Spinach + rice frittata

This is the first weekend I’ve been home in 3 weeks, and I’m off to NYC again next weekend. I’ve mainly been cooking easy pasta dishes (pesto, anyone?) after work, and haven’t been spending much time being creative. Today I had leftover rice from when we got Thai the other night (if you are in the Cambridge/Watertown area, I highly recommend Cha Yen Thai Cookery for amazing Thai) as well as some spinach that was nearing it’s expiration date.

What to do? Make a frittata, of course.

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Fall means applesauce

One of the best parts of living in New England is the plethora of apple orchards. I can’t imagine not including apple picking as one of the main fall activities. It’s such a fun, relaxing time,  and is perfect for all ages. We usually go to Carver Hill Orchards in Stow to pick apples and have cider donuts. It’s small and quiet, and far superior to it’s larger kid-focused neighbors.

Not an apple tree
Not an apple tree

I generally only make it to an orchard once a season, which is a real shame. It always seems that fall will last way longer than it does, but the days just go by so fast lately. So, this is me saying to get out there now and go apple picking. Or romp through the fallen leaves. Or take a short hike to see the foliage. It’s the best time of the year, and deserves to be enjoyed in all its splendor.

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The best Mac & Cheese ever

I love Mac and Cheese. Like seriously love it. Growing up I ate an insane amount of Kraft Mac & Cheese. It was pretty much the only thing I knew how to make. I loved that orange goodness. Since then, I’ve learned to make my own mac & cheese. I still have the Kraft once every year or two, but making my own has become my preferred method. It’s so easy, and can be ready in just a few minutes. Perfect for post work dinner.

What set this recipe apart from the others I’ve used is the addition of an alpine style cheese. The nuttiness of the cheese was the perfect compliment to the cheddar I always use. It really  brought the whole dish together, and elevated it from “this mac and cheese is pretty great” to “holy hell that is amazing”.

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Daiquiris? Daiquiris.

Even though I work at a brewery, I love a good cocktail. I find them to be an incredibly creative outlet – easy to make, and you can change up the flavors every time. One of my friends got me a shaker top that fits on a mason jar (get one at The Boston Shaker), and it changed my cocktail game. Actually, it made it exist in the first place, because it’s really hard to make a cocktail without a shaker.

The makings of a daiquiri

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Zucchini Fettuccine Alfredo

Summer = zucchini. There’s nothing better than fresh zucchini. Every year I buy a few plants from a local farm and grow as much zucchini as I can. This year has been my highest yield ever – something like 6 zucchini to date, which is actually rather pitiful. The bee population has dropped off dramatically in recent years, and it’s seriously affecting my zucchini plants. I end up self pollinating them (yup, it’s a thing), and if I forget to do it I end up with a ton of dead zucchini on the vine.

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But the zucchini that I do get is incredibly tasty, and well worth the effort. Since I had a few on hand, I decided to make a pasta dish. Some quick googling lead me to the Creamy Zucchini Fettuccine post on The Kitchn.

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