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Category: Favorites

  1. Friday, May 8

    Friday Show and Tell

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    Happy Friday, everyone! I have a lot to “show and tell” today and a lot to say about my trip to Africa (I’m getting on my first plane of the trip in 30 minutes!), so I decided to split the two up and I’ll be doing a separate Africa post later tonight from Washington, D.C. So, let’s show and tell, shall we?

    netflix chef's table from @janemaynard

    First, I just discovered a new original documentary series on Netflix that I’m loving called Chef’s Table. It tells the story of 6 of the world’s most renowned chefs and I love it. It’s beautifully constructed and the stories are wonderful. I highly recommend it!

    "a bone to pick" by mark bittman

    Mark Bittman has a new book A Bone to Pick. I’ve ordered my copy and can’t wait to dig in. I love that guy and the way he talks about our food system. I am really looking forward to reading his latest thoughts!

    albion fit's soulstice retreat

    Remember my friends Liz and Dave who started the activewear company Albion Fit? They just announced their retreat Soulstice and it looks AMAZING. It’s expensive, yes, but it really is a top notch, 5-star, every attendees gets a $1500 gift bag kind of experience. Albion is also offering a group discount if you are interested. Groups of 6+ can each register for $2399 (limited spaces available). Just click on the 6+ discount when you register and enter the code TWFD. And if you go you just might run into me in a yoga class!

    serrano salsa by @janemaynard

    Last thing, one food link for the week! I put together an awesome roundup of salsa recipes for Parade’s Community Table. You should definitely check it out!

    That’s all! (Ha! That was a ton of stuff!) Happy Friday! And don’t forget to share your own finds, links, blog posts, thoughts, whatever!

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  2. Thursday, May 7

    Gluten-Free Coconut Lime Shortbread + Moms Make a World of Difference {Fair Trade Giveaway!}

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    As you know, every few months or so I do a post with Fair Trade USA to help spread the word about the great work they do. This week we’re celebrating Mother’s Day together by sharing the story of a mother from Uganda, giving away a big ol’ bunch of awesome Fair Trade goodies and sharing a fair trade recipe!

    fairt trade gluten-free coconut lime shortbread from @janemaynard #fairmoms

    If you want to read more about what fair trade is, click here. Fair Trade USA says it all a whole lot better than I do. In a nutshell, buying fair trade products means you are supporting farmers in truly meaningful and sustainable ways in more than 70 countries. One of those farmers is Komuhendo Jacqueline, an inspirational tea farmer & me​mber of the Mpanga Growers Tea Factory in Uganda.

    Komuhendo Jacqueline, Fair Trade Tea Farmer from Uganda #fairmoms

    Komuhendo Jacqueline and her family have been growing tea since 2009. She says that the biggest benefit to selling Fair Trade Certified tea is that it has enabled her to pay for school fees for 3 of her children. It has also enabled her family to start sustainable food security projects for their home that can continue for years to come. She hopes to sell more of her tea so that she can send her other 4 children to school.

    Komuhendo Jacqueline, Fair Trade Tea Farmer from Uganda #fairmoms

    Fair Trade has helped Komuhendo Jacqueline and her community in so many ways, including building a nearby well that has provided much closer access to clean water, building a health clinic, providing shelter for workers during the work day, creating a women’s organization that helps empower women to be a more active part of generating income for their families in a region where traditionally men have taken sole ownership of tea farming, and MORE. It’s really amazing the long-term and meaningful ways fair trade has helped women and mothers in this community.

    Komuhendo Jacqueline, Fair Trade Tea Farmer from Uganda #fairmoms

    Learning about Komuhendo Jacqueline’s story has been especially poignant for me this week as I will be flying over her home in just a few days’ time! As I have mentioned, I am traveling to Malawi with ONE and Heifer International this week. Malawi is another country where farmers have benefited from Fair Trade efforts through the production of coffee, sugar and tea, and I can’t tell you how excited I am to meet the people of this country and talk to farmers.

    I could go on and on, but I think it’s time to give away some goodies and share a recipe with you!

    fair trade mother's day giveaway package from @janemaynard #fairmoms

    First, the giveaway. Fair Trade USA will send one lucky, randomly-selected commenter all of the following goodies!

    To enter the giveaway, simply leave a comment on this post! (Comments must be posted by Midnight, PT May 18, 2015. Prize must be shipped to a U.S. address.)

    fairt trade gluten-free coconut lime shortbread from @janemaynard

    Recipe time! Today I have a recipe for Gluten-Free Coconut Lime Shortbread. In the interest of full disclosure, Nate and Cate did NOT like these cookies. My neighbor Kat, who does TONS of gluten-free baking and loves and cares about food very much, loved the cookies. I personally think the cookies have a wonderful flavor and I do like them. Just know this is a cookie that is meant to be nibbled…coconut flour absorbs fluid better than a sponge, and that still applies even when it’s in your mouth! Sit down with a nice cup of fair trade tea and slowly enjoy your delicious cookie!

    4.3 from 3 reviews
    Gluten-Free Coconut Lime Shortbread
     
    Prep time
    Cook time
    Total time
     
    A very flavorful, gluten-free shortbread cookie. Eat in nibbles, no big bites!
    Author:
    Serves: 7 cookies
    Ingredients
    • 6 tablespoons fair trade coconut flour
    • 4 tablespoons salted butter, softened to room temp
    • 2 tablespoons fair trade unsweetened shredded coconut
    • 2 tablespoons fair trade agave nectar
    • 2 teaspoons lime juice
    Instructions
    1. Preheat oven to 350º F.
    2. Mix all ingredients very well using a fork or pastry blender. Make cookie balls out of ~2 tablespoons of dough per cookie. Roll in your hand, set on a a parchment paper or silpat lined cookie sheet and gently press the cookie flat to about ¼" thick.
    3. Bake for 10 minutes.
    4. Let cool completely before moving off of the cookie sheet or they will crumble.

     

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  3. Thursday, April 30

    The Best Lemons in the World Are Actually Limes + Why You Need a Lemon Press

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    Today I have a story to tell. After the story there’s a really good kitchen tip. So, you know, make sure you keep reading to the end. Which of course you would do anyway because I’m such a good storyteller, right?!

    why you need a lemon press from @janemaynard | pictured: bearss lime tree

    Our house came with a lemon tree in the backyard. A big, beautiful lemon tree that grows the best tasting lemons in the world. There was just one problem – the lemons kept getting this weird brown spot on the bottom.

    why you need a lemon press from @janemaynard | pictured: bearss lime tree, overripe fruit

    We researched the issue and came up empty. Our gardener thought maybe it was a deficiency of some sort and asked other gardeners about it. Everyone was stumped. Then, one day, Nate noticed a blue tag on the tree. He flipped it over and discovered the tag had words on it and the words were these: Bearss Lime.

    why you need a lemon press from @janemaynard | pictured: bearss lime tree

    WHAT?!?! Our lemons were limes! Our gardener was like, “Oh man, I love Bearss limes! The way the tree was pruned I just never thought of it!” Now that we knew what kind of tree it was, our research was much more fruitful (pun intended) and we discovered that our yellow limes with brown spots on the bottom were actually just overripe.

    why you need a lemon press from @janemaynard | pictured: bearss limes

    In our defense, Bearss limes can grow really big and really yellow. I think Bearss limes should be renamed Trick Lemons. I mean, seriously, look how yellow those two overripe limes are in the picture above!

    why you need a lemon press from @janemaynard | pictured: bearss limes

    The reason our lemons were the best tasting lemons in the world was because they were actually limes. My lemon bars? Lime bars. Our neighbors’ favorite lemon chicken? Lime chicken. The list goes on. Lemon or lime, we love the tree and Nate makes the best lemonade, I mean limeade, you ever did taste.

    why you need a lemon press from @janemaynardOwen says, “Hi!”

    Story’s over, kitchen tip time! If you don’t have a lemon press, aka citrus squeezer, get one! Seriously, I’ve been wanting a lemon press for years and finally, two weeks ago, I popped onto Amazon, found one that looked good and hit “buy.” I bought the Bellemain lemon squeezer and I love it. It is super sturdy and perfect for lemons and limes. Click here to check it out!

    why you need a lemon press from @janemaynard

    I now consider my lemon press an indispensable kitchen tool and don’t know how I lived so long without it. Take note: when you start squeezing, go slow or you’ll end up with juice all over your kitchen.

    why you need a lemon press from @janemaynard | pictured: squeezed bearss limes

    Happy juicing!

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  4. Friday, April 24

    Friday Show and Tell: Instant-Read Kitchen Thermometers and Getting Ready for Africa!

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    Happy Friday! Today for Show and Tell I am super excited to tell you about my new kitchen thermometer! I know, EXCITING stuff! 😉 I am a firm believer that all home cooks need an instant-read thermometer. I’ve been using a cheapo Pyrex thermometer for years, but I could tell for the last little while that it was definitely reading incorrectly.

    the instant-read DOT probe thermometer by ThermoWorks from @janemaynard

    I called my friend Lindsay to find out which thermometer she uses – I remembered that there was one she was completely in love with and had splurged on a few years ago. Today I’m sharing the details with you and demanding that any of you who do NOT have a thermometer must go buy one of these right NOW. It’s your homework. I’ll be checking next week. All of these instant-read kitchen thermometers are made by ThermoWorks and I’m providing you with three different options at three different price points, so no excuses!

    • Thermapen ($96): This was Lindsay’s dream thermometer that she saved up for. She did in fact buy it a few years ago and used it for a long time. And she did in fact love it. And she did in fact recently break it and had to get a new thermometer (more on that in a second). If you want to invest in a really nice thermometer and you think you can keep yourself from breaking it, this is the one. Click here to buy the Thermapen.
    • Thermapop ($29): This is basically the poor man’s version of the Thermapen but still super awesome. This is what Lindsay replaced her Thermapen with and she said she totally loves it, too. Click here to buy the Thermapop.
    • DOT Professional Probe Style ($39): This is the one I bought. I was going to get the Thermapop, but when I found this probe style thermometer by ThermoWorks, I was sold. I LOVE having a probe style, I use it in the oven and grill all the time when cooking meat. I received it in the mail this week and it’s GREAT. Click here to buy the DOT Probe.

    I cannot believe it’s Friday already and I REALLY cannot believe that in 2 weeks I’ll be heading for Africa! We had a logistics call with ONE and Heifer International this week and it just got me even more excited for the trip. I’m in the middle of getting all my stuff together for the trip, including breaking in my new waterproof shoes (I live in San Diego, nothing I own is waterproof!). Today I started my typhoid immunization pills, so there is currently live typhoid in my system. The team also mentioned on the call that we need to make sure we bring a headlamp because of frequent power outages in Malawi. Basically, it’s all starting to get very real that I am going to Africa and, honestly, I can’t wait! My headlamp and I are ready!

    waterproof merrell shoes for africa trip!

    That’s it from me this week! It’s Show and Tell, so please share whatever you like! And if you have a kitchen thermometer that you love and recommend that is different than what I listed above, please tell us about it!

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  5. Tuesday, April 14

    Fresh Basil Plants for the Black Thumb Inclined

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    My relationship with fresh basil is one of the love-hate variety.

    living herbs basil plants are the BEST, especially if you have a black thumb!

    I love using fresh basil when cooking, but I can’t for the life of me keep a basil plant alive. I have the blackest of black thumbs. Buying fresh cut basil at the store just doesn’t really work, though. It only lasts 1 or 2 days and then it’s Bye Bye, Basil. I recently read a tip about snipping the stems of fresh basil and putting it in a glass of water like flowers in vase, but that only works about half of the time for me.

    living herbs basil plants are the BEST, especially if you have a black thumb!

    Luckily I discovered a basil plant that is AWESOME for people like me. I’ve seen it in a few different stores and it is the best! North Shore Living Herbs sells mini fresh basil plants potted in peat moss that I am completely in love with.

    living herbs basil plants are the BEST, especially if you have a black thumb!

    Here’s how it works: The basil plant comes in a mini pot with holes in the bottom. You place the pot on a plate or in a cup and make sure that it’s sitting in 1/4″ – 1/2″ of water (check it regularly to keep it watered!). The basil stays perfectly lovely for 1-2 weeks, which works really well for the home cook.

    living herbs basil plants are the BEST, especially if you have a black thumb!

    Be sure to keep an eye out for these great little basil plants. I guarantee you’ll fall in love!

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  6. Thursday, March 19

    Friday Show and Tell

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    Happy Friday, everybody! Today I have a few links to share, but first we need to talk Tillamookies.

    tillamookies are my new favorite ice cream sandwich

    When I visited Tillamook last summer, we had the chance to sample a few ice cream products that weren’t yet released to market. I have been waiting for those two products to come out and one of them finally has! I would like to introduce to you the Tillamookie! What’s a Tillamookie? Why it’s an ice cream sandwich made with waffle cone cookies with a dark chocolate coating and Tillamook ice cream or gelato. They come in vanilla, chocolate hazelnut, mint chocolate chip and strawberry flavors and they are SO GOOD. I’m not just saying this because I met the cows where the cream came from. Seriously, best ice cream sandwiches ever.

    tillamookies are my new favorite ice cream sandwich

    Tillamook kindly mailed some samples to our family (yes, we did eat them right before dinner yesterday…the kids were delighted). Tillamook is ready to mail Tillamookie samples to one of you lucky people, too! This may not be a high-retail-value giveaway, but it’s one of my all-time favorite giveaways yet! To enter, just do the following!*

    • Leave a comment on this post! That’s it! If you want, tell us which flavor you think will be your favorite – vanilla, chocolate hazelnut, strawberry or mint chocolate chip. (Mine is strawberry!) It’s also our weekly show and tell post, so feel free to share anything you like!
    • Bonus entry: Follow This Week for Dinner on Facebook (leave a separate comment indicating you follow)
    • Bonus entry: Follow me on Instagram (leave a separate comment indicating you follow)
    • Bonus entry: Follow me on Pinterest (leave a separate comment indicating you follow)
    • Bonus entry: Follow Tillamook on Facebook (leave a separate comment indicating you follow)

    tillamookies are my new favorite ice cream sandwich

    *Comments must be posted by Thursday, 3/27/15 at Midnight PT. Prize must be shipped to an address in the continental United States. Winner will receive one box of each of the four flavors and will be randomly selected.

    The giveaway winner was Comment #3 Lindsay R, who said, “I love this giveaway. Especially if you give it away to me.” 

    Food link time!

    This week on Babble:

    And this week on Parade’s Community Table:

    Show and Tell time! I know I just turned the comment section into a giveaway entry extravaganza, but feel free to share whatever you want in the comments anyway – it will count as your freebie entry for the giveaway!

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  7. Wednesday, March 4

    Crispy Rosemary Roast Potatoes from ‘Brown Eggs and Jam Jars” + A Lovely Cookbook Giveaway!

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    I am SUPER excited about today’s post. First off, I get to brag about one of my very lovely food blogging friends. Second, I get to share an AMAZING recipe with you. Third, I get to do a giveaway. So much goodness in one place!

    recipe for crispy rosemary roast potatoes from the new cookbook "brown eggs and jam jars"

    Aimée Wimbush-Bourque is a friend I met through blogging that I am beyond grateful to know. She is lovely and talented and I am lucky to have her as one of my people. Her blog Simple Bites is wonderful and she is truly an inspiration to me. The woman pretty much makes everything from scratch. When you grow up on a homestead AND you’re a professional chef you tend to do that sort of thing. I know I will never be an “Aimée” myself, but one can always dream…and at least I try!

    recipe for crispy rosemary roast potatoes from the new cookbook "brown eggs and jam jars"

    Aimée just published Brown Eggs and Jam Jars and I am so happy to share this beautiful cookbook with you today! (Congratulations, Aimée!) My friend Allison came over this morning and we made a couple of Aimée’s recipes from the book. It was such a lovely morning, spending time with a friend making recipes written by another friend. I’m feeling all aglow with cheesy friend-i-ness!

    recipe for crispy rosemary roast potatoes from the new cookbook "brown eggs and jam jars"recipe for crispy rosemary roast potatoes from the new cookbook "brown eggs and jam jars"

    Today I get to share Aimée’s recipe for Crispy Rosemary Roast Potatoes with you. Holy HANNAH, people. So good. Allison and I basically ate the entire batch. (We won’t talk about how many potatoes that was!) The technique for cooking the potatoes coupled with a cornmeal coating made for truly perfect roast potatoes. Perfect and dangerous. I wasn’t kidding when I said Allison and I ate an ENTIRE BATCH. At 10:30 in the morning, mind you. SO GOOD.

    recipe for crispy rosemary roast potatoes from the new cookbook "brown eggs and jam jars"recipe for crispy rosemary roast potatoes from the new cookbook "brown eggs and jam jars"

    Anyway, Aimée’s book is filled with similarly wonderful recipes and I highly recommend you buy the book immediately! Right after you enter today’s giveaway, of course!

    recipe for crispy rosemary roast potatoes from the new cookbook "brown eggs and jam jars"

    We are giving away a copy of Aimée’s beautiful book to one lucky, randomly-selected winner! Simply leave a comment telling us your favorite thing to make from scratch and you’re entered! Aimée is all about going homemade, so I think chatting about our favorite from-scratch recipes is the perfect way to celebrate her book launch! So, to recap, to enter the giveaway please leave a comment telling us your favorite thing to cook/make/bake from scratch by Midnight PT on Wednesday 3/11/15.  Prize needs to be shipped to a U.S. or Canadian address.

    recipe for crispy rosemary roast potatoes from the new cookbook "brown eggs and jam jars"recipe for crispy rosemary roast potatoes from the new cookbook "brown eggs and jam jars"

    And with that I give you Aimée’s recipe for some of the best potatoes you’ll ever eat. Enjoy!

    5.0 from 5 reviews
    Crispy Rosemary Roast Potatoes
     
    This recipe is from the book "Brown Eggs and Jam Jars" by Aimée Wimbush-Bourque and makes some of the best roast potatoes this side of anywhere!
    Author:
    Serves: 6
    Ingredients
    • 2 pounds red potatoes (about 6-7 medium), peeled (Please note that I totally did NOT peel the potatoes, whoops! Sorry, Aimée! They still came out perfectly)
    • 2 teaspoons salt, divided
    • 2 tablespoons cornmeal
    • ½ teaspoon black pepper
    • ¾ cup olive oil
    • Leaves from 2 sprigs fresh rosemary, minced, plus more chopped for garnish (I also forgot to mince the rosemary leaves...can you tell Allison and I were chatting while making the recipe? Again, everything tasted great.)
    • 8 fresh garlic cloves, peeled
    Instructions
    1. Position a rack on the lowest level of the oven and preheat oven to 425ºF (220ºC).
    2. Cut each potato in half, then in half again, until you have 4 evenly sized chunks per potato. Place in a medium pot with 1 teaspoon of the salt, cover with cold water and set over high heat. Bring potatoes to a boil, then reduce heat slightly and boil for 2 minutes.
    3. In a large bowl, mix together cornmeal, remaining 1 teaspoon salt and pepper. Drain potatoes, then transfer to the bowl with cornmeal and toss gently to coat.
    4. In a 12-inch cast-iron pan or heavy skillet, heat olive oil over high heat. When small bubbles begin to rise (but before oil is smoking) and oil is very hot, add rosemary and garlic. Stir carefully with tongs for a minute to infuse the oil.
    5. Carefully add the cornmeal-crusted potatoes all at once to the hot oil and arrange them with your tongs so that they are evenly distributed around the pan. Place the skillet in the oven and roast for 15 minutes. Carefully remove pan from oven and turn each potato so the crispy side faces up. Roast for another 20-25 minutes or until golden all over.
    6. Using a slotted spoon, transfer potatoes to a serving platter. Sprinkle with chopped fresh rosemary and a sprinkling of sea slat if desired. Serve at once.

     

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  8. Thursday, February 12

    Why You Need Cheese Paper In Your Life

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    Years ago I wrote about cheese paper here on the blog. Back then I didn’t know much about the stuff and it wasn’t very easy to buy. Luckily for all of us cheese paper is more accessible these days (thank you, Internet) and I actually use it myself now, so I feel like an updated post is in order!

    why cheese paper and storage bags are the best way to store cheese from @janemaynard

    I was first introduced to cheese paper at the Cowgirl Creamery in San Francisco. Their cheese paper has the adorable cowgirl logo printed on it (see picture here) and, I’ll be honest, that was the biggest appeal of the paper to me at the time – what a pretty way to store your cheese! As pretty as the paper is, it is actually very functional, too!

    why cheese paper and storage bags are the best way to store cheese from @janemaynard

    Cheese paper allows cheese to breathe while also keeping it wrapped properly, so it will last much longer and taste better. Click here to see the details about how cheese paper is constructed and how it works. Formaticum is the primary brand that makes cheese paper and it’s the kind I use. You can buy Formaticum cheese bags or a set with cheese bags and cheese paper on Amazon, but you can also buy all of their products directly on their website. I love both the bags and the paper. I have no affiliation with Formaticum – I just love their fancy, French cheese paper!

    why cheese paper is AWESOME and the best way to store cheese from @janemaynard

    why cheese paper and storage bags are the best way to store cheese from @janemaynard

    So, hop to it! Give your cheese a happy, super cute home!

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  9. Friday, February 6

    Friday Show and Tell

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    Happy Friday! I’m getting Show and Tell up a little late today because I’ve been busy as a bee finishing up our living room decor. I can’t wait to share the final product with you, but until it’s totally done and picture worthy, here’s a little sneak peak of one of the gems I found for the wall: stump prints from Light & Ink. I ordered the Spring Hollow Gold print yesterday and can’t WAIT for it to arrive.

    light & ink's stump prints - spring hollow gold - found by @janemaynard

    I have some fun news today, too! In addition to regularly contributing to Babble, I am also now going to be writing for Parade’s food website Community Table as well as the blog for Solly Baby. My first posts for both sites went up this week!

    At Community Table: 10 Romantic Cocktails for Valentine’s Day Fun!

    And for Solly Baby: 12 Fantastic Freezer Meals, Before The Baby!

    Show and Tell is for the whole class – be sure to share your own stuff and finds!

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  10. Thursday, January 29

    My New Favorite Cheese: Ricotta Salata

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    Just a quick post today to share my new favorite cheese. It’s called ricotta salata and it’s mighty fine.

    my new favorite cheese, ricotta salata | from @janemaynard

    The kind I buy is from Bel Gioioso. They label the cheese as “The Italian Feta,” which I think is a good description. Salata means “salted,” and that’s basically what this cheese is – ricotta cheese that has been pressed, salted and dried. The texture is very similar to feta, but the flavor is much more mild. Think ricotta with, you guessed it, salt added!

    my new favorite cheese, ricotta salata | from @janemaynard

    I pretty much put it on every salad I eat now. I can’t get enough. And, unlike feta, my kids are much more likely to eat it sprinkled on their salad, so they can eat the same salad I make for the adults. I’m thinking ricotta salata would be good in other dishes, too, like scrambled eggs or tossed into roasted veggies. Maybe it’s time I start experimenting, but, honestly, I go through enough of the stuff with just salads!

    my new favorite cheese, ricotta salata | from @janemaynard

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