5-Ingredient Baked Eggs in Tomatoes on Roasted Corn and Lentils

We’ve been brunching more than usual this summer, taking advantage of our own farm fresh eggs, garden herbs and produce.

I prefer more of a savoury start to the day and find that a breakfast featuring vegetables and eggs – with coffee of course – takes me a lot further in the morning than a sweet carb-y meal.

This extra fuel is essential for keeping up with three kids all summer long; kids who don’t believe in sleeping in and are functioning at one hundred percent by seven-thirty in the morning. Oh, big breakfasts are entirely necessary.

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How I freeze big batches of sweet corn

For some time now, Clara has been passionately into everything and anything that captures her big brothers’ attentions. In her opinion, they’ve hung the moon and stars and she wants to be just like them.

So she plays LEGO, learns to balance on logs and ‘fences’ with sticks. She chases the soccer ball and dances with abandon to this hit song. It’s cool – if Noah and Mateo think so.

Rewind to July and a big summer picnic we attended. There was a corn shucking contest for the kids, with some tantalizing surprises; Noah and Mateo were all in. Clara witnessed it all from the sidelines as husks flew and cobs piled up. Her brothers didn’t win anything that day, but something was firmly fixed in Clara’s brain: corn shucking was a sport to practice with abandon.

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