Author Archives: theosathome

Mother’s Day Brunch Menu

Last year, Mr. O and I made brunch for his parents on Mother’s Day weekend, and it turned out well enough that the menu’s worth sharing (even though I didn’t get around to posting it in time for Mother’s Day. … Continue reading

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Where’d We Go?

The short answer is: the hospital. For ten days. Yeah, you wouldn’t think the insurance companies would allow that, but, there I was, waiting for my diagnosis so I could get home. Turns out that I (Mrs. O here) have … Continue reading

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Dinner in Fifteen: Couscous Salad with Grapes, Olives, and Goat Cheese

When it’s hot—and I know my best friend, who lives in San Diego, would not classify eighty degrees as hot, but hey, we live in Boston—I, like other sane people, do not like to turn on the stove to cook. … Continue reading

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Spring Salad: Lettuce and Cantaloupe with Avocado Cilantro Lime Dressing

Largely self-explanatory, I think, but the combination of fresh, crisp green lettuce, sweet cantaloupe, and tangy, creamy dressing is a winner. For the salad:  One large head of green leaf lettuce, rinsed and torn into bite-size pieces Half a large … Continue reading

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Round Lasagna and Green Salad

On Sunday, we had a delightful time hosting our friends MP and ER, newly engaged, for dinner (made even more delightful by E’s homemade chocolate-chip cookies). Mr. O had the brilliant idea to make our vegetarian lasagna (more on that … Continue reading

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Snack Attack: Roasted Chickpeas with Coriander

This is the new house snack here at Chez O. Upside: Delicious. Only 4 ingredients.  And not peanuts, which I always feel are unsafe for about fifty percent of the people I know. Downside: long oven time. So delicious that … Continue reading

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Ratatouille Rotini

A vegetarian dish that freezes well– perfect for dropping off with someone too busy or stressed to make dinner from scratch. Dice all the ingredients, and even toddlers and Mrs. O will eat zucchini and mushrooms.

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Mediterranean Feast

No recipes; merely suggestions. Menu: Green leaf lettuce with kalamata olives, feta cheese, parsley, red grapes, cucumber, and red onion Cilantro-lime chickpea salad, with olive oil and chives Couscous with lemon and parsley Tzatziki served with red bell peppers and … Continue reading

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All that Remains of an Unbelievably Huge and Delicious Salad

Arugula, Pear, Walnut, & Goat Cheese Salad with Bacon, Balsamic Syrup, & Honey 5 cups baby arugula 3 bosc pears, just a tad underripe, very crunchy, sliced 4 oz goat cheese (thanks, Trader Joe’s) 1/2 cup walnuts, toasted until fragrant … Continue reading

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Better Late than Never: Post-Lockdown Comfort Food

Taken on our porch, which we were very, very happy to get back to. Pita Chips and Cilantro Tzatziki 2 pita bread loaves 6oz Greek yogurt 1/2 large cucumber, peeled and seeded cumin mint cilantro olive oil zatar seasoning (sumac, … Continue reading

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On Watertown

On Thursday night, I was up late. As I finished brushing my teeth, I heard a boom, and then another. I texted my neighbors to be sure I wasn’t hearing things, and then, when I heard the third explosion, I … Continue reading

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Vegetarian Banh Mi

For our Sunday lunch, Mr. O and I used this recipe from Vegetarian Times as our jumping-off point.  As usual, we fiddled and fussed, and this was the result: We weren’t precise enough to write out a real recipe, but … Continue reading

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A Real-Life Finished Knitting Project!

A knitted infinity scarf the color of Maine pines for my dear friend J.

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Early Spring Radiatore with Kale, Butternut Squash, Mozzarella, and Balsamic Syrup

Mr. O’s second culinary find this week was Claire Thomas’s Orecchiette Cacio e Pepe with Kale, Butternut Squash, and Burrata, which you can read about on her blog, The Kitchy Kitchen. We love her vegetable lasagna, so this seemed like … Continue reading

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Barley, Tomato, Basil, and Feta Salad

Mr. O helped plan our dinners this week, and he found this recipe on BuffChickpea, which is the basis for our salad.  We made a few changes to the recipe we found, which was itself adapted from a Bon Appetit … Continue reading

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A Very Green St. Patrick’s Day Brunch

A vegetarian feast inaugurating our new dining room table and benches: Mimosas and coffee Cucumber with lemon and olive oil, garnished with dill Honeydew melon and halved green grapes Roasted potatoes Frittata with mushrooms, onions, sun-dried tomato, and Swiss chard

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Rice Noodles and Tofu in Peanut Sauce

Topped with cilantro and a squeeze of fresh lime. My peanut sauce: Smooth peanut butter Rice vinegar Garlic clove Thai red chili, or red pepper flakes in a pinch Brown sugar Fresh ginger, grated Fresh lime juice Soy sauce (check … Continue reading

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Quinoa Casserole

Quinoa baked with mushrooms, kale, and Parmesan cheese.

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Kale, Black Bean, Tomato, and Romaine Salad with Avocado Lime Dressing

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Labor Day Brunch Fixings

. . . which the Os were fixing to eat (ahahaha) before Mr. Baby woke up. Of course, he woke up one bite into our bagels, and we subsequently learned, again, not to underestimate the toddler palate: he ate half … Continue reading

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