Ohmyword, this cake.  Pour yourself a tall glass of cold milk (or a cappuccino), cut yourself a piece, and all your worries will melt away.  I mean, not all, but if you already live a life of privilege and your biggest worry is your broken dryer, then they will.  We really need to bring this kind of old school, yellow birthday cake back in style.  I think the boxed versions ruined it for us all.  I don't really understand boxed cake mix.  I mean, it's nearly the same amount of dishes and it takes the same amount of time to bake, so what's the point of ingesting food dye when the yellow should be coming from an egg yolk?  And don't even get me started on icing in those tubs.  That shouldn't even be considered "food".

Everyone has their favorite roast chicken recipe and this one happens to be mine, so I thought I would share.  I roast a chicken once a week and it never lasts long enough.  Just like my daughter did at his age, my son loves it fresh out of the oven. I love having it for sandwiches for myself and the kids for lunch or playdates.  Sometimes it's dinner, freshly carved on a warm croissant with some mustard, pesto, arugula and lately, some tomatoes.

Oh, Summertime.  You and your delicious, delicious fruit.  I saw a picture of blueberry crumb bars on my Instagram feed and had to make this recipe.  I feel like I'm always making larabars or millet flour banana bread with flax seeds that it felt really good to be baking a traditional fruit dessert.  Everyone has gone all #paleo and #whole30 that it almost felt sinful making this recipe.  This is a home run kind of a treat, the kind that everyone loves.

I remember when I found out I was expecting a girl I began preparing myself for the infiltration of pink into my life.  I knew that no matter what you do, many girls seem to develop a love for the color pink.  Her nursery was grey and white, and in fact, her room is still grey and white, but she definitely prefers the color pink.  I rarely buy her pink clothes and toys, but with two grandmothers that spoil her she gets a lot of pink things in her life.  And she loves them.  Sigh.

I'm not one to whip up crab cakes at home very often, but my mother called before they were headed out of town and said she had some extra lump crab meat she needed to give me.  Oh.  Ok.  These were quite a treat and if I find myself in possession of more crab meat soon I will definitely make them the same way.  The decadent addition that makes you think "why are these so good" is the crushed crackers.

I feel as though this has been a particularly good season for strawberries, but we have been extra spoiled this year as well.  My father's garden has yielded the most incredible strawberries I have ever tasted, truly, and my mother in-law brought a half flat with her (carry-on) from Southern California.  We are currently plowing through more in California from a road side stand.

It's almost that time of year again.  That time when I feel that mounting pressure to MAKE ALL THE SEASONAL PRODUCE hashtag givemeallthefarmersmarkets.  As much as I love this time of year, I also can resent it as I want so badly to squeeze in mounds of recipes while ingredients are at their peak but the reality is with two young kids it can be hard to accomplish this.  I mean, I could, but we'd never leave the house.

Meatloaf has always been and still is one of my favorite dishes.  It can be done so poorly but when it's done well it's so incredible satisfying.  Also, I like any dish that yields enough for leftovers.  I've posted a meatloaf recipe before but like most dishes, it has evolved over the years and I've settled on my favorite preparation, at least for now.  I find meatloaf pairs perfectly with pasta with basil pesto, but every so often I'll make mashed potatoes and French green beans.

I have a confession.  I'm not the biggest fan of wild caught, Pacific salmon.  Gasp.  I know.  You could care less.  It's just that I find even the higher qualities like Sockeye can oftentimes be rather tough and gamey.  Farm raised on the other hand, ohhhhh, it's just so fatty and creamy.  I have, however, found my favorite way to prepare wild caught, Pacific salmon.  I use a lower quality, the Silverbrite/Keta, which I find to be nice and mild and turn them into moist, flavorful salmon cakes.

I'm not sure why I'm calling this a raw kale salad, as opposed to a kale salad, maybe because it just makes me sound super healthy.  I do a lot of things with kale, like add it to smoothies, make pesto out of it, make chips, and braise it, but for some reason I hadn't tried the raw salad.  And now that I have, there is really no turning back.  It's such a meaty, satisfying salad.  I've fallen in love and I've already made this salad twice in the past four days.