Wednesday, September 28, 2011

Spaghetti (Squash) with Quinoa Tomato Sauce


My daughter (and husband, for that matter) could live on pasta. I'd swear they're Italian somewhere in the family tree ... were it not for the fact they share dozens of Irish freckles as well as a very Scottish name.

(Though hubbie does speak a wee bit of Spanish, Portuguese, French, and Dutch ... all with an Australian accent and an Italian inflection. A bit suspect, right?)

Monday, September 26, 2011

Postcards from Phoenix - Part 2

Hi from Phoenix, Arizona,
(Yes, we're still here). 

Last night we got rained on at dinner, which was (apparently) a once-in-a-lifetime kind of experience for this part of the world. We saved our beautiful peach ales from catastrophic dilution by drinking them.

Today we wandered around the postcard-and-turquoise laden streets of Scottsdale, thinking about the amazing green salsa we had at lunch and wondering just how many Goodwill thriftstores there are in this glorious city.

(But that's an addiction a story for another day ... )

More soon,
Amanda xx

Sunday, September 18, 2011

Postcards from Phoenix

Sun-bleached and sandy. I love this place.
Amanda xx

Thursday, September 15, 2011

Fig + Blue Cheese + Mixed Greens + Toasted Pepitas = Perfect

I was always one of those girls who was nerdily good at math, but never *really* enjoyed it. I mean, geometry was - tearfully - the one 'B' I got in high school (outside of phys-ed of course), and I tell myself it's 'cause I just didn't care. (Because I'll have you know I went on to university and got an A in calculus. Ahem.)

Anyway, math. I think it's all the rules I don't like ... the this + this = that, and don't you even think about trying to add in the other. I like rules, as a foundation, but I also like to have the freedom to play, to adapt, to try new things.

Tuesday, September 13, 2011

A Hands-On Approach to Eating Broccoli

I'm a firm advocate of enjoying food. Of focusing attention on one thing at a time. Of getting my hands doughy, buttery, or salty.

And this is how I believe broccoli should be eaten:

Doused in olive oil and grilled; sprinkled with salt; and eaten (like miniature trees) with your hands.

In fact, if I had a restaurant, I'd serve broccoli this way all the time. Maybe I'd even plan menus so you got to play marauding giant for the whole meal ... How fun would that be?

In the meantime, try one of these recipes, courtesy of other Food Network Summer Fest contributers:
and eat with your hands.

Amanda xx

Monday, September 12, 2011

How to Make a Ballerina Cake

This week, she's four.


How did this happen? How did she get to be so big? And eloquent? And obsessed with all things pink and frilly and winged and sparkly?

Wednesday, September 7, 2011

Super-Dooper Homemade Muesli Bars


A good muesli bar is a girl's best friend. Well, if that girl has a toddler. And a coffee-induced glucose imbalance. And a grumbly tummy.

But have you looked at the ingredients in your off-the-shelf muesli bars? (You should, you know. Look at ingredients lists on things. But that's another story.)

Sunday, September 4, 2011

Scalloped Everything

This one's for all of you back home in Australia ... where it's currently the tail end of winter, and where you may be inclined to bake things in the oven. Comfort foods, involving root vegetables. 'Cause I sure ain't making this here in Phoenix ... where the daytime temperatures are hovering around 45C (115F) and the nighttimes are dipping down into the (brrrr) 30C's (90F's).