The kids asked me the other day to name my favorite food, and I totally blanked. I had about ten different options swimming around my head, all foods that I don’t make at home–tom yum soup, risotto, even a really good slice of cheese pizza …
Tag: Leah cooks
I know you have a bunch of tomatoes sitting on your kitchen counter right now, making you feel guilty each time you walk by them as they slowly soften into spotty mush. Unless, wait: am I the only one who does that? Tomato Season (it …
Last week David and I were sitting on the deck after dinner on a beautiful evening, chatting. Our kids were playing down the hill in the yard of the neighbors who live behind us, and when I saw one of them sitting on her back patio, I zipped her a text: “Hey! If you want company, come on up! I’ve got wine.” A while later, my neighbor walked up the incline to our house, a cold drink already in her hand–I hadn’t realized that she’d texted me back, saying that her husband was mixing up mojitos if we wanted to come down instead (considering that all six of our children were in her backyard, that would’ve made much more sense? But you all know I’m not gifted with linear thinking). I also didn’t know that I’d totally interrupted their wedding anniversary.
(My neighbor is a very tolerant person. I need to be more like my neighbor.)
But this post isn’t about my good neighbor and her mojito-mixing husband. This post, my friends, is about the mojito that good husband made that resided in the glass in her hand that night. It also is related to the small mountain of mint busting out of a planter on my deck right now (a mountain, I’ll admit, that has grown considerably smaller now that I’ve happily thrown myself into Mojito Season).
Here’s how I make ’em:
Mojito (single serving)
- 6-8 mint leaves, plus a sprig for garnish
- 2 tsp. granulated sugar
- juice of 1/2 a lime
- shot of white rum*
- club soda**
Muddle mint leaves and sugar together in the bottom of a pint or highball glass (you can use a wooden spoon to mush everything together until the leaves are well broken down). Add lime juice and stir. Add rum and stir. Fill the glass 2/3 full with club soda, and stir again. Add ice to taste. Drink with a straw.***
* I use Captain Morgan because I think Bacardi tastes like toilet bowl cleaner.
** I didn’t have any club soda on hand the last time I made this, and used a can of coconut La Croix I’d found in the back of the fridge instead. It was pretty darned good.
*** We use these stainless steel straws from Klean Kanteen (not an ad: we just like them!).
Mojitos (enough for a pitcher)
Makes 6 drinks
- 36 mint leaves, give or take (more is always better, though)
- 1/2 cup granulated sugar
- juice of 3 limes
- 1 cup white rum
- 1 liter club soda
Muddle mint leaves with sugar. Add lime juice and stir well. Add rum and stir. Add club soda and stir again. Fill the rest of the pitcher with ice and serve.
Happy Summer, friends.
I know at this very moment you’re quite concerned about your “summer body” (whatever that is), and vowing to give up all pasta and doughnuts and everything else delicious in life for the next month just so you can fit into your swimsuit without being …
David turned Still Younger Than I Am last month, and he requested strawberry shortcake for dessert, but not actually a cake, but maybe cupcakes, or something like cupcakes, he said. He’s so lucky I can speak David. I went with strawberry shortcake cupcakes, which was …
You guys, I keep trying to make breakfast happen for my family.
My kids, if given their druthers (they’re usually not because “Ugh Mom why do you hafta make us like HEALTHY STUFF??”), would much rather wolf down a couple of bowls of Lucky Charms Frosted Flakes (no, I did not make that up. Yes, there is such a thing as BOTH in ONE BOX. Endocrinologists of the world, rejoice!) each morning before school. But my kids also know that, when given their druthers, they wind up exhausted and cranky by nine o’clock, and that’s usually the time they’re headed into math or gym or their weekly mass at school (they love that last part no, no, not so much) or somewhere equally important that requires a focused child and not one who’s daydreaming about what would happen if sweater lint grew legs.
So on a snow day recently, I saw a friend share this recipe and decided to try it. The kids sort-of-kind-of liked it (“Mom? Can I have more sugar?”), and it made so much that I ended up having leftovers for the next three days. Which was a total win for me, because this breakfast is so up my alley: a little sweet. Really filling. And–and!–you can top it with whatever you have lying around the house. I almost threw in chocolate chips, but you’ll be happy to know I drew the line somewhere.
(If you think our kids come by their sweets addictions honestly, yes.)
So, win for me. As for the kids? They still really, really like those Lucky Charms Frosted Flakes, Lord help me. Can’t say I really blame them, but also don’t tell them I said that.
And if you’re wondering what David eats for breakfast: a banana. Wolfed down, over the kitchen sink. I am a lone ship over here.
Caveat: this recipe seems to take FOREVER to make (at any rate, way longer than it takes to pour some LCFF into a bowl), so don’t even attempt it when you’re trying to get the kids out the door for school plus get ready yourself plus make sure somebody let the dog out before she decides to take herself out in the front hallway. It’s just not going to happen. But. If you’re willing to invest a bit of time to stand around your kitchen on a Sunday morning, and are happy enough to do so if it means you’ll have breakfast ready to go for the next few days, BY ALL MEANS, FRIEND. Do try this one. It’s a keeper.
Brown Butter Chocolate Oatmeal
(from NYT Cooking, serves 4)
- 2 Tbs unsalted butter
- 1 ½ cups steel-cut oats
- 3 Tbs unsweetened cocoa powder
- ¼ tsp fine sea salt
- Raw sugar, coconut sugar, honey or maple syrup, to taste
- Cream, milk or coconut milk
- Flaky sea salt
- Sliced bananas
- Shredded, unsweetened coconut
- Sliced dates
- Sliced berries
Melt butter over medium heat in a medium saucepan. Cook, stirring occasionally, until the butter turns golden brown and smells nutty (about 2 to 4 minutes). Add the oats and cook, stirring, until they turn golden around the edges, around 2 to 4 minutes more. Transfer the mixture to a bowl and set aside.
In the same pot, add 4 1/2 cups of water and bring to a boil (don’t worry about rinsing it out beforehand). Whisk in the cocoa powder, making sure all lumps are dissolved. Whisk in the reserved buttered oats and salt.
Lower heat to a gentle simmer and cook, stirring occasionally, about 25 to 30 minutes. Turn off the heat, cover the pot, and let sit for five minutes more. Stir in sweetener, and serve with toppings of choice.
Note: I topped mine with a little turbinado sugar (okay, a lot, but it was a snow day don’t mind my hypocrisy), sliced strawberries and shredded coconut. And now that it’s all gone and I’m writing about it, I think I need to go make it again.
This isn’t really a recipe, you guys. And I know any good nutritionist will tell you that a proper breakfast has green things (heretofore called “vegetables”) in it, but…well, it’s still my breakfast. Every. single. day. I’ll double up on the green things at lunch, …
Here’s a lunch recipe for you if, like me, you are are a delightful weirdo who enjoys Food in Bowls. I’m the only person in my family who likes food this way: eaten from a big vessel, all piled together, like a salad but more …