I’ve always preferred the term “classic” over “old-fashioned”.  The latter implies something dated. In my mind, something dusty with the smell of mothballs.  ”Classic,” however, depicts something timeless like a black dress or a pair of red pumps. It’s something you will go back over and over again.

This vanilla pudding is a classic. It’s rich and creamy without the powdery taste from the kind in a box. Sure it needs a few ingredients (eggs, milk, butter, sugar, cornstarch, vanilla extract), but you will be surprised at how easy it all comes together.

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The only thing better than cooking is cooking with someone you enjoy spending time with. You not only get an extra pair of hands to help with all the chopping and stirring, but you also get to share the finished product over good conversation and laughter. The best part is that you will always associate the dish with the person you made it with, making the food so much more meaningful.

My friend Karla is a great cook and an amazing party planner. A few months ago, she held a pretty Pink Poodle in Paris party for her daughter’s birthday. Last weekend, she threw me the most beautiful jungle-themed baby shower with colorful decorations and delicious food. Naturally, she is the perfect person to spend a cooking date with.

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Peaches are my favorite fruit. I look forward to finding them at the farmer’s market every summer. Especially the super sweet and juicy ones that I can devour over the kitchen sink. My mom said she thinks it’s because she ate lot of it when she was pregnant with me. If that’s true, my son will probably come out with a peach in his hands.

Aside from its great taste, peaches are great because they are so versatile. You can slice them up for fruit salads or use them in pies and cakes. When it comes to baking, I like to use yellow peaches that are slightly firmer and tarter. I just think their color and texture holds up better in the oven.

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I always look forward to making breakfast on the weekends. During the week, breakfast can be kind of hectic. A bowl of cereal, a slice of toast, a granola bar, whatever it takes to get me out the door in time. On my days off, I like to spend more time on what’s supposed to be the most important meal of the day. I like to make pancakes with different kinds of berries or whip up a frittata with leftover vegetables from the night before. Last weekend, I woke up wanting buttery biscuits fresh from the oven.

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Sorry I’ve been away. I haven’t forgotten about you. I’ve just been busier than usual. Work, errands, plus other projects like updating a baby registry and decorating a jungle-themed nursery.  Ah, the life of an expectant mother.

But enough with the excuses. Let’s get on with the recipe. For obvious reasons, when I am crazy busy, I turn to recipes that are quick, easy and adaptable. These peanut noodles remind me a lot of the Chinese takeout noodles I used to order from my New York apartment at 2 o’clock in the morning. I was always staying up late, stressing about my master’s thesis. The noodles were the only thing that was comforting (and affordable).

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We received many great presents at our wedding–a blender, a panini maker, a crystal pitcher. But my favorite present cost a lot less. It was a wooden recipe box from my mother-in-law filled with recipes Nick grew up with. The recipes are neatly typed on index cards and meticulously sorted into categories. I’ve made many things from the box since we got married. Every dish brings back memories from Nick’s childhood.

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It’s a BOY! We found out at my ultrasound appointment last week. I personally couldn’t make out any of the baby’s body parts on the computer screen. I just saw a white blob that looked somewhat like a bean sprout. But the ultrasound technician was dead sure that it’s a boy, so we took her word for it.

I wanted to bake something that would celebrate us finding about the little guy. And I thought what would be more appropriate than these tender muffins dotted with sweet blueberries? Get it? BLUE-berries for a boy?

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Summer cooking should be fuss free. Especially if you live in my neck of the woods where summer means triple-digit temperatures and scorching sun. All that baking, frying and sauteing are the last things on my mind. Plus summer produce is so wonderful. Nothing beats a simple salad dressed with citrus vinaigrette or a slice of ice cold watermelon after an evening dinner. 

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