Monday, 20 July 2015 | 18 comments

Status update + a cucumber salad

Most of the important events going on in my life right now are evident on the evening walk around the house:

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Tuesday, 14 May 2013 | 46 comments

Farro with braised radishes & their greens

I entertain the big questions with frequency but allow them to slide away unanswered with equal frequency, which is one of the 3,798 reasons I should probably never bear children into the world. This is a roundabout way of getting to my point, which is Dear Stephanie, I apologize for taking so long to get back to you. Stephanie wrote me the kindest email weeks ago asking lots of questions, mostly answerable, except for one: How do you do it? » Click to read more

Monday, 15 April 2013 | 19 comments

Warm potato salad with spring greens

spring is like a perhaps hand
(which comes carefully
out of Nowhere) arranging
a window,into which people look (while
people stare
arranging and changing placing
carefully there a strange
thing and a known thing here)and
changing everything carefully

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Sunday, 6 January 2013 | 77 comments

Roasted cabbage “wedge salad”

I am a bit mulish. I am wary of the Next Big Thing. This time of year, it’s difficult to keep this part of me in check. The lists. I hate all the lists. This Big Thing was cool in 2012, but all these Big Things will be SO IN in 2013. And so on. I am starting to sound like your cantankerous grandpa, so hear me out: We are smarter and more creative than this. I can’t help but think we all need to swallow down a hefty dose of I-don’t-care-what-the-eff-anyone-else-thinks.

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Friday, 14 September 2012 | 31 comments

A simple pear pie + more pear recipes

“Welcome to my office,” Ben says as we climb out of the car. Neat rows of pear trees stretch their limbs out of the morning mist. It’s kind of obnoxious, actually—does he have to brag?—when you consider that my “office” is a cube with padded, circa-1981 salmon pink walls. Ben, by contrast, makes his living here:We grab a ladder and start picking. The crew has been through here once already and most of the harvest is in—they’ll use it to make pear wine, which they then send to a local distillery to make pear brandy—but there are some stragglers. These get sold in the tasting room. We get to take home the “ugly” pears, the ones with spots or lumps or hard patches where they were damaged by insects. For the next couple weeks, bins of the fruit take up residence in our house, and I start thinking of pear pie and pear bread and pear butter. » Click to read more

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