• About Kris­ten

  What part of liv­ing bliss­fully in New York and own­ing an art gallery didn’t work for me? Well, the part that was trans­ferred to Lon­don with my husband’s job… Five years later, here we are, deliri­ously con­tent to live in the sec­ond great­est city in the world (first? sec­ond?), cook­ing, eat­ing, watch­ing our remark­able daugh­ter bring her­self up in style, and describ­ing it all here, for posterity.

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• Random Recipe

  Chopped Spinach and Chick­pea Salad

  (serves four)

  1 can chick­peas, drained
  4 cups spinach leaves, some­what tightly packed
  1/2 cup toasted pine nuts
  1 red onion, diced

  dress­ing:
  3 tbsps olive oil
  dash hot pep­per oil
  1 tbsp bal­samic vine­gar
  juice of 1 lemon
  2 tbsps fresh corian­der pesto (or basil pesto)
  dash salt
  1/2 tsp oregano

  In sev­eral batches, care­fully blitz the spinach leaves in the Cuisi­nart or Mag­imix, in short bursts of power. Don’t let the leaves get mushy. Just pulse the power and take care to shift the leaves with a spat­ula occa­sion­ally if need me. You want the leaves chopped some­where between coarse and fine, but not mushy. Com­bine all the ingre­di­ents and dress­ing and toss VERY well. Lovely!

  read the rest of this recipe

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