In the Kitchen: Recipe Fails

For all our enthusiasm in the kitchen, it’s important, for me anyway, to acknowledge that things go wrong. Not everything can turn out so perfectly the first time. Ideas are big and ambitious! And the execution, unfortunately, can leave a lot to be desired.

Adam has been wanting to make smash burgers for a long time and we finally set aside Saturday night to make a couple of double-decker burgers and french fries. I will say at the beginning that, and I think Adam might agree, if we could find the right fatty, marbled beef, everything would have turned out so much better. As it is, Switzerland excels at extraordinarily healthy and lean grass-fed beef. And this is great in almost all circumstances besides juicy burgers. So Adam went to the butcher and had them grind a fattier cut of beef in the hopes that we might get that fattiness you want in a smash burger.

A quick note: the beauty of this type of burger is that it is smashed onto an extremely hot pan and mostly cooks in its own fat in a very short amount of time–usually less than two minutes. You are looking for crispy (not burnt!) edges and a cooked-through burger. It’s generously seasoned with salt and pepper but otherwise undisturbed. You’ll get great beef flavor this way.

In short, what the butcher ground was fine, but not nearly fatty enough and we ended up with simultaneously charred and undercooked burgers with very little flavor. Adam tried another round on the grill (pre-smashed super thin) and they were better, but still not at all what he wanted.

I don’t want to take a defeatist attitude but my gut (haha) tells me that smash burgers just might not happen for us here. If you’re cooking them in the US you’ll want to buy 80-20 ground chuck–a ratio that is completely unheard of here. Here’s a good recipe to try.

Still, it’s always fun to try new things in the kitchen, even if they don’t always work out how you want them to. Any flops you’ve experienced? Or, any ambitious recipes you’re hoping to try soon? Adam mentioned this morning that he’d like to give biscuits and gravy another go… I’m game!

Chili for Chilly Nights

Perhaps I should have worked on fine tuning my chili recipe in the fall instead of toward the end of winter. Or, one might say that I am way ahead of the curve this year, rather than far behind. Either way, chili is served.

We’ve had lots of sunshine this week, which has been so, so wonderful, but we did have one freak night of snow and we woke up to a blanket of white and a hunger for something warm and comforting. I’ve been making a version of this chili for a couple of years now, mostly combing the ingredients and steps of a few different recipes and never actually writing anything down. But on Tuesday, knowing we would need a big bowl of comfort food, I finally worked through my recipes, wrote everything down, made the chili, reworked the recipe and came up with a final (?) version. Even as I write this I can see how the recipe could be modified depending on my mood or what was in the pantry. Still, it’s nice to have all my ideas in one place.

My version of chili has both meat and beans, but you could omit either one and still feel really satisfied: take out the meat and add in another can of beans and more mushrooms, or another bell pepper. You could leave out the beans and still have a nice thick texture, though I would add in a bit of tomato paste to keep it from getting too soupy. My version has just enough heat for our milder palates, but feel free to up the chili powder or chipotles, or even add in a jalapeño or other pepper of your choice. The nice thing about chili is it’s very forgiving and customizable.

Also, I always like to serve dill pickles or cornichons on the side. I grew up eating them with chili and somehow I can’t do without the briny tang to break up all that meat and spice. Cheddar cheese and crackers are also a staple : )

Pork and Beef Chili

makes 6-8 servings; Total time: 2 hours

• 3 tablespoons extra-virgin olive oil, divided
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 1 small yellow bell pepper, chopped
• 10-12 ounces cremini mushrooms (or your favorite mix), chopped
• 1 pound ground beef (or beef and pork mix)
• 8 ounces pork sausage
• 1-2 chipotles in adobo sauce, chopped
• 1 tablespoon Worcestershire sauce
• 2 tablespoons chili powder
• 2 tablespoons oregano
• 1 tablespoon paprika (smoked, if you prefer)
• 1 tablespoon ground cumin
• salt and freshly ground pepper
• 12 ounces lager beer ( I recommend for Americans: PBR and for Swiss: Quöllfrisch)
• 1 (28-ounce) can diced tomatoes, with juice
• 1 (15-ounce) cans black beans, drained and rinsed
• 1 cup beef stock, optional (for consistency)
• Garnish: lime wedges, sour cream, shredded cheddar, sliced scallions

 

1. In a large heavy-bottomed Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add onion and cook until slightly translucent, about 5-7 min. Add garlic and cook for thirty seconds. Turn heat down to medium.
2. Add bell pepper and cook until slightly softened, about 5 minutes.
3. Add mushrooms and cook until they release their water and start to brown slightly, about 10-12 minutes. Remove vegetables from Dutch oven and set aside.
4. Heat remaining tablespoon of oil. Add ground beef and break it up with wooden spoon. Once beef is broken up and beginning to brown, add pork sausage. Cook until meat is no longer pink and all juices run clear.
5. Add Worcestershire sauce, chipotles, chili powder, oregano, paprika, and cumin to meat mixture. Season with salt and pepper. Let the spices cook for 1-2 minutes, stirring regularly.
6. Add beer to pot to de-glaze and lift any fond from the bottom. Reduce beer by half.
7. Add cooked vegetables, beans, and tomatoes. Turn down heat to low and simmer for 1 ½ hours.
8. Taste for seasoning and add broth if you prefer a thinner consistency.
9. Serve in bowls and garnish with your preferred fixings.

 

In Our Ordinary Kitchen

I mentioned several weeks ago, during our weekend of non-stop eating, that I received the Battersby cookbook for Christmas from my sister-in-law. She has been to the restaurant in Brooklyn and thought that we would like their recipes just as much as she did. I’m happy to report that so far we are two for two, and that my sister-in-law has excellent taste.

The premise of the cookbook is “extraordinary food from an ordinary kitchen.” Three chefs work in tandem at the Brooklyn restaurant, operating with six burners, one oven, and limited countertop space. Sounds familiar! Although I’m sure they aren’t working with the same hot plate situation…

We decided to try another meal from the cookbook this weekend and were so, so happy with the results. It was another high-five-at-the-table meal and a little adventurous for us. A few pictures if you’d like to see:

It was definitely a nod to our time in Tuscany last fall, as we had surely had a variation of this dish at least once, if not twice, on our trip. Rabbit was pretty easy to find at the butcher, but it might not be as common where you’re shopping. I’d highly recommend asking your butcher to order you one or at least help you find out how to get one. We had three legs and a shoulder, all pre-cut, but you could certainly buy one whole and break it down yourself if you’re confident with a large knife and anatomy (I’m not).

The meat braised beautifully and fell off the bone after an hour and a half in the oven. It was tender and flavorful–perfect with the homemade pici pasta.

To be fair, some of these photos are from our second attempt last night. And it’s amazing how different each product was! The pasta from Saturday night was a little more dry and thick, while last night’s was more pliable and thin. The downside of the latter being that many of the pieces stuck together while we were rolling the remaining dough–it was quite dramatic there for a moment when we realized we essentially had a giant tumbleweed of uncooked pasta while the water was boiling like crazy.

The essence being that practice makes perfect and we are a long way from it! I’m sure there are lots of techniques and tricks out there and I’m sure will learn as we go. As you can see from above, we’re lacking a bit in counter space (ahh, yes, carefully balancing a cutting board over the sink for more work room) so finding a good place for the pasta to rest has proven a challenge. We’re problem solvers, though!

It really was delicious. And fun to learn some new skills along the way. We’ve bookmarked several recipes in the cookbook that we’d like to try soon in our ordinary kitchen.

What are you making? Any good recipes to share?

Cooking for Two This Weekend

Gastronomically speaking, this was an excellent weekend for us, and further, if its riches foretell anything for the coming year it’s that it will be smothered in cheese and gravy.

There’s nothing like a little comfort food to distract you from the post-Christmas blues, and I would say we self-soothed in the most glorious ways, beginning with coq au Chardonnay on New Year’s Eve. It was a rainy and chilly night (and, let’s face it, weekend) and there was no way we were going out in that nasty weather. So we changed into fancy jammies, put on some tunes and started cooking this riff on a timeless French dish.

We’ve outlined a few of our goals for the new year and none stand out more to me than our cooking aspirations (mastering a poached egg, bitterballen, etc.) I was gifted Battersby: Extraordinary Food from an Ordinary Kitchen by my sister-in-law and we decided to tackle a recipe this past weekend. We landed on veal loin with Swiss chard, tomato, and green garlic and it was delicious. Restaurant-grade, high-five-at-the-table, pat-yourself-on-the-back-in-wonder delicious. There was basting, simmering, searing, and a shocking amount of butter so it’s really no wonder exactly how it was so good. The cookbook promises to showcase recipes that can be made by the everyday home cook, no special ingredients or tools required. Looking through the recipes I can see there are actually quite a few things we won’t be able to get here, but many of the dishes do look approachable and like something we could create here with little fuss. We are very excited to dive back into this book.

Another life goal: biscuits and gravy from scratch! While I worked out in the next room, Adam made b&g entirely from scratch, top to bottom. And they were awesome. I mean, I was ridiculously impressed that this was his first attempt and if my gut has anything to say on the matter, it certainly won’t be his last. Biscuits and gravy never, ever photograph well so there’s no picture here, but I’ll see if I can’t get him to share the recipes with you. You’re going to want to make these for your loved ones.

Ye olde cheese log made an appearance this weekend because reasons. Because cheese. Because I found Carr’s Table Water crackers at Globus and literally yelped. I was also gifted beautiful copper Moscow Mule mugs by my mother-in-law so we splurged for the sexy ginger beer and indulged in the spicy cocktail while we cooked our veal on Saturday night. We opened a bottle of wine that turned ten years old at midnight on New Year’s Eve and that was pretty special. We ate raclette for dinner on January 1 because we had most all the fixings for it at home and because why not, people? Literally, that is all the reason I need to make something like melted cheese over boiled potatoes, served with grilled mushrooms and tiny sausages. Just why not? Scrambled eggs with bacon: yes, they appeared. I also seem to recall a dismal salad with cauliflower at one point.

It was an intense weekend, friends. Lots of food, lots of drink, lots of couple time: all things at which Adam and I excel. Six hundred words about what I ate this weekend? Again, why not? This is how I’m going to run the show at the moment. There was some fitness, there were a couple of long walks, there were movies (Sleeping with Other People and The Big Short), there was a little Netflix bingeing (Making a Murderer), and there was a lot of reading (Adam finished All the Light We Cannot See and I read Everybody Rise in 24 hours).

I’m excited for this year. I think it’s going to be a lot of fun. I also know there will be challenges. When are there not? Mostly, though, I’m excited. If this weekend is any indicator then it is going to be rich.

Happy New Year!! Please, now that there’s been a lot of oversharing, dish on what you did this weekend : )

 

p.s. I know those photos leave a lot to be desired. Like, you know, the appetizing factor. But I’m also resolving to really use my camera more. Somehow I got out of the habit this past fall.

 

Radiatori Pasta with Pumpkin and Goat Cheese

Remember when we talked about cooking with pumpkins? I fully embraced the season and inspiration and came up with a recipe of my own. It’s very adaptable and one could go many directions with this, adding in ingredients that you prefer and omitting those that you don’t.

Here would be a good opportunity to try your hand at roasting your own pumpkins.  You’ll find good step-by-step instructions Here and here if you need a little guidance, which I certainly did. I found pre-cut slices of pumpkin at my grocery store, but I’ve also gone the whole pumpkin route and cut it up by hand. My slices needed anywhere from 30 to 50 minutes in a 400-degree oven, so keep an eye on them; you’re looking for fork-tender flesh.

Also, and this seems obvious, but I appreciated the note, if you are going to use roasted pumpkin for something sweet (cakes, bars, cookies, etc.) don’t add salt and pepper to your pumpkins and cover with a neutral oil like vegetable or canola. It’s worth mentioning : )

This is an easy weeknight dinner, or it could be very festive for this weekend before trick-or-treating.

Radiatori Pasta with Pumpkin and Goat Cheese (serves 4)

Ingredients:

• 3/4 to 1 pound roasted pumpkin (see notes above for instructions)
• 8 ounces mushrooms (I’ve used shiitake here, but porcinis are especially good)
• 8 ounces Italian sausage
• 1 pound radiatori pasta or other dried pasta with crevices for catching sauce
• 6 ounces soft goat cheese
• 2 tablespoons chopped parsley plus extra for garnish
• olive oil
• salt and pepper

1. Roast pumpkin and cut into small chunks when cool enough to handle add to medium-sized bowl. (Note: I roasted mine with salt, pepper, and sage)
2. Toss mushrooms with olive oil, salt, and pepper. Roast mushrooms in a 375-degree oven for about 25 minutes, turning once halfway through. Remove from oven and set aside
3. Meanwhile cook pasta in salted water according to package directions. Drain and set aside in the pot, reserving about 1 cup pasta water.
4. While the pasta is cooking, cook Italian sausage in a little olive oil over medium-high heat, crumbling with a wooden spoon. Set aside when finished cooking, about 7-10 minutes.
5. Add goat cheese to the bowl with roasted pumpkin. Add 1/2 cup pasta water, parsley, and salt and pepper to taste. Blend either in a blender or with an immersion blender.
6. Add pumpkin and goat cheese sauce to the pasta. Stir in sausage and mushrooms until fully combined.
7. Serve warm with parsley garnish.

I really like the saltiness of the sausage with the creamy tang of the sauce–for me it creates a nice balance. But, you could easily make this vegetarian by removing the sausage, and you would still have the earthiness of the mushrooms. You could add more roasted vegetables (zucchini, eggplant, cauliflower), or even rotisserie chicken if you prefer. Swap out a different soft cheese for the sauce? Sure! You could also add fresh sage for a further autumnal vibe.

Have you cooked with pumpkin yet? I’d love to hear your ideas!

In Season: Pumpkin & Squash

The humble pumpkin has received deified status as we began to celebrate the arrival of fall with unprecedented glee. Spiced lattes, anyone? (actually, not me. they’re too sweet!) I suppose it was never truly humble considering it was once transformed into a carriage in one of our favorite fairy tales. It’s a magical squash, indeed.

Pumpkins receive a lot of attention and excitement through the end of the month, as decoration, mainly, but don’t forget about them in November, and certainly don’t limit them to pies. I prefer them roasted and served in savory dishes, but they are just as delicious in cakes, cookies, and bars.

Technically they are a part of the winter squash family so I thought it would be nice to include a few recipes with butternut squash since you’re likely to find the two sharing shelf space at your market or out in the field. Below are a few recipes I’ve made myself, and a few more that I’ll be trying this fall. I’m hoping to perfect my pumpkin soup recipe so if you have any tips or tricks I’d love to hear them!

First a few notes:

• You don’t want a jack-o-lantern pumpkin. Their flesh is tough and stringy. Instead, look for sugar pumpkins or cheese pumpkins, which should be readily available. They have a sweeter, more delicate flesh.
• If buying whole, you can store your pumpkin for up to a month in your pantry, or up to three months in a cellar or basement. Once you cut into it, cover tightly and refrigerate; use within five days.
• Pumpkins are about 90% water so account for loss of mass when roasting. I made this mistake once and ended up with a lot less soup than I wanted.
  • I mention this because canned pumpkin is prohibitively expensive here so I rarely use it. Roast your own and puree in a blender or with an immersion blender to achieve a similar texture. You just might have to since there’s expected to be a canned pumpkin shortage this year. Gasp!

 

• Roasted garlic, pumpkin, and leek soup
• Chipotle pumpkin soup
• Pumpkin risotto
• Roasted garlic and pumpkin hummus
• Rigatoni with pumpkin, sage, and goat cheese
• Pumpkin chocolate chip cookies
• Pumpkin cake with brown butter icing
• Pumpkin cheesecake
• Aunt Winnie’s pumpkin bread
• Warm butternut squash and quinoa salad
• Butternut squash and black bean enchiladas
• Butternut squash soup with sage and orzo
• Roasted brussels sprouts and squash with dried cranberries and Dijon vinaigrette
• Butternut squash and sausage stuffed shells
• Butternut squash and kale salad

How do you like to cook pumpkin and other winter squash? It’s easy to forget about cooking with these guys in ways outside of traditional Thanksgiving sides, but it’s always fun to experiment.

(image by Scott Clark Photo via 100 Layer Cake)

Leftover Risotto

While leftover risotto may seem a bit like an oxymoron, it has happened a time or two around here. This is my all-time favorite risotto recipe* and it usually ends up providing 4-5 generous portions for Adam and I, but last week I decided to add in heaping cups of everything so I would have even more left over.

It’s easy enough to heat up risotto on the stovetop (we don’t have a microwave) by adding in a bit of water and gently bringing it up to temperature. But with this week’s leftovers I decided to make risotto cakes instead, and they are incredibly easy to do at home.

Simply divide your risotto cakes into palm-sized patties and mold them until they are about 1-inch thick. Stick them in the freezer for at least an hour, but preferably two or so. You don’t want them to completely freeze but they need to hold their shape while frying.

Once you are ready to fry heat 3-4 tablespoons olive oil in a large skillet over medium-high heat (I use non-stick here). In a shallow bowl or plate combine one and a half cups of bread crumbs, salt, pepper, and Italian seasoning (or dried herbs of your choice). Coat either side of each risotto patty with the breadcrumbs and add to the skillet. Turn heat down to medium.

Let the patties cook for about 4-5 minutes on either side. I usually cook about four at a time, so keep the finished patties in a warm oven while you finish the rest.

Top with chives and a squeeze of lemon if you like. Serve alongside a protein of your choice or atop a salad full of summer’s best veggies. White wine optional, but encouraged : )

*This risotto recipe is incredibly versatile, part of the reason I like it so much. I like to sauté the mushrooms in a little butter in the pan first and then let them sit while I finish cooking the risotto. I add them back in when the original recipe calls for them, allowing them to warm through. You could also substitute in zucchini or summer squash right now since they are bursting with flavor.

 

 

 

Kale Salad for Beginners

 

 

I have had kale five times in my life. At least, that’s what I think. Who knows if I’ve ever had a chocolate cake that some sneaky sucker mixed kale into (you know who you are…). Or maybe it’s been tossed in a smoothie I’ve tried or a larger mixed salad. What I do know is that I’ve very, very rarely actively sought it out. I made a kale, artichoke and cheese dip for a dinner party once and that was the only other time I’ve bought the hearty, vitamin-rich leaves.

Part of the reason is that it’s actually really hard to find here. If I’m looking for hearty greens I prefer to get Swiss chard (when in Rome…) and I can stir spinach into nearly anything. So part of the issue was that it wasn’t really available. The other reason is all the hype. I can hardly see my way to the vegetable through the haze of mania surrounding it. I don’t want to it because everyone else is. But, I recently found it in plenty at the grocery store, so here we are.

What’s so special about this fitness food anyway? It’s packed in nutrients, yes. And it has, like, no calories. And it’s kinda funky looking. And…you can make chips out of it? It’s just a cruciferous-y, cabbage that happens to play really well when you’ve eaten lasagna the past five days and need a breather.

My friend Hayley made almost this exact same kale salad when I went over to her house once a week while we were in Wichita this winter. She had just moved there and it felt like unbelievably fortuitous timing. I would go over for laundry and Girls and a home-cooked meal. I looked forward to her company and cozy apartment every week and I’m so grateful for her hospitality. I miss going over there! But, she did leave me with inspiration for a terrifically healthy salad so there’s always that.

 

 

 

 

 

 

Here’s the scoop: what I have made here is the beginning of infinite possibilities. I used balsamic vinegar for the acidity but you could very easily swap in lemon juice, which is actually what my sweet friend Hayley does. Also, I really like shallots (the sweetness is my favorite part!) but what if you did Vidalias this spring? Perfect! Pine nuts instead of chopped walnuts? Do this.

And toppings? I could and would go so many directions: a poached egg, parmesan cheese, garbanzo beans, bacon, etc. This truly is a beginner’s salad with so many options to tweak it to your liking. Prepare yourself for a vitamin C, vitamin K, beta carotene, and calcium explosion!

Kale Salad (serves 2)

1 bunch kale leaves, washed, stems removed and chopped into bite-size pieces

1 small shallot

2 cloves garlic

4 tablespoons olive oil

1-2 tablespoons balsamic vinegar (depending on preference)

1 handful chopped walnuts

salt and pepper to taste

 

1. Slice the shallots and mince garlic. Heat olive oil over medium heat. Once warmed through add shallots and garlic and cook until softened 4-5 minutes.
2. Pour balsamic vinegar into a mixing bowl. Add salt and pepper to taste.
3. Slowly drizzle in oil, shallots, and garlic while whisking with gusto until fully combined.
4. Add in kale leaves and massage the dressing into the leaves. Let sit for 5-10 minutes. Note: massaging is optional but I’ve read that it helps break down the leaves a bit and makes them less bitter.
5. Add walnuts and stir  to combine. Serve with a side of crusty bread and soft, stinky cheese.

 

 

 

Strasbourg for the Weekend

Last weekend Adam, Phil and I went to Strasbourg, France to celebrate our birthdays, and also just to take a trip together. Strasbourg was recommended to us by a friend who was charmed by the old timber-framed houses, numerous sidewalk cafes and excellent shopping options. Though it was a bit too chilly to dilly dally outside, Strasbourg truly was a beautiful place, especially around the holidays.

I didn’t fully realize that the city is commonly referred to as the Christmas Capital of the World, but once we arrived we realized how seriously Strasbourg takes that special distinction. Christmas markets popped up everywhere and lights were strung with almost careless abandoned. Every restaurant, shop and bar was fully outfitted and it would have bordered on the kitsch if it wasn’t so earnest. If you’re looking for the sweet nostalgia of Christmas, this is the place.

On Friday night we had dinner at Winstub S’Kaechele, a tiny nine-table restaurant near Le Petite France. Typically, a winstub serves traditional Alsatian food and wine in a warm, cozy atmosphere. Wood paneling, checked tablecloths, low-beamed ceilings and several variations on pork are all standard at these places. There are a few restaurants of note in Strasbourg, but the winstub will offer the most authentic and delicious experience, in my opinion.

The main specialty of the region is charcroute, pictured above. A large helping of homemade sauerkraut sits buried underneath at least five variations of pork and sausages, if not more. Boiled potatoes and a side of mustard accompany this dish, along with a hearty appetite. I’m not a big fan of sauerkraut but I was promised that this would have none of the vinegar-y tang that is usually so off-putting. This was sweet and almost creamy in its consistency and was a beautiful complement to the rich, fatty pork. The guys had potato gratin and pork shoulder; everything was so delicious. We’d highly recommend this place, but bookings are essential since it’s so small. There was a sign on the door turning away everyone who didn’t have a reservation.

^^^nothing wrong with a little post-meal burst mode session outside the restaurant

After dinner we walked around the town to check out lights and the giant Christmas tree that had been lit earlier in the evening. We stopped for a couple drinks along the way but really soaked up the Christmas spirit.

The next morning we woke up to find a farmers market right outside the apartment we were staying in. It was full of the usual suspects: fresh produce, stinky cheeses, warm bread and pungent seafood. It was fun to stroll through on our way into town.

We walked through a few of the Christmas markets and stopped for flammkuchen and coffee on our way to the cathedral. Once there we walked up over 300 steps to enjoy the view from the top.

We walked further through the markets and some of the shops in the more popular part of town, around the cathedral that is, before submitting to the cold and heading into a nearby bar. We had a deck of cards and played round after round of golf in La Mandragore, a very cool bar near the Galleries mall. It’s full of taxidermy and oddities and makes for a great place to relax and gear up for the next tour of markets.

That night we went to Restaurant Au Pont du Corbeau for dinner. It was another winstub-like place with dark wood walls and checked tablecloths. It too was completely booked for the evening so I would recommend reservations here. We shared wild boar, pork cheeks and salmon after devouring foie gras, escargot and quiche for starters. We were beyond stuffed but very happy indeed. Everything we ate was so, so good.

We visited Le Petite France to walk off dinner and see more Christmas lights. This is definitely the most picturesque part of town and I wish we could have seen it during the day. It’s a UNESCO World Heritage site that dates back to the 13th century.

On Sunday we visited the Museum of Modern and Contemporary Art. They had a couple of interesting exhibits and it was a nice place to stroll through on a quiet Sunday.

We headed home shortly after that. It was a quick trip, but a fun and festive one. It’s nice to get out of town every once in a while, especially when there are so many neat places easily accessible by train. This was our last trip of the year, besides our trip back to the States for Christmas. Nothing is exactly on the books for next year, but we’ve been brainstorming like mad and 2015 looks like another exciting year for travel. Visitors welcome and highly encouraged!

 

Thanksgiving Etiquette

We’re celebrating Thanksgiving this Sunday, a little earlier than everyone in the States, but that’s no worry. Our friends are hosting some people at their house and I can’t wait to dig into turkey, mashed potatoes and stuffing. I actually had a Thanksgiving luncheon yesterday with my American Women’s Club so I’ve pre-gamed a bit for the main event. For the record, still very, very excited.

While heaps of food may be foremost in my mind there’s still room for etiquette in there. When you’re surrounded by family it’s easy to shove those rules and gentle reminders of general politeness and manners out of the way in favor of camaraderie and intimacy. But thanks to my parents I do think it’s important to remember a few rules of etiquette during the holiday season, especially if you are celebrating with friends and people who are not blood-related to you and thus forced to forgive you.

Bon Appetit’s Modern Guide to Thanksgiving Etiquette is just brilliant. It’s contemporary in relevance (cell phones and electronic thanks you’s are up for discussion) but timeless in its considerations. Just be a nice guest, a person that people genuinely want to invite again and again.

There are tips on what to bring (homemade goodies if you can) and what to wear (smart casual), as well as tips for the host, including a timeline and playlist suggestions. Football, leftovers, toasts and how to organize a seating plan are in there as well. With the holiday coming right up, these tips are a great refresher.

What are you up to this weekend? My birthday is tomorrow and Adam’s is on Monday so we are having a little birthday dinner at home tonight: fried chicken and Champagne! Apparently it’s a dynamite combination and there’s even a restaurant in New York dedicated to the pairing–Birds & Bubbles. I’d love to just stroll around Bern and meet up with friends tomorrow, after Adam brings me coffee in bed and I open my presents and cards, that is : )

I hope you have a wonderful weekend and stay warm!

(image 1 via // image 2 and 3 via)