. It was the right choice. The crust was delicious. We had enough crust for two nights and had even more filling to freeze for later. Plus I had a touch of sunshine on an otherwise gray day.

We also managed three loaves of sandwich bread, a loaf of banana hazelnut chocolate chunk bread, chicken nougats, a bottle of lemonade and a batch of coffee-flavored ice cream (well technically ice milk as we didn't have any cream on hand). One night was simple vegetables and rice. Another night grilled cheese and tomato (on homemade bread).

In other words we are eating well and saving money. I feel in no way deprived and I'd venture to say my husband feels the same way. I can't speak for the children -- they flat out refuse to try many of the things I make. Yes. Child can live on noodles alone.

Of course, on the downside, there are tons and tons of dishes to contend with. I'm learning to be a cleaner cook. I'm a bit of a slow learner.

Now let me tell you one more thing. This week I logged fifty-five hours at work (in fact I'm in my scrubs now). Why do I tell you this? Because I'm not wonder woman. Not even close. Not even a smidgen to close. My point is most cooking is simple. If you are an eater you can be a cook. Julia ought to know.

Company in the Kitchen

Right now we're baking a batch of our new fall favorite - pumpkin chocolate chip cookies. My family can't seem to get enough of these autumn treats. I suspect this recipe will outlast the season stretching into winter and likely spring.

Often I like to be alone while cooking. It's just easier that way. No step stools. No prying hands. Less mess. But tonight I was feeling accommodating. My youngest daughter joined me for a little kitchen adventure. First she helped unload the dishwasher (and did a great job I might add. I could get used to that kind of help).

Then we baked. In the process we learned the difference between 1 cup and 1/2 cup. We did a little math (if you have one 1 cup container and one 1/2 cup container how do we get 2 1/2 cups flour?).

We also tackled spelling and committed the word C-U-P to memory.

Thanks to my daughter's astute observation I learned that nutmeg looks like a miniature coconut. We both agreed it smelled delectable when grated into the batter.

I taught her the proper function of a Silpat mat and that a small ice cream scoop was perfect for ladling out dough.

She taught me to count to twelve. And now we have 12+12+12 cookies all ready to eat.

All-in-all we had a lovely time. I do believe I ought to have company in the kitchen more often.

Tell me ... do you cook alone or does your family join you? I'd love to know!

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