on marriage (and some squash tacos)

butternut squash tacos

I married my exact opposite. I know they say that's a thing, that opposites attract. It really doesn't make much sense to me since it seems more likely that two people who are similar would be more suited for one another. I'm a spender and he's frugal. I love getting gifts and he thinks that me not spending money on a gift for him is a great gift. He can think about what shoes to buy for a week and I've ordered two pair by the time you finish this sentence. He is patient and I'm impulsive. He can't remember a darn thing and I can't seem to forget anything. He's a staunch republican and I'm somewhere in the middle, leaning left. There are days I wonder what on earth drew us to one another. Honestly, it's hard to tell sometimes. 

We have been married for almost 6 years and now share our lives with an amazing toddler. Being parents has changed our relationship a lot. Like most parents, our focus is no longer primarily on ourselves, but on the little human we made. That has changed the dynamic of our marriage more than I expected, making it necessary to put forth a whole lot of extra effort to keep it afloat. It seemed easy to stay close when we could do what we wanted whenever we chose to. Now, we have to plan and arrange and think way ahead. 

It might sound like I'm unhappy in my marriage, and you might be right, though not in the way you think. Certainly, there have been times (or weeks or months) where I've been unhappy with my husband and my marriage, but if marriage has taught me anything at all, it's that this thing is not all about me. I find it so easy to blame any unhappiness I feel on my husband. He doesn't take me out enough or he isn't listening well enough or he doesn't do the dishes enough. What I have come to learn is that any of those things may be true, but the real problem is not what he is or isn't doing, it's that I'm trying to balance all of my happiness and fulfillment on his shoulders. That's a burden my husband was never meant to carry. This marriage thing wasn't intended to make me happy and to fulfill those young girl dreams of being in a state of bliss at all times. That sounds harsh, I know. We want marriage to make us happy and fulfill all our needs, it's just not meant to. If all goes well, those things can certainly be a byproduct, but it's not the cure for those things nor should our marriages be the only place we search for them.

As far as I can tell, marriage is supposed to make us better. It's supposed to cause us to grow, to draw nearer and go deeper. Those places are messy and those places are really hard, but that is where you will find growth and redemption. Marriage points us to the One who made it, who showed it to us in it's truest form, on the cross. Marriage really is death. It's death to selfishness. That is such a hard lesson to learn. Every day I'm reminded of how selfish I am and the rest of my life won't be enough time to rid me of it. If anything, I feel more selfish now than I did when we were first married. It's a wonderful blessing that I have such a patient and gracious person for a spouse because I'm hoping that in another 6 years from now, I've moved at least an inch in the right direction. No doubt we will have weathered some storms together by that time and with great success I hope, with the breath to tell the story. 

(note: if you're going through a rough patch, please reach out to someone. Whether it's a friend or family member, talk it through. If you don't have anyone you feel you can talk to, send me an email. I'd love to talk it through with you. This marriage thing is really hard, let's do it well together.) 


Since I've started writing this blog, my marriage seems like it's healthier. I can only attribute the success to our commitment to eating dinner together, free from distractions. I look forward to the time we get to connect with one another. It's a really special time for us and has allowed us to feel closer to one another. So, make your spouse some tacos, put the phones away and talk. It will make a difference, even if a slow one. 

butternut squash tacos

serves 4

Ingredients: 

  • 1 small butternut squash, peeled, seeded and cut into 1/2" pieces
  • 1/2 tablespoon smoked paprika
  • 1/2 tablespoon cumin
  • 1/2 tablespoon kosher salt
  • a couple pinches freshly ground pepper
  • 1 tablespoon olive oil
  • 1 ripe avocado
  • 1/4 large red onion, sliced thinly
  • 1/2 cup crumbled feta
  • 1/2 cup mayonnaise
  • 1 teaspoon Tapatio (or more if you want more heat) 
  • 1 cup of cilantro leaves, torn
  • 8 small corn tortillas 

Preparation: 

  1. Heat the oven to 375 degrees and line a large baking sheet with foil. Set aside. 
  2. Toss the butternut squash with the paprika, cumin, salt, pepper and oil. Spread it out evenly on the foil lined baking sheet and bake until well browned, about 45 minutes to an hour. Shake the pan to toss the squash a couple times during the cooking time. 
  3. Meanwhile, mix the mayonnaise with the Tapatio and set aside. (I realize mayonnaise on tacos sounds pretty weird, but it just adds a little bit of a cool and creamy. It's delicious, but feel free to use sour cream or leave it out completely!)
  4. When the squash is done, heat a skillet over medium high heat and quickly heat up the tortillas. 
  5. To assemble, place two tortillas on each of four plates. Spread a dollop of spicy mayo on each tortilla, topping with a handful of squash, a sprinkle of avocado and onion. Top with some cilantro and feta. Add a sprinkle of freshly ground pepper and a dash of Tapatio if you'd like a little more spice.

Note: if you have extra squash left over (you likely will) you can toss it into a salad for lunch the next day, or put it in a scramble for breakfast with a little goat cheese. You can also make these portable frittatas and swap out the sweet potato for the butternut squash. 


cherry, chocolate + almond scones

cherry, chocolate + almond scones

We are a bit spoiled living so close to San Francisco. We could eat every meal of every day at a new place and never reach the last restaurant. There are iconic steakhouses, out of this world oysters harvested right out of the bay and arguably the best bakeries in the state. The Mission, an uber hip neighborhood in the sunny part of the city, is home to a whole bunch of the best eateries in the city. Our church is located in the Mission which could be a coincidence, but it's entirely possible we chose the church we attend based on the quality and quantity of food options for after church brunching. Not really, it's an amazing community of the best people (but really though, the foooooood).

About a block from the front steps of our church is a little bakery called Tartine. It's a San Francisco staple. People line up 45 minutes before they even open the doors in hopes of getting a piping hot ham and cheese croissant and to snag a tiny table on which to enjoy said croissant with a cup of strong coffee. It's a small place but what they lack in space they make up in sugary carbs or flaky carbs with cheese or just straight carbs in the form of a loaf of bread that weighs more than a newborn human baby. The place is magical really. 

cherry, chocolate + almond scones

I try to hold myself back from going there every single Sunday. That takes a lot of self discipline, of which I am seriously deficient. The last time we went I had one of their buttermilk scones with currants. I already had eaten my ham and cheese croissant, but what could a little bit of scone hurt? Well, it was absolutely delicious, which caught me off guard because I was thinking I would just give it a taste, expecting just a normal, mostly boring scone. I mean, I'm comparing this to a ham and cheese croissant, a scone can't compare, right? Really wrong. The scone was awesome and we at the whole thing. AFTER we both ate a ham and cheese croissant. See why I can't go there every Sunday? 

cherry, chocolate + almond scones

If I thought that going to Tartine every Sunday was a bad idea, baking an entire batch of scones probably isn't the most brilliant idea either. Sure, I threw some whole wheat flour in there, but there's also butter and chocolate and they're drenched in a sugar and butter coating. Yep. Good thing my husband doesn't mind taking these types of things to work with him. 

I like this riff on Tartine's currant scones. The chocolate makes these a real treat and the tartness of the cherry balances things out. They aren't as airy as the original version on account of the whole wheat flour, but I like that they feel substantial. I cut these into wedges and after the fact, I really wished I had just cut them into squares or rectangles with a sharp knife. Feel free to do that if you'd like, I think it would be easier to get even sized scones. I'll do that next time. 


cherry, chocolate + almond scones

makes 12

adapted from Tartine

Ingredients: 

  • 2 cups whole wheat flour
  • 2 3/4 cups all purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 cup granulated sugar (plus more for dusting)
  • 1 1/4 teaspoon kosher salt
  • 1 cup plus 1 tablespoon unsalted butter, very cold and cut into 1/2" cubes
  • 1 1/2 cups buttermilk, cold
  • 1 teaspoon orange zest
  • 3/4 cup dried cherries
  • 3/4 cup dark chocolate pieces (or chips)
  • 3/4 cup sliced almonds
  • 2 tablespoons butter, melted and cooled slightly

Preparation: 

  1. Pre-heat the oven to 400 degrees. Line a sheet pan with a silicone baking mat or parchment paper. 
  2. In the bowl of a stand mixer (or a large bowl if mixing by hand), sift both flours, baking powder, baking soda, sugar and salt. Attach the paddle to the mixer and spread the butter over the flour mixture. Turn the mixer onto low and break down the butter until it is the size of peas and the mixture looks more like wet sand. If you're mixing by hand, use a pastry blender or your fingers to break up the butter, working quickly to keep from heating the butter too much. 
  3. Add the orange zest, buttermilk, dried cherries, chocolate and almonds all at once. Mix until just combined. The mixture will be moist. 
  4. Turn the dough out onto a lightly floured surface and press into a rectangle that is 18" by 5" and about 1 1/2" thick. Cut into 12 triangles. Brush with melted butter and top with a generous amount of sugar. Bake until golden brown, about 25-30 minutes. Serve immediately. 

roasted tomato puttanesca

roasted tomato puttanesca

This first week of fall has been gloriously fall like. The mornings are cool, warranting a sweatshirt and slippers and the days have been a bit gloomy, even giving way to some refreshing rain. The mantle has been aglow with candles and the slow cooker has endured a few good workouts, turning out some of the most comfy food I can think of. It was just what the doctor ordered for this slightly stressed mama. Nothing beats sweats and comfort food when you're not at your best, amiright? 

As I believe I've mentioned, we are wading through some heavy decisions in our house. Dinner time has been such a haven for us as we take the time to sit down together, eat something good and talk it all out. Tonight, our conversation was particularly heavy and as my husband and I were going back and forth, Oliver, covered from head to toe in tomato sauce, was making sure we clapped every time he used his fork to spear his pasta and successfully made it into his mouth. He is such a reminder to me that while this time made be difficult, there is so much joy in it. The hard times can sometimes feel so hard and I often feel like I can be so short sighted without the ability to see the big picture. This little boy is so helpful for putting things into perspective. 

roasted tomato puttanesca

Early in the week I found myself up to my ears in cherry tomatoes and since I was already on a comfort food kick, I decided that roasting them is the coziest way I know to treat a tomato. I used a few in a warm lentil salad I made from Yotam Ottolenghi's Plenty and the rest were packed away in the fridge awaiting inspiration. This afternoon, once the babe was sound asleep, I spent some time cooking up a deeply rich puttanesca that ended up being an incredibly satisfying way to end the week. The sauce is quite thick and coats the pasta perfectly, hanging on tightly even when a toddler is attempting to shovel it in his mouth. 


roasted tomato puttanesca 

makes 6 cups, enough for 2 pounds of pasta

Ingredients: 

  • 4 pounds cherry tomatoes, halved
  • 2 tablespoons fresh thyme leaves
  • 4 tablespoons olive oil, divided
  • 1 tablespoon kosher salt, divided
  • 4 large cloves garlic, sliced
  • 1/2 large yellow onion, diced
  • 1/2 tablespoon dried oregano
  • 2 tablespoons capers
  • 1/2 cup water
  • 1 tablespoon dill, chopped 

Preparation: 

  1. Heat the oven to 265 degrees. Cover two sheet pans in foil, set aside. 
  2. Toss cut tomatoes in 2 tablespoons olive oil, fresh thyme and 1/2 tablespoon kosher salt. Roast in the oven until starting to dry out, about an hour and a half. Transfer to a bowl. 
  3. Heat remaining 2 tablespoons olive oil in a medium sauce pan over medium-high heat until glistening. Add garlic, onion, oregano and capers and cook until lightly browned, about 5-6 minutes. Add roasted tomatoes and water and bring to a simmer. Cook, uncovered for 30 minutes until reduced and thickened slightly. Puree the tomato sauce with a stick blender or in a counter top blender until smooth. Stir in the dill. 

friday favs

It's Friday at 3pm and that means we have all checked out of whatever work duties we still have and are meticulously planning something epic for the last weekend of summer. I hope you have grand plans filled with BBQ's, bathing suits and maybe even a little booze. Monday is the first day of fall and I'm gonna do my best to hit it hard because I wait for it all year long, so for the next two days I'm going to eat tomatoes, cook outside and hang with friends until the sun goes down.

To help you kick off the weekend a little early, here are a few of my favorite things this week. These will help you finish out the summer strong by eating well and looking good doing it. I'll see you in the fall! 

(click on the images to be directed to the place where you can buy it or make it)

  1. Ridiculously delicious (and vegan!) mayo from a jar. It's just as good as homemade. Seriously. just mayo // hampton creek

  2. Grilled avocado. Grapefruit. OH YUM. grapefruit chermoula with grilled avocado // bon appetite

  3. These add the perfect touch of femininity without being overboard and they go with everything. I just might not ever take them out. bar studs // made well

  4. Super comfy and a great fit. I'm never buying t-shirts from anyone else ever. Oh, and they have super transparent manufacturing practices. SO, pretty much perfect. cotton v in muted black // ever lane

  5. We eat tofu every week and this has become our absolute favorite. It's perfect for scrambles or baked tofu and it's organic and HMO free, to boot. firm tofu // hodo soy 

  6. THE BEST hazelnut milk and the perfect coffee creamer. hazelnut milk // oh she glows

  7. We should probably knit this sweater. We can also have someone knit it for us, but we can totally handle this. vivienne cardigan// wool and the gang

  8. I bet coffee tastes better in this beautiful mug. large camp mug // mazama wares 

  9. I completely wore out my other Target sandals this summer so I think I'll have to replace them these and since winter doesn't come to California until January (if at all) I'll get some good use out of them before I need to wear boots. shauna huarache sandal // target

  10. This cake is delicious AND it's gluten free with only two flours. Winning! I want to eat this for breakfast for the rest of the month. chocolate zucchini cake // edible perspective

Disclaimer: this post is not sponsored and all opinions are my own. I just really like this stuff.