Visiting my parents’ house whenever there is a meal involved always gets me excited. My parents’ share an almost equal level of excitement around their passion for food and cooking as I do. So it goes without saying that there is rarely a bad or boring meal that it is put on the table. Not only do I get to take advantage of a tasty dish but I also get to just sit back, relax and enjoy the meal. It’s definitely a win-win for me! During one of my most recent visits my parents had come up with a recipe to use up the overflowing garden vegetables from the backyard. It was one of the best homemade meals I had in a while. I have had a lack of recipe inspiration the past few weeks. So when I couldn’t stop craving this dish for a whole week after devouring it, I decided to replicate and post about it in my parent’s honor.
September has arrived. It’s not only my birthday month (!!!), but it’s also the wind down to summer and the kickoff to cool autumn days. The first half of the month is filled with the last of the seafood festivals and beach-side events. The latter part of the month is the introduction to harvest related festivities. So enjoy one last weekend at the seaside and then welcome Fall with open arms.
We all know the sad truth that summer will be gone before we know it. I’m the first to admit I am no where near ready. In a matter of weeks I’ll be counting the days until next memorial day. But there is comfort that with Fall comes beautiful trees, pumpkin everything and slow cooked meals! In preparation for those crisp days ahead I’m giving all of you a great infographic! It will become your go-to guide for all things crockpot. Learn the settings, get some prep and cooking “hacks” and even get tips on how to clean your cooker.
I’m still reeling from a dinner I had recently. It was hands down the best meal I have had in Morristown in a very long time, if not ever. As our busy little town continues to grow more and more exciting new eateries continue to open. A restaurant called South and Pine entered the scene a few months ago. The restaurant took over one of those spaces that has turned over about four times in the past two years. I’ll admit, I found myself guilty of just assuming it may be another doomed venture from the start. When my best friend went on a dinner outing there and returned to let me know it was fantastic, my interest was sparked.
I recently had a craving for a dish that I can probably count on less than one hand how many times I have ate it. I thought that was the weirdest thing to get a craving for something you haven’t consumed any time in recent history (honestly I cannot remember when I even last had this meal). But, I guess that’s how hankerings work, they come when you don’t expect it. The dish I am talking about is cold sesame noodles. From my memory I remember them having a distinct bitter yet creamy flavor from the sesame and peanuts. Because I had all the ingredients in my house to make these, I decided to fulfill my craving without calling for take-out delivery.
A few weeks ago I took an excursion to Montclair to one of their many restaurants. I’ve said this over the course of writing my blog but, Montclair is a mecca for good food. The problem is, so is Morristown, which where I live. While I continue to try and conquer my own town I very rarely get out and explore others. I took a trip to visit an old friend was a great excuse to get out of town for the night and explore more of Montclair.
I have an exciting NJ restaurant update. Laboratorio Restaurant in Montclair, NJ. They have announced that they will now offer lunch on Thursdays and Fridays from 12pm to 4pm in addition to their regular dinner service Tuesday through Saturday.
For those of you who follow along on Instagram you saw the spectrum of bright red tomatoes that are currently filling the local farmer’s market tables. New Jersey is officially in tomato season, and I could not be happier. There is truly nothing like their juicy, sweet and acidic taste. During the winter I will often avoid tomatoes all together in efforts to not have to be subjected to the flavorless, grainy out of season taste. But in the summer, I find myself looking for endless ways to incorporate them into my meals. In my opinion the best way to enjoy these savory fruits are when they are the main highlight. Good tomatoes need very little help (in fact I love them with just a little salt and nothing else!). However; this recipe takes it up a small notch.