To Nosh or Not to Nosh: That is the Question

Hey Rachel

While you've been in the middle of exams this week, I've been in the middle of having fun, specifically with my fabulous Nia ladies. Last night I hosted a post-Nia holiday gathering and we did something we all love. We noshed. Oh, and we drank just a little wine.

I set a picnic of sorts in the apartment, kind of mandatory anyway since I don't actually have enough chairs for everyone. I stopped by the co-op and picked up a bunch of cheeses and crackers, some guacamole and chips, olives, and some hummus. I also stopped by this great little Japanese restaurant and got some sushi. I laid it all out on the floor, lit the candles, put on some music and we were ready to go. The only food I prepared was the mjuk pepparkakor and Pop Pop's toffee.

It was just wonderful. We ate off paper plates and used our fingers and finished it all off with a Yankee swap of something we each regifted.

So here's the question: What is it about noshing that is so appealing, especially to women? I'd like to think it's because you get to taste more flavors than during a traditional dinner. I suspect, however, that it might have something to do as well with the fact that you feel as if you're not eating as much, and we all know how messed up far too many women are about that. I certainly know that's part of noshing's appeal for me.

So faithful readers, what do you think? Are you a nosher? If so, what do you like about it?

Appetizer Anyone?

Rachel: It's Friday and that has me thinking weekend, which often means getting together with friends. Your dad and I are blessed with more good friends than I ever imagined I would have, and getting together regularly with them for dinner, drinks, games and laughs is one of my absolute favorite weekend activities.

Anyway, I really recommend this date and walnut cheese ball once you and John get to the point where you can think about actually cooking dinner for anyone besides yourselves and sitting down to a table and eating it with both hands. (Your post yesterday flooded me with memories. I remember so well trying to juggle getting food to my mouth with you or G or S squirming in my arms. The part I really hated was asking your father to cut something up for me; it just seemed so childish and here I was being a mother. But I digress.) This can be made ahead, which I try to do as much as possible when having people over so I can actually enjoy the company I want to be with, and it's delicious. This recipe is from Skinny Dips by Diane Morgan, a cookbook that I highly recommend for people who want tasty dips with fewer calories.

Hope you, John and M have a good weekend.

Mom

Date and Blue Cheese Walnut Ball

ingredients
8 ounces low-fat cream cheese at room temperature
1 cup crumbled blue cheese at room temperature
1 tablespoon reduced fat buttermilk
3 tablespoons minced dates
1 tablespoon minced shallots
1 teaspoon lemon zest
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoons minced fresh flat-leaf parsley
2 1/2 tablespoons finely chopped toasted walnuts

method
Mix together the cream cheese, blue cheese and buttermilk on medium speed until smooth and creamy, about 2 minutes. Add the dates, shallots, lemon zest, salt and pepper and beat until well combined

Transfer the cheese mixture to a large sheet of plastic wrap and form it into a ball. Wrap the ball in the wrap and refrigerate until well chilled, at least 2 hours or overnight.

Toast the walnuts in the oven at 350 for about 5 minutes. Let cool. On a plate mix the walnuts and parsley. Remove the cheese ball from the fridge. With the wrap still on, form into a ball. Unwrap the cheese mixture and roll it gently in the nut mixture until all the sides are covered. Serve immediately or cover and refrigerate until ready to serve.

Food for Thought Thursdays: Feeling Full

Rachel here: In the days before M's arrival, John and I spent Saturdays in our kitchen together. Sometimes I'd cook, sometimes we'd both cook, but what felt important--what was important--was that we spent that time together, focused on feeding ourselves well physically in the upcoming week and in feeding our relationship through this weekly pause together. We'd talk and cook, sometimes listening to talk radio. The best, though, was when our friend Brian gave us new music of his.

John and Brian have always been friends (always). Getting to be friends with Brian (and his phenomenal wife--one of my best, best friends--and super awesome daughter) has been one of the great gifts of being with John. The music Brian makes is, in turn, one of the great gifts of knowing Brian. Brian makes music that articulates feelings I stumble to find words for, grasps moments that slip through my fingers. Ethereal and concrete, brave and intimate--the arrival in our kitchen of new music from Brian has always been cause for excitement in our house.

Today, it is my distinct pleasure to direct your attention to Brian's blog (click here). He has a new album out (called "Call")and, for the first time, he and John have teamed up with John illustrating each of the five singles Brian is releasing (a sample is our illustration for this post). The album is awesome and so are John's singles covers.

Spending the day in the kitchen with my best friend and true love, preparing food to fill our bellies while Brian's music filled our ears--this is as full as I've ever been and I feel incredibly lucky for such sustenance.