I think of Thanksgiving dinner as existing in tiers of necessity. First, there must be a turkey. That’s non-negotiable (unless you’re a vegetarian, of course, but we’re talking Norman Rockwell here). Turkey is a core necessity. Next tier: gravy, cranberry sauce, stuffing,
August has its blessings, too. The sun may feel oppressive, but it brings us ruby tomatoes and juicy peaches. This gazpacho takes advantage of those, with the added bonus that it requires no cooking. I keep a jar in my refrigerator, and no lunch is more refreshing on a hot day. When I embrace the season, I can find the joys of late summer.
Despite what my husband thinks, I do try to avoid foodie preciousness. I’m short on time, like everyone else, and I make liberal use of shortcuts in my cooking. I get that premade ingredients make cooking easier and more accessible. But there are some things that making from scratch is such a deeply ingrained habit that I wouldn’t think of buying them premade. For example: I never buy bottled salad dressing. Salad dressing may not seem like a hill to die on, but homemade is so simple (once you know how), and it tastes so much cleaner. It’s free of the gums and sugars and preservatives you get in even high-end bottled dressing. And it’s pretty infinitely variable.
I'm Kate, and between my day job and my home job, life is pretty full. Look around to find some of the recipes, projects, stories and tips that keep me sane on the domestic front. Read more about me here and feel free to email me with any questions or feedback!