I’ve had a hard time getting rid of the junky blender I bought for my dorm room when I was 18. Only because it still functioned (to the best of its pathetic ability, that is – put a chunk of hard-frozen mango in there and it just spins around like Toto in a twister). Then one day recently I destroyed the blades doing this with a jar that was too small.
How fortuitous that shortly after cheapo kicked the bucket, Vitamix offered me their highly coveted 7500 model blender for review and recipe development.
Beauty and power combine in this machine, folks.
Knowing its strength, I expected a more industrial feel. But the finishing is very clean and soft. The components are minimal and simply sit together – no finicky screwing and adjusting of pieces. The controls and handle are velvety and ergonomic. And the new, shorter shorter (BPA free!) container doesn’t feel intrusive on my counter. Also, this model boasts vibration dampening, which cuts the noise in half. Super easy cleanup, too, and no hidey-holes for bacteria to flourish.
Given the 2.2 horsepower motor, I probably shouldn’t have led with “it’s pretty”. But I really don’t know much about horses or their power. However, you really don’t need to. All you need to do is turn this thing on to variable one, slowly increase to three… and you’ll be like “whoa, Seabiscuit”. It took me a few days to work up to ten. And then I was hooked for life.
I’ve been on a total blending bender.
I’ve been cooking beans from scratch frequently lately. They’re such a healthy, hearty and inexpensive protein. Plus, baby loves them. When it comes to dried beans, quality – especially freshness – matters. Old beans will never get soft. I usually by mine from a health food store, where I know there is particularly high turnover.
I was super psyched when I discovered a pound and a half of gorgeous heritage cannellini beans in my last Besh Box.
I never thought I’d be a subscription box person, but this particular box, curated personally by chef John Besh, is really, seriously fun. It’s like getting a monthly christmas stocking stuffed by a chef Santa. So much excitement the day it arrives! It would make a fantastic gift that keeps giving for someone special.
This is a special bread recipe, one that comes from a special person.
The secret, I think, is to knead by hand, with love.
I think lentils are the ultimate satisfying comfort food.
Adarsh, however, grew up on them and turns his nose up at them like a 3 year old refusing stinky, overcooked broccoli. Lentils and soup – two foods I love and this man hates. Deep sigh.
After years of trying, I think I’ve finally brought him over to my side of the lentil fence. I don’t know what it is about this recipe that he likes so much – maybe the fragrant coconut milk? Maybe the toasty little coconut ribbons I showered over his plate? Maybe the absence of heavy spices typical to Indian dahl curries?
Happy Valentine’s Day! I’ve got the best fluffy chocolate frosting recipe for you. But let me just preface by saying:
This is what a frosting job looks like when your 9-month-old is waist-deep in the recycling bin shaking an empty-ish milk jug around and singing a victory song.
And this is what photos look like when the same tot follows up with a delightful bath in the dog’s water dish.
And THIS is what a blog post looks like when your very own chocolate cupcake is on your lap trying to “play” your keyboard like his toy piano.
Happily, blurry photos conceal lopsided frosting swirls. And the semi-bald cupcakes are being served to mommy groups, so everyone will wordlessly understand. And you don’t mind if I keep this short, right?