thoughts on packing light + useful travel items for little kids

I've been thinking about packing a lot lately. You know, the stuff you have to take with you when you go places. Oh, the stuff. But the places! I love the places.

^^lamma island, hong kong. july 2011.^^

Back in the days before you had to pay to check luggage, I was a serious overpacker. I'd just throw everything I might need into a suitcase and then rejoice once I'd left it in the hands of the airlines so I could walk lightly to my gate.

But a few years back, when the fee for luggage was firmly in place, I made a decision: I would become a light packer. It was right before a week-long trip to Europe, and Dan and I were determined to take only carry-ons for the trip. At the time, it seemed impossible. How on earth could we go to a wedding in France and take just a carry-on suitcase!? But I was both fed-up with paying fees to check luggage and also fed-up with lugging my luggage around. It seemed like having so many belongings was getting in my way of enjoying the destinations to which I traveled.

^^first trip as a light packer! at seatac airport heading to switzerland, france, and italy. july 2010^^

We all know it's hard to change. But I made the change from over-packer to light packer very well. All it really took was buying the best carry-on suitcase ever as well as a great lightweight hiking backpack.

^^off to southeast asia for three weeks in july 2011^^

For at least 3 years, I didn't pay any luggage fees. Not a one. And then I had a baby.

Everyone tells you that when you have kids you're going to little by little acquire more and more stuff. As much as I've resisted this, it's still happened to some extent. I firmly believe that babies and kids don't need a lot of stuff. They need to be clothed and fed and loved and entertained, but just like with adults, having more things does not result in a happier baby. And yet, when we went to California last weekend, it felt like we had so much stuff. Two carry-on bags, two "personal items," a heavy carseat, and a 20-some pound toddler in a carrier.

^^en route to boston. decemeber 2013.^^

Overall, I think I've been able to maintain my status as a light packer. We travel with more than we used to, but a lot less than many people! It's the carseat that really weighs you down. There's no getting around it. It's the law. Safety first. It's especially hard to get around without one in the US, where public transportation is often not that convenient. But when we go to Europe someday, I will not be taking a carseat, that's for sure! You can also rent them at your destination, but once you've shelled out $200+ for one at home, do you really want to spend more money?

Thankfully, they do make great items for traveling with little kids. I'm convinced a main component of parenting is the never-ending process of deciding which items fit your lifestyle best. Because there are so many options out there! And they're all pretty expensive! The most useful things we've found so far are:

phil&teds Traveller Crib I wanted this crib when I was pregnant, but decided not to get it because of the high price tag. Instead, we got a Pack-n-Play. Once we were traveling places by plane and needed a crib, I found a used one on eBay for around $120. I'm so glad we have it, since it's pretty much the smallest option out there (comparable to the Baby Bjorn model). But it still takes up a good amount of room. It won't fit in a carry-on, and annoyingly airlines don't gaurentee they'll check it for free (as they do with strollers and carseats), so you pretty much have to check a bag if you're taking it with you. But it's still very convenient. Although, I am also glad we have the Pack-n-Play. It was great for the first 6 months when Willa was sleeping in our room. It just wasn't great for travel. It's big and doesn't have a handle.

Diono Radian convertible carseat We just got this carseat for Christmas since it was clear that W was almost too big for her infant seat. I picked this one because it's the only foldable carseat on the market, and it is also the narrowest. Additionally, you can keep your child rear-facing up to 45lbs. in this seat (most are 40lbs.) and it's also a seat you can use from birth to 120lbs. Plus it's FAA approved so you can use it for flying.

totseat I just bought this recently, and am really excited about it. At home we use a phil&teds portable chair, and while it's come in handy at a lot of restaurants, it's a bit big to carry if you want to pack light, and it's also not compatible with some tables. I'm a big believer in kids eating at the table, and Willa is still at an age where she needs to be strapped in (I know that's debatable, but that's my opinion!).

Beco /ergo carrier I love both these carriers. The Beco was ideal when W was little, but now as toddler I find the Ergo to be more convenient. But either way, the carrier is the way to go. I do not believe in traveling with a stroller. Too big! Too much!

tegu blocks travel set I got these blocks from a dear friend when Willa was born. They're my favorite toy to bring along on trips, and people are always asking about them. The magnets in the blocks not only make them fun to play with, but stick to any metal structure. This comes in handy on planes and in restaurants! I recently took them to a Super Bowl party, and I totally lost it when one block went missing. (Perhaps I am too consumed by things?) Not to worry though, the party host found it. Phew.

^^trip home to new york. may 2013.^^

Despite these useful items, my back and shoulders are still always sore on a trip...perhaps I should just accept it, but I'm going to keep striving to be the lightest packer possible! And if you have thoughts or tips, please share!

thredUP

I'm a girl of many thoughts: I love a good deal. I'm too materialist and consume too much. I like reusing and trying to reduce my consumption. I like new clothes! But I have too many already. Ahh! Thankfully these sentiments can all happily coexist in the world of consignment shopping.

Unfortunately, I've been a bit disillusioned with Denver's consignment scene. Now, granted, I don't have quite as much time to peruse the shops as I did in Seattle, but still. A lot of the consignment stores seem a tad overpriced in my estimation. I'm not going to pay $50 for a pair of Citizens of Humanity jeans from 10 years ago when they still had the red tags. That's just absurd. $20? Maybe. A friend of mine visiting from Seattle tried to barter for a skirt that had an unraveled hem, and the consignmentista would not have it. Seriously? Your price is firm on the skirt from 2001 that needs to be sewed?

I'm rambling. The point of this isn't to complain about local shops but rather to rejoice in the most fantastically wonderful consignment solution ever thought up: thredUP. Have you heard of it? You must check it out. Consignment online! Why didn't I think of that? Man, I wish I had. I'd be rich! And all my "what am I going to do with my life professionally?" dilemmas would be solved. If only.

So. Yes. thredUP. It's the greatest. To buy, it works just like any online retailer. Browse, add to cart, check out. They have a lot of promotions for first time customers etc., so it's not hard to get a discount on their already reasonable prices. If you want to sell/donate clothing, you can request a bag and they'll send you a giant green polka dot bag to fill with clothes and shoes etc. I filled up a bag a couple months ago, and while they didn't accept everything, I made over $80, and the clothes they didn't take they donated for me. I used my store credit to buy W the warmer clothes she's been needing since summer is finally subsiding. They have so many great things for $3.49 each! And several items that are new with tags!

thredUP. Check it out. It's a great way to buy clothes, especially if you know the size you're looking for in a particular brand. I have a pair of Adriano Goldschmied cords I love, and I found another pair the same style and size in a different color for a fraction of the retail price!

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Disclaimers: It goes without saying that this isn't in any way a sponsored post. I am no where near that big time. I just like thredUP, and wanted to spread the word. And I know, I know, shopping online and having a package shipped across the country is not really that "green" and is still pretty materialistic. But it is marginally better than buying clothes that are newly manufactured...

yellow stools by DIY rookies

Several months ago, Dan suggested we add a pop of yellow to our future kitchen. We knew we'd need some color, since we'd picked white cabinets and "raven" caesarstone counters set against light grey walls. Yellow stools for the counter seemed like a good way to go. We were also inspired by our favorite restaurant in Seattle, the Walrus and the Carpenter, which sports pretty much the best interior decor ever, as far as we--and many critics--are concerned. Throughout the restaurant, they have yellow and white stools pulled up to marble hightops. Add a little oyster bar flair to our Denver kitchen? One could try at least, right?

Once somewhat settled into our new house, we began the hunt for the yellow bar stools pictured in our heads. But, sadly, we couldn't really find what we were looking for. All the new stools we found were either too expensive or backless. (Have you sat for long periods of time in a backless stool? For two years we had dinners at a high black table with saddle stools and my back still hasn't forgiven me.) And the cool vintage ones were being sold as only a single stool or a pair, which wouldn't do since we needed at least four.

Finally, more searching and pondering led me to this post, from one of my favorite home design blogs, Young House Love. The ultimate DIY-ers, they'd found cheap stools with just the industrial vibe were were wanting. They painted theirs teal, but they'd considered yellow, so it seemed like a reasonable endeavor. We could follow their instructions and have just yellow stools we wanted. Hurray!

Fourteen cans of spray paint and who knows how many trips to Lowe's later, we did. Yep. That's right. Fourteen cans. It was "supposed" to take three. I will forever be indebted to my husband for his commitment to late-night spray painting.

Here's the main thing we learned: don't be a copycat. It's not cool, and it doesn't work. Use your own brain. More specifically: to spray paint something yellow, you need to use white primer. Grey might work fine if you're going for teal, but it's quite hard to cover up when you're using yellow. Therein lies the "use your brain" lesson. Whoops.

But I'm choosing not to dwell too much on the process. Instead, I'm enjoying the final product. I am, in fact, sitting on a yellow stool as I type this. And the back on it is glorious. No back pain for me. Now all I need is some oysters. Or steak tartare. Or lentil and smoked trout salad. Oh, Walrus...

rocky mountain table co.

We need a dining table. It shouldn't surprise you that I feel very strongly about bringing family and friends to the table to enjoy meals together. So we've been on the hunt for the perfect table. A couple weeks ago, through Etsy, we came across Rocky Mountain Table Co. They make all their tables in Denver, and have some of the most amazing styles. We were able to stop by their showroom this past weekend to check out some of their work. I found I couldn't decide - all their tables were so beautiful! (Not to mention, their showroom was georgously designed in an old brick market in the Baker neighborhood. I kind of just wanted to plop down at a table, crack open a beer, and never leave.)

I hope one of their tables is in our future. But if you need a table, too, definitely check them out. Who can resist a table made locally from reclaimed wood!? (The real stuff too, not that silly wood that's stained grey to look reclaimed.)

my 10 favorite kitchen items

With all the unpacking and organizing I've been doing of late, I've been thinking a lot about what items are essential and what things I don't really need. The kitchen was the first room in the house that was unpacked. Both because it was a high priority and because it's easy (there are already drawers and cupboards!). But nevertheless, there's still room to spare in my kitchen. I have a few empty drawers, and my pantry has some holes. When it comes to kitchen items, you don't need too many things, you just need the right things. (Whoever decided the engaged should register for SETS of pots and pans or knives was an IDIOT. No one needs both an 8" and a 7" chef's knife. That's just silly.) When I'm cooking I often grab the same items. These "must have" items are different for everyone depending on their cooking style, but below are the things I just couldn't get by without in the kitchen. Some of them I insist on. Others are optional. What can't you live without? 1. Citrus reamer I didn't have one of these until last Christmas. I'm not sure what I was thinking. I had one of those squeezy do-dads, but it just wasn't doing the job. The reamer is where it's at. If you like citrus juice, it's a must have. I was gifted a second reamer and passed it along to a friend who was also reamer-less. She just texted me the other day to tell me how it's changed her life. It'll change yours too.

2. Le Creuset French Oven I was lucky enough to recieve this as a wedding gift. It's one of those things that people often register for that is spot-on. Every cook needs one but most people won't buy it for themselves. I'm a big fan of one-pot meals, so the Le Creuset is great for those. I have the 5.5 quart one, and it's perfect for meals for 2-4 people. If you have a larger crowd to feed, you might want a bigger one.

3. Electric Wok My proclivity for cooking started in China. I took a one-on-one cooking class with a chef in Harbin when I was a junior in college studying abroad. In China, they have special burners that accomodate woks with round bottoms. Most of us don't have those in the U.S., so we're left with flat-bottomed woks, which just don't do the trick. When you're making Chinese food, you need that rounded bottom for the oil to pool. An electric wok takes up a lot of room in your cupboard, but it's completely worth it if you make a lot of Asian food. And it heats up so quickly. And so hot! The one I have is Breville, but there are several cheaper options on the market.

4. Oxo mini chopper You and I both can chop garlic. But sometimes you just don't wanna. You want to have the mini chopper to it for you. And you want to get out the day's stress by banging on the chopper.

5. WMF Manaos Bistro Flatware I registered for the WORST dinnerware. I hate it. It's from Pottery Barn and it chips and is oversized and is all the wrong colors and I can't stand it. But. I registered for THE BEST flatware. I love it. It's fantastic. It's held up incredibly well and feels prefect in your hand. It isn't back heavy, so it doesn't fall off your plate. And it has tons of great serving utensils you can buy. It's so great, in fact, that the kind friends who bought it for us for our wedding decided to buy a 2nd set for themselves. Yep. True story. So if you're in need of new flatware, get yourself some WMF. You won't be sorry. But do not no matter what buy plates from Pottery Barn. Seriously. Don't.

6. Wüsthof Classic 4.5" Santoku Knife This is my favorite knife. I use it for everything. It's big enough for chopping but small enough for minimal paring. Think about what your perfect knife might be, and get one. But whatever you do, DO NOT buy I knife set. You won't use all those knives.

7. Wooden spoon An obvious classic. A wooden spoon is perfect for stirring all sorts of foods, and won't hurt your non-stick surfaces.

8. Oxo high heat spatula My old spatula warped from heat. This one hasn't. It's great for all your spatula needs.

9. Anthropologie measuring cups I have a set of measuring cups from Anthropologie that were a total splurge. I eyed them for at least a year before finally buying them. And I'm so glad I did. They're shaped like mugs with little handles, and I use them for everything. They're great for measuring (obviously) as well as just general prep bowls. And they're so pretty, they make me happy while cooking.

10. Scanpan Professional 10" Nonstick Pan I invested in this as my new nonstick pan a few years ago, and have been totally pleased. It's superbly nonstick, and so easy to clean. I use it all the time. Especially for breakfast. Eggs! Pancakes! Yum!

friends. grilling. + artichokes.

You know how a recipe often tell you how long it should take to be made? "20 minutes active." "35 minutes total." It always takes me double the amount of time stated. At least. I tend to be slow. In all aspects of life. It takes me longer than my friends to get myself dressed and ready to go out the door. It most certainly takes me longer than my husband. I'm not quite sure why. I don't think I'm that high-maintenance. I guess I'm just detail-oriented? I like to have everything just so. And that takes awhile? This trait is definitely not the best when it comes to cooking. It takes me a long time to get dinner on the table.

My dear friend Rachel and her husband Rob are in town visiting. Rachel is the exact opposite of me in the speediness realm. She's the fastest person I know. I'm so thankful she's my friend after so many years of having to wait for slowpoke me. She can look fabulous for a night out in about five minutes, and always finished her Chinese homework long before I did. After years of spending time with her, and many a meal cooked together, I may have improved slightly on my speed, but I'm still not that fast in the kitchen. She, on the other hand, can throw together a meal in minutes. It's one of the many things I love about her.

This past Sunday night, we found ourselves around the table in our backyard, eating in the warm, fresh spring air. Mismatched candles light our faces for precious moments of reminiscing, reconnecting, and laughter. We started with whole artichokes dipped in olive oil and lemon juice vinaigrette. Next off the grill was bison flank steak marinated in soy sauce, honey, and garlic. And thick-cut pork chops with paprika. Portabella mushroom caps with olive oil. Whole grilled asparagus and zucchini spears.

Just a few hours prior, I'd had no idea what we were going to do for dinner. After a intended hike turned short walk in the woods, we decided we should grill that night. I mean, it was 80 degrees! We stopped at Whole Foods to pick up some ingredients, and not only had we not picked out any recipes beforehand, but we were tired, hungry, and a bit rattled by a baby that had been crying with extraordinary force in the car due to the windey mountain roads. Thank goodness for Rachel. She and Rob decisively picked out some vegetables and cuts of meat that I would never have known what to do with.

Sometimes I'm too caught up on recipes. And doing things "just right." Rachel reminded me that all you need for a wonderful night is good food, good company, some salt and pepper, olive oil, lemon juice, and spices. And a vintage port doesn't hurt either.

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Steamed Artichokes
One of the many, many things Rachel has taught me.

1 whole artichoke per person olive oil lemon juice salt + pepper

1. Trim stems off artichokes.
2. Place stem side down in a pan.
3. Add an inch or two of water. Bring water to boil, and steam until artichoke leaves are tender to bite.
4. Place each artichoke in a bowl, drizzle with vinaigrette made of lemon juice, olive oil, salt, and pepper.

great recipes. that your baby will like too.

Before having a baby, I hadn't thought about many of the challenges that would come along with a little one. (The crying, for example. Oh my gosh the crying. I naïvely thought that babies only cried when they needed something and if their needs were met they didn't cry much. Maybe this is the case for some magical babies out there, but not mine. I was not prepared for the crying.) One thing I did think a lot about, unsurprisingly, was food. I was barely pregnant when I was thinking daily about how my little one would not EVER be ordering off the "kids menu." I read Hungry Monkey and French Kids Eat Everything, and formed a lot of strong opinions about how kids should be eating and what is wrong with how a lot of kids in our country are fed. Now, who knows what will actually happen...I'm sure there will unfortunately be quite a few chicken tenders in our future. But nevertheless, I set some mental goals for how I want to feed W, and how I hope she'll eat. My main principle has been to try my  best to feed her whatever we're eating, as early as possible. Since she started solids at 6 months, she's tried quite a few new foods. I started off making purées of mostly vegetables (didn't have her try fruits until after 7 months) but by 8 months she was pretty much done with purées. Despite not having any teeth, she wanted to eat whatever we were eating. Fantastic! Since this is what I wanted anyway. However, there are still some considerations that must be made when planning meals. I tend to make a lot of salads, and salad greens aren't really something a toothless 10-month old can manage without gagging. But I've found a good number of meals that satisfy all members of the table. Including our dog, who gets lots of scraps these days.

{enjoying some cantaloupe // we love her phil + ted's high chair! it attachs anywhere so she's part of the fun}

{whole wheat coconut waffles // baked polenta with tomato basil sauce}

FAVORITE RECIPES. Black Bean Sweet Potato Enchiladas (Cookie + Kate) This is one of my all-time favorite recipes. I've written about it before. It's just so easy. So healthy. So delicious. And on top of all that, it's great for little ones. The sweet potatoes are so soft that they're easy for little gums to chew, and the black beans with cheese make for yummy and nutritious bites as well.

Baked Polenta with Tomato Basil Sauce (Joy the Baker) This is a delightful comfort dish. Lacking a bit on the nutrition side, but it's still a good introduction to the taste of tomatoes and basil. I'd leave out some of the hot pepper flakes, or portion out some polenta before adding the pepper, depending how your kids feel about spicy. I figure kids all around the world are eating spicy food, so you might as well try giving it to them! Also note that this dish gets really hot. Make sure to let it cool before feeding your little one. (Yep, I maybe made that mistake. Felt like a terrible mother...)

Creamy Curried Cauliflower Soup (The Kitchn) So good! So easy! Delicious for all members of the family. Also freezes well.

Market Fritatta (Lottie + Doof) This is one of my favorite fritatta recipes. Easy and delicious. And eggs are great for little mouths. (I know some parents prefer to wait until a certain age to give eggs...I subscribe to the research that indicates there's little evidence that waiting to give children certain food will prevent allergies and in fact being exposed to foods earlier rather than later may prevent some allergies. But of course do whatever you're comfortable with!)

Red Lentil Dal with Tamarind and Asparagus (Food + Wine) I make a lot of lentil/dal dishes for W. They're easy to eat since they breakdown so much, and are also a good source of protien and fiber. I really liked this recipe though, because it introduces some new flavors - tamarind and asparagus. Asparagus tips are easily chewed. W wasn't sure what to make of them at first, but started to like them after a few tries.

I could go on an on...so many great recipes! Check out my pinterest pages for more ideas!

eating with a newborn

The whole time I was pregnant, in my mind I saw marked line between how my life was then, and how it would be post-baby. As excited as I was for our baby girl to arrive into our life, I was thoroughly convinced nothing would ever be the same. I'd make pancakes on a Saturday morning and think to myself that I'd never do that again once the baby was born. When I went to bed exhausted at 9pm, I thought about how I'd never again carelessly drift off to sleep. Every time we went to a restaurant, all I could think about was how I'd never eat out again. People told me I'd only eat freezer meals for the first 6 months, so I'd best stock up. I was pretty freaked out. I don't like freezer meals. Good news! I was seriously mistaken. Turns out, my life after having a baby is still my same life. Crazy, right? Yes, yes, of course there are changes. And yes, it is unquestionably a HUGE adjustment. But it's no where near the dramatic change I had built it up to be in my head. Best news of all? We didn't eat that many freezer meals! I even made waffles when W was one week old! I do, however, have seriously less time to cook, but I've figured out a way to still enjoy delicious and nutritious food. (Nutrition is important post-baby! Man, was I a hungry gal!)

Here are my how-to-eat-well-when-you-have-no-time tips:

1. FREEZE THINGS Definitely make food ahead and freeze it! Just don't make too much. And keep in mind how many meals you might need. I know lots of people, ourselves included, who moved not long after they had a baby, and you can't take frozen food with you! Some of my favorite items to stock in the freezer (even if you don't have a newborn!) are:

Breakfast items. You know what they say: breakfast is the most important meal of the day. Especially with a new baby. You're up on and off all night, and exhausted, and if you're not careful it'll be noon before you realize you're still in your PJs and you haven't had any breakfast. This sad state of affairs can be prevented by a freezer full of breakfast items. I made Heidi Swanson's amazing Orange and Oat Scones, which can be quickly microwaved/toasted and fill you up well. I also had my favorite cinnamon raisin bagels on hand. I'd also hoped to throw a batch of Dorie Greenspan's muffins into the freezer before baby W came along, but I never got to it.

Sauces. Pestos. Pasta sauce. Chimichurri. Freeze anything you can think of that will easily spice up vegetables or pasta or lentils or fish. As much as I enjoy my veggies, I'm a flavor junkie, so I need condiments! I love making cilantro pesto: purée cilantro, lime juice, a fresh jalapeño or serrano chili pepper, pepitas or sunflower seeds and olive oil. Divide into small jars and freeze.

{broccoli, zucchini, and penne with cilantro pesto}

Curries. I love freezing curry because unlike many dishes, the flavors don't diminish in the freezer. Once defrosted, eat with rice or naan, and you have a nutritious and flavorful meal. One of my favorite curries is the Vietnamese yellow curry from Essentials of Slow Cooking, but I also recommend Smitten Kitchen's curried lentils and sweet potatoes, as well as red lentil curry from Real Simple.

Beans + Veggies. Even when I have plenty of time to cook, I always keep my freezer stocked with frozen peas and corn, as well as any array of beans. Just put beans (either cooked from dried, or from a can) in a freezer safe container, and add water to cover by at least one inch. Make sure to leave enough room at the top of the container for water to expand!

2. PREP WHEN YOU HAVE TIME Since having W, I still "have time" to cook, but the time is distributed differently than it was before. I try to take advantage of free moments to prep food so it's ready in my fridge. For example:

Wash/chop veggies. As convenient as those little baby carrots are, I hate paying more for them at the store. I also find the "real" carrots have more taste. So I buy a pound bag of carrots and peel and chop them into sticks all at once. I do this with celery too. That way I have snackable vegetables in my fridge whenever I'm craving something healthy. If they're not there, I'm more likely to go for the chips...I also wash and store lettuce, spinach, cilantro etc. as soon as I'm home from the store, so it's ready to go whenever I need it.

Find some make-ahead recipes you love. It's not rocket science, but making food ahead can be a godsend when you're busy. When I have time, I like to make breakfast ahead so it's easy to grab in the morning when I'm famished. I LOVE making a week's worth of steel-cut oats in mason jars, and if I'm having company or just want a tasty breakfast, this make-ahead baked french toast is delightful. And so easy!

3. SPEND MORE MONEY AT THE STORE This contradicts what I said above about carrots, but I think it's totally worth it to spend a bit more money on foods that make your life easier. (I certainly buy the baby carrots from time to time! I'm just a cheapskate and say to myself at the store "I can peel those myself!") In the weeks right after W was born, I stocked the fridge with lots of fruits and vegetables, hummus, individual yogurts, CLIF bars, cheese sticks and "healthy" chips/crackers. I also like to keep frozen raviolis and American Flatbread pizzas on hand; add greens and both make great dinners in a pinch.

{365 organic spinach and cheese whole wheat raviolis with salad}

4. PICK RECIPES THAT AREN'T OVERLY AMBITIOUS This shift hasn't been the easiest for me. I like to try new recipes, and I usually pick ones that are pretty involved. But in the past few months I've tried to focus on putting a healthy dinner on the table as the primary goal. Of course I want it to be tasty, but it doesn't need to be fine dining. I went through my recipe archives for some quick and easy ideas. A book I got as a baby present has been a great resource too! I tend towards pasta with veggies, but my current go-to is: Black Bean Tacos with Feta and Cabbage Slaw.

The final piece of this "eating well with baby" puzzle is obvious: go out as much as possible! Great food! No dishes! But more on that in another post.

book club

Last week, I was the host for my book club's monthly meeting. I really like the set up we have: each month, one member is the "host." This means they pick the book, hosts the event at their place, and provides all the food and drinks. If someone feels they don't have enough room for all the ladies, another member can offer up their home, but the "host" still provides the food and libations. I'm a huge fan of this kind of reciprocal hosting set up because I often find it stressful when I'm heading over to a friends house for a party or casual occasion and I have to contemplate what I'm supposed to bring. I always more than happy to provide snacks or wine or whatever, but I'm a planner. I like to plan ahead. Plan out the menu. Picking up a random bottle of wine on the way to someone's place feels a bit lackluster. The point is, I was excited to host all the lovely ladies in my book club for an evening of food and conversation. I had extra time to plan this gathering because it was actually supposed to be a week earlier but we postponed due to the snow and freezing rain. The extra time was key, because I ended up being happy with the food I made. I don't mean to sound braggy at all, because quite often, despite my best efforts to plan out a menu, the food I serve guests is a big flop. Last time I hosted book club I think all I served was a red pepper dip and everyone left hungry I'm sure. Another one of my blunders is that I misjudge what my guests will want to eat; just a few weeks ago I thought about making a raw kale salad for a dinner party. Luckily my husband kindly guided me away from that plan.

Long story short, if you're hosting a book club or any other dinner gathering, I highly recommend the recipes below! And if you don't belong to a book club, you should create one. They're really great.

APPETIZERS
Red Pepper Spread with Eggplant and Garlic (Trader Joe's)
Hummus (TJ's)
Pitas - regular & whole wheat, cut up into triangles (TJ's)

DINNER
Double-Dutch Mac and Cheese with Chard(Bon Appétit) I added extra chard (the whole bunch I bought, I didn't measure) and an extra 4 ounces of pasta. I also didn't parboil the chard, but instead I finely chopped it before washing and then added it to the cheese sauce as the same time as the pasta. This caused it to wilt slightly and mix well throughout the whole dish. I didn't make any changes to the cheese sauce, but it still ended up cheesy enough!

Arugula, raisin, dried cranberry, and peacan salad with balsamic vinaigrette I stumbled upon this balsamic vinaigrette recipe a few months ago, and it's quickly become a staple in my fridge. It comes together so easily and stores beautifully in a jar in the fridge.

DESSERT
Chocolate Chip Cookie Dough Truffles(our little bee hive) These took work. I'd never made truffles before, and thought I should try. Well, dipping truffles is no easy task, I learned. I perfected my technique as I went along, finding out the best way was leave a little opening at the top of the truffle so I could push it off the fork, and then fill in that hole immediately (before the chocolate started to dry) with a dab of chocolate from a spoon. Time intensive for sure, but worth it. Yum.

specialty items

Last month, I was at Pike Place Market with my dear friend Katie. It was her first visit to Seattle, and after showing her the flying fish, the first Starbucks, and all the amazing food vendors, I paused on the cobblestone street and said, "I just need to grab something from this Indian grocer." I quickly strode into The Souk and found what I was looking for: black mustard seeds. After paying a couple dollars, I reconvened with Katie outside the store, and she commented, "I don't think I'll ever cook anything that calls for a spice that's not available at a regular supermarket." Katie's comment got me thinking. Trips to multiple markets = delightful or aggravating? Certainly it depends on the person. But me? I've never met a market I didn't love. Just yesterday I went to three groceries before noon (no way am I buying romaine hearts at Fred Meyer for $2.99 when they're $1.99 at Trader Joe's!). And markets that carry specialty items are the best. Many agree with me, obviously. But several fall into the other camp, usually sticking to the standard spices and ingredients. And then there's actually a third camp, which I sometimes fall into. This is those of us who love using special ingredients, but often don't have what we need on hand and decide to make the recipe anyway, hoping it'll turn out okay. Sometimes it does, but often it doesn't. So from the me who went into The Souk that day to get the mustard seeds, here's my reccomendation:

Step 1: Find a recipe that calls for something you've never heard of. Step 2: Google the ingredient so you understand how it's sold in the U.S. and what you're looking for once you get to the store. (Be sure to check if it has any alternate names in English.) Step 3: Find a store. Step 4: Make the trip, even if it takes some effort. Step 5: Cook the recipe and be prepared to have your taste buds amazed.

For inspiration, here are a few of my favorite recipes that call for ingredients not available at most "regular" stores.

Cucumber Peanut Salad 101 Cookbooks This is the salad that calls for black mustard seeds. It's very easy to make, minus the chopping of the cukes, and the cheapness of the ingredients makes up for the effort you have to make to get the mustard seeds!

Pasta with Mustard Greens Pesto, Shiitake Mushrooms, and Smoked Mozzarella Bon Appétit This recipe is borderline. It's very possible to find all the ingredients in a standard grocery, and definitely at Whole Foods, but there are still some specialty ingredients that are necessary to make this recipe as written. And if you're not going to try it as written, you shouldn't bother. The smoked mozzarella and shiitake mushrooms are a must.

Palak Daal 101 Cookbooks The first few times I made this I couldn't find urad dal anywhere, so I substituted chana dal and brown lentils. And the dal was good. But when I finally found urad dal at an Indian grocer, I was delighted by how improved this dish was.

Laarb (Thai chicken "salad") Mark Bittman's "The Best Recipes in the World" Laarb (Laab, Larb) could very well be my favorite dish in the entire world. It's a Laotian dish made with meat, fresh herbs, fish sauce, and lime juice. It's usually served with cabbage and other fresh vegetables. Ground toasted rice is an important component of the dish. It's not too hard to make, but you do need to stock your pantry with some specific ingredients from Asian grocery stores.

Salmon in Bengali Mustard Sauce  Saveur Shout out to Rachel who told me I had to try this recipe. It fit well with a weekend trip to Pike Place, where we picked up salmon and mustard powder. I think it would work well with other fish besides salmon. Serve with some yummy basmati rice.

misto

Have you met the Starbucks misto? Until a few years ago, I hadn’t. But now, it’s my best friend in the coffee world. I’m in love. It’s pretty much the greatest drink to grace a compostable paper cup. I'm sure many people would beg to differ. Both with the Starbucks part as well as with the misto part. But there are lots of latte lovers out there. And they're my target audience. So let me fill you in the history of my relationship with the misto.

I’ve been a coffee lover since an inappropriately young age, which all started in Bellingham, Washington where my (usually logical) mother started treating me to iced lattes at Starbucks. We were in Bellingham for a limited period of time due to my Dad’s work.  We were new to the world of gourmet coffee. Prior to that I believe my parents were all about the ground Folger’s.  In Bellingham, in 1991, Starbucks was still a west coast phenomenon. And boy did we take advantage of it. Or so I remember. I have fond memories of those iced lattes. Maybe they were decaf? Maybe they were only on special occasions? It doesn’t really matter though, because the point is, I loved them.

Fast forward 17 years, and I found myself back in the Pacific Northwest, again faced with the wonderful omnipresence of Starbucks. The mystic had faded slightly, since Starbucks were obviously everywhere when I lived on the east coast (not to mention also in China), but one thing was still the same: my love of a Starbucks latte. I was mostly over the iced thing though, since I’d matured and all. The problem was, though, I was in grad school. Grad school = tight budget. And as any quick Google search on personal finance will tell you, you can save a bundle of money by not buying “that daily Starbucks.” But there were some complicating factors. I was working as well, and Starbucks outings are an integral part of office social life. And then there was the issue of a Starbucks on literally every corner calling my name. And then there was the weather. There’s a reason the PNW is known for coffee. It's a necessity.

I decided to nix the daily latte, but a daily drip was okay, right? So I’d order a drip with “a couple of inches of steamed soy.” One day, a kind barista pointed out that maybe I should order a misto.What’s a misto? I asked. It’s a café au lait, we just call it a misto. SOLD. One sip, and I never looked back.

My go-to drink is a grande soy misto bold.  Prefer a vanilla latte? Add some vanilla syrup. Feel like a mocha? Add a shot of chocolate syrup.  If you’re a latte drinker, I highly recommend you make the switch. Your bank account will thank you.  And to save even more, load some money on a Starbucks card and register it online so you get free soy and free syrups. Take the high-techness to the max and pay with your iPhone.

My relationship with the Starbucks misto has become pretty serious. Good thing I’m not in grad school any more.

salads

I've always loved salads. But never in that dainty "I'll just have a side salad" kind of way. I like big salads. Huge salads actually. Main dish salads. Hearty, filling, salads. Many people love their sandwiches, and I do like them too, but they just don't excite me like salads do. Salads can be so much bigger. A whole meal in a bowl. So many ingredients. Such options! I think, perhaps, the seed for salads-as-a-meal was planted when I was rather young. When my mom was out and my dad was left to fend for himself, he’d often make what he called “Boring Bob Salad.” It was always more or less the same thing – romaine or leaf lettuce, deli ham, tomatoes, and olives, topped with Italian dressing. I didn’t partake too often (I hated olives and ham wasn’t my favorite) but once in awhile he’d make me my own, slightly altered, salad.

As a college student, I had to learn to feed myself using the available items in the dining halls. My favorite dining hall, Proctor, had tons of ingredients to work with – I always felt like it was the best dining hall for “cooking.” I began making what I called “hot salads.” My general approcah was to select one or two hearty items from hot food line, mix in an array of vegetables from the salad bar, and top the whole thing with seasonings and oil from the spice rack. I remember eating hot salads almost every night, but no two salads were ever the same.

After undergrad, I worked at a boarding school with a less elaborate but still solid dining hall. Many more salads were eaten. But now, I no longer have a dining hall to lean on, and instead fend for myself in the salad-making department. The cooking style I've devloped has been profoundly influence by the cooking blog, 101 Cookbooks. Learning from Heidi Swanson, I've refined my salad-making skills. Her approach to cooking coincides almost exactly with the food I like to eat. All her recipes are great, but I favorite are obviously her inspiring and delicious salad creations.

Most recently, I’ve gained a reputation at work for being a consistent salad eater. Making a salad again today, Melissa? What’s in your salad today? My daily salads don’t really count as those Middlebury hot salads, and they're not usually as fancy as the ones from 101 Cookbooks, but I do try to make them delicious and satisfying. My colleagues often comment that it’s a lot of work for the lunch hour, but I would beg to differ. Salads are super easy to make. I bring in plastic tubs of greens, whole cucumbers, and any other ingredient that strikes my fancy. I keep seasonings and oil in my desk drawer, right alongside the pens and paper clips, and stash some nuts in there as well. I think you get the point. I like salads. And I think you should too. 

STRATEGY I always pick a genre for my salads. I think to myself, “Italian,” “Sweet,” “Mexican,” “Asian,” etc. It keeps the ingredients cohesive so things taste good. (For example, don’t eat arugula in a Mexican salad. It’s not good.)

COMPONENTSGreens.My greens of choice are arugula. It’s delicious, and also keeps in the fridge much longer than other lettuce greens. Spinach is a good second choice. Sliced napa cabbage is good for an Asian salad.

Veggies or fruit. I like cucumber in almost all my salads. It goes with everything. I buy English cukes, and a big one will last me almost a week. I also often add tomatoes. But sometimes slicing them is more trouble than it’s worth since our office doesn’t specialize in top of the line knives.I often include avocado in my salad because it’s a great, somewhat filling, addition. Adds a nice creamy texture too. Once in awhile I’ll make sweet salad, and add apple or pear.

Nuts. Almonds, walnuts, pecans, pine nuts…

Cheese. I usually buy a tub of crumbled feta and sprinkle it on top. Shaved manchego and parmesan are also delicious. Mozzarella too. I like the little pearled mozzarella balls you can buy in the deli department .

Tofu or legumes. Black beans are good with avocado and tomato, while white beans and chickpeas are delicious with tuna and arugula. I like adding puy lentils cooked in red wine too.

Grains. Farro, pasta, and bread crumbs are delicious additions to Italian salads, while tortillas are great with a more Mexican themed one, and soba noodles are delicious in an Asian salad.

Tuna. This is my back up when I’m out of other hearty options. If I only have arugula and cucumber, I’ll add tuna for some substance. It’s easy since I usually have cans hiding in my cupboard. The best kind is olive oil packed tuna (cheap at Whole Foods) because then you get your dressing as well!

MY FAVORITE FANCIER SALAD RECIPES
Orzo Super Salad
Cucumber, Buffalo Mozzarella, and Farro Salad
Spicy Squash Salad with Lentils and Goat Cheese
Grilled Tuna Niçoise Salad

AmazonFresh

I absolutely love AmazonFresh. I seriously can’t say enough good things. A few months back, at an alumni gathering for my college, I met someone who works at Amazon. He doesn’t even work on anything related to AmazonFresh, and I had only had half a drink, but I still went on and on and on about my affinity for AmazonFresh. But I’m going to try to calm myself for a moment here, and give a more balanced view. And then I'm going to return to looking forward to my groceries that will be arriving on my doorstep before 6am tomorrow morning. Yes I will have a whole wheat cinnamon raisin bagel with organic neufchâtel cheese for breakfast, thankyouverymuch. PROS:

Convenience – Order from your computer at home or work (shhh!) or from out of town. When travelling, it’s great to tee up a delivery order so your fridge isn’t empty when you get home late on a Sunday night and have work the next day. Last year, my family was heading out to the Olympic Peninsula for Christmas, so we ordered a big AmazonFresh order and had it delivered right when we were packing up the car. The delivery man helped us put the bags in the car right then and there!

Selection - Amazon is regularly adding items so there’s rarely an item I want that I can’t find.

Produce quality – before my first order, the quality of the produce was something I was worried about. I’m one of those annoying people who picks up and inspects every apple before putting it in my bag. You can’t do that online. But the quality of produce is outstanding.

Free Delivery – Orders $75 and above qualify for free delivery. Not hard to meet.

Automatic Delivery & Case discounts – money can be saved when you set up automatic delivery or purchase things in cases. I don’t do this now, but when/if I have more mouths to feed I can see this being convenient. The 10% and 15% discounts would off-set the price difference between AmazonFresh and Fred Meyer.

Great website – Just like Amazon.com, the website is so easy to use. You can save lists for future use, and the site automatically generates things you “might like” which you inevitably add to your cart.

No tips allowed - While some might think it's weird I find this a pro, I really do. There's no awkward moment with you and the delivery person where you give them a few bucks. I am sure Amazon pays their drivers well, and the rule is that no tips are accepted.

AmazonNOW items - Amazon has an ever-growing selection of items you can add to your grocery order. (I wish I hadn't just bought The Help at the UW bookstore for $24.95 or I would add the $13 one from Amazon to my order.)

CONS:

Price – My grocery bill with AmazonFresh is without a doubt much higher than when I shop at Fred Meyer. However, it’s no more expensive than Whole Foods or even some QFCs and Safeways. While the delivery is free, the somewhat increased cost accounts for the convenience of delivered groceries!

No generics – part of the reason the cost is higher is that AmazonFresh only carries name brand items. For example they only have Talking Rain seltzer water instead of the BigK generic brand I get at Fred Meyer. And there’s only Silk soymilk, no 365 brand which is the cheapest at Whole Foods.

No bulk – A lot of money can be saved by shopping in bulk at conventional grocery stores.  All the items you need are still available at AmazonFresh, but they are more expensive because they’re packaged instead of being sold in bulk.

Inclement weather – I ordered Thanksgiving dinner groceries from AmazonFresh. Seattle got a snow storm. They cancelled my order. An AmazonFresh truck was stuck on the hill outside of my house. Completely understandable, but still a con.

Item sizes – While the descriptions on the website are entirely accurate, sometimes you’re not sure just how big a 4 ounce block of cheese is. Then you get it, and it’s way smaller than you thought. Your own fault, not theirs, but still a drawback to shopping online.