One of my favorite things about holiday baking is bringing out my cookie cutter collection.
When I moved into my loft with practically zero storage, I had to do some serious kitchen downsizing. Just about anything that was not multi-functional and/or used within the past 6 months got the boot. It was kind of sad for a food blogger, but simplifying still always feels so good. One of the few practical exceptions I made was for my massive cookie cutter collection. It takes up way too much space in my tiny pantry, and I admittedly mostly only use it at Christmastime. But whenever the occasion arises, it makes me so happy to go digging through the set on a scavenger hunt for that “perfect” cookie cutter.
One of my favorite places in my neighborhood market is this fantastic Middle Eastern market, always overflowing with fresh pita bread and naan, endless $1 spices by the scoop, and all of the nuts, grains, and everything Middle Eastern you could dream of. But more than anything, I love the great guys who run the place. And now that I live across the street, we get to see each other wonderfully often.
So yesterday when I walked over to pick up a few scoops of lentils, they of course asked what was on the menu. As soon as I mentioned “salmon”, their elderly mother who was sitting behind the counter immediately started talking a million miles an hour in her native language. Her son translated, “She says you must cook salmon and lentils this way — cumin, coriander, cilantro, salt, pepper and a nice bit of lemon juice. It is the best way. You will love it.”
This past week while standing around on a photo shoot, my coworkers and I noticed that our conversations somehow kept circling back to food (as often seems to happen!). I was getting ready to go grocery shopping that night, so asked if anyone had any blog-worthy chicken recipes to recommend. My friend, Jen, immediately lit up and told us about this hummus-crusted chicken recipe she had recently tried and loved.
Um, “hummus-crusted”??? Sign me up!