by Beth Woolsey -

Bread and Body Fluids: I’d Come Up With a Less Gross Title, But I Have One Kid Crying, One Harfing, and One Bleeding… I’m Sure You Understand

Took my kid to the orthodontist this morning.

He had to have brace wires removed so I could take him to the dentist to get four teeth pulled.

Spilled my coffee.

All 20 ounces. All over the floor of the orthodontist’s office. I put it on the floor, then immediately kicked it over. I hadn’t had coffee yet, so I couldn’t clearly think through coffee placement. It’s a Catch 22, I tell you, this whole Had to Perform Coffee Tasks Before Having Coffee situation. It’s not right. We live in a broken world, friends. ...  read more

by Beth Woolsey -

Milk and How to Use it… Yogurt, Cheese, and Labels: Oh, My!

I have a few “rules” this week as I try to eat no commercially preserved, packaged, or processed foods, the foremost of which is DO NOT BECOME A HANGRY JERK, BETH.

Greg and I learned through the joy of travel early in our relationship that there is no jackass jackassier than a hangry, exhausted jackass, and that, unless we wanted to go ahead and file for immediate divorce and save ourselves a world of hassle, we ought to travel with snacks. Snacks = Marital Harmony. Snacks = Marital Bliss. Snacks = the difference between being kind, flexible and accommodating of each other’s tiny flaws and foibles and I AM GOING TO RIP YOUR EFFING FACE OFF. We were precious, I tell you. Darling. ...  read more

by Beth Woolsey -

It Looks Like Granola, But It’s Really Self-Care

The first step was to stop saying, “Stupid, stupid, STUPID, Beth. How could you be so STUPID?” to myself in the car on the way home from work. It didn’t matter, really, what I’d done during the day; I’d slide onto the cloth seats of my Pontiac in the late afternoon and berate myself, like clockwork, sure I’d done something unforgivably foolish or said something truly humiliating.  ...  read more

by Beth Woolsey -

On Eating and Life: I Know You Understand

I’ve been a little radio silent around here for a bit. Mostly because I’ve been eating. Or thinking about eating. Or planning the eating.

To be fair, this is the case for me All the Time. I like food. But in my defense at this particular time, my friend Maggie and I just held our first ever Food and Wine Retreat, so All the Thinking About Food = LEGIT. ...  read more

by Beth Woolsey -

Greg Thinks My Cooking Looks Like an Open Wound

Greg thinks my cooking looks like an open wound. 

“BETH?” he yelled from upstairs. “WHY DID YOU POST A PHOTO OF AN OPEN WOUND ON YOUR BLOG?”

Listen; with a family our size, we have to yell from one floor to the other. Yes, our parents taught us not to hollar throughout the house because we are humans and not elephants trumpeting in the wilderness —“Go FIND people and TALK TO THEM WITHOUT YELLING,” my mother would yell — but we have too many people in our house for that to work. Do you have any idea how much exercise we would get if we always talked to our people in person around here? Every request and reminder? For all five children plus the spouse? THAT’S SO MANY STAIRS TO WALK, y’all. We’d get repetitive stress injuries like extreme marathoners, and, healthcare being what it is in America, WE CANNOT AFFORD THAT. So we yell. It’s just practical.  ...  read more

by Beth Woolsey -

Easy Peasy, Two Ingredient Jam Tart

Alright, folks. It’s 5 days ‘til Christmas, and I don’t know about you, but I still have 85,000 things to do and the energy for, like, 6 of them. It’s OK, though. I am not panicking, and do you know why? Because I intend to half-ass All the Things from here on out. I will give partial effort that LOOKS like full effort. I will do what delights me and spreads magic, and I will let go of all the things that do not qualify. ...  read more

by Beth Woolsey -

The Fastest, Easiest, Juiciest Turkey-Cooking Method is Spatchcocking. Because Jesus Loves Us.

SpatchcockedTurkey
Mark Bittman’s Spatchcocked Turkey. Want to know how to spatchcock the heck out of a bird? See Mr. Bittman’s tutorial on The New York Times here.

I read an article in The New York Times on how to roast a turkey in 45 minutes.

FORTY FIVE MINUTES, friends, to cook a 12+ pound bird.

Not only that, but this method results in tastier, juicier, more evenly cooked meat with crisper skin.

I don’t know about you, but I don’t have time to pee some days. I don’t have time to brush my teeth, much less my hair. I don’t have time to stop or breathe or finish a cup of coffee while it’s hot. So a Thanksgiving turkey roasting method that cuts cooking time by 75% AND is more delicious?? THAT IS THE COOKING METHOD FOR ME, folks. That makes an actual difference in my life. ...  read more