Being Fed

Being Fed // Not Without Salt

I’m easing back in. Into this space, into the kitchen and into sharing myself through photographs, words, and food again. I’m tiptoeing up to the computer making myself tap the keys in an attempt to put words into sentences. It is a practice that I fell away from because well, I must admit that welcoming the book into the world has shaken me more than I anticipated. It’s not a bad thing, I’m just shaky. So much so that I have found myself at an entirely different seat at the table.

Instead of my usual position of shuffling in the kitchen preparing the meal, I am the one staggering to the table with empty plate in the hand in need of being fed. It’s a humbling, uncomfortable position as I much prefer the aprons strings tightly tied around my waist with a heaping platter of food made to feed those sitting around the table. But as we all know in life there are seasons; a passing of one thing to the next, and each season needs its turn. This has been my season to be fed.

Sometimes you need to be the one sitting at the table. Sometimes food is not about just about serving but also allowing someone else to serve you. There are days when you need to hold up an empty plate; tired, empty and humbly ask for a seat at the table.

Maybe you just had a baby. Or perhaps you’ve experienced great loss. Maybe it’s just that the day is hard and you need some help sludging through. Whatever the reason, at some point we all must be fed.

Being Fed // Not Without Salt Being Fed // Not Without Salt

I’ve needed to remind myself that it’s okay to simply sit at the table without bringing anything but yourself there. That’s enough. Don’t waste a moment feeling guilt or shame because that masks the beauty of humbly taking a seat. Instead, soak it in, let each bite be one of gratitude and slowly you will be fed and eventually ready to feed again.

Those of us who hold a deep passion for food, I will venture to say that it is because we love to feed. To care for those we love and to create the space for life, relationship and love to build around the table. Let’s not forget to give those who love us the chance to do the same for us. We all need it.

The images in this post were from a lunch made by my friend, Aran Goyoaga. Ironically when I showed up for lunch she was preparing recipes from my book which is such a stunning visual of the cyclical nature of feeding others; it comes back around when you need it most.


Because of my community, my tribe and my many opportunities to sit at others’ tables in the season I am ready to feed again. I’ll be back here very soon, with cake.


Also, I have a few events to point out:

We are headed to San Francisco next week. So I’ll see you at Omnivore on Wednesday evening, right?


Then Palm Springs (2/6) and Palm Desert (2/7). More information here.


There are still tickets available for our incredible Valentines’ Dinner in Portland. I’ll announce the menu soon. It’s ridiculous, trust me.


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Happy Birth-Day, Date Night In

Roasted Green Pozole // Not Without Salt

Today is the day that makes the book officially a full-fledged book; it’s publication day.

I’m not quite sure what I expected this day to feel like but so far it feels very normal. I’m still in my pajamas sitting on the couch with three little ones surrounding me being entertained by various means (mostly technology related) and the house is completely cluttered with the remains of the holidays.

And in other ways it is completely abnormal. Today I’m a published author. I wrote a book that is sitting on shelves all over the country so anyone could potentially walk over to the book, read some of my most personal thoughts and glance over the recipes that fed my relationship over the last couple of years, then hopefully they’d buy it (or multiple copies) and tell all their friends about it. Or they could go to Amazon and write a scathing review. Somehow either option makes me terrified.

What helps with all that terror are the amazing comments, texts, emails, and photos I see of the book on Instagram. It is such an incredible feeling to see something I’ve spent over three years on finally out in the world, being used, read and loved. So thank you. There are so many words but I’m having a hard time finding them in the midst of the fear, pride, anticipation, exhaustion, and downright giddiness that apparently accompanies one’s pub date.

So rather than a lot of words I thought we’d celebrate the day with a recipe from the book. It’s a favorite of ours (honestly, they all are) that is not only perfect for a date night but really for any night and as an added bonus, it’s pretty healthy too. If you’re like me, after all those cookies, cocktails and cream-filled dishes a broth-based, vegetal, stew-like soup is just what is needed. The bonus of this soup is that you can practically build a salad of cilantro, radish, avocado, and onion right on top.

Roasted Green Pozole // Not Without Salt Roasted Green Pozole // Not Without Salt

But before that, a few housekeeping items. I’ll just go ahead and put these here:


Indie Bound

Book Larder (order here for a signed copy!)

Powell’s (the cover here is not the most recent edition)

Running Press







Also, if you are in Seattle I believe there still are a few tickets to our Date Night In at Delancey dinner. Check out for more informations and tickets.

PORTLAND – don’t make any Valentine’s plans, I’ve got you covered. More soon!

And this is for those of you in LA and NYC: I’ve had to postpone my trip to see you all as we’ve come across a bit of a book shortage (thanks for all the orders!!) but I can’t wait to see you in March! Details coming soon.

Okay. Enough. Go make some Pozole and let’s all raise a glass to a beautiful start to 2015. Thanks, as always, for being here. 

Roasted Green Pozole // Not Without Salt

Roasted Green Pozole with Chicken

By the time our date rolls around, the sun is nearly set and there’s a slight chill in the air that makes this roasted, fragrant stew a perfect late-summer (or anytime, really) evening meal. It’s vibrant and fresh yet pleasantly hearty from roasted and ground pepitas.The original recipe comes from Gourmet magazine, but I’ve since made many changes throughout its life in our home.The biggest change being the pan-roasting of the tomatillos and garlic, which gives the soup a soft smokiness and a bit more complexity.


1⁄2 cup / 60 g roasted, salted pepitas, plus more for garnish

1 teaspoon cumin seeds, toasted (technique in the book)

2 tablespoons vegetable oil, divided

10 ounces / 280 g tomatillos (about 4 to 5 medium size), peeled and quartered

3 garlic cloves

1 large yellow onion, roughly chopped, plus more for serving

1 jalapeño pepper, halved and seeded

1⁄2 cup / 10 g chopped fresh cilantro, divided

1 to 11⁄2 teaspoons kosher salt

1 teaspoon dried oregano

21⁄2 to 3 cups / 590 to 710 ml chicken stock, homemade (recipe in the book) or store-bought

4 boneless, skinless chicken thighs, thinly sliced

1 (15-ounce / 430 g) can hominy, drained and rinsed

To serve: any combination of thinly sliced radishes, sliced avocado, chopped cilantro, pepitas, lime wedges, diced onion, crumbled Cotija, and sour cream or crema.

Grind the pepitas and cumin seeds in a spice grinder or blender until finely ground.

Add 1 tablespoon oil to a large pot or Dutch oven over medium-high heat.

When the oil is hot, add the tomatillos, garlic, onion, and jalapeño to the pot, along with a pinch of salt. Roast in the pan for 10 to 15 minutes, stirring occasionally, until the vegetables are charred, caramelized in parts, and tender.

Carefully transfer the roasted vegetables to a food processor or blender and process along with 1⁄4 cup / 5 g chopped cilantro and 1 teaspoon salt.

Add the remaining 1 tablespoon oil to the pot over medium heat. Return the purée to the pot and cook, stirring frequently until thickened, for 5 to 7 minutes. Scrape up the deeply flavored browned bits on the bottom of the pot. Stir in the ground pepitas and cumin seeds, along with the oregano and 1 cup / 240 ml stock. Bring to a simmer and then add the remaining 11⁄2 cups / 360 ml stock, chicken, and hominy.

Let this simmer, mostly covered, for 20 minutes. Stir in the remaining 1⁄4 cup / 5 g chopped cilantro. Taste and adjust seasonings, adding more salt if you feel it needs it. I prefer the pozole to be thick, like a stew, but if you want it thinner, add more stock. Pozole can be made 1 to 3 days in advance, and in fact the flavor improves after a rest in the fridge. Leftovers can be refrigerated for up to 1 week.

Serve with the accompaniments.

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