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FunnyLove

family + food + feelings

summer

Corn Risotto with Roasted Tomatoes

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Because everything should have corn and tomatoes in it right now, you know? It’s true. 

Today! Monday, ugh, sorry. Another summer week! Yay, awesome! The first day of school???? for some, how. HOW. And, the week of our anniversary! It’s on Friday, and it’s been 5 years. A milestone! We are going to paint a room to celebrate and Jay might upgrade his phone because it doesn’t stay charged for more than a few hours. Big stuffs. 

Another big stuff is this risotto, for real. It’s so perfect for this time of year, cozy from the creamy rice and fresh with corn and tomatoes that are still so good. It works in warm or cool weather, and if you’ve never made risotto the secret is to stir between sips of wine so…you can definitely do it. Risotto gets a bad rap for being hard to make, and it does take some time, but can still be done in 45 minutes and isn’t hard at all. Perfect for an anniversary dinner or a weeknight where you have a few extra minutes to cook. 

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Skillet Tomatoes and Corn with Pancetta

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Ok, here is our detox-but-its-still-a-holiday-week compromise dish for the next few days/weeks/months. 

How was your fourth? We did a party on Tuesday and yesterday with friends/toddlers/grilling, I ate way too much beef and loved slash regretted it, and I feel like I can’t shower enough times to become not sweaty. Suggestions welcome for that one. The humidity around here is quite excessive. 

So let’s talk about this compromise food. Wonderful veggie base, corn and tomatoes that are getting just so good this time of year. Garlic for your health and happiness. Then for mental health and protein pancetta and cheese because you’re worth it, basil at the end because of course there is. The best part of it is that it’s made super quickly so the ingredients stay super fresh and not mushy at all, and we have a healthy + worth it meal in half an hour or so with very little fuss. 

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Classic Deviled Eggs

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Happy July! 

True life, I don’t like eggs, and I really don’t like hard-boiled eggs. It’s a texture thing, and the overwhelming smell is just…not enough to negate the idea of a cheap+sustainable+healthy protein. BUT, because everyone else likes eggs, and I know how good they are for us, I really want to like them. So, imagine my sadclown surprise when my magazine editor assigned me deviled eggs for our July feature. It was surprising because mainly I choose my own topics, but I’m always asking for direction because I’m eager to please and insecure. 

So, the irony of being told to write one recipe in over a year (and I supply 1-3 recipes per month) and have it be an egg recipe was not lost on me. I probably deserved it. It turned out to be a fun challenge, though, and I have a fun trick to offset the mealy texture of boiled egg yolks, something I find particularly not awesome. We make the entire filling in a food processor which is 1. easy and 2. produces a filling that is creamy, not mealy, and delicious. The rest of the ingredients are things you’d find in deviled eggs or egg salad, with lots of spices for flavor and some juice from the pickle jar for flavor. Flavor wins. 

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Buttermilk Fried Chicken

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FOR THE FOURTH OF JULY OBVIOUSLY BECAUSE PATRIOTISM. 

Gag. About that first phrase, not the chicken. I do very much like Hamilton and the thought of the founding fathers, flawed as they may be, so maybe that’s our patriotism next week. You decide! 

Either way, summer is so much fun and such a great excuse to have parties, eat picnic/potluck food, and be generally sweaty and tipsy in public in a manner that is completely acceptable. I enjoy this, even though I can’t be tipsy just at the moment, frowned upon for the fetus and all of that. 

I am definitely sweaty in public, though, and DEFINITELY all about some extra carbs on my lean protein, in the name of patriotism and all that. I actually tested + photographed this chicken awhile ago on a day where we invited our bffs and their toddlers over for happy hour, playtime, and snacking. Let me tell you, snacking on fried chicken and not counting it as a meal is just something we should do more often, for our mental health. It was SO good, and I intentionally wrote this recipe with no long steps/overnight anything. Fried chicken is delicious without all of that, so why bother? 

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White Bean Feta Hummus

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Oh hiiiii Monday after vacation. No one likes you, seriously. 

This day is always so ridiculous, the first day back after any kind of hiatus, isn’t it? Laundry and unpacking and organizing (we rented a mountain house last week with Jay’s family and took half the contents of our home), sorting thoughts and tasks and There Will Be No Formal Meals for a day or two, thank you very much, due to random leftovers and remnants that made it home with us because the Earth has enough to deal with without trying to filter food, of all things, through its landfills. 

So we are busy, we are not cooking, but we have random foods to consume, and we need this dip. Specifically for the random crudite that are in the fridge; they need a friend. This dip is definitely an extension of vacation in that it is fun to eat dip and veggies (and bread and cheese obviously) for a meal, but it’s also a perfect Monday food because health. The ingredients are simple, healthy, and vegetarian. The dip is done in five minutes or less with a good blender/food processor on your side, and a yummy whole food snack to get us through the week is ours. …

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