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Hi everyone! If you haven't already heard, I wrote a novel and it's out on submission to editors right now. I don't have a lot of news to share YET but when I do, it'll be posted over on my new page: Hope to see you there!

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Kristen Bonardi Rapp
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I think this sums up how I feel about it so far:

Adding arugula is my culinary equivalent of "put a bird on it":

A brief look at what I've been doing for the past two months:

Congratulations on making it through yet another winter with Seasonal Affective Disorder (SAD™)! To make your experience even more SAD™ next year, let’s review our list of DOs and DON’Ts:

{new post!} In which I admit to being obsessed with kale smoothies.

Maybe I just really need the extra vitamins or something but I have been making smoothies out of almost anything I can get my hands on this winter.

[new post!] In which I make a number of lists for the new year.

Okay, I realize we’re a week into the year, but for this first Monday morning of the new year, I’ve been thinking about 2013 and how I hope it’s different/better/the same as 2012.

[new post!] In which I would really like to stop spending so much at the supermarket.

A little more than two years ago, I declared it was Grocery Month! during which I kept detailed updates of all my grocery buying. And looking at those posts now, I find it incredibly hard to believe I spent a mere $250 for an entire month of food. updated their cover photo.
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[new post!] I want to make a million bad jam puns right now but I won't.…/09/10/sooo-many-jam-puns-to-make/

All of them along the lines of: aw yeah, this is my jam… But it is!

One of the best things about keeping a food blog is that I can just go look up how I usually make something.

Although I cook without meat a majority of the time, I am completely powerless when it comes to chicken thighs. Tender, juicy little pieces of meat on not-too-much bone, they’re virtually impossible to screw up...

[new post!] In which making a batch of muesli is way cheaper than buying it:

My kid loves muesli. No, you read that right: my kid loves muesli. “I don’t know,” she says. “I just like it.”

Freezer jam: assuming I leave enough room for it to expand, I can put a Mason jar in the freezer, yes? [On a related note, hello 4+ pounds of plums...]

[new post!] So, here's that cake I was talking about the other day...

I’m going to level with you: I’ve fucked up so many baked goods in my life that it still astonishes me when I bake something and it doesn’t entirely suck.

About to make this cake with some Italian plums I have...

I recently visited my cousin Kris at her mountaintop home in southern New Hampshire. We sat out on her deck, acorns dropping like mini-bombs around us, and talked about family, movies (she and her husband are film producers), and food.