garden bloody mary
Boo!
Hello, dear internet! It has been such a long time. I’m sorry to have stayed away so long. It all started with a vacation to Minnesota this summer, turned into house projects, and became trying to suck every last, sunny ounce out of a wonderful summer turned wonderful fall. But Sunday the snow started to fly and I have returned. This is my Dia de los Muertos pumpkin from Thursday. Please ignore the blurriness; like a proud mama I thought it was worth a share anyway. Thursday also marked the one year anniversary of publishing Kiki Bird Kitchen. Thank you for being patient with me as I have tested the blogging waters and thank you for reading the (sometimes gibberish) musings of a 20-something amateur cook/baker.
I’m not going to lie. These Bloody Marys are from at least a month ago. Back when the tomatoes had been recently harvested from the garden. Before the first autumn frost. Before the snow had come for good. And I’m just getting around to sharing now. Oops. 
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bluebarb pie
Pie. It is so damn good. There is something alluring about pie, too. If you bring a pie into a room, there is way more excitement than if it were a cake (or maybe that’s just me projecting my pie love onto others). It seems so much fancier than cake, and can be so much more intimidating when deciding to make one. When we got married, Andy and I served pie, not cake, for dessert because its rustic elegance suited us. But even with all its charms, really, pie is simple. It uses just a few ingredients. It’s usually not as sugary sweet as some desserts. It’s all about technique. And really cold lard.
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mediterranean quinoa salad
This is the yummiest lunch that I have had in quite a while. And it was so easy! And it is so perfect for summer. All the cooking that is involved is the quinoa, and that takes all of 20 minutes so you can just chop everything in the meantime and not heat up the house on a 90 degree day. It’s easy enough to make for yourself (equipped with plenty of leftovers!) and tasty enough to share with company. And if said company helps make it, well, that’s all the better. All good things, by my standards.
So, quinoa: it’s a grain that I’ve really only been familiar with for a couple of years, which is apparently sooo good for you. It’s loaded with antioxidants, monounsaturated fat, and protein, unlike other grains. It also has anti-inflammatory properties and small amounts of Omega 3 fatty acids. Pretty cool for a little seed, no? Maybe I should start eating more of it…
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lemon poppy seed waffles
Mmmm. Sunday morning. The day for big breakfasts and lazy, lingering coffee drinking. Especially after another looong mountain bike ride yesterday. The Bangtail Divide proved to be awesome, complete with beautiful views and a smooth, flow-y trail. Life is good. This is a yummy modification on a favorite, basic waffle recipe. Lemon and poppy seed are delicious in muffins, so I figured they’d be delicious in other baked goods. And my theory did not disappoint! I hope you enjoy this Kiki Bird original. Continue Reading →
go to oatmeal
Well hello again! I have missed you, dear internet. To those of you who have been looking, I’m sorry I have been MIA for so long. Between house guests and summer playtime, I have been busy elsewhere. But thank you for your continued interest; thank you for reading. I’ll try not to fall victim to the dreaded blogging trend of growing weary of writing and letting said blog fade into fond memory. You know what I mean.
Summer is in full swing here in Montana. I have been swimming in the rivers, biking and climbing nearby trails and crags, and doing cool house stuff — my most recent project being restoring an old iron bed frame that I found at a local antique store. Puppy has been running like a wild woman through the woods, following me the whole time, happily exploring the newest corner of this giant playground we live in and finding ways to get hurt far too often. But so is puppy life, I suppose.
When I have been cooking, I have been too HUNGRY to be patient for pictures! So running out of my standard breakfast of boxed cereal afforded me an opportunity to take these pictures and reconnect with you. I bring you: my go to prep for old fashioned oatmeal.
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