I went to school for apparel design. Lived in NYC in my early 20s, then moved to Portland where I spent the next 10 years working for big sportswear companies, like Columbia Sportswear and Nike. When we decided to move out of the city, I was 8 months pregnant with Hudson. I couldn't believe I was stepping away from Nike, and was slightly terrified of what I would do for a career in a city that has 4 stoplights. Hudson was born shortly after, and I didn't put much thought into work. About a year later I decided to start my own blog. A place to go and be creative. Somewhere to put my thoughts, and just hopefully, spend more time in the kitchen.
What I soon discovered was, the kitchen is where I belong. It is my new creative space. I no longer work with running shoes or the latest sweat cooling fabrics. Family and friends have asked if I miss the design world. Parts of me do, and the other part of me doesn't miss it at all, because I am still designing, still being creative. I just work with beautiful food now. Full of colors and texture. So no Dad, my education was not a waste. I am doing what I love. Being in the kitchen, listening to music while I cook, newest obsession, and feeding my friends and family.
I share this because as much as I love to cook, need to cook, some days it can simply drain me. My creativeness can come and go, just like it did at Betsey Johnson. So on those days, I try to not let it get to me. And become ok with opening a box of soup that isn't homemade to feed my family. What I am trying to learn and tell you, is that's alright. We ate soup, out of a box, it was delicious and creamy, and I made a few noteworthy croutons to go on top, recipe below.
I hope you all have a wonderful weekend. Here are a few Friday favorites. xxoo
I just received this book today and spent the majority of the morning flipping through it. Beautiful.
Also, just possibly the best cookbook I ever did read, A Boat, A Whale & a Walrus.
Pumpkin Cinnamon Sugar Doughnuts, oh my!
Cannot wait to make this Arroz Con Pollo with Chanterelles
Parmesan Thyme Polenta Croutons
1 tube cold polenta
1/4 cup finely grated parmesan
1 tablespoon fresh thyme leaves
pinch of sea salt and freshly ground pepper
olive oil or butter
In a small bowl, combine cheese, thyme, salt and pepper.
Cut cold polenta into 1/2" squares. Roll them in the cheese mixture and set aside.
Heat a nonstick skillet over medium heat. Add some olive oil or butter. Saute polenta cubes, turning on every side until crisp and golden. Remove and place on paper towel.
Add to your favorite soups and salads.