the cook stack

Whew, it’s been a few weeks! We had an ice storm, three kids with the flu immediately followed by three kids with a cold, and then a darling three year old’s birthday party and fun grandparent visit. Combined with a baby who isn’t sleeping and a few migraines tossed in there, I have been in survival mode. We did about a week of takeout from which I am feeling greasy and unhealthy, and I finally feel ready to get back in the kitchen.

I have to ease back into cooking and am starting the week with some staples from Dining In by Alison Roman to get our pantry and freezer stash replenished. I made a batch of Kinda-Sweet Granola with Coconut and Turmeric, which I like to use as a topping for yogurt-fruit bowls, smoothie bowls, or just eat in a bowl with milk like cereal. This stuff lasts for weeks on the counter.

I also made a batch of Luckiest Biscuits in America, one for eating now and the rest for freezing. I used to eat these daily for breakfast before I received my first-ever high cholesterol reading at an annual checkup. Now I eat them more sparingly, when I need a quick and filling breakfast or late night snack.

I am also trying to develop a new snacking system for our family, to keep us from relying on processed junk food at snack times and to keep my own migraines at bay (hunger is my number one trigger). I am the guinea pig this week. I bought a five-pack of these four-compartment containers at Target. Here are some sample snack selections. I have not quite figured out a “routine” yet of preparing or eating them, but I do hope to rollout these snacks to the rest of the family soon.

Now that my toes are wet in the kitchen again, I’ll return to my 2026 cooking goals! Too many recipes, too little time! I’m excited to try a roasted cabbage recipe from Cook This Book.