It seems the best birthday presents are when comments that aren't meant as hints are taken as hints. A few weeks back, I linked to a great article about the behind-the-scenes of the shooting of David Lebovit's My Paris Kitchen. For me, it was all about the article and how fascinating it was to read about the making, particularly the photographing, of that cookbook. Was I dropping hints? Not intentionally. But my friend Jackie surprised me on the day after my birthday and my friend Megan was mad that she'd beat me to it!

I'm so glad they heard what I wasn't saying! I tend not to go for regional cookbooks, unless they're Greek (and I'm getting worried that Italy is about to steal my heart, but that's a story for another day), so I really would have bypassed this one, I'm afraid. But My Paris Kitchen is the best kind of cookbook. It's about life in Paris and cooking in Paris, and cooking regional, simple foods that you can enjoy anywhere. If you love Paris, you'll adore it, and if Paris isn't your bag, then the simple satisfying meals are sure to steal your heart.

I texted Jackie right away to tell her how excited I was to try some of the recipes. We'll have to have her for dinner soon. I spent a really satisfying evening on the phone, flipping through the pages and reading the titles of some of the dishes to my friend Megan. Lemon-pistachio Israeli couscous. Ham, blue cheese, and pear quiche. Apricot kernel ice cream. Almond cakes with browned butter.

We made the Caramel pork ribs (pictured above), and while I'm hesitant to share the recipe since the only modification I made was to substitute beef for pork (vegetarians need not apply), I can tell you that it was easy, delicious and satisfying. The glaze on the ribs was one of the best we've ever had.

I'm already flipping through for ideas for our next dish. What should we try next? Scalloped potatoes with blue cheese and roasted garlic? Chicken with mustard? Smoky barbeque-style pork? So many options!

Note: My instagram friend Rainydaybites is leading a monthly cookbook club where we cook recipes from different cookbooks each month. This month is My Paris Kitchen! So if you do get a chance to try out this delightful book and you're on Instagram, tag your photos #rainydaybitescookbookclub.

I'll confess, I'm having some trouble knowing just what to say in this space these days. We've been in the weeds around here with some stuff, all manageable, but still. It's kind of one-foot-in-front-of-the-other time. I'm sapped.

Neel and I sneaked out to run some errands a few weeks back, and I'm still thinking about our stop at a newish Norfolk spot called Savor the Olive. Wall to wall olive oils and vinegars. We went in to look around, and came out with two oils and two vinegars. Hello. Totally delightful. We were the only ones in the shop, and we got a tour of flavors. Neel even went to the dark, infused-with-chili-pepper side. (I was willing to try the hot. He tried the very hot.)

We brought them home, and I was immediately mindful of something my friend Seamane once said to me. She'd made it a New Year's Resolution: to use her stuff. A lot of us fall into that trap, don't we? We get something we really like, maybe special bath salts or a fine chocolate and we dribble it out to ourselves, holding back. Neel and I are notorious for doing this with our souvenirs from our travels. But! But! If we use the last of the olive oil from Greece (or the tea from London or the candle from Paris, and on and on), it's GONE. But if we never use the stuff, then what we really lose is the joy of having it.

So I decided to savor my olive oil. We've been using it all the time. We got two pairings, essentially. A robust Spanish oil called Melgarejo/Frantoio that we've paired with a lavender-infused balsamic. I've been using that as a basic vinaigrette on salads or to dip our pretzels in. The other pairing? Persian Lime infused olive oil paired with a coconut infused white balsamic.

Last Saturday, we had a late lunch because of Cal's game (boy deserved some chicken wings after a stellar outing), so rather than fix the heavy dinner we were planning, we picked up some shrimp to throw on the grill. Marinated in Persian Lime infused olive oil, coconut infused white balsamic with a dash of red pepper flakes and some lime zest, THIS is why you use your stuff. This is how to savor.

I'm trying to get better at a lot of things, and this is one.

his paris kitchen {still + life}

savor the olive {life}