Maternity Leave
The Nomadic Wife Maternity Leave - Sara Jewell Photography Edmonton

PHOTOS BY SARA JEWELL


 
To love someone deeply gives you strength. Being loved by someone deeply gives you courage. - Lao Tzu

 

I wasn't really sure I was going to write a blog post about this.. but here we are. I guess I just wanted to let you guys know what's happening here at TNW for the foreseeable future.
 

Focusing on design

I've been putting my limited brain power mostly towards getting ready for Baby Emmett & serving my clients over at Nourished Design. (In case you didn't know, I'm a graphic designer by trade who specialized in Squarespace websites, strategy & branding for food, ag, health & wellness companies).

So if you haven't been seeing a lot of updates on here lately, that's the culprit!
 

Staying in touch

Many of you have reached out to me over Instagram and email recently to send us good vibes and well wishes! Thank you so much for taking the time to do so! It's incredibly sweet!

I'll be hanging out over on Instagram a couple of times a week until Mr. E comes, so if you want to stay in touch, for now, that's probably the best way to go about it.

I may post some short form recipes on there (like this one) so keep an eye out!
 

Recipes New & Old

Though I am not currently planning on photographing new recipes until late April or May 2018, I guess it's a fair point to remind you that this blog is already packed with a whole bunch of easy-does-it goodness. You can use the search bar or hit "healthy recipes" at the top to navigate by ingredient, meal type or season!

 
The nomadic wife maternity leave - Sara Jewell Photography Edmonton
 

What's next for TNW?

Well, if you ask any of my close friends, they will tell you I have a million ideas for where I want TNW to go in the next couple of years but I am also trying to show myself a little grace in this season of change.

So, no official announcements.. just letting you know I'm not going anywhere & that I'm grateful for all the support you've shown me & our family thus far!

Big love from our table to yours,
Mel

 
The only dough you need to know: Mini Pizza Dough Buns
The only dough you need to know: Mini Pizza Dough Buns | Emilie Iggiotti Photography

Article featured in YEG Inspired Magazine | Props by Shop Hearth | PHOTOS BY EMILIE IGGIOTTI


 

The only dough you need to master

Pizza dough is the only “bread” I know how to make, but the versatility of what you can make with it is endless. I've made everything from garlic twist buns, bread sticks, flatbread to dinner rolls with this recipe! The only thing that ever changes is the oven temperature and the amount of time it bakes.

These mini buns are crusty on the outside & fluffy in the middle, which make them perfect for mopping up sauce or having with a charcuterie board if that's your thing.

 
The only dough you need to know: Mini Pizza Dough Buns | Emilie Iggiotti Photography
The only dough you need to know: Mini Pizza Dough Buns | Emilie Iggiotti Photography
 

Bread dough worth fighting over

Every time I make them, it brings me back to those days when my parents used to order in pizza and it would come with a little dough ball in the middle. It's only purpose was to keep the limpy cardboard box from touching the cheese and tasted exactly the same as the rest of the crust... but we fought over it like banshees. Ah. The good old days.

 

 
Pizza Dough Buns | Emilie Iggiotti Photography

36 mini buns

2C warm water
2t quick yeast
1t salt
1t sugar
1T olive oil
4C flour

10 min prep + 1h rise + 18 mins bake

  1. In a large mixing bowl add the warm water, sugar & salt then mix until they are dissolved.
  2. Sprinkle in yeast and wait until it becomes active, you will see it foam when it's ready.
  3. Add olive oil then the flour and knead with your hands (or a dough knife) until all the flour is incorporated.
  4. Cover tightly with shrink wrap and let the dough rise for an hour.
  5. Preheat your oven at 325.
  6. On a well floured surface, and with slightly oiled hands, dump the batter and begin to tear it into little chunks and rolling them into balls that will fit inside mini-muffin holes.
  7. Once your tray is full bake for 15-18 minutes or until slightly golden.
  8. Serve warm with preserves & butter or as mini dinner rolls.

WANT TO TRY SOME EASY HOLIDAY DISHES? CHECK OUT THESE EASY RECIPES:

Cherry Shrub : My kind of holiday bubbly
Cherry Shrub : Holiday drink | Emilie Iggiotti Photography Edmonton

Article featured in YEG Inspired Magazine | Props by Shop Hearth | PHOTOS BY EMILIE IGGIOTTI


 

Vinegar based drink

I was introduced to shrub by a local cafe, and I can’t quite remember what fruit was used then, but it was delightful. It’s a not-too-sweet alternative to soda (if you put it in carbonated water) and while I love all things vinegar, this really isn’t as vinegar-y as it sounds.

 
Cherry Shrub : My kind of holiday bubbly
Cherry Shrub : Holiday drink recipe by The Nomadic Wife | Emilie Iggiotti Photography Edmonton
 

Bubbly without the Booze

This recipe was passed on to me by a friend, Margaret, of The Kitchen Frau blog. I had a kick of a time picking the cherries with her & some other food blogging friend last summer. She has the most beautiful Evans cherries!

For this recipe, I adjusted her original version with apple cider vinegar & you could make it with just about any berry that you like. If you wind up making far more than you need, like I did, it makes for a perfect hand-made gift to bring your favorite hostess over the holidays..

 
Cherry Shrub : Holiday drink | Emilie Iggiotti Photography Edmonton

4L of shrub, which is enough for a year.

Vinegar solution 3 parts vinegar, one part water:
2 parts apple cider vinegar
1 part white vinegar
1 part water
 

12 C fresh cherries, pitted
¼ C sugar for every cup of juice

1 week sitting + 10 min boil

  1. Place cherries in a large bowl and cover with the vinegar solution.
  2. Let sit for a at least seven days on the counter, covered.
  3. Blend and strain all the liquid with the help of a muslin or nut bag.
  4. Place liquid in a large sauce pot, along with sugar and boil for 10 minutes then seal into mason jars.
  5. To drink, place 1-2T in a jar, top up with carbonated water & enjoy.
  6. Add milk and cream into a pot over medium heat, stir constantly until it begins to simmer.

WANT TO TRY SOME EASY HOLIDAY DISHES? CHECK OUT THESE EASY RECIPES: