“The wisest thing you can do is be present in the present…gratefully.”
-Maya Angelou
A year ago today, Tess and I published our first blog post as Moments Cookbook. In the last 365 days, we’ve published 86 posts, created 40 reels, and tried hundreds of recipes. Although all of this has been an exciting journey, our favorite takeaway has been the lessons we’ve learned about ourselves and about you, our audience.
Our goal in creating the Moments Cookbook blog was sharing our enthusiasm for elevating the everyday, surrounding our passion for food. Envisioning the experience we want to create with food, is a coveted daily ritual. Simply – cooking keeps us grounded. It is our hope that we’ve inspired you to discover the satisfaction of creating moments each day.
On that note, for our milestone anniversary, we chose a recipe that resonates the spirit of Moments. From our respective kitchens in Brooklyn and Rocky River, we recreated a lobster roll from one of our favorite spots in Charleston – 167 Raw. It’s absolutely decadent how delicious this is! Think sweet, succulent chunks of lobster tossed in a lemony, tarragon mayonnaise, and served in a lightly-toasted buttery bun. Lastly, sharing this together over a glass of chilled Rose’ would have made our celebration complete (and reminiscing on our very first post, a year ago today!).
As we’ve had our first opportunity to look at the year in full, we’ve learned so much. Not only did we get to tune-in to the recipes and experiences you are most interested in, we also gleaned some insight into ourselves as a team. In short, below we’ve shared the reels, recipes and posts that YOU ALL loved the most, as well as our goals going forward. After spending 18 months cooking together in the same kitchen, and then the past 6 months apart, we’ve realized “it’s better when we’re together”. So, check out our Bucket List for the plans and projects that will shape Moments in the year ahead.
Thank you from the bottom of our hearts for your continued support! We appreciate you!
Much love,
Kim and Tess xx
(P.S. play this song to get the *full experience*)
A “Moments” Year in Review
Looking Back – Your Favorites
REELS –>
#1 – 23.1k views: Another day, another backyard gardening video!
#2 – 18.3k views: In case you missed it, Tomato Soup & Brie Crostini!
#3 – 15.9k views: What better way to savor the weather than with a backyard picnic?
Posts & Recipes –>
#1:
#2:
#3:
Looking Ahead – Our Bucket List
This upcoming year, our bucket list is pretty simple…keep doing what we’re doing, and more of it! We’re looking forward to adding more travel to our docket and allowing that to influence our techniques & creations, seeing more of one another through purposeful cooking sessions (either in NYC or back in Rocky River), putting our wine knowledge to the test after taking the WSET (and incorporating some of that in upcoming posts), and most importantly, making spontaneous moments along the way.
We hope you’ll join us for another year to come, and the many years after that!
…but for now, enjoy this absolutely SCRUMPTIOUS lobster roll!
167 Raw-Inspired Lobster Roll
Ingredients
- 8 lobster tails
- 4 tbsp unsalted clarified butter (we prefer Plugra)
For the lobster dressing
- 1/2 cup Dukes mayonnaise (or any classic mayo)
- 1 tbsp white wine vinegar
- 1/2 large clove garlic, minced
- 1/2 lemon, zest and juice
- 1/2 tsp kosher salt
- 23 tarragon leaves, chopped
Instructions
- Bring a pot of salted water to a boil. Add the lobster to the pot. Remove when the shell turns bright red.
- Meanwhile, combine the dressing ingredients in a bowl. Add salt or lemon juice as needed.
- Melt the clarified butter over medium-low heat until a foam appears. Remove from heat.
- For the bun, heat the broiler.
- Melt the clarified butter over medium-low heat until a foam appears. Remove from heat.
- Brush the buns with melted butter and sprinkle with salt. For GF, hotdog buns work best! Place buns underneath the broiler until just golden brown. WATCH CAREFULLY! It cooks quick!
- For the lobster, remove the meat from the shell by making an incision down the center of the tail. Crack open the shell and pull out the meat with a fork.
- Add the lobster meat to a large bowl. Season with four pinches of salt.
- Pour the dressing over the lobster to taste. Toss to coat. Adjust salt, dressing, and lemon juice as needed.
- Finally, add an equal portion of the dressed lobster to each split bun. Enjoy!
One Comment