what’s making me happy right now

February 7th, 2018

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Disneyland
I’m taking Bear to Disneyland tomorrow!  He’s extremely excited to see Minnie Mouse, Donald Duck, and (of course) Lightening McQueen.  We live about 90 minutes away but he’s only been twice, so this is a *big* deal in his little toddler brain.

Japan
I went to Japan almost two years ago and the experience was life-changing (and I don’t use that word lightly).  Afterwards, all I wanted to do was go back — and in less than two months, I finally am!  It’s been longer than I hoped, and I’ve gone other places in the meantime, but I can’t wait to revisit a place that was so magical for me the first time.

Writing This Post
I know, I know — it’s been a while.  Over the past year, I’ve struggled a lot with what I want from this blog and where it fits into my life.  For as long as I didn’t have any answer, this site stayed on the back burner.  But… I miss it.  I miss having an outlet to share my thoughts, I miss the people who used to read this site, I miss the community that I spent years developing here.  So I’m happy that I’m writing again.  Hopefully there are still a few of you guys around to read it.

Surprise Roses
I kid you not, as I sat here typing up this post, my doorbell rang and a florist showed up with a bouquet of red roses for me.  That actually happened.  So that’s both pretty wild timing and something that’s making me exceptionally happy at this very moment. ūüôā

More soon!

→ 5 CommentsTags: life




to baby bear, at age two

June 2nd, 2016

Baby Bear,

I’ve been thinking about this letter for a while, but haven’t quite found time to type it up.

(In fact, I don’t really have time right now. ¬†I’m not even sitting at a computer as I write this, I’m thumb-typing on my iPhone while you watch Saturday morning cartoons. ¬†You just looked over at me and said, “no phone, mama,” which is BS because you’re sitting there on your iPad! ¬†But I digress. ¬†If this letter gets thumb-typed into my phone, I guess that’s how it gets written.)

It’s been two years and a few weeks since you joined our family. It feels like yesterday and another lifetime at the same time. ¬†Year two was, plain and simple, amazing. Year one was a roller coaster, but year two was like we suddenly hit the new normal. Everything was different than it was before you arrived, but it took that second year for me to fully realize how wonderful that new, different life was.

First, if any new moms are reading this right now, I have to say one thing: Year two is just so much better¬†than¬†year one. Literally, night and day. ¬†Motherhood is so hard at the beginning, but it gets so much better. Those sleepless nights, the exhaustion and frustration in the beginning, it lets up. Suddenly you look down and that tiny, screaming baby has turned into a human being who wants to wear the black shoes and have Mac and Cheese for dinner and eat it with a fork, please. It’s crazy. Every once in a while, I go through old photos and videos from a year ago, and they almost feel like a different lifetime.

This year has also felt more balanced than year one. At the beginning, parenting is so reactive. It has to be. Baby crying? Try everything. ¬†Try every single thing you can think of until it stops. Of course it’s exhausting.

But now? You can talk! Parents make a big deal out of milestones like smiling and sitting up and walking, but communication blows them all away. You can finally tell me what’s going on in your head!  It’s nothing short of life-changing.

Instead of focusing on figuring out what you need, we can actually talk to each other. You have opinions! ¬†You’re excited about the people and animals you meet, you have favorite toys and foods and games. You’re this cool, fun little person who I’m excited to learn more about every day. ¬†I can’t wait to get to know you even better.

Things are so wonderful right now. ¬†So wonderful that it’s almost bittersweet to write this letter. ¬†It feels so final. ¬†It feels like the end of something instead of the middle, which is where we actually are. ¬†It’s hard to think about today without wanting everything to stand still, right now, and never change again.

But this year, I got a lot better at learning how to change. ¬†It sounds like such a simple thing, but it’s not. ¬†Everything else becomes easy when you can let things change. We had some big ones this year. Relaxing into them — letting them happen without trying to stop them or make them different — is the single thing that worked.

Change is inevitable. The only thing you can’t change in this world is the fact that everything changes. ¬†Your baby days are already gone. ¬†One day, I looked down, and you were suddenly a kid. ¬†Your second year is already past us. ¬†This moment, you sitting next to me on a Saturday morning, is over too. ¬†It never stops. ¬†We’re just along for the ride together. ¬†And I’m so grateful to be riding next to you.

Last year, I ended my letter with “I love you so much.”  Of course, I loved you so much then.  But now?  Those words feel almost incomplete. 

It’s not that I love you.  You are love, to me now.

We are so lucky, you and me.  To share this life, to love each other, to do our best for the world around us.

The word grateful doesn’t even begin to capture it. ¬†

All my love,

Your Mom

Photography: Michael Wesley

Bear 2nd Bday (Full Jpeg)-55

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back to basics: burrata pasta

March 31st, 2016

Burrata-Pasta-2

When I started this site almost a decade ago (some of you may remember!), it wasn’t to write about clothes or makeup.  Or motherhood.  Or my career, or politics, or my thoughts, or about life in general.  I started this blog with a very specific purpose: to keep track of the recipes I made as I was learning to cook. 

After about two years of posting nothing but recipes on this website, I took a detour.  I read an article about how bloggers were revolutionizing the fashion industry by posting real-life outfits that they were actually wearing, instead of magazine spreads with professional models and stylists and photographers.  And I decided to add fashion to this blog, and the rest is history.  (Sort of.  Eight years later, I’m not sure that’s exactly what happened with fashion blogging, but that’s a topic for another day.)

But you know what I’ve heard, time and again, from readers of this site?  They loved the recipes. 

So, hey, guess what?  I decided to listen!

With a two-year-old and a full time job, I don’t have a lot of time to cook these days.  You probably won’t see me rendering duck fat any time soon. (For years, that post about duck fat was the most popular post on this blog, FYI.  Duck fat.  Ponder that for a moment.)

But I still love cooking.  Sure, there’s something wonderful about a lazy night eating takeout on the couch, but give me a quiet weekend, and you’ll still find me scoping out the farmers market, making a giant mess in our kitchen, and emerging with something delicious.  So when a few of you guys wrote to me in January and mentioned recipes, I thought, hey, while I take a few months to figure out where this blogging thing is headed… maybe getting back to basics for a while would be a good start.

But here’s a wrinkle in writing about recipes.

I don’t always use them. 

In fact, unless I’m baking, most of the time, I don’t use recipes. 

I’ve been experimenting in the kitchen for long enough that following a set of ingredients or directions sounds kind of… boring?  I guess that’s it.  The problem is, when you don’t use a recipe while you’re making a dish, it’s really hard to post a step-by-step recipe online after the dish is done. 

(This is not to say, “oh, I’m such a great cook that I don’t use recipes.”  In fact, it’s more often the opposite.  Not using recipes is often a total disaster.  I once made an entire stock pot of butternut squash soup, and at the last minute decided to pour a beer into it.  It was completely disgusting, and I had to throw out the entire thing.  That’s not a lone example; I could tell a dozen stories with the same ending.  But if I’m telling the truth about how I cook, the fact is, I mostly prefer to do things my way, disasters included, than to follow directions.)

For now, I’m going to experiment with a new way to write these up.  I’m going to tell you, as best I can, what I did to create a dish.  But I’m going to do it as a narrative, not as a set of ingredients and a list of directions. 

So here we go. 

This recipe starts with some pasta.  Right about now, you might be wondering, “What type of pasta is that?”  The answer is: I have no idea.  No clue whatsoever.  It’s a type that I saw at the grocery store and I bought it.  A quick Google Image search suggests that it might be called gomiti, but truthfully, I’ve never heard of that type of pasta before and that might just be a word that someone made up.  Can you use other types of pasta in this recipe?  Again, not a clue.  Probably.  I don’t see how it would make much of a difference.  Live wild and free, people. 

Where were we?  Oh right, pasta.  Boil the water for your pasta.  Add some salt, because that’s a thing that the Food Network told me to do at one point, supposedly it makes the pasta more flavorful.  In a separate pan, simmer the garlic in the olive oil.  Add tomatoes (break them up with your fingers or chop them), dried basil, dried oregano, dried parsley, burrata (again, chopped), parmesan, and spinach. 

Oh, what’s that?  You have some more questions?

How much basil should I use?  I wish I could tell you.  I just shook some into the bowl until I decided there was enough.  Great method!  Super easy to replicate!  Not.  Maybe a teaspoon?  I’m just making that up.  It could be more or less.  The other spices are easier: a large pinch. 

Why did you use burrata instead of mozzarella?  Because burrata is pretty much my favorite food on earth and I use it in everything and if you haven’t tried it yet, your life is literally incomplete.  Please do so right now. 

What’s burrata?  Shoot.  You got me.  I don’t know.  In starting to type this, I was pretty sure that it was a type of mozzarella, but Google tells me that I’m wrong.  It’s a separate type of cheese made from mozzarella.  Basically, it looks like a ball of mozzarella, but when you slice into it, it’s this creamy, liquid-y goop that just might be the best thing you’ve ever tasted. 

Back to the recipe(-ish).  Simmer all the ingredients for about twenty minutes.  Cook the pasta for the number of minutes it says on the box.  Drain the pasta, mix everything together, sprinkle some additional parmesan on the top, and serve!

That’s pretty much it!  It’s really yummy.  Basically, just throw the ingredients into a bowl and it’ll probably turn out fine.  I’m not sure there’s much you could do to screw it up.  (Don’t dump a beer in it.  Take it from me, that’s always a mistake.) Rough instructions below.  Go give it a try!

Burrata-Pasta

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