The Little Yellow Book

In 1975, my mom and her best friend designed and illustrated a cookbook for kids.  I was 4 years old.

Yeladim Mevashlim

I remember my mom sitting at the drafting table in her bedroom.  I would sit next to her, at a smaller desk on the floor, doing my own “work”.  In those days, text was laid out by hand (!!!) every letter and line, hand pasted.  Hard to imagine, in the world of digitized type. My mom drew most of the little visual illustrations that went with the instructions.
Yeladim Mevashlim

On a recent snowy day, we cracked open our copy of “Yeladim Mevashlim” and made a simple, lovely, no fuss chocolate cake.  The book is still in print in Israel, 35 years later! And I love being able to share it with my own kids, who are now the same age my brother and I were when our mom was working on the book.

Yeladim Mevashlim

Spending time with my parents cooking and eating made me love to eat and experiment. Nowadays, the one thing I love more than eating and cooking, is thinking and planning what I want to be cooking and eating.

Here’s what I want to eat right now:

Early Winter Review

There was lots of moving, both literally and figuratively these last 2 months.  Much, I’m happy to put behind me.  Here are a few places I’d like to linger:


My inlaws celebrated 50 years of marriage:

we added new traditions to our thanksgiving table:

I turned 40 on a sunny day, surrounded by light and love:
watching the sailboat

and my oldest discovered the joy of losing (and finding!) oneself in writing and drawing:
drawing at scituate harbor

Hello 2012!  I’m so happy to see you.

Adventures in Home Preserving

Following a summer of canning demos at work, I finally took the plunge! Thanks to some hands on canning instructions from the lovely Elise.

A little tomato canning, a little pickling-these carrots are totally addictive!

Easy Refrigerator Pickled Carrots
Adapted from Momofuku via Esquire via Elise

Makes 2 pints pickles

1 cup water
1/2 cup white vinegar
3 tbsp sugar
2 1/4 tsp kosher salt
2 tbs pickling spice
2 lbs carrots

Make the brine: Bring the first 4 ingredients to a boil, then let cool slightly.
Place pickling spice in the bottom of your jar.
Slice the carrots about 1/4 of an inch thick, and pack them tightly in your jar.
Pour the brine over the carrots, and let cool on your counter.
Place in the fridge for 4-6 days, then try to eat just one…

Next project: perfecting tomatillo salsa!

New Year Wishes

For 2011, I’ve decided to break with my no resolution habit, and pick a few wishes for the new year.
1. Make and take more! no more lists, more finished projects. and more pictures.
2. Spend more time here.
3. Eat less animal products. Our vegetarian family eats a lot of dairy and eggs. While I could never be a vegan, I think we could use a little less animal products in our diet.
4. learn to crochet! I love knitting, but find that with 2 small boys, it’s often hard to finish a row. crochet seems like the way to go since you can drop and pick up at any point without worry your project will get holes or unravel. I got the jump on this one as soon a Yvonne posted about her new pattern. Been admiring those pillows of hers for a long time. And as 2010 wound to a close, I was able to finish all the circles. More on ravelry.
5. less is more! in 2010 we downsized into a space we love. I’d like to continue to let go of things that are weighing us down, material and otherwise.