Romantic Dinner for Three is about all things food. Originally a way to keep track of meals, traditions, and ideas, RD3 has become an archive of recipes, advice, restaurant guidance, and an anecdote or two (or three).
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This past weekend only had one day (Saturday), but it was almost perfect, and very inspired.

I was drinking my morning coffee outside while reading a great article about trail restoration at Acadia National Park in the New York TimesThis made me a little wanderlusty, and also got me thinking about Margee and Nathan, because we had all talked about how great it would be to go on a woodsy trip sometime in the future.

One thing led to another and I was thinking about all of those Prats and Aucoins in their various locales. Around this time I was also getting hungry, so I started thinking about southern food and, more specifically, breakfast.

The weekend prior, I had ventured out to Trout Brook Valley to go blueberry picking with Casey, Kathleen, and Brenda. We came back with two quarts of fresh berries, which were still in my fridge. I grabbed Rima and Richard Collin’s New Orleans Cookbook (a favorite and well used gift from Uncle Roach and Aunt Kieren) and found the perfect recipe to gather all of my various trains of nostalgia - New Orleans Pound Cake: a simple favorite which I could add my blueberries to.

The pound cake batter was easy to put together, and then was cooked at a low heat to keep it fluffy. It was dense smooth, and a wonderful pseudo homage to family and simplicity.

New Orleans Pound Cake

1 cup (2 sticks) salt butter
2 cups sugar
2 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup milk
5 large eggs
1 teaspoon vanilla extract


Cream the butter and sugar together in a large mixing bowl. Sift the flour, baking powder and salt together twice and add to butter and sugar. Gradually pour in the milk, stirring the mixture slowly and regularly as you pour.

Add the eggs one at a time mixing each one completely before you add the next. Add the vanilla extract and mix.

Butter the inside of a bread pan, round or square cake pan then dust buttered surface lightly with flour. Fill the pan with batter and place in preheated oven 300˚F for 1 hour 15 minutes or when top is golden brown and an inserted toothpick comes out clean and dry.

Cool at room temperature before removing from pan.

Picking Blueberries


I get a sinus/ear/respiratory infection just about every 3-4 months. I’ve gotten really good at starting a chicken stock as soon as I feel it coming on, so that by the time it is full blown all I have to do is add vegetables and eat soup.

Usually I go straight to my Grandma’s recipe, which is an old family recipe that has never let me down. I tried something different this time because I just happened to see this recipe from The Cozy Apron when a friend pinned it on Pinterest.

I was craving vitamins and veggies, and lemon sounded irresistible when thinking about how sore my throat was. It was easy to make and full of fresh flavor. I made my own stock, but you could easily use a store-bought stock. I also added turnips.

One thing I would do differently is to only add the peas with each serving. Otherwise they loose that fresh green color and don’t taste as great. Everything else was by the book, and it was great. I’ve been eating it for three days and still look forward to the next bowl!

Yield: Serves about 4


• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 leek, quartered, white part sliced
• 2 carrots, peeled and diced small (if you can find multi-colored carrots, those are beautiful)
• 2 cloves garlic, pressed through garlic press
• Salt
• Black pepper
• 1 teaspoon herbs de Provence
• 4 cups chicken stock, hot
• 1 cup fresh English peas (or frozen peas)
• 1 cup baby zucchini, small dice
• 2 cooked chicken breasts, shredded or cubed (you can use rotisserie chicken for convenience)
• 2 teaspoons lemon zest
• 2 tablespoons fresh lemon juice
• 2 cups cooked quinoa
• ¼ cup chopped, fresh basil leaves
• 4 lemon wedges, garnish


-Place a medium-large soup pot over medium heat; add in the butter and olive oil, and once melted, add in the sliced leek and diced carrots, and sweat for about 3-5 minutes, or until slightly tender and the leeks are becoming translucent.

-Add in the garlic, and once that becomes aromatic, add in a pinch or two of salt and pepper, and the herbs de Provence; stir to combine.

-Next, add in the hot chicken stock, and bring to a gentle simmer; cover partially with a lid, and cook for about 15-20 minutes, or until carrots are tender.

-Turn the heat off; add in the English peas (or frozen peas), the diced baby zucchini, the shredded or cubed chicken breast, and the lemon zest and juice; stir to combine, and allow the peas/zucchini to become crisp-tender and bright green in the hot stock, about 3-4 minutes; check to see if additional salt or pepper is needed.

-To serve, add about ½ cup of the cooked quinoa to a bowl, and ladle some of the soup with the veggies and chicken over top; sprinkle over some of the fresh basil, and squeeze in some additional lemon juice from the lemon wedge garnish, if desired.

Peace y’all. #nola

Love my little window affirmation. Ready for my first day at CT Audubon!

It’s like a little #Fairfield #CT postcard!

If you give a Prat a cookie… #snickerdoodle

Made absolutely delicious pain perdu by substituting vanilla extract with Vanilla & Chamomile Syrup that came in our last #BoxOfAwesome (@bespokepost)

Great men are forged in fire. It is the privilege of lesser men to light the flame, whatever the cost.
The War Doctor, The Day of The Doctor (via doctorwho)

THIS is the quote.


This looks like an amazing way to spend a morning. -B

I can confirm this as accurate.

(via fuckyeahnickfoden)