So, I wrote a book. Well, actually, I put together a collection of my favorite blog posts from 2008-2016. Can you believe I have been writing this blog for that long? I definitely cannot. The posts are organized by subject instead of dates which makes for an interesting analysis of my thoughts on my childhood, motherhood, my family and, of course, my friends. It’s all wrapped up in a paperback that you can snuggle up with in bed or throw in your beach bag. The reading is light enough that you don’t need to think much about it and most of my musings include recipes, too. So you can make a snack or a cocktail or both if you want something to go with the entertainment. Continue reading “My New Book: Notes From Val’s Kitchen: Stories, Food and Life on Cape Cod”
I love everything bagel flavored anything. I love soft bread and savory versions of my favorite sweet treats. I love toasted bagels with scallion and chive cream cheese smeared all over them. And I absolutely love sharp cheddar cheese.
So, it should come as no surprise that I re-purposed this super easy cinnamon bun dough to make some savory delights. Of course, I made sure to make some of the original recipe*, as well. Because they so delightful slathered with cream cheese frosting. And maybe, just maybe I can keep the kids away from the savory ones that I like to enjoy with a glass of red wine. Continue reading “Everything Bagel, Cheddar and Chive Swirl Buns”
Is it a special occasion? Or just an occasion that would be made that much better with cake? Does it matter? I think not! Especially when this cake is so easy to make and requires little more than some basic pantry supplies and a large container of rainbow sprinkles. And, it definitely brings out the joy in everyone. People get really excited when they see that I’ve used a ton of sprinkles. It’s like I’m throwing around dollar bills when I walk into the room with this cake. Money is great but, a slice of cake tastes way better.
I thought weeknights were exhausting when my kids were little and barely doing any extra curricular activities aside from one dance class or soccer practice between Monday and Friday. Well, that has certainly changed to being home just long enough to devour a meal that didn’t come out of a box or the pizza place down the street. (I employ both of these dinner strategies, by the way, I just try not to make it a daily occurrence.) During these hectic fall days filled with Friday night football games, Halloween costumes and Thanksgiving preparations, it’s nice to know that there is a super simple and fast recipe to pull out for dinner that will please just about everyone at the table. Who doesn’t like soft pasta filled with cheese, some bright vegetables warmed in flavorful chicken broth? If you are at my house, I’m not asking, I’m just putting it on the table and serving it with crusty bread. Yes, you can have seconds. No, you may not watch T.V. before you do your homework. Continue reading “Fast and Easy Cheese Tortellini Soup”
Whenever I go to Starbucks for my grande latte, which isn’t very often but as often as I can, I like to check out the case of sweet stuff just to the right of the cash register. I love the lemon cake with the layer of sweet frosting that you can peel off in one piece, the mini vanilla scones and the thick slices of marble cake, bitter chocolate and warm vanilla, the best of both worlds in one dessert. But recently, I spied a large, round cookie, half frosted and decorated with rainbow colored sugar. Not the usual type of choice for me but something made me ask for it. Continue reading “Fruity Cereal Cookies”
The middle of October on Cape Cod is not only Autumn but it can also mean Indian Summer. Gloriously warm days in the 70’s, reminiscent of summertime with clear blue skies that get chilly as the sun sets. Forgetting to bring a sweatshirt to Ava’s field hockey game because it was as hot as a late August day at 3:00pm can lead to me shivering in the stands by half time as the sun dips behind the treeline. A warm meal is welcome after a long day of work, school, games and homework but we are still not ready for heavier fare. Colder evenings signal the kale growing in the garden and soon a light frost will sweeten up the root vegetables in the ground. But until then, a few carrots and a bunch of kale add to the bright colors in this soup and a loaf of crusty bread is always a welcome addition to make it a meal. Continue reading “Autumn Vegetable Soup”
I can’t wait for summer to make this soup. But don’t fret if you read this post months from now, in the middle of winter. Although it’s best made with fresh corn and ripe on the vine tomatoes, a bag of frozen corn and a good can of petite diced tomatoes do the trick, too. Somehow I manage to forget about this recipe in the winter months when I feel the need for hardier fare. Perhaps I should remember to make this gem a bit more often instead of waiting to see corn appear on the local farm stands.
P.S. As I was transposing this recipe from my mother’s recipe card, I noticed for the first time the note at the bottom of the recipe about Corn and Shrimp Soup. Where have I been? I must try this next time!