killing time between meals

where talking about what's for dinner while you're at lunch is totally acceptable


Beseech the Peach

Summer is good for many things—wearing flowy dresses, keeping the ceiling fan on high, resurrecting the cooler from the basement, and smelling like sunscreen. But one of the best parts of summer is the produce, and eating fresh, ripe peaches is at the tip-top of my list. Peaches are so versatile, too, in all their tangy-sweet glory. Yes, I think it’s safe to say that this juicy fruit is my favorite. Since I’ve been trying to eat them every day while they are in season, here are a few things I’ve come up with.

Trader Joe’s used to carry the very best Greek peach yogurt. Sadly, it has been discontinued, so I had to come up with my own plan. Fortunately, this turned out to be even better.

Peaches & Greek Yogurt
Serves 1

1 peach, peeled & diced
½ cup Fage plain Greek yogurt (it’s the best)
1 sprinkle turbinado sugar
1 drizzle honey (optional)

  • Mix together and enjoy immediately. This has become my favorite summer breakfast.

Next, thanks to my new favorite thing Pintrest (seriously, it’s awesome) I stumbled upon an idea for a peach salad. And it was amazing! So, here you go.

Peach & Heirloom Tomato Salad
Adapted from White On Rice Couple
Serves 1

1 ripe peach, pitted & sliced
1 medium heirloom tomato, diced
2 tablespoons olive oil
1 lemon, juiced
Kosher salt & pepper
2 handfuls baby arugula
1-2 tablespoons goat cheese, crumbled

  • Whisk together the olive oil, lemon juice, salt, and pepper for the dressing.
  • Place the arugula on a plate and top with peaches, tomatoes, and crumbled goat cheese. Drizzle the dressing on top and serve.

And lastly, one of my favorite local haunts, Marché, is serving up lots of tasty peach treats this summer, including peaches with house made ricotta on toasted bread and the most delightfully light peach and mascarpone cake that is to die for. I found a recipe here for a Summer Peach Chantilly Cake that I am going to try ASAP. Here’s a photo of her finished product that looks just like the Marché cake:

from Eat, Run, Read

Oh yes. This is next on my peach to-do list.


How loose is your goose? (This goose is totally loose.)

It’s been said that good things come in small packages. And when it comes to East Nashville gem Silly Goose, I’d say this is one restaurant that truly fits that clichéd bill. With only four tables, I put off a trip to the Silly Goose for a while since it can be a bit of a logistical nightmare, but this weekend Christi and I arrived at just the right time with no waiting. (We also learned that SG is expanding, so they will probably be closed for most of May, but it will be totally worth it. Still charming, but easier to navigate.) Stepping into the SG feels a bit like stepping into an illustrated fable. Christi had the roast beef. I had none. But I did have the Lyle’s Surprise, which is one of the best sandwiches I have ever eaten (hot cappicola, thommé cheese, arugula pesto, basil, shaved fennel, & balsamic syrup on rosemary focaccia). It will be incredibly hard for me not to order the exact same thing on my next visit, but there is so much to try! And Christi assures me that everything is as delicious as my Lyle. I trust her.

Aside from their inventive sandwiches, drinks & ice creams, SG is known for their couscous, which you can get as a fancified entree or as a side. The best part? You can get a little couscous and a little salad as your side. How great is that? I love options where I get to try more food. These locavores use organic, sustainable ingredients, and they even press their own carrot, beet, etc. juice right in front of your eyes! Very fresh. Very impressive. Very, very good.

Christi and I cleaned our plates. And we were so full that we just had to get dessert. We ordered the Sweet Jane—cinnamon cannoli with orange and honey cream filling, shaved dark chocolate, and blackberry sauce. Light, crispy, creamy, tasty goodness. I can’t wait to try one of their snazzy house-made ice creams next time.

Don’t be silly—get yourself to the East Side and try this fantastic eatery. And if it’s busy, don’t let that deter you—order something to go.

Watch out Marché! The goose may just give you a run for your money in my favorite lunch spot hierarchy. This food makes you want to shake your caboose. (Yeah, shake your caboose.)

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Lavender—Not just for sachets

Next week, I am headed to Rhode Island to see my closest girlfriends who live the farthest away—Kristen & Anne Marie—who I met while studying abroad in college 10 years ago. I believe we actually started the killing-time-between-meals philosophy together. Because that’s just what we do.

Here we are in Chicago in January where we just left breakfast and are headed to lunch (AM sorry you are cut off):

And here we are having an EPIC brunch at my very favorite Nashville spot, Marche:

As per usual, we have already planned most of our meals for next week, and I requested we go to Al Forno primarily based on the fact that there is lavender panna cotta on the menu. I am ordering it. At the beginning.

The first time I saw lavender on a menu, I thought, Eww…Why would I want to eat something that tastes like linen spray? even thought it was in the form of a crème brulee. But fortunately my dinner companion ordered it anyway and shared it with me. I have been in love with eating lavender ever since.

My friend Christi has been with me when I freaked out (in a good way) over a lavender laced item on the menu, so she was sweet enough to pick up some culinary lavender for me at some fancy spice shop in Portland, OR.

I’ve been trying to find a recipe for a while, but aside from ice cream (famously mentioned by Meryl Streep in It’s Complicated), lavender recipes seem to be few and far between. So, I made up my own using my recipe sampling system. Here’s what I came up with:

Chocolate Dipped Lavender Shortbread(ish) Cookies
Makes exactly 1 ½ dozen

½ cup unsalted butter, softened
¼ cup sugar + 2 tablespoons for sprinkling cookie tops
1 ½ cups all purpose flour
½ teaspoon pure vanilla extract
1 egg
½ tablespoon milk
½-1 tablespoon culinary lavendar, very finely chopped (kinda grind it up if you can; and be sure you don’t use too much—a little goes a very long way)
Dipping chocolate (I just melted some chocolate chips I already had)

  • Combine the dry ingredients and set aside. Cream the butter and sugar until fluffy. Mix in the egg, vanilla, and dry ingredients. Mixture will be crumbly.
  • Pour onto plastic wrap and form into a ball. Wrap tightly and chill for at least 20 minutes.
  • When ready to bake the cookies, preheat your oven 400 degrees.
  • Roll chilled dough into small balls and place on parchment-lined baking sheet.
  • Dip a small glass into the extra sugar and press each cookie to about ¼ inch. (You could also probably roll out the dough on a lightly floured surface and cut out cookies with a cutter, but that was more trouble than I wanted to go to.)
  • Place the cookies on the baking sheet and sprinkle with sugar. Bake for 10 minutes or until the edges are lightly golden. Cool on a wire rack.

  • Once cookies are completely cool, melt the chocolate. Dip each cookie and place on parchment paper while the chocolate cools and hardens.
  • Store the ones you don’t share in an airtight container.

Next time, I think I will:

  • Use a bit less lavender. Christi, my unofficially official taste-tester, said that without the chocolate the cookie tasted a bit too flowery.
  • Make them a little flatter, or go to the effort of rolling them out with a rolling pin.
  • Try a lemon glaze on top instead of chocolate.
  • Make a lavender biscotti. Christi and I agree that would be delightful to dip in our coffee.