Baby Love

Posted on May 20, 2018 by messydeliciousness

I just had a baby!!! Well not exactly just, Everett is almost a year old already. But he has inspired me to dust off this blog and record all the things motherhood is teaching me.

When I was pregnant my two biggest concerns were sleeping and eating. Well I did not end up with a baby who likes to sleep, but I did get one who loves food! He has completely changed the way I eat for the better, more on that to come.

This was our breakfast this morning, I’ve been making him tiny versions of what I’m having (or is it larger versions of what he’s having? Haha). I have to admit that he did not like yogurt at all the first few times he tried it, but I finally found the right combo and now it’s one of his favorite breakfasts and he’ll eat it a variety of ways. This morning I mashed a little banana in his to sweeten it up as a treat, but he will eat it plain with just a little oatmeal mixed in too!

I received 0 complainants this morning!

Here are the ingredients in Everett’s yogurt bowl, I use organic foods whenever possible. Don’t forget to make one for yourself!

1/4 banana mashed

1/4 cup of plain whole yogurt

1 strawberry diced

4 blueberries diced

a sprinkle of Trader Joe’s super seed and ancient grain blend

a sprinkle of wheat germ

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Peach Rhubarb Crisp

Posted on October 19, 2014 by messydeliciousness

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I know fall is officially in full swing, but I couldn’t resist one last round of peaches and rhubarb from the farmers market this past weekend. I am usually a fan of pairing rhubarb with some type of berry, but this combo was especially deliciousness!

Crumbles, crisps, and cobblers are my go to dessert to make. It’s a lazy dessert that always impresses! One of these days I’ll get the hang of making pie crust.

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There is a really great basic formula for making crumbles here. I’ve always been inspired by easy, not very measured baking. Layer cakes can be intimidating. This is almost impossible to mess up, all you have to do is slice some fruit, throw in some spices and enjoy!

Peach Rhubarb Crisp

Filling

2 ripe peaches, sliced and peeled.

2 large stalks of rhubarb, chopped.

1/2 cup of sugar

1/4 teaspoon ground ginger

1/2 teaspoon cinnamon

1/4 teaspoon of cardamom

Topping

3/4 cup of flour

1/2 cup of rolled oats

1/2 cup of sugar

1 teaspoon of baking powder

1/4 teaspoon of sea salt

*8 tablespoons of butter, softened

Heat the oven to 375. I usually make this in an 8×8 baking dish, but any pie dish will also work. Pile in the fruit along with the sugar and spices.

For the topping combine your dry ingredients in a mixing bowl. Dice your softened butter, remembering to soften the butter is what makes this dish easy! Don’t forget this step. I use a pastry cutter to mix the butter in, but you can just as easily use a fork or your fingers. Once crumbles have formed pour them evenly over the fruit. Bake for 30-40 minutes.

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That’s all there is to it! The hardest part is waiting for it to cool down so you don’t burn yourself while you eat it! This also made a really delicious breakfast the next day.

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New Work on One Kings Lane!

Posted on September 5, 2014 by messydeliciousness

Juliette

I love so many things about my job, but my favorite part has to be recipe development. Check out my french toast recipe and food styling on the One Kings Lane Blog! JulietteThis made my whole apartment smell deliciousness!!! Definitely the perfect recipe to kick off the first weekend of September. Enjoy!

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10 Things I learned in Maine this Summer

Posted on August 29, 2014 by messydeliciousness

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Summer is coming to a close so I’d like to reflect on the wonderful trip I took to Maine. It was filled with delicious food, good friends, lots of laughter, a sea lion, and the coldest swim this Florida girl has ever had in her life. Here are 10 things I learned in Maine this summer:

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1. Steamers are deliciousness

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2. Eating outside is such a beautiful luxury

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3. No internet = awesome trips to the library

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4. Lobstermen are amazingly chatty folk

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5. Shedders are my new favorite type of lobster

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6. Morning cups of coffee taste so much better outside

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7. Maine is a great place to shoot a moody album cover

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8. When you have an excess of lobster you make lobster mac-n-cheese of course!

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9. Watching for sea lions is hard work

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10. I can eat a lot of lobster!!!

 

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It’s Tomato Season!!!

Posted on August 19, 2014 by messydeliciousness
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The simplest snacks make a quiet afternoon so perfect. I love the subtle reminders of summer in a salad.
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Nothing fancy, just your basic tomato, burrata, basil  (caprese) salad with a  drizzle of olive oil, salt and cracked black pepper. I always sprinkle the salt on the tomato slices and then build from there. Tomatoes and salt are just deliciousness together!
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 If you’re not familiar with burrata it’s like mozzarella’s fancy, creamier cousin. The basil I’ve been growing in my kitchen for a while. Who says you can’t garden in Manhattan?!
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First Attempt Razor Clams!

Posted on August 7, 2014 by messydeliciousness

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Today was a perfect example of what I love most about New York. I walked out my door with absolutely no plan for the day. There was no destination in mind, just mindless wandering to get me out of the house.

My boyfriend mentioned maybe wanting bahn mhi, I said I liked An Choi on Orchard street, and we started to make our way downtown. As I wandered through Chinatown past all the strange smells and exotic fruits I noticed a fish merchant with live razor clams in a bucket. We both love to eat razor clams, but had never tried making them before. $6 dollars later we now had a Sunday night adventure to embark on!

We took our live razor clams on a little tour of the lower east side so we could get bahn mhi and then made a trip to wholefoods for a few provisions. Back upstairs there was a frenzy of google searching on how to clean and prepare the razor clams. The most important discovery I made was that we had Atlantic razor clams. After a little debate (I like my razor clams breaded and baked, he likes them sautéed) we decide to prepare them like mussels in a white wine sauce.

Here is a rough description of how they were made. The results were definitely deliciousness!

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1st Attempt Razor Clams

1 pound Atlantic razor clams

4 cloves of garlic roughly chopped

1 large shallot roughly chopped

2 tablespoons of olive oil

3/4 cup of white wine, I used an albarino

1 1/2 tablespoons of unsalted butter

1 large handful of parsley roughly chopped

Brush the outside of the clam shells under cold water. In a large pan sautee garlic and shallot in olive oil, about 3 minutes. Add white wine and bring up to a simmer. Lay the razor clams in the skillet and let simmer covered until they open up, about 2 minutes. Once open take them out for a quick cleaning** (I removed the foot that contained sand) and discarded any unopened ones. Place back into the pan and continue cooking for about another minute. Turn off heat, top with parsley and serve!

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*Tip- when serving muscles or clams don’t forget to set the table with a discard bowl for the shells!

**Since this was the first attempt here are a few notes for what I’ll do differently next time. I’d like to reduce the wine a bit more before adding the clams, at least 2 1/2 tablespoons of butter, and I don’t believe removing the foot would have been necessary if I had had the time to soak the clams for a few hours before I started cooking them. I’ll update with my second attempt soon so stay tuned!

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