I am so. ready. for. FALL. It’s felt like a long time coming after such a particularly hot and sticky summer featuring what felt like so many late in the game heatwaves, and I have been dreaming of boots and cozy sweaters and long walks through crunchy leaves. And food, of course. So when things finally started to feel fall-ish last weekend, I decided to jump right in with the first really comfy comfort food of the season for Saturday night dinner with our lovely friends Cristina and Tom. And the comfort food that I chose to celebrate the seasonal shift? Chicken pot pie with cream cheese and chive biscuits.
Yesterday, my mom texted me to say that it was very fall-ish in Portland and that she accidentally-on-purpose bought a pumpkin loaf from New Seasons (a wonderland of a grocery store with an irresistible bakery). I wrote back to say that I had pumpkins on my front stoop, but it was hitting 90° in Springfield this week. Hardly fall-ish. But this morning on my walk, before the sun could crank up the temperature, I caught a faint scent of fallen leaves and noticed that the light was just slightly different than it was a couple of weeks ago. And suddenly I needed to get myself a pumpkin loaf, too.
I’ve talked before about my sister’s ability to find awesome recipes, and about her “keeper” board on Pinterest. I’m always psyched to see a recipe move from her general food board over to “keeper,” because that means she’s tried it and loved it. When I saw a recipe for shrimp and grits make the move I was especially excited, since shrimp and grits is one of my very favorite foods and one that I had never cooked myself. And I was especially especially excited because I knew regular ole shrimps have been a little hard to come by in her Swedish life. Strange, right? She says they’re getting easier to find, but during her first year-ish in Sweden when she went looking for shrimp she mostly found the wee little salad variety–and they are EVERYWHERE, including on top of hot dogs–but had a harder time finding the kind of I can grab so easily in the grocery store. So I knew that if she had found a keeper recipe worth tracking down shrimp for, it was gonna be good.
Today, September 6th, is the fourth anniversary of our very first butter poached post. 180 posts later we’re going strong and still loving blogging together. We’re cooking in different kitchens and taking pictures with much better (almost always iPhone) cameras, but so many of our goals are the same as they were when we got our start in 2012: to keep growing and stretching in our cooking, to find as much joy as possible in the quotidian meals that make up our regular eating lives, to try new recipes and build up our collections of faves, and to share it all with each other here. To celebrate our blogiversary we thought we’d update our 2014 lists of recipes we return to again and again with some of our latest favorites. Thanks so much for reading!
When I’m looking for a recipe for a particular dish, it usually takes me a while to find the one that I want. I’ll flip through my cookbooks, Google, read reviews, Google some more, and then settle on something. This key lime pie is the exception that makes the rule. I’ve always made it the same way and the recipe came from the most basic of places: the back of the key lime juice bottle.