SweetapolitaA KIND OF HUSH // PHO FOR WINTER DAYSI had grand intentions for my January first. There would be a fire in the fireplace, a copy of the Sunday NYT to peruse. I would make pho, slowly, cooking in the way that I used to cook when it was just for me, totally private and selfish and gratifying and calm. There would be an array of tools to buffer me in my day of looking back and looking forward, considering all that had transpired in 2012 and all that I might hope for in 2013. Dandelion greens None of that happened. Instead, I browsed magazines, listened to some of The Happiness Project. Baby Broccoli Still, I love the quiet of January. I made this pho for my parents the day after Christmas. PHO WITH TOFU AND GREENS adapted from Healthy Green KitchenYield: 2-3 servings In a large stock pot over medium heat, toast the dry spices until fragrant, about 3-4 minutes. Add the chicken stock, fish sauce, ginger, green parts of the green onions, garlic and brown sugar. Bring to a boil, then reduce heat to a simmer.
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