things I read and cooked and liked in February
It’s Sunday, March 9, and I’m writing this from the dining table at my friend’s house in the North Carolina mountains. I’m lazy parenting, with Peppa Pig on in the background, so I can work through my weekly budgeting, meal planning, and, well, writing this—
—Now it’s Saturday, March 15, and I really must get better at pushing out these recaps earlier in the month. Finishing these sits on my mental to-do list—which also includes finding my physical to-do list notepad so I can free up the real estate of never ending things I must accomplish that lives in my head.
I miss writing. I want to write. Which is why I’m trying to stay committed to these “light lift” posts in the first place (see January’s here). The other day I found myself wondering, is there something that can just transcribe the work I write in my thoughts? Why is the act of sitting and putting pen to paper—or fingers to keyboard—so difficult for me right now?
Okay. Enough. I can do this.
Let’s start with things I read and liked in February.
The first thing that I read in February was The Great Alone by Kristin Hannah and, my God, this book. All of Kristin Hannah’s work just guts me. I think that I can only handle reading her once a year because the stories and characters that she crafts are so beautifully heavy. The Great Alone is a novel about a mother and daughter surviving both an abusive patriarch and Alaskan homesteading life in the 1970s. I don’t know why, but it took me a few years to come around to reading this book. If you haven’t read it, don’t be like me—pick it up now! It’s full of emotion, of sadness and pain, but of wonder and love, too. It’s a meaningful story that just sticks.
The other book that I read and liked was The Three Lives of Cate Kay by Kate Fagan. Admittedly, it took me a while to get into this one. I wasn’t sold on the first few chapters. But I stuck with it and I’m glad I did! It’s a Reese’s Book Club pick and I like most of her suggestions (although dare I say Read with Jenna’s list is better curated?!). The Three Lives of Cate Kay is the story of a small town girl who makes it big, but hides from fame in fear of her biggest and most shameful secret coming to life. I thought this was a good book about self-reliance, coming of age, and the power of relationships.
Moving on to things that I cooked and liked in February,
I’ve been a big fan of Caroline Chamber’s cookbook, What to Cook When You Don’t Feel Like Cooking and have been seeing it pop up all over social media and TV lately—good for her! My girlfriend introduced me to her recipes early last year, and she’s never steered me wrong. Everything this woman comes up with is gold.
Of all of the things I cooked from her cookbook last month (at least one of her recipes makes it onto my weekly meal plan), I only kept record of two, and can’t remember what else I made…(adding this to my mental to-do list of things to improve).
First up: the Dilly Chop Salad which is like, a salad, but with salt and vinegar chips, so it’s healthy and a little naughty at the same time? I love making a big salad for dinner on Monday nights and this one did not disappoint!
Second is one of my go-to recipes from What to Cook When You Don’t Feel Like Cooking: Cheater Chicken Tinga Tostadas. It’s from a section that shares quick and easy meals that you can make with a rotisserie chicken. This recipe requires very minimal chopping, comes together in like 15 minutes, and is deeeelicious. I can’t find the recipe online so you’ll just have to get your hands on her cookbook yourself!
I have one other recipe that I made and loved in February, which was Brocc Your Body’s Stuffed Mushroom Dip. I can’t find this recipe online, either (it’s from her cookbook, Seriously, So Good which is another go-to in my kitchen), so I’ve copied it for you all down below. But it was super easy and addicting, the perfect dip to bring over to my friend’s house to “watch” the Super Bowl.
Brocc Your Body’s Stuffed Mushroom Dip:
2 tbsp butter
16 oz baby bella (cremini) mushrooms, chopped
1 tbsp finely chopped fresh thyme leaves
8 oz cream cheese
1/4 c whole milk plain Green yogurt
2 tbsp grated parmesan cheese
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 c shredded mozzarella cheese
1 tbsp finely chopped fresh parsley, for garnish
Ritz crackers, for serving
Preheat the oven to 400°F.
In an oven-proof skillet, melt butter over medium heat. Add mushrooms and thyme and cook, stirring, about 10 minutes, until mushrooms are soft. Add the cream cheese, yogurt, parmesan, salt, and pepper, and stir to combine. Top with mozzarella cheese and transfer to oven. Bake about 15 minutes, until the cheese is melted and bubbling. Garnish with parsley and serve with the Ritz crackers!
Okay, look at me! I did it! Now onto thinking about next month’s post. And finally finding that notepad.
What are you reading and cooking and liking?