It’s been an unusual winter. We have had days in the 40s for most of January. Yesterday it got up to 60. And then a cold front blew in overnight bringing a snow storm that slowed NYC to a crawl. School was cancelled! We will be back at school tomorrow. And on the weekend the…
Author: Terri
Terri has worked in schools for close to 40 years as an elementary school classroom teacher, a professor of education, and as a district literacy specialist. Most recently, she has served as the founding principal of a public preK to 8 school in New York City where she was tasked with establishing a school culture that centered children and supporting them on their individual learning paths, valued the professional expertise of her staff, and respected parents' voices. She has her Masters and Doctoral degrees from Teachers College, Columbia University.
Shrimp Chermoula and herby tomato zaalouk on a harcha with vegetable garnish
I am a recipe hoarder. When traveling, I browse inflight magazines for restaurants to visit, chefs to know about, and recipes to tear out and take home. This is one such recipe created by a chef I will watch. Meryam Cherkaoui was born in Rabat and began cooking alongside her mother and grandmother. She attended…
Coconut Cream Pie
Scott and I went on a much needed vacation to Roatan, Honduras. (There is a pattern here — we tend to need vacations.) We stay in a lovely small hotel in a room with a kitchenette and a balcony in the town of West End. Wmake delish Honduran coffee every morning and sit on the balcony among the…
Roasted Squash Salad with Brown Butter Vinaigrette
In October, Scott and I had the good fortune of seeing Anna Deveare Smith’s Notes from the Field. It was stunning. If you have a chance, you should go. It is a powerful portrayal of the stories of people who have been impacted by the school to prison pipeline and policing that targets minorities. Afterwards, we went…
Spiced Brown Butter Cookies
Brown butter may be my new favorite ingredient. I love butter cookies. I love cardamom. This recipe may have been designed for me. It is from Bon Appetit in December 2015. This year, I decided to forego the linzer cookie aspect. We had blood orange sorbet and a chocolate tasting for Christmas Eve dessert. I was…
Irish Apple Crumble
A trip to Ireland recently surprised me with the quality of the food. We ate delicious brown bread every day, listened to fantastic Irish music at Gus O’Connors in Doolin, and had tasty apple crumble for dessert. When I came home, in the midst of New York State apple season, I started to make apple…
Field Peas
It started at Cochon in New Orleans. We had a to-die-for golden rice and field beans for lunch. When I got home, I looked for “golden rice” on the internet. I wasn’t really sure what it was. I also am not sure I ended up with the same “golden rice” as they use at Cochon. What I…
Oma’s Ginger Carrot Soup
During the Occupy movement, my mom lived in Chicago. She wasn’t quite up to camping out downtown, but felt it was important to contribute in some way. She created a soup brigade, cooking large pots of soup with neighbors, and then shuttling them downtown to feed the protestors. Her efforts got her in the paper!…
Vegetable Soup Stock
This is a great base for lots of different things. Make a pot of stock and then freeze it in deli containers so you can use a bit at a time. In a large pot, put a splash of good olive oil at the bottom. Fat molecules carry flavor throughout the dish and slightly sauteed…
