This is why we send Evie to school


She gets about half of them in the right spot…and keeps herself busy for a few minutes!

I love this video because you can see the absolute joy on Evie’s face at the end of the slide…she loves them!


If you’re ever visiting our house for dinner, you should give us plenty of advance notice if you’re not crazy about members of the allium family. We go through garlic and onions about as fast as a full service restaurant. So I was super excited when this week’s CSA share included some sort of member from the allium family.

When we picked it up, the folks at Fair Shares suggested it was either large onions or some sort of garlic. But when I started breaking them down for dinner tonight, they appeared to be baby leeks due to the thickness of their green leaves and the way the layers overlapped each other.

As we frequently do with some of our unknown vegetables, we used them in a stir-fry inspired by Stir-Frying to the Sky’s Edge, which happens to be one of the best everyday cookbook in our kitchen. We adapted a recipe to go with a lean piece of pork loin that turned out to be simply fabulous!

Pork with Scallions
Adapted from Stir-Frying to the Sky’s Edge

1 lb lean pork loin, sliced thinly across the grain
2-3 cloves minced garlic
2 Tbsp rice wine
1 tsp dark soy sauce
1 tsp ground Szechuan peppercorns
1/2 tsp cornstarch
1/4 tsp granulated sugar
1 tsp sesame oil
1 Tbsp hoisin sauce
1 Tbsp rice vinegar
1 Tbsp light soy sauce
1 Tbsp peanut oil
1 bunch small leeks (or 1/2 sweet onion and a bunch of scallions). Separate the small leeks into the white and green parts. Slice the white parts diagonally. Slice the green parts lengthwise, making them very thin

1. In a bowl, combine pork, garlic, 1 Tbsp of the rice wine, and other ingredients through sesame oil.
2. In another small bowl, combine hoisin, rice vinegar, light soy sauce, and the remaining rice wine.
3. Heat wok, then add 1/2 Tbsp of the peanut oil. Add the white part of the leeks, stir-fry for 1 minute.
4. Add the pork and marinade, spreading it along the bottom of the wok. Let it sit for about 1 minute, then stir-fry it for another minute (pork will be brown, but not cooked through yet)
5. Add the green parts of the leeks and stir to combine. Add the sauce, then stir-fry the mixture for another minute or until the pork is cooked through.

This recipe beat any Mongolian Beef that DH and I have ever had! Yay for spring alliums!




I was excited that we were baking potato loaves this week for two reasons – short rising times, and potato bread is DH’s favorite. Unfortunately, the commercial potato loaves have too much non-bread ingredients, so DH is usually out of luck.

Since its just the two of us (and I’m trying to take it easy these days in order to avoid having to buy a whole new wardrobe when I go back to work next month), I made a few alterations to the recipe:
– halved the recipe to make one loaf
– kept skins on the potatoes (using red potatoes since that’s what we had)
– substituted 1 cup of whole wheat flour for the all purpose
– used the chives that were leftover from making deviled eggs for Easter, and stirred in 2 minced garlic cloves as well.

As directed, I trusted the recipe for the mixing of the dough…

Two minutes in to mixing…

Six minutes in to mixing…looking pretty good….

This was also the point when I added my chives and garlic.

Eleven minutes of mixing – I had a very soft and gooey dough!


I haven’t really worked with a dough this sticky, and it made forming my torpedo shapes pretty impossible. I don’t know if my problem was using the red potatoes (less starchy than the Russell potatoes?) or if I should have just added a little more flour.

So even though my loaf isn’t as rustic as it should be, it still tastes fantastic and the recipe is simple enough to whip up on a weekend afternoon without too much advance planning. I’ll be lucky if DH shares the loaf with me 🙂

Visit Dawn’s site at Dawn’s Simple Sweets for a beautiful example and the recipe.