Find the full story from today’s Food section here.
Over the past year, I’ve started following far too many food blogs. Alexandra’s Kitchen quickly became one of my favorites, and I’d look forward to seeing that a new post was live, eager to read her stories, admire vivid photos, and test out the seasonal recipes.
And then I realized that the blogger, Ali Stafford, lived nearby, just up in Stafford.
We met last week at her home, which is on the market since her family is moving to New York for her husband’s new job this fall. As we nibbled on fresh blueberry scones–she said they didn’t have enough salt–her adorable kids entertained themselves with kitchen gadgets and by sitting in giant metal bowls on the floor, while her 7-week-old baby wiggled on a cushion. Ali shared her food philosophy, how to manage meals when CSA produce is crowding the fridge, how the blog has evolved over the years, what her favorite cookbooks are, and that she’s even toying with the idea of writing a cookbook.
Stafford’s favorite line from the movie, Julie and Julia, is, “No matter what happens, don’t apologize.” “You’ve made beautiful food, you should enjoy it. I never want to take away people’s enjoyment of eating,” she said, then apologizing for mentioning the salt in the scones.
Today, you can find a story about her blog and her family in our Food section, along with her favorite recipe for fresh corn polenta. (It’s simple and fast, and, as I discovered this week, a perfect lunch with a poached egg on top, served alongside a little salad made with lettuce and ripe tomatoes and Greek dressing.)
If you’re like me, once you start looking through Ali’s recipe archives, you’ll get overexcited, and print out dozens of recipes that she’s tested and perfected. One that I’d highly recommend for this horribly HOT week is the soba noodles with peanut butter sauce. The super-popular buttermilk blueberry breakfast cake comes together in a few minutes, and was FLS newsroom approved on Monday. One of these days, I look forward to trying the cheese Danishes. I’m sure my coworkers will approve of those, too.