buttered eggs on toast with radish & parsley

buttered eggs & radish on toast | two red bowls

Ever since I found their story a few years ago, I’ve been awed by Sonja and Alex’s journey to parenthood. Sonja’s poignant, thoughtful words and their constant light throughout their experience have been humbling and inspiring; it gives a whole new perspective to this stage of life that B2 and I have been figuring out our way around lately, and reminds me that every parent has a different, incalculable strength. The best news is that, as of a few months ago, they now have the most beautiful baby boy! The joy and happiness that surrounds Larson is palpable in every photo they’ve shared (not to mention he has the sweetest blue eyes I’ve ever seen), and I’m so glad that a few wonderful bloggers have put together a celebration to honor their perfect new addition. The theme of the fête, inspired by Sonja and Alex’s fresh and vibrant blog A Couple Cooks, was “healthy snacks.” Given that the title of this post starts with “butter,” I think I’ve shown my ability to follow directions is dubious. But I do find this dish perfect in every regard for the adventure that is new parenthood — easy, pantry-friendly, distraction-friendly. And most importantly, delicious.

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easy, crispy oven fries + some news

crispiest oven fries, with rosemary & garlic | two red bowls

One of the things I like most about this little space is how easy it’s always been to come here and tell you (or, at the very least, future me) about all the things that have been happening in the world of the two red bowls, even if most weeks it’s literally nothing but the same old, same old, plus a recipe for cake.  

So it was really and truly weird earlier this year to try to continue writing here when we’d discovered a little something that I couldn’t quite share yet on the blog, but was all Bowl #2 and I could talk about.  It translated, as maybe you were bored into noticing, into a solid month of talking about the weather in every post (after which B2 told me please not to write about the weather) or writing some things about foods that were delicious at first but always unappealing to me by the time I posted it on the blog.

But now I can finally share what you might have already guessed — we’re having a baby!  And we are over the moon.  I am sorry for the weather one-note that I have been for the last four months.  The good and bad news is that now I will be a one-note about this wee boy in my belly who’s heading into the world in November and so far, making me look like I have constantly had way, way too much pizza.

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whole wheat milk bread & little sliders.

whole wheat milk bread (& little sliders) | two red bowls

whole wheat milk bread (& little sliders) | two red bowls

Here are the two things I made for the first time this month: (1) a copycat delivery pizza (I am nothing if not classy, also, in case you were wondering, making chain delivery pizza instead of ordering it was as gratuitous as you would expect but also as delicious) and (2) 100% whole wheat bread.  I’m going to go ahead and say one balances out the other, and I come out even on the health scoreboard (and way ahead in terms of doughy carbs).

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roasted cauliflower & chickpeas on toast

sicilian cauliflower & chickpeas on toast | two red bowls

sicilian cauliflower & chickpeas on toast | two red bowls

I never thought late-night office Seamless would prove to be as inspiring as it has (and, all right, a lot of the time it’s a little far from it), but I don’t think I would have ever come across this revelatory Sicilian cauliflower and chickpea dish if it wasn’t for a Seamless order on a random work night last winter, placed while hunting for something reasonably healthy in frigid temps that wasn’t a bone-chilling salad or an equally chilly wrap.  Tucked into an unassuming plastic cup, this warm salad-y side was an afterthought when I ordered it but the highlight of my desk-side dinner when I got it — creamy chickpeas playing off of crisp, caramelized roasted cauliflower, tossed with briny, pungent capers, nose-clearing honey mustard, and a little vinegar, finished off with teeny-tiny currants for touch of jammy sweetness (which is, as always, the way to my heart) and bright, fresh parsley. 

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baked yeast doughnuts with hibiscus glaze

baked yeast doughnuts with hibiscus glaze | two red bowls

baked yeast doughnuts with hibiscus glaze | two red bowls

The first time I had a Dough doughnut was at a little sun-drenched picnic about a year ago.  Linda graced us with a floppy box brimming with gems from this shop I’d previously never heard of (I live under a rock) and they looked glorious — plump and squashy, stacked two levels deep on sticky wax paper and cloaked in crackly, dripping glazes of all colors and flavors.  

Overwhelmed by choice, I just went for the one with the prettiest color (because I evidently judge both books and carbs by their covers).  It was an enormous and aggressively magenta beauty that turned out to be, as you might have guessed, hibiscus — and it was totally magnificent.  The mouth-puckering brightness from the hibiscus is a perfect balance for the decadence of fried dough, and keeps it addictive long after chocolate or dulce de leche might have gotten heavy.  Which was both a good and terrible thing, since I started with a lady-like half (ha) and ended up finishing a whole, another half … and the other half of that half.  So crazy good.

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