Posts tagged food photography
Watermelon & Gin Granita

Last week we saw temperatures in the upper 90s with 80% humidity (and no rain!). This week I've noticed the cicadas are out already, which is hands-down the earliest I've heard them in years. All signs point to a hot, hot summer, so we're looking for ways to stay cool. The kiddie-pool is full and our drinks are on ice.

When Bernie brought home a watermelon, my first thought was to use it in some kind of gin drink. We have basil, rosemary, and mint in abundance, and gin is our go-to as soon as the weather gets warm. But even a watermelon cocktail didn't seem cool enough to help us beat that heat. So, why not an adult frozen dessert? Something brisk and light (even more so than a gin and tonic!) to sub in for our usual aperitif? I can say with 100% certainty: Nothing brings the temperature down like this deliciously refreshing watermelon and gin granita.

Watermelon & Gin Granita

1/4 Small Seedless Watermelon, Chunked
1 cup Water
1/3 cup Sugar
2 tbsp Lime Juice
1 bunch Fresh Basil or Mint
3/4 cup Gin

1. In a small sauce pan, combine water, sugar, lime juice, and basil and bring to a boil. Reduce to a simmer just long enough to dissolve the sugar. Strain and set aside to cool.

2. In a food processor or blender, puree the watermelon chunks. Once liquified, add the sugar-water and gin. Pulse to blend.

3. Pour the mixture into a small casserole dish or shallow Tupperware. Freeze for 1 hour.

4. Using a fork, mix every 30 minutes until the granita takes on a slushy consistency.

5. Serve in small bowls with a sprig of mint or basil to garnish.

Turkey Chili with Sweet Potatoes

As soon as the weather cools off and we can tolerate having the stove or oven on inside, I make at least one one-pot meal a week. Big recipes that can sit simmering on the stove feed us throughout the week and completely slay the What am I doing for dinner? dilemma.

These meals (and I have a lot of them) are especially great on, say, rainy Mondays when you have a ton of work to do and you're home with the kiddo.

Remember that Punjabi Aloo Matar? 

This weekend I made a big pot of chili on Sunday night that has already saved me once today. I love this chili recipe. The ingredients are simple, the flavors are complex, and it only takes 20 minutes to throw together - 15 minutes if you're stronger than the leaky mess I become when faced with chopping onions. I leave out the beans to accommodate sensitive bellies, and add sweet potatoes to pack in the nutrients.


Turkey Chili with Sweet Potatoes
Prep Time: 15 minutes | Cook Time: 45+ minutes | Serves: 6-8

1.5 lbs Ground Turkey
2 tbsp Coconut Oil
3 Garlic, Cloves minced
1 Yellow Onion, diced
1 Jalapeño Pepper, minced
1 Green Bell Pepper, diced
4 Poblano Peppers, diced
1 large Sweet Potato, cubed
3 tbsp Chili Powder
1 tbsp Unsweetened Cocoa Powder
1 tbsp Light Brown Sugar
2 tsp Salt
1 tsp White Pepper
1 tsp Black Pepper
1 tsp Crushed Red Pepper
1 tsp Smoked Paprika
1/4 tsp cayenne pepper (if you like more heat)
4 cups Chicken or Vegetable Broth

1. In a large heavy pot over medium heat, sauté garlic and onions in 1 tbsp of coconut oil until the onion begins to sweat. Add peppers and continue to stir until the peppers begin to soften (about 3 minutes). Transfer the garlic, onions, and peppers to a bowl and set aside.

2. Add the remaining tablespoon of coconut oil to the pot and brown the ground turkey.

3. Once the turkey is browned, return the vegetables to the pot and stir together. Then add the chili powder, cocoa powder, brown sugar, salt, white pepper, black pepper, crushed red pepper, cayenne, and paprika, mixing thoroughly.

4. Add the cubed sweet potatoes and broth. Place a lid on the pot and simmer on medium heat until the sweet potatoes are soft, about 15-20 minutes. Continue to simmer uncovered to evaporate excess liquid until the chili thickens like a gravy, about 30 more minutes.

5. Once it's the right consistency, you can continue to simmer the chili on low with a lid on. The longer this cooks, the better it's going to be.

Serve it up with corn bread or corn chips, your favorite cheddar, and some green onions. Add a dollop of sour cream if you're feeling wild, (or greek yogurt for the more conservative types).

Full disclosure: I had a bowl of this chili at 11 a.m. and it totally hit the spot. I am going to use daylight savings and a 5:30 a.m. wakeup as an excuse.

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Cassie's Pork Fried Rice

Last year, I made a huge pot of pork fried rice and we ate that for dinner. And then I ate it for lunch the next day, and also dinner, and also for lunch and dinner the day after that. I put a fried egg on top of it and had it for “brunch”. I stuffed a zucchini with it… you get the idea. I ate that pork fried rice for breakfast, lunch, and dinner for five days straight. Bernie mused that we’d been together for five years and I rarely made Chinese food for him, let alone multiple dishes over the course of a week. About a week later I took a pregnancy test, and the rest is history.

You can read the story and get the recipe over on my "everything else" blog, The Damn Yankee.


In our house, we love eggs - we easily go through a dozen per week. So we know what we're talking about when we say that nothing beats eggs that come straight from the farm. The diversity in tone, hue, and size make farm eggs exceptionally beautiful. Chickens that eat and live the way chickens are supposed to eat and live make farm eggs exceptionally delicious. Keep your Eggland's Best - I'm heading up the road to the farm.

Thanks to John and Jo for these beautiful eggs!