Weekend Finds 10:22:16

It has been a long time since I have rounded up some weekend finds for you. And since I have been longingly staring at recipes on blogs I love, pages I follow on Facebook, and my Instagram feed, I can tell you that I have some things I really want to cook. We’ve been gone for about three weeks now and, after my friends and family, the thing I am missing most is cooking. The good news is, I can text and Skype with my friends and family. I cannot chat with my pots and pans, the smell of onions sautéing in butter, my favorite wooden spoon, or freshly baked pumpkin bread. So instead, I am planning on living vicariously through all of you as you cook your way through fall, my favorite season. Here’s what I would make if I were you.

Crispy Chicken Thighs with Cream and Chanterelles from PDXFoodLove

Crispy Chicken Thighs with Cream and Chanterelles from PDXFoodLove
Crispy Chicken Thighs with Cream and Chanterelles from PDXFoodLove

Three of my favorite things in one dish: crispy chicken skin, cream sauce, and mushrooms. This recipe from fellow Portland blogger Rebekah looks so freaking tasty, and I think it would be perfect for dinner with friends on a chilly fall evening.

Salted Tahini, Pepita, and Peanut Butter Chip Cookies from Chocolate + Marrow

Salted Tahini, Pepita, and Peanut Butter Chip Cookies from Chocolate + Marrow
Salted Tahini, Pepita, and Peanut Butter Chip Cookies from Chocolate + Marrow

Brooke’s writing continues to blow me away, as do her recipes and photos. The accompanying blog post breaks my heart, but these cookies sound like they’d lift my spirits. They look like the perfect treat for the season, nutty through and through with the tahini, pepitas, and peanut butter.

Roasted Vegetables with Miso & Harissa

Roasted Vegetables with Miso & Harissa
Roasted Vegetables with Miso & Harissa

Yes yes, I’ve obviously posted this before. But it is my absolute go-to in the fall. The miso gets perfectly caramelized and the harissa lends the perfect amount of heat. Want to make it into a hearty salad? Make a teeny bit extra of the miso-harissa-olive oil mixture and, once the vegetables are roasting, squeeze a lemon into the remaining mixture. Whisk together, and then add chopped kale leaves and massage them with the dressing. Toss with the roasted vegetables once they’ve cooled for a bit.

Bacon Apple Cheddar Pie from Hummingbird High

Bacon Apple Cheddar Pie from Hummingbird High
Bacon Apple Cheddar Pie from Hummingbird High

Around this time of year, I always start to think about two things: what pies I’ll make for Thanksgiving, and birthday treats for my family. You see, our birthdays all fall in these four months. My older sister’s birthday is tomorrow (happy birthday Emily!) and I think she would really appreciate this funky, unique pie from Michelle over at Hummingbird High. I love the pies that come with fall, but I have found that sometimes you need a twist on the classics, and this sounds like just that.

Spilled Milk Podcast

Spilled Milk with Molly Wizenberg and Matthew Amster-Burton
Spilled Milk with Molly Wizenberg and Matthew Amster-Burton

Not a recipe, no, but a podcast about food. Having hosts Molly and Matthew in my ears has been one of my comforts since leaving home. It helps that they are guaranteed to make me laugh. Be warned, the show is rated R.

One comment

  1. I watched a cooking show this morning, then made a yummy grilled cheese sandwich and thought about you as I ate it!
    Love from Grandma

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