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Recipe | Grilled Peach & Prosciutto Pizza

When I was in Texas visiting my bestie, we spent one evening doing something we have ALWAYS enjoyed together: the making and photographing of pretty food. For as long as I have known this girl we have both been obsessed with kitchen experiments, pretty food, fresh ingredients, eating... and food photography.  I was laughing to myself as we played around taking photos of this pizza, because I thought "Who else in the world would happily let me take photos of a pizza to the point it's lukewarm by the time we eat it?" ;-) But don't worry, there was another one on the grill. And it tasted amazing at any and all temperatures it was consumed. And the memory of giggling and playing with our food for this "shoot" was worth it! LOVE YOU K!      If you are looking for something interesting to make on one of your last summer cookouts, behold: Grilled Peach & Prosciutto Pizza  It's got an all-star cast of really interesting ingredients that are

Recipe | Homemade Sauerkraut

Back in the day I was happily swimming away in the deep waters that can only be described as "crunchy-hippie-Momma." It's quite an ocean to take a dip in... and if you spend any time out there you learn so much. There are waves and waves of interesting thoughts and concepts to check out. I loved my time as a crazy Crunchy Momma. I certainly don't regret cloth diapering Double Trouble and living in Germany made it easier to go green and shop locally. I started a lot of really great habits when I was a hippie. It's a very interesting part of my journey and in a lot of ways, still a part of me.  But I do remember having to make a decision about the time I wanted to start my business... I only had time for "Crunchy Momma Lite" So while I still make my own deodorant and toothpaste and my kids will always associate the smell of essential oils with their Mommy, you can sometimes find USDA beef in my fridge, store-bought granola in my pantry, and conventional makeup on my

Kids in the Kitchen | Bacon & Chive Potato Salad

I've got another kid-friendly recipe for you and this time it's one my kids actually ate! Imagine that ;-) Also it's great for summer BBQs, as my friends can attest to.     Yes, they're jumping for joy because I brought my potato salad that night. I know. It's life-changing!     Anyways it's life-changing because it's loaded with bacon but I don't know how virtuous you can feel after eating it... it's still pretty heavy and true to the general ingredients of it's normal potato salad cousins.     Bacon & Chive Potato Salad 6-8 medium potatoes, washed and cut into chunks 10 eggs sour cream yellow mustard one bunch of chives or green onions, diced one package of bacon, cooked and crumbled 1-1 and 1/2 cups shredded cheddar cheese 2 tablespoons herbed seasoning salt (or regular salt)   So the day before your next BBQ you cut up the potatoes and boil them along with the eggs. When

Kids in the Kitchen | Avocado Chicken Salad

Optimistic Mom-myth: when kids help you cook, they are more invested in the food and they are more likely to adventurously try said food. Parenting reality: not in this case.      What made my kids hate the wonderful, delicious, avocado so much? Why can't I convince them to love the heavenly combination of avocado, lime, and cilantro? Why do they call guacamole "that yucky green stuff we don't like?" Why? Why? WHY?     Well I'm nothing if not stubborn and eternally optimistic. But when it comes to avocados I'm mostly stubborn. Cause by george these girls have GOT to grow up to love Tex-Mex as much as meeeeee! Anyways I tried (again) an old recipe and this time I tried to entice them to make it with me to see if that would help them feel more invested in, I don't know, actually eating it. Spoiler alert: it didn't help. Not this time anyways. But that's okay, I'm sure you guys can still appreciate this simple summery

Tips for Making Fancy Christmas Cookies with as Much Cheating as Possible. You’re Welcome

Okay so for a few years now I've been using this awesome recipe from America's Test Kitchen {affiliate link} to make cute little cutout cookies.  I make them mostly for Christmas, but I've also done them for pretty much every single other holiday as well... Easter, July 4th, birthdays, and Halloween. Oh and Valentine's Day too! It's a great recipe. And by popular demand here's my how-to! Including all the ways I've come up with to cheat, i.e. all my shortcuts that make it possible for me to find the time to do this here fancy cookie thing.   If I'm in the mood for sugar cookies, I use this recipe. But the cookie decorating tips to follow work great with my new favorite chewy gingerbread cookie recipe.   America's Test Kitchen Holiday Cookies: adapted by Jessica Aiduk   2 1/2 cups all purpose flour 3/4 cup superfine sugar 1/4 teaspoon salt 16 tablespoons (2 sticks) unsalted butter, cut into 1/2 inch pieces and softened 2

Kids in the Kitchen | Scrambled Egg Soup

You're gonna love this soup recipe. Only two ingredients guys. Chicken stock and eggs. Wait, three ingredients... you gotta have a heaping hunk of patience with kiddos in the kitchen ;-) Oh crap you also need salt and pepper. So ignore my "two ingredient" comment. But whatever it's so easy even your littlest helpers can help big time!      Quick note on farm fresh eggs. I hard boil about a dozen a week (school lunches and quick protein snacks) and I found a trick. You do need to treat fresh eggs differently when you're trying to hard boil them because otherwise the shell will not peel right AT ALL. It sucks. So I follow my America's Test Kitchen {affiliate link} rule of bringing the water to boil, removing from the heat and covering for 10 minutes, then a 5 minute ice bath. BUT I now punch a tiny hole in the bottom of each egg first and am happy to report clean angst-free peeling!  Key is to just poke a hole through the shell without