Our Newport Life...

Our Newport Life...

When I was recently asked by Andrea McHugh, Communications Manager Extraordinaire at Discover Newport and feature writer for Newport Life Magazine to share 2 recipes for a busy family back-to-school feature I felt like I was just talking with a friend, sharing my quick go-to recipes on the fly. I really didn’t think anything more about it until Matt went to our mailbox one morning and gave me this month’s copy of Newport Life Magazine. Andrea McHugh wrote a lovely article about our family and shared the go-to dishes I prepare for our family when we are juggling and I just need easy and healthy on the table for our family.

So, I want to tell you that these 2 recipes are the ones that I go to when Matt is steaming away at Hope & Main. Not that he doesn’t like them, he loves that he gets the leftovers after 1 in the morning when he returns from steam evaporating our sea salt. When our boys ask for what’s for dinner and I tell them Broccoli Bowtie Pasta, they laugh and know that their dad who is usually the cook is away at Hope & Main. I have been making the Broccoli Bowtie for years as it easy and checks all the boxes of yumminess for our family.

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Irish Soda Bread with Sea Salt Orange Zest Butter

Irish Soda Bread with Sea Salt Orange Zest Butter

With the parade canceled and the concerns of this virus, we used this day to clean up the garden and prepare our St. Patrick’s Day meal. Matt is in charge of the corned beef and I am taking care of the potatoes and the traditional quick bread - Irish Soda Bread. So last year, I made a different Irish Soda Bread recipe without currants and believe me when I tell you that there are plenty of traditionalists out there that let me know that I DID NOT MAKE Irish Soda Bread. So fret not, I prepared it this year’s with Ina Garten’s Irish Soda Bread with currants and I do have to agree with you I am in love with how it turned out and I have become a traditionalist. ;) Say yes to the currants! Thank you Jillian for my now go-to Irish Soda Bread and thank you of course to Ina!

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