Wasn’t that lil’ break the absolute best? I needed it. I think we all needed some rest and chillaxation. On Thanksgiving day, there was a long walk with Amelia and Joshua, some cooking (but relaxed cooking), a nice Friendsgiving with lots and lots of wine (thanks to Whitney!!!). The next day Josh and I went to Seattle for book signing. I LOVE SEATTLE. It’s so rainy and overcast and cozy. BUT NOW WE’RE BACK. I don’t know about you, but I wish the holiday season lasted about twice as long. The weeks go by so quickly and I love all the decorations and the sparkly lights and the foods. A rösti has been on my to-make list for a v v long time. If you’re unfamiliar, think of it like a latke but bigger and thicker. It’s more cake-like. I thought about making this rosti out of other things besides potatoes, but the thing I enjoy about them the most is their crispiness. And nothing in the entire world can get crisper than a potato. It’s made for dat crisp. If you’re asking yourself, “what is the difference between a rösti and a latke?!” not to worry, here’s the answer: …

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