Currently #7

Currently is a monthly post that highlights all the things I’m into right now. 

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Hey hey. It's spring! And it actually feels the way early spring is supposed to. The past few springs around here have been cold and rainy - last year was even snowy. I'm banking on this year being a good one with lots of flowers and sunshine. I can feel it! We're way past due. 

How are you? I hope you're feeling light and looking forward to something great. There's always something to be excited about. If you're not, take a moment to really think about it. I've been trying to practice this on the daily. 

The past few weeks have been exceptionally busy with work, my social life (alright already with the March birthdays) and the news. Sheesh. I'm doing my best to stay focused, balanced and figure out my new springtime routine. I love spring because it's filled with possibility. Change is in the air and I welcome it with open arms!

Here are this month's offerings:

Currently Thinking About...

  • Zoinks! My cookbook comes out on April 9th and I still kind of can't believe it's real. 🤯 Preorders are SO important, so if you haven't already, please consider helping a girl out: The Art of the Smoothie Bowl. (Coley Cooks) Your support means the world!
  • File this under humble brag: My super talented husband was named a local Top 40 Under 40 last week for his outstanding achievements. He's been KILLING it at the architecture game and I'm absurdly proud of him. Oh, it's also his birthday today so HAPPY BIRTHDAY CHASER!! Congrats to all the other recipients as well: Atlantic City's Top 40 Under 40 2019. (AC Weekly)
  • Once upon a time this was my world. Sometimes I miss it, but mostly I don't: The Secret Lives of Private Chefs. (Taste)
  • She was so much more than her cooking: The Passionate, Progressive Politics of Julia Child. (The New Yorker)
  • I keep wondering if this whole "gluten intolerance" is just in my head, but every time I slip up (which has been a lot lately) I'm hit with the same stuff, and no, it's not a stomach ache: The Symptoms of Gluten Intolerance You Haven't Heard About. (Chris Kresser)
  • I'm #TeamArugula all day every day and can't wait until I'm picking it out of the garden again: America Blew it on Arugula. (The Atlantic)
  • Allow me to introduce you to this sweet 11-year-old golden retriever, Charlie, who recently had his eyes removed due to Glaucoma, and his new seeing-eye-puppy, Maverick. You're welcome: CharlieandMav (Instagram) | Read their story here. (People)

Currently Listening To...

  • One of my all time favorite musicians released a new album last week and I've been listening to it on repeat. So far I like it better than her last album, but not as much as the first two, although I still need to spend a bit more time with it. I'm getting some major Carole King vibes: On the Line by Jenny Lewis. (Spotify)
  • Let's close out Women's History Month with this important classic: See Line Woman by Nina Simone. (YouTube)

Currently Watching...

  • This show was like a punch in the gut that made me laugh as much as it made me cry. The subject matter is intensely dark and emotional; the comedy bone dry (which is to be expected with Ricky Gervais) and it resonated with me in a way I didn't know a 30 minute tv show could. A deeply human kind of art: Afterlife (Netflix)
  • A nearly flawless stand-up comedy special, but is anyone even surprised? Sebastian Maniscalco: Stay Hungry. (Netflix)

Currently Cooking...

  • Every year I make Chaser one of his favorite dinners for his birthday, and this year it's Chiles Rellenos. I've never made them before, but if they come out great, is that a recipe you'd be interested in having? Let me know! 
  • I'm not a huge breakfast eater most days, but I do like to have something easy to nibble on in the morning. I've been making these Blueberry Oatmeal Pancakes (Coley Cooks) on repeat since I can freeze the leftovers and then pop a few in the toaster oven on the fly. I also just made a batch of these Breakfast Blondies (Bon Appetit) that I'm quite fond of as well. 
  • I love this Falafel recipe from David Rosengarten, but it's time consuming to make and messy. I'm trying to adapt the recipe to be more streamlined, vegan and baked rather than fried, but it's tough getting the texture just right. I'm on a mission. Stay tuned!
  • I've been experimenting with TONS of gluten free bread recipes and am excited to share some of them with you soon. In the meantime, give this GF Naan bread from Gluten Free on a Shoestring a try. I found it was easy to make and really delicious in both texture and flavor. Such a big win! And great for stuffing with falafel, too. 
  • I always get stuck in a bit of a cooking rut this time of year. I'm so excited to get into spring produce, but it's just not here yet. The sunshine and later daylight makes me want to grill and dine al fresco, but the reality is it's still too windy and cold... and I'm just about over soups and heavy winter foods. I need some inspiration! I'd love to know what YOU'RE cooking right now. Drop a comment below! 

I appreciate you more than ever. Thanks for being here!

<3 Coley

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  1. p.s. I loved that Julia article. There's a book of her letters with her friend Avis called As Always, Julia. I loved watching her when I was little, but that book left me with new respect. Also, her friend Avis summered in Gloucester. I walked by the house. Here is her method for Gloucester lobsters: at least two lobsters per person, cook in only 2 inches of sea water, cool on rocks before smacking them open, and never serve them with side dishes. Only martinis.

  2. Thank you for all that good stuff. Congrats and happy birthday to Chaser! You two are crushing it this year. I'm so excited to have your cookbook in my hands! I'm gonna burn out my blender, just you wait!

  3. Can’t wait to hear how the chiles rellenos turn out. I’ve made them once, and they were just okay. Best I had we’re in San Antonio, filled with cheese and corn. Let me know! Just ordered your book! Congrats!

    1. Hey Karen! The chiles rellenos turned out okay. They were good, but not good enough to justify the hours they took to make! If I ever make them again, I'll do a lot differently, but I might just save them for restaurants. I love the idea of adding corn to the filling! And thank you so much for buying the book!!

  4. I love this newsletter! Thank you, what a lovely read to wake up to. and so many great suggestions.
    Sending you peace and love