Melissa Coleman's Blog, page 15

Job Opening: Left Brain

Thank you for the warm responses on yesterday’s post, . I love the conversation going on over there and imagine more conversations will bloom from it, like the idea of trying to have it all. I’ve said it before, and I’ll say it again, thank you for being here. Thank you for contributing some of your life to mine. It’s life giving and shaping to me. As promised, here we go. This is like trying to clumsily say fiancé out loud for the first time or buying your first house. Am I adult enough for all of this? Of course not. In that same vein, I can’t believe I’m saying this. I’m hiring. A left brain to be exact. If you know of someone that would be a great fit, would you pass this along? Or, if this position sounds like a good fit for you, consider applying. Details below.

Title

The Left Brain at thefauxmartha.com  

Description

Twin Cities resident*, organizational freak, inbox zero, type A, strategic minded, detail oriented, web extraordinaire (WordPress, Mailchimp, Google Analytics, Social Media)*, written and spoken communication fool, self motivated, (very) small business lover, healthy boundary builder, who likes to take long walks on the weekend and sign off from work, kind of person.

*preferred but not required
Details

Less than part-time (10-15 hr/week, 4-5 days per week) long-term contract position with work-from-home flexibility. Weekly meetings. Compensation based on experience.

Responsibilities

Email management
Project management (calendar and editorial management)
Website management (blog and online shop)
Efficiency strategist (process development)
Brand management
Contract reviewer
Analytics reporter
Minor accounting
Hospitality

To Apply

Click to download the application. Applications are due July 3, 2018 at 5:00pm CST. Second round interviews will be announced with an individual email.

The post Job Opening: Left Brain appeared first on The Fauxmartha.

The Horse Named Hustle

At the start of the year, I mentioned that this is the-year-of-the-pivot for me (see this post and that post). Something needed to change. It felt silly and premature to share it when I shared it. I had no idea what the outcome would be. Maybe I’d sign off from this space. In fact, I thought that would be the outcome. Maybe I’d swim towards interior design. Maybe I’d apply for other jobs outside my home. I love watching a good backyard makeover take place, to see the process over a period of time. For better or worse, I’ve decided to share this one, too. If for nothing else than to document my oscillating feelings, and look for a common pattern. I usually find my answers there. 

Can I tell you something? I hate the word hustle. Hate it. It’s a word that is heralded and flaunted in the working world, especially in blogging. It’s a beautifully scripted iridescent poster hanging on 1,000 walls next to a computer, always in the peripheral. Hustle. Hustle. Hustle. In Will.i.am’s recent Super Soul Conversation with Oprah, he said this on minute 29, “Why do you want to hustle and grind? You wouldn’t buy a car that grinds. You wouldn’t want to ride a horse called Hustle, because eventually it’ll get tired. You want a horse named lightening. You want a car named smooth.”

When you start something new, like a blog or business, or even motherhood, you have to hustle at first. You have to work harder than you ever have before, sometimes working two jobs until the other one can support itself. It’s just how things work. But a horse named Hustle wont last forever. If it’s a pace you keep year after year, this beloved new idea or endeavor, will soon feel like an albatross, the heavy weight of a large limp bird that can no longer support its own weight, around your neck. You’ll begin to resent it. You’ll swim towards other things and apply to other places. On the other hand, it’s nearly impossible to know when you can drop the hustle and begin to keep a healthier pace. Because it’s hard to know you’re sick until you’re really sick.

During the book tour, I found a tiny bit of clarity. In talking so much about minimalism, a tool I use to make the everyday more doable, so doable it even produces a little joy, I decided that I wanted to work like a minimalist, too. Pivot.

Right now my days are frenetic. I bounce between emails, contracts (bleh!), motherhood, writing, recipe testing, emails, photography, motherhood, dinnertime, Instagram, Instagram stories and messages, motherhood, book stuff, emails, and design. Frenetic. Most of those things are good things. Really good things. But even too much of a good thing can be bad—like a pantry full of delicious things that spills over every time you open the door. It makes you mad. So mad, you begin to resent the kitchen a little more and more, until you barely find yourself in the space. It’s unconscious, of course. But it’s happening.

I’m a broken record—simplicity is hard. It’s far easier to add than it is to take away. If you remove a step in a recipe, for example, it might just not work anymore. Simplicity is hard too in that sometimes you have to add certain tools in order to be more efficient. It’s counterintuitive. Like when I first started trying to organize my pantry. I used whatever I could find around the house. My pantry looked a bit like a middle school collage of magazine cutouts glued to a rippled sheet of notebook paper, frayed edges still in tact. It was sort of organized, but it looked messy. Mess begets mess, so it didn’t stand the test of time. I eventually got wise, and invested in the really good containers for my pantry. Three years later, and they are still my best investment. They just work. (You can see what I keep stocked here.)

Sometimes you have to invest in order to pare down. And other times you have to define the word enough. This, too, is what makes simplicity so hard. Our idea of enough seems to continue to get larger with time. It’s unconscious, of course. But it’s happening.

So. Halfway through this year-of-the-pivot, in an effort to work more like a minimalist, to produce more joy than frenetic, I’m choosing the counterintuitive route, to add to this blog, which means I’m staying right here. This space means so much to me. And I’ve hustled to make it what it is, probably for a bit too long. Through messages, emails, and comments, you’ve told me that this space means something good to you too. I’d like to make more meaningful things. I’d also like to spend my evenings and weekends signed-off with my family and friends. In order to do that, there’s some tasks this one-woman-show needs to hand over—like emails, contracts, post management, site updates, etc.

So. I’m hiring! Pivot.

I want to keep this good thing good and remove the heavy weight around my neck that’s beginning to make this good thing feel more like a bad thing every other day. Stay tuned for the job posting. The Left Brain at thefauxmartha.com should be up tomorrow, and I couldn’t be more excited.

I want to talk a little more about that concept of enough for a second. You might get the idea that by adding a person, we’ll be growing and making more money. I guess that could happen. But at the end of last year, I decided that I wanted to be true to our family’s definition of enough. I’ve been saying it for years. I want to work part-time and make just enough money to keep this space running so that I can continue to create really fulfilling work and be present in my personal life. I have a deep personal need to create. It makes me a better human, more mentally sane. But I don’t want this thing that gives me so much life to take away more than it’s giving. That’s one thing I don’t want to be in the red on.

I also don’t want to get sucked into the idea, that in order to be successful, you must make more money every year. I’ve done that. It’s soul-sucking. (I also understand what a huge luxury that is. That sometimes enough truly means not enough for people.) To practically do this, I’m taking a pay cut to invest in the talents of someone else, while also investing more time into my personal life. Have you ever heard someone at the end of it all say—I wish I’d worked more and made more money?

Work is a good thing. It’s a fulfilling thing. It’s necessary. But too much of anything can be a bad thing. It’s hard to recognize it until you’re sick. It happens unconsciously, of course. But it’s happening. Unless you do something about it. So, pivot. The good things in life need protecting. And protecting takes work. And when you work, you usually make some mistakes along the way. So then, pivot again. Because as soon as we think we have it all figured out, we figure something else out. I’m glad we don’t have to get this whole thing right on the first try. But here’s to trying.

The post appeared first on The Fauxmartha.

I Fell in Love with the Palihouse Hotel

I fell in love with the Palihouse Hotel a couple years ago after seeing it on Instagram. I studied every last nook and cranny of the design I could find online to get inspiration for our home. Their use of color, contrast, and mixture of old and new is so well done. I don’t have a category to file this post under (yet), but it’s too good not to share. I think you might want to steal some of these ideas for your own home.

Quick backstory: While I was in California for the book tour, Kev was there for a work conference. We took the weekend off and all to ourself (this never happens) and cozied up to the Palihouse Santa Monica, this hotel that I had studied for years. It’s just as, if not more, beautiful in person. Scroll and you’ll see why. PS—While linking to the site, I noticed they’re opening a ton of new locations up the west coast and one spot in Florida! PPS—this is not sponsored. PPPS—I shot these photos with my iPhone.

Something to steal: wallpaper

They have impeccable taste in wallpaper, which is used sparingly and thoughtfully throughout the hotel—on a single wall or on the top half of a small space. While the majority of the walls are either white or muted navy, the wallpaper adds a really nice pop of pattern to the spaces. You can find the ones they used here. Notice, the wallpapers are a very similar style, just a different colorway.

Something to steal: Vintage Art

Vintage art can add a lot of personality and depth to a space, but the good ones can be hard to track down. I noticed the hotel had the same exact piece of vintage artwork in each room. (I totally take a belabored glance into rooms while being cleaned.) Here’s how they did it (I think)—they had the same artwork printed on multiple canvases. I’ve used these guys in the past for canvas printing with good results. For beautiful historic, open access paintings, dig through the National Gallery of Art. Speaking of, check out this free download of George Washington in Warby’s from my shop.

Something to steal: Decal Art

Upon close glance, this artwork was created simply by removing the hard backing from the frame. A custom decal was applied to the front of the glass. To recreate this, add a custom decal to a frame (floating frame or not) using these guys. I’m still looking for the right spot to implement this idea in our house.

Something to steal: High Contrast

All-white walls can really brighten up a home, but some rooms are naturally dark. In those particular rooms, white walls can look dull and dirty. I know this from experience. (See the office and powder bath.) Go all in for a high-contrast, chiaroscuro look. Or skip the dark walls and go straight for the green crushed velvet.

Something to steal: Vintage Pendants

Mixing old and new can be tricky. Here’s my design trick to keep things cohesive—start high when adding vintage elements. By high I mean hang them from the ceiling or on the wall. Then begin to add additional pops of vintage lower into the room, like on the coffee table, to help tie the new and the old together. This way you design for the historical, vintage pieces, not around them. Repeat an element of their color in the room as well. Notice the crushed green velvet mimicking the green pendants. Va va voom!

Something to steal: Color Blocked Chairs

Color blocking will always be relevant when it looks like this. They repeated this same treatment on the stools in the bathroom and the baskets on the bikes. I’ll say it again (and always), repetition is your best friend in design.

Staying at the Palihouse Hotel was worth every last penny. And I didn’t even mention the part about the delicious continental breakfast on the terrace out back, lined with giant arborvitaes. Plain yogurt, homemade granola, soft boiled eggs, fresh squeezed lemonade, good coffee (not hotel coffee), and a flaky croissant. They do it all so well. Check out Palihouse, if for nothing else, to study their thoughtful, vintage design. Oh, and one last tip—Expedia has deals for the Palihouse.

The post I Fell in Love with the Palihouse Hotel appeared first on The Fauxmartha.

Chocolate Chip Cookie Cake

“On our 10th anniversary, we should get a canoe,” I said to Kev just before getting married. Here we are, living in the land of 10,000 lakes on our 10th anniversary, and a canoe seems like the most accurate prophesy as to where life would take us. We were living in Dallas at the time (a canoe-less place), getting ready to move to Chicago for his graduate program when I said this. I’m not sure where the canoe idea came from.

In our second week of living in Chicago as newlyweds, I begged Kev to take me out to dinner on a date. Our bank account was so empty, and I hadn’t yet secured a full-time job. And still, I romanticized dinners out with my new husband. I was young, 23 young, and playing grown-up seemed like so much fun. We’d eat outside in the middle of summer, because you could do that in Chicago (unlike Dallas), and lose track of all time. He took me out. I was so excited. And then he told me to order the cheapest thing on the menu—the $3 soup. He’d eat something when we got home.

We did premarital counseling before we said I do. I’m sure that was Kev’s idea. He also talked me into taking a childbirth and breastfeeding class before Hal came. I went into labor hours after the breastfeeding class ended. It took him 9 months to convince me to do it. One of us is more responsible than the other. In premarital therapy, Steve, our counselor, had insight into our relationship that is still so insightful 10 years later.

“Melissa,” he said, “your emotions run higher than Kevin’s. Your highs are higher than his.” Little did he know my ideas ran in the same fashion. “The distance between your two highs might make you feel like he’s not as excited. Try to appreciate his temperament in those times. And Kevin, your emotions run pretty steady,” he said as his hand cut a line straight into the office air. “You’re going to have to intentionally come a little higher to meet her excitement sometimes.”

I have to remind myself of this all the time—different isn’t bad; it’s just different. Our differences have been our biggest struggle. The cup of soup. They’ve also been our best asset. He’s everything I’m not. And the reverse is true. (Though sadly, neither of us are good planners.) He’s steady and logical and makes well thought out decisions. He washes our clothes on the weekends and takes my car in for regular oil changes. I’m a dreamer who easily gets lost in the moment, riding it as high as it’ll take me. I make dinner because I like to make things. And spend too much time designing spaces in our home because I enjoy designing. He’s the left brain to my overactive right brain. He’s a realist. And, after all these years, he’s convinced me that we don’t need to buy a canoe after all. It’s just so practical to rent one. Happy 10th Anniversary, Kev! Let’s go canoeing this weekend?

This Chocolate Chip Cookie Cake is from Kev’s birthday a couple weeks ago. It’s a cross between a cake and a cookie. I’ve reduced the amount of sugar in this recipe, which is laughable because there’s still plenty of sugar. The buttercream is one I’ll spend more time writing about soon. There’s heavy cream in the recipe which helps to stabilize it in similar ways that this cream cheese frosting works. I’ve made this cookie cake on the smaller side, because it’s not safe alone in the house with me. “Mom, where did all the cookie cake go?” I got lost in that cake too.

PS—Here’s an anniversary cake from year 3.

Chocolate Chip Cookie Cake












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shopping list






Prep Time
20 mins



Cook Time
25 mins


Yield

6

   
adjust servings

A Chocolate Chip Cookie Cake that's a nice balance between a cake and a cookie. It's slightly less sweet than a traditional cookie cake but every bit as good. Don't skip the sturdy buttercream. And, if you have a 4-year-old around, sprinkles are a must too.

Ingredients

Cookie Cake

DRY



2

c. unbleached all-purpose flour



1

tsp. aluminum-free baking powder



1/2

tsp. kosher salt





WET



1/4

c. whole milk



1 1/2

tsp. pure vanilla extract





CREAMING



8

tbsp. (1 stick) unsalted butter, room temperature



1

c. pure cane sugar



1/2

c. packed brown sugar



2

large eggs



1/2

c. chocolate chips, plus more for garnish

Buttercream

8

tbsp. (1 stick) unsalted butter, room temperature



1 1/2

c. powdered sugar



1/2

tsp. pure vanilla extract





pinch of kosher salt



3-4

tbsp. heavy cream






Instructions

Make the cake. Preheat the oven to 350°F. Line an 8" cake pan with parchment paper cut to size. Set aside.

In a mixing bowl, whisk together all the dry ingredients. Set aside. In a measuring cup, mix together the wet ingredients. Set aside.

In a stand mixer fitted with a paddle attachment, cream the butter and sugars on medium-low until pale in color and evenly incorporated. Add in the eggs and mix on medium speed until evenly incorporated and the mixture holds ribbons. Turn the speed to low and quickly alternate adding the wet and dry ingredients. Mix until just incorporated no more. Stir in the chocolate chips and pour batter into the prepared cake pan. The batter will be on the thick side.

Carefully spread the batter into an even layer, holding the parchment lining put. Bake for 22-25 minutes or until the middle of the cake is set. Remove from oven, and gently press a couple remaining chocolate chips into the top of the cake for aesthetics (optional). Allow the cake to cool for at least 20 minutes before carefully removing from the pan and onto a cooling rack.

Meanwhile, make the buttercream. In a stand mixer fitted with a paddle attachment, whip the butter and powdered sugar together on medium-high. Add in the extract and pinch of salt. Continue adding in the heavy cream 1 tablespoon at a time until desired consistency is reached. (Note: adding this much liquid seems counterintuitive, however, the whipped heavy cream will help to stabilize the buttercream, reducing the need to add more powdered sugar as a stabilizer.) Whip on high until pale and sturdy.

Pipe the buttercream around the edge of the cooled cake. Sprinkle with sprinkles if desired. Store airtight at room temperature for up to 3 days.

Notes

• If using a larger cake pan, you'll want to increase the recipe and bake for additional time.

The post Chocolate Chip Cookie Cake appeared first on The Fauxmartha.

Blackberry Bourbon Fool

When Hal (age 4.5) goes to the library, she adds books to the bag as if she were the first person in line at a bustling estate sale. First come, first serve. We always manage to go to the library at an off time, so her biggest competition is a nearby baby gnawing at the corner of a board book. I cut her off when the bag gets too heavy to hold. She scans the books, and we’re back in the car before the leftover air conditioned air feels like heat. 

This post is sponsored by Driscoll’s and The FeedFeed. Here’s the secret to why Driscoll’s berries are always so flavorful? They start with thousands of berry varieties and choose the top 1% to sell. Talk about quality control. To learn more about Driscoll’s #BerryTogether campaign, head this way. Thank you for supporting the companies that support me.

Despite having a bag full of haphazardly picked books, she chooses one to read exclusively for the duration of the checkout period. One such recent book was about a Blackberry Fool, a dessert made by 4 four families over 4 generations. It wasn’t my favorite book to read, so you can imagine the excitement agony of having to read it over and over again. Heh.

When it comes to marketing, they say it takes hearing something 7 times to take action. So on our 7th time through, I dog-eared the recipe idea for summer. Kev and I stock Driscoll’s berries around here like Hal fills her library bag. The only thing different—we plan on consuming every last berry in the house. And we do it all year long because Driscoll’s follows the sun in order to provide great tasting raspberries year round.

“What do we have for dessert, Mel?” An every other day question from Kev. My no-forethought dessert rolodex is pretty empty. Like completely. And yet, summer is a pile of last minute, thrown together dinners with friends. Thanks to that book, I now have an answer—a Blackberry Fool. I also have another serving vehicle to account for every last berry in the clamshell.

This dessert is so simple, it might not need a recipe (or a forethought)—slightly sweetened Driscoll’s blackberries mixed with whipped cream. I added a bit of bourbon to the blackberries and sweetened it with maple syrup. Feel free to use blueberries when the fridge is full. To the whipped cream, I added a dollop of plain yogurt for a touch of tang. The whole dessert is sweetened by the fruit and maple syrup and awakened by the herby mint. Don’t skip the mint if you can help it. For a touch of crunch, add crushed lemon wafer cookies or the sweetened lemon panko from my book (pg. 228).

To last minute dinners, a dessert without forethought, using up every last berry, and convincing Hal to read the rest of the library books in the bag. We’re currently stuck on a book about rainbows. Did you know there’s something called a Moonbow, a rainbow created from the light of the moon?

Blackberry Bourbon Fool












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shopping list






Prep Time
20 mins




Yield

4

   
adjust servings

This Blackberry Bourbon Fool is so very simple and versatile and takes little to no forethought. It's lightly sweetened, the way I've been preferring my dessert these days. Feel free to up the sweetness levels to fit your palette. Don't skip the fresh mint if you can help it. It adds a much needed flavor pop to this simple combination.

Ingredients

Blackberries

12

oz. shell of Driscoll's Blackberries, rinsed and divided



2

tbsp. maple syrup



1

tbsp. bourbon (optional)





pinch of kosher salt

Whipped Cream

1

c. heavy cream



1/4

c. plain whole milk yogurt



2-3

tbsp. maple syrup

Garnish

torn fresh mint





Sweetened Lemon Panko (pg. 228 of The Minimalist Kitchen) or crushed Lemon Wafer Cookies (optional)






Instructions

Prepare the blackberries. This can be done a couple days in advance. Add the blackberries to a small saucepan. Reserve a handful for garnishing. Add in remaining blackberries ingredients. Over medium-high heat, bring to a simmer. Cook for about 10 minutes, breaking down the berries with the back of a fork. The mixture is ready when a slight thickening is evident. Remove the contents into a bowl. If serving immediately, place bowl in an ice bath for about 10 minutes or until cooled. Stir occasionally. If serving later, store in the fridge to chill. Taste, and add additional maple syrup, if desired.

Meanwhile, make the whipped cream. In a stand mixer fitted with a whisk attachment, add the heavy cream and beat on high until medium-stiff peaks. Add in the yogurt and maple syrup. Beat again until medium-stiff peaks. Taste, and add more maple syrup if desired.

Assemble the Fool. In 4 small drinking cups, small glass jars, or small bowls, add a layer of the cooled blackberries. Top with whipped cream. And repeat. Store covered in the fridge until serving. Just before serving, garnish with torn or chopped mint. It's a necessary flavor in this dessert. Optionally, sprinkle with sweetened lemon panko or crushed lemon wafer cookies for a light crunch.

Notes

• To preserve your berries, rinse them in water just before serving.

• Run blackberry mixture through a sieve to remove seeds if desired.

• If you'd prefer to skip the maple syrup, use equal parts granulated sugar in the blackberry mixture and powdered sugar in the whipped cream.

• Swap the Bourbon for fresh squeezed lemon or orange juice.

To learn more about Driscoll’s #BerryTogether campaign, head this way. If you make this simple dessert, share it on Instagram or Twitter and tag it #BerryTogether.

The post Blackberry Bourbon Fool appeared first on The Fauxmartha.

My Favorite Enamelware

One of the most common questions I get—where do you buy enamelware? I’ll tell you all my enamelware sourcing details in a second. But first, I want to tell you why I love it so much. It’s so beautiful, so functional, and so light and compact to store. It’s also so easy to clean. So, so, so. Can you tell how much I love this stuff? I even opted to use the baking dishes exclusively in my cookbook instructions, though the pan sizes are a touch non-traditional. It performs so very well, I don’t own any traditional casserole dishes anymore. (I’ve been slowly replacing things for the past 5 years.) You’ll find a lot of enamelware at vintage stores, which is a testament to how timeless and durable these kitchen items are. If buying vintage, check for chips and rust before using in your kitchen.

We use enamelware year-around, especially when having a large crowd over. We also use it exclusively as our outdoor plates and bowls. It’s light and durable—perfect for kids and adults. It’s also fit for camping.

Where to buy enamelware

There are two major makers in enamelware— and Crow Canyon. Falcon is a UK company that now ships to the US, which is great because their quality and colorways are the very best. Crow Canyon does not sell directly from their site. They sell to stores. Enamelware ebbs and flows out of stores, so it can be tricky to track down from time to time. I’ve seen it at all the places—Crate and Barrel, Rejuvenation, Urban Outfitters, West Elm, Target, Zara Home, etc. But they seem to stock it as a trend/seasonal product. There are, however, a couple places you can always find it—, , and Amazon. When buying from Amazon, check the reviews. Not all enamelware is created equal.

Favorite Enamelware pieces

Here’s a couple of the favorite, well-loved pieces from my kitchen: 4-piece Place Setting  |    |    |  |  Butter Warmer  |  Tray (for serving)

How to clean enamelware

Whether it’s an enamel-coated Dutch Oven or an enamel-coated baking dish, it cleans up so easily. Enamel is a durable, non-stick surface. I can clean an overcooked pan of enchiladas in less than two minutes after a quick soak in water. It’s amazing compared to the clean-up of glass cookware that looks ancient and dirty after a couple uses. But what about the stains? Yes, yes, it can stain. However, you can polish it up back to new using Norwex Cleaning Paste (most cost effective to order from a Norwex seller) or Bar Keepers Friend. Is it dishwasher safe? The good stuff is (like Falcon). Some lower quality pieces may rust at the seam.

 

The post appeared first on The Fauxmartha.

Meal Planning: Week 4

We’ve made it to Week 4, the final week, of meal planning with The Minimalist Kitchen. Thank you for cooking along! It’s funny, this book is a cookbook, yes. But’s it’s also a resource guide, with the recipes standing in as teachers (delicious teachers) showing your how to make your pared down, minimalist kitchen work to its fullest potential. If I had a dream, it would be that dinnertime would feel really doable, and that the kitchen might produce more joy (and food) than frustration. To that end, I’ve focused on super simple weeknight dinners this week.  

I’d like to give a huge thank you to OXO for making the tour (online and in real life) possible. I’ve been leaning on their tools since day 1 in my kitchen. PS—If you’re cooking from the book, I’d love to see! Tag it #theminimalistkitchen or share a review and pictures on Amazon. Happy cooking.

WEEK 1 | WEEK 2 | WEEK 3

Meal Plan: Week 4

M Kitchen-Sink Lentil Bowls (pg. 87)

Prep ahead: No prep needed. But for a super quick dinner or lunch, the lentils, carrots and sauce can be prepped in advance, if needed.

T Takeout Cashew Chicken (see below)

W Pan-Fried White Fish + House Salad (pg. 105/pg. 161)

Prep ahead: Make the vinaigrette in advance for a quick salad prep and easy salads throughout the week.

T Quick Vodka Pasta (pg. 95)

F Roasted Chickpea Bánh Mì Salad (pg. 158)

Prep ahead: Make the pickled radishes and carrots (or use up other pickled veggies here), avocado crema, and croutons in advance for a more efficient prep time, if needed.

S Night Off

S Crispy Pizza with Caramelized Onions (pg. 81)

Prep ahead: Make the caramelize onions and sauce in advance for a more efficient prep time, if needed

Tip
Make sure you can see the plan.

It’s true of my pantry—if I can see the ingredients, I use them. Out of sight is often out of mind. The same is true of a meal plan. When I can see it, I’m more prone to follow through with it. I have to help myself out in every way possible when it comes to dinnertime. For that reason, we have a 90lb. chalkboard hanging in the dining room. A visible plan is the best plan. (I’m working on a post with more meal planning design ideas coming soon.)

Efficient Tool

Meal Planners

While I’m a big believer in being able to see your meal plan, I’m also a believer in keeping track of previous meal plans for reuse. To do so, create an excel document or keep a meal planner. Two friends have designed their own beautiful meal planners—FoodieCrush (Nourished Planner) and Love & Lemons (Meal Record & Market List).

Photography ©2018 by Time Inc. Books





Takeout Cashew Chicken












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shopping list






Prep Time
30 mins




Yield

4

   
adjust servings

I’m not good at ordering takeout like my friends who keep a list of restaurants in their phone. The reason is, I can be pretty particular about meat. So much so, I’m often mistaken for a vegetarian. One good thing that’s come of it: I’ve gotten pretty good at cooking takeout at home. If you’re crazy like me (or not), I think you’ll love this salty-sweet dish. Aside from the rice, it comes together in a crowded cast-iron skillet. By the end of cooking, though, it fits in the pan perfectly, which feels like 
a victory for my minimal mind-set. Of course, if you have a wok, use it in place of the cast-iron skillet. Let’s just rename this Stay-in Cashew Chicken, or something like that

Ingredients

Rice

1 1⁄2

c. rice



1

tbsp. salted butter



1⁄2

tsp. kosher salt

Sauce

1⁄4

c. honey



3

tbsp. soy sauce



2

tbsp. rice vinegar



2

cloves garlic, minced

Stir-fry

2

tbsp. cornstarch



1⁄2

tsp. kosher salt



2

(6-ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes



1

tbsp. neutral oil



1

tbsp. sesame oil



3

c. broccoli florets (about 2 heads)



2

large carrots, thinly sliced rounds (about 1 cup)



1

c. frozen shelled edamame

Garnish

1⁄2

c. chopped cashews



2

green onions, sliced





Sriracha or harissa (optional)






Instructions

Make the rice. In a small saucepan, cook the rice according to the package instructions, adding the butter and salt.

Assemble the sauce. Stir together all the sauce ingredients. Set aside.

Make the stir-fry. In a medium bowl, combine the cornstarch and salt. Pat the chicken dry, cut into cubes, and add to the cornstarch mixture, tossing to coat. Set aside. Prepare the vegetables.

Heat a 10-inch cast-iron skillet over medium-high. Once warm, add the neutral and sesame oils. Add the chicken, and cook for 4 minutes or until lightly browned but not cooked all the way through. Lower heat to medium, and add the broccoli, carrots, and edamame. The pan will be exceptionally full at first. Cook 5 minutes or until the vegetables are barely tender and the chicken is done, stirring frequently.

Pour the prepared sauce over the chicken and vegetables. Cook for a minute more. Taste and add more salt if necessary. Serve over the rice.

Garnish with the cashews, green onions, and, if desired, Sriracha.

Notes

Swap out broccoli for snap peas or cauliflower, or cashews 
for peanuts.

The post Meal Planning: Week 4 appeared first on The Fauxmartha.

Meal Planning: Week 3

I’m home from The Minimalist Kitchen book tour, and as amazing as it was to travel and talk about this labor of love, it’s so, so good to be home. Home is where I’m happiest. Home is where we make homemade dinners. At the Q&A portion of an event, someone asked, after having mentioned that we’ve lived in a lot of places, which region held my favorite restaurants. Maybe it was because I was missing home, but I said that my favorite meals to eat are the ones we make at home. Of course, we like to go out to eat here are there (here’s my favorite restaurants in Minneapolis), but we’re always most satisfied from a homemade meal. After being home for a couple days now, I stand by my answer—home is where the dinner table is. The one that has stains and indentions from Hal’s art projects and last nights dinner.

Here’s Week 3 of meal planning with The Minimalist Kitchen. I’ll post a round-up of the book tour soon. In the meantime, I’d like to give a huge thank you to OXO for making the tour (online and in real life) possible. I’ve been leaning on their tools since day 1 in my kitchen. PS—If you’re cooking from the book, I’d love to see! Tag it #theminimalistkitchen.

WEEK 1 | WEEK 2

Meal Plan: Week 3

M Asian Kale Salad + Maple Soaked Salmon (pg. 157/pg. 102)

Prep ahead: Make the salad the evening before or morning of. Soak salmon the morning of as well. This meal prepares itself during the day.

T Pesto Pasta (pg. 97)

Prep ahead: Make extra pesto for Sunday’s sandwich.

W Chicken Gyros (see below)

Note: Use leftover tomatoes and red onions from the night before.

T Soba Bowls (pg. 91)

Note: This meal comes together so quickly, no prep is needed. However, the sauce can be prepped ahead of time.

F Night Off

S Veggie Fajitas (pg. 79)

Note: Swap guac for avocado slices if limited on time. Make Single Serving Margs (pg. 221) because it’s the weekend!

S Chicken Pesto Sandwiches (pg. 142)

Note: Use leftover pesto from earlier in the week. Focaccia bread isn’t carried at every grocery store. Check in the bakery section of your store or source from a co-op, Whole Foods, or local bakery. It’s worth it!

Tip
Take inspiration from the fridge.

Thinking up dinner ideas from thin air can feel a little tedious. Instead, just open up the fridge. Take inventory and use leftovers as meal planning inspiration. This solves more than just the problem of ideation. It also solves the problem of waste. Turn the leftover pesto, pickled radishes, hunk of red cabbage, or carton of yogurt into a new meal before perishing.

 

Efficient Tool

OXO Silicone Roasting Rack

This silicone roasting rack has become a favorite in my kitchen since writing the book. It moonlights as a trivet and takes up minimal storage space as it stacks neatly on top of itself. It cleans up so easily as it’s dishwasher safe. Use for traditional roasting or cooking bacon in the oven. For a low mess bacon recipe, see notes on pg. 132.

Photography ©2018 by Time Inc. Books





Chicken Gyros with Tzatziki












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shopping list






Prep Time
35 mins




Yield

4-6

   
adjust servings

These gyros coat our hands in tangy tzatziki and fill our bellies all summer long. When stuffed full, they’re filling enough on their own for dinner. I like to source the fluffiest pita or naan for these. Find the best. Marinate the chicken ahead of time for a quicker dinner prep. You can do the same with the tzatziki. I’m not a natural planner. It makes me feel like I’ve lost all spontaneity in my life. But dinner works only when I plan ahead. And when I do, it feels like it practically makes itself. When possible, find ways to make the everyday work for you, not against.

Ingredients

Chicken

1

pound boneless, skinless chicken breast



1⁄4

c. olive oil



2

tbsp. red wine vinegar



2

tbsp. lemon juice



4

cloves garlic, smashed



1 1⁄2

tsp. kosher salt



1

tsp. dried oregano



1

tsp. lemon pepper





Neutral oil cooking spray

Tzatziki

1⁄2

c. plain whole-milk yogurt



1⁄4

c. diced English cucumber



2

tbsp. chopped fresh dill



1

tbsp. lemon juice



1

small clove garlic, minced



1⁄8

tsp. kosher salt





A couple cracks of pepper

Serving

4

cups thinly chopped romaine (or similar green)



2

ripe tomatoes, thinly sliced



1⁄4

red onion, thinly sliced



1⁄4

c. sliced pepperoncinis



4

to 6 (6-inch) fluffy pitas or naan



1⁄4

c. crumbled feta






Instructions

Marinate the chicken in advance. Place the chicken in a freezer-safe ziplock bag and pound out to about ¾-inch thick. Add the remaining chicken ingredients except the cooking spray to the bag. Massage together and place the bag in the refrigerator to marinate for 1 to 8 hours.

Make the tzatziki. In a small bowl, stir together all of the tzatziki ingredients. Cover and store in the fridge. This can be made up to 8 hours in advance.

Remove the chicken from the fridge about 15 minutes before cooking to bring to room temperature. Meanwhile, prep the serving vegetables. Set aside.

Heat a 10-inch cast-iron skillet or griddle on medium for 5 minutes. Once hot, lightly spray the pan with cooking spray, and add the chicken to the pan. Cook for about 4 minutes on each side 
or until a meat thermometer reads 165°F. Remove the chicken from the pan, and let rest for 5 minutes on a cutting board. Cut the chicken into slices.

To serve, place the pita directly over a gas flame to char the edges. Cover to steam. (If working on an electric stovetop, heat the pita on a warmed pan, and cover to steam.) Stuff each pita with the lettuce, chicken, tomatoes, red onion, and pepperoncinis. Drizzle liberally with the tzatziki sauce and sprinkle with the feta.

Notes

• Turn this meal into a salad, serving warmed naan wedges on the side.

• I use this same chicken marinade when making chicken fajitas. In this case, there’s no need 
to reinvent the recipe since they share similar flavor profiles.

The post Meal Planning: Week 3 appeared first on The Fauxmartha.

Sweet Potato French Fry Tacos

Cheers to the simple things. I signed almost every book this way. Telling you this makes it sound cheap. Though I hope it’s not. Words matter. And these 5 words matter greatly to me. I thought a lot about what I might write. Permanently. In pen. Can I tell you how terrifying it is to write in a book that’s not yours? Are you sure you want me to sign this thing, I kept thinking to myself. That’s beside the point.

This post was created in an ongoing partnership with Alexia. A chef once told me to source the things that others do better. That’s how I feel about Alexia’s fries and sides. To see how they are shaking things up with chef-inspired flavors, real ingredients, healthy alternatives, and surprising recipes, follow Alexia on Facebook and Instagram, or check out their website. Thank you for supporting the brands that support me.

To a neighbor I grew up with, I wrote, “Cheers to the simple things, like being a good neighbor,” a slight derivative of the note. She was a really good neighbor to my family growing up, and even now. Writing that out took me back to a conversation 12 years ago with a friend in college. We sat on her dorm room bed, in a room barely lit by Christmas lights. She wanted to do big things in far away places. And she wanted to do them now. The only thing holding her back was 3/4s of college.

I get pretty nervous about handing out advice for fear of severing a friendship with words they never wanted and maybe never needed to hear. But on this night, I went against my better judgment and told her, “If you can do the small things well now, you’ll be ready for the bigs things later.” I’m not sure she liked hearing that. I know I wouldn’t have.

Isn’t it ironic? That’s what Alanis Morissette said over and over again through my foam padded headphones in 5th grade. That aforementioned conversation was about her then, but it’s about me now. History is fluid like that. It’s ironic like that, too.

The simple things are the small, ordinary things. Like being a good neighbor. Like making dinner night after night. Like showing up to work and dusting off the window sills. (Mine need dusting so badly right now.) I’ve always thought the simple things are the hardest things to actually pull off. They’re far less exciting, usually. And some days, they feel like drudgery.

I wrote about this in the book: My mom made us dinner almost every single night. We ate together at the dinner table even on nights when soccer practice ended at 8:30pm. That table was sacred. Though we didn’t know it then. Maybe that was because of our 8-year-old boy humor, something none of us ever outgrew. Toot. My mom could have done 1,000 other things from 6pm till whenever dinner was ready, but she chose this. (I talked about this more in this podcast.) At the end of another long day, I’m certain it felt like drudgery to her. I know this because she swore she didn’t like to cook. She also swore that she wasn’t a great cook. For the record, she was (and is) a great cook. I know this, too, because I sometimes feel this way.

I still wonder—can you do the big things well without the small things first? Time has made all my pat answers more blurry. And yet, I signed every book Cheers to the simple things. There’s ordinary magic in putting dinner on the table. In composing something out of the random leftover bits in the fridge and the reliable staples from the pantry. Like these Sweet Potato French Fry Tacos. It’s Thursday. I just got back into town with no time to plan ahead. I have Alexia Sweet Potato Fries in the freezer, a couple cans of black beans in the pantry, pickled red cabbage from who knows when, mayo, chipotle peppers, a rouge lime, and a hunk of cotija.

We meet around the dinner table again, which also makes me wonder—what if the big things are the little things? Maybe that’s the margarita talking. Either way, cheers! To the big things, the little things, and the simple things.

Sweet Potato French Fry Tacos












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shopping list






Prep Time
20 mins




Yield

4

   
adjust servings

These tacos are a recomposition of the sweet potato tortas recipe from my book, The Minimalist Kitchen. I got the idea of serving fries on a taco from a local restaurant who serves fries on their gyros. If they can do it, so can we. To learn more about recomposing meals, head The Fauxmartha.

Meal Planning: Week 2

The Minimalist Kitchen has been out for 12 days! Seeing it out in the wild has calmed so many of my anxieties. It’s been incredible to see you making over your pantries to feel more organized and less frustrating. It’s been incredible to see you making recipes from the book. Not only making the recipes, but making them yours, with the things you have on hand. That’s the same way I find myself cooking, too. I say this throughout the book—please don’t consume my words like a prescription. But rather, use them as a framework. And you’re doing it. Maybe it’s selfish, but I get to learn from you in return when you use this book this way. So, thank you.

I’ve come to realize, through the process of doing several podcasts and interviews over the last month, that minimalism wont save me (or any of us). It wont fix all the nooks and crannies of our lives, especially the dirty dishes and pile of clothes. But it will create space to begin attending to the things that matter. I’m forever grateful for that. I feel the same way about meal planning, that practice I have to drag myself to practice. It always treats me well when I do it. With that said, here’s to Week 2 of meal planning from The Minimalist Kitchen. (Read Week 1 here.) As mentioned above, use this plan as a framework. What works best at my house might not work the same at yours.

I’d also like to give a huge thank you to OXO for making The Minimalist Kitchen book tour (online and in real life) possible. I’ve been leaning on their tools since day 1 in my kitchen. I’m so grateful I got to spend time with them last week at their HQ in NYC and celebrate the launch of this book! I’ll be heading out to LA this week.

Meal Plan: Week 2

M Chickpea Tikka Masala (pg. 84)

Prep ahead: Make extra rice for Thursday’s Fried Rice.

T   BBQ Black Bean Tacos with Quick Slaw (pg. 83)

Note:  This recipe is so fast. No prep needed.

W Chicken Noodle Soup (pg. 151)

Prep ahead: Make the Dutch Oven Whole Chicken (pg. 106) in advance or purchase a rotisserie chicken. Save a portion of the leftover meat for Saturday’s Ancho-ladas and freeze the rest for another recipe. If it’s too warm for soup, make the Chicken Tinga Tacos (pg. 114).

T Fried Rice (pg. 101)

Note: add meat or shrimp as desired. We opt for eggs and edamame to carry the protein in this meal. 

F Night Off

S Ancho-ladas (pg. 109)

Prep ahead: Make ancho-lada sauce in advance, which lasts 1+ months in the fridge and can be used on other recipes in the book like the Chilaquiles (pg. 73). I typically make a double batch of Ancho-ladas and place half in the freezer for a later date. 

S Lentil Lettuce Wraps (see below)

Prep ahead: Make lentils in advance, if desired, to cut down on prep time. 

Tip
Work smarter not harder.

You can do this by duplicating your efforts. For example, when you make rice at the start of the week, make extra for another meal later in the week, as shown above. Or when you make Enchiladas, or as I call them, Ancho-ladas, make a double recipe and leave one in the freezer. Or roast a chicken (or buy a good rotisserie bird) and use the meat in different recipes throughout the week. Working smarter helps to lighten the load during the week (and the weeks after).

Efficient Tool

OXO Pop Containers

This way of cooking relies heavily on a well stocked pantry, like a good all-purpose pasta or brown rice plus a good supply of nuts and seeds. I’ve used a lot of containers in my pantry over the last decade, and have had the best success storing my dry goods in OXO Pop Containers. They are clear, for easy retrieval. Come in a variety of size, for customization. And they actually keep your food fresh!

SEE THE MINIMALIST KITCHEN TOOLS ON AMAZON>

Photography ©2018 by Time Inc. Books





Lentil Lettuce Wraps












.
shopping list






Prep Time
45 mins




Yield

3 to 4

   
adjust servings

High school tasted like chicken lettuce wraps, peppermint mocha Frappuccinos, and blueberry bagels with a shmear of honey-walnut cream cheese. Not all at the same time of course. I’ve only kept my severe craving for lettuce wraps. I’ve used lentils in the recipe as a plant-based protein, but feel free to use 11⁄2 cups pulled chicken either from the Dutch Oven Whole Chicken (pg. 106) or rotisserie chicken for a quick substitution. Serve as a light summer dinner, as an appetizer, or alongside Fried Rice (pg. 101). Note: This recipe is heavy on vegetable chopping. You can buy slaw if you wish, but I find that freshly cut produce always tastes more like itself.

Ingredients

Sauce

4

tbsp. soy sauce



3

tbsp. hoisin sauce



2

tbsp. honey



1

tbsp. rice vinegar

Filling

1⁄2

c. dried green lentils



1 1⁄2

c. water



1⁄2

tsp. kosher salt



1

tbsp. sesame oil



2

cloves garlic, minced





Thumbtip of peeled fresh ginger, minced



1⁄2

c. finely chopped cremini mushrooms

Slaw

2

c. thinly sliced red cabbage



2

large carrots, shredded



3

green onions, sliced and divided

Serving

1⁄4

c. chopped cashews or peanuts



12

crispy lettuce leaves (like Bibb or iceberg)





Sriracha or harissa (optional)






Instructions

Make the sauce. Whisk together all of the sauce ingredients in a small bowl. Set aside.

Make the filling. In a small saucepan, combine the lentils, water, and salt. Bring to a boil. Reduce the heat to low and simmer for 20 to 25 minutes, uncovered, until the lentils are almost cooked through. These can be prepared up to 4 days in advance and stored in the fridge.

Meanwhile, prepare the filling vegetables.

Prepare the slaw. Cut all of the slaw ingredients and add to a large bowl, reserving 1 of the cut green onions for garnish.

Once the lentils are ready, heat a large sauté pan over medium-high. Once warm, add the sesame oil to the pan. Add the garlic and ginger to the pan, and cook for 30 seconds. Add the mushrooms, cooked lentils, and two-thirds of the sauce, reserving the remaining one-third for serving. Turn the heat down to medium, and cook for 3 minutes. Stir in the slaw mixture, and cook for 1 minute more. Remove to a serving bowl and top with the remaining green onions and chopped nuts.

Serve family style. Top the lettuce leaves with the filling mixture. Drizzle each wrap with the remaining sauce and Sriracha, if desired.

The post Meal Planning: Week 2 appeared first on The Fauxmartha.