Miso Peanut Butter Cookies

Do my friends read my food blog?

We’re about to find out. See, I had this idea of buying cookie tins and making a whole assortment of holiday cookies to bring to friends around L.A. a la Melissa Clark’s latest NYT piece. But then I thought: it’s Covid, am I really going to drive all over L.A. dropping off cookies when there’s a stay-at-home order? Plus: if I’m going to make a full assortment of cookies, isn’t that a lot of butter and a lot of time and, honestly, wouldn’t I be better served making the cookies for myself and taking pictures and telling YOU about them? I’m a terrible person; good thing people don’t read this part anyway.

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Farmer’s Market Wild Rice Salad with Miso Dressing

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It’s funny how, when a partner goes away on a trip, you start to cook things that you wouldn’t cook if they were there. For many people, that might be something really decadent (rib-eye for one, for example) but for me, lately, I move in the other direction: I go healthy.

Which is not to say that I don’t cook healthy when Craig is here (see: Craig’s Quinoa Conversion) but that it usually takes some convincing. So now that he’s in Seattle for the week, I decided to make a healthy dinner too healthy-sounding for him to accept. Turns out it’s one of my favorite things I’ve made in a long time.

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