Long time no blog.  I’d feel regretful except that well, a) I’m not disappointing thousands of loyal readers 😉 and b) we haven’t been at Northbrook much.  We’ve been busy in the city, most recently with the Girl’s 8th birthday, which involved a gaggle of girls singing karaoke to Katy Perry in the basement and eating copious amounts of jelly beans.  It also involved this pink confection.


This weekend at the farm we kicked off Christmakah.  Since we tend to do holidays from both of our traditions it means a whole lot of everything.  We had a Chanukah gathering in the city to prepare for, so the kids and I baked up some Chanukah themed shortbread and well as our usual gingerbread men. DSC_0354 DSC_0356

For me, some gluten-free peanut butter and chocolate cookies:


We also put up the tree and lit the first candles of the season.


Needless to say, I passed out cold at 9:30, but it was all worth it.

I don’t want to give you the impression it’s all baking around here.  Here are a few other things we’ve been eating at the farm lately.

First, decadent and ridiculously delicious Chicken Stew with Biscuits from Barefoot Contessa.  I made a triple batch as I’m working on my annual Christmas gift for the Fairy Grandmother (a freezer full of food) as well as dinner for the gluten and dairy eating members of my family.  If you have time I heartily recommend this dish.  It’s best not to think much about the ingredients when you’re actually eating it – just enjoy!


We’ve been receiving brussel sprouts in our CSA from Culinarium and it’s been determined that everyone in the family will not only eat them, but actually pig out on them if they are cooked with some bacon.  Of course my kids would probably eat anything if I cooked it in bacon.DSC_0333

I made this bread from my new cookbook The Farm, when I realized we’d forgotten to bring any bread to Northbrook for the weekend and I was too lazy to get in the car and go to the store.  Looks a little…crispy..doesn’t it?!  The recipe appropriately warns that the dough will be wet, but then it directs the cook to bake the bread at 500 degrees for an hour.  I have to say, I did wonder about that.  Then at around 40 minutes the Workhorse asked, ‘is something burning?’ and I just got this bread out before all was lost.  It was a little charred, but the family really liked it.  I would definitely make it again, and the Boy keeps asking me to, but I’ll definitely adjust the timing on the recipe.

Finally, quinoa with mushrooms from the farm box with rosemary and onions.  A little bland if I’m being honest, but good for me and hearty with the pot roast we got in our monthly meat box.


It’s not all food though.  Since the garden has been put to bed for now, I’m directing my obsessive qualities to the gym.  In short, I’m working out harder than ever and loving it.  And next year has a new goal/fixation/madness – check it out here.  Care to join me?