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Honest pleasures in food from a restless Midwesterner.
About Our Story
motherhood, feeding kids, covid, babyhoodJeanelle OlsonDecember 01, 2020Comment

The Romance Novelist Wisdom That Helped Me Relax About Food This Year

motherhood, feeding kids, covid, babyhoodJeanelle OlsonDecember 01, 2020Comment
The Romance Novelist Wisdom That Helped Me Relax About Food This Year
feeding kids, motherhood, covidJeanelle OlsonDecember 01, 2020Comment

The Kids Are Asleep and the World Is On Fire: A Love Letter to Uncool White Russians

feeding kids, motherhood, covidJeanelle OlsonDecember 01, 2020Comment
The Kids Are Asleep and the World Is On Fire: A Love Letter to Uncool White Russians
motherhood, feeding kids, babyhood, postpartumJeanelle OlsonNovember 20, 2016

Kid Food, or: How I Learned to Stop Worrying and Love a Chicken Tender

motherhood, feeding kids, babyhood, postpartumJeanelle OlsonNovember 20, 2016
Kid Food, or: How I Learned to Stop Worrying and Love a Chicken Tender

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NEW NEWS(letter)✨ I recently had the best day ever chatting and cooking and shooting with @pageandplatestudio, it was truly a dream to just play and be creative together. Laura is also one of the most supportive and thoughtful people I know, and I'm ✨THE SUMMER I✨ swam in two Great Lakes dropped two kids off at the same nature camp saw two books I worked on go into production squeaked publicly when another one won a Beard award got an agent breathed the same air as Beyonce ate exactly the same wrote a bunch about fennel and assimilation for the newsletter. I've known for a long time that the Italian food I grew up eating wasn't the food my great-grands in Calabria would have eaten, and that's OK. but what would I be eating if (so, so many) a very special Secret Lunch yesterday 🌿 celebrating this season of tender little alliums that seem to be EVERYWHERE. three cute oniony sisters: field garlic, ramp leaves, and garlic mustard, all growing in abundance nearby. cooked quickly in olive o
CRISPY-CHEWY YOGURT FLATBREAD 🫓✨ If the pandemonium taught me anything it's that I know at least two solutions to any kitchen-related problem: one is ideal and the other is the one I'm gonna use. 🙃 For me, having boundaries extends to cooking and a My preferred late-winter food always seems to be low on vibrancy but very big on comfort and softness and ease (OK and butter). Maybe for this reason, cabbage has always been one of my favorite vegetables to keep on hand. Once cooked, it takes on a p I wasn't gonna send a newsletter this week, in the interest of dodging the holiday hype machine. You don't need another recipe to shoehorn into your already-probably-packed Thanksgiving menu or a new way to repurpose leftovers. What you need is coffe
 

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