5 to 9 Foodies

It's all in a day's work!

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“Life itself is the proper binge.”

Julia Child, you are brilliant.

Thank you for the perfect words to explain the absence of food on 5 to 9 Foodies.  Life itself is the proper binge — and Rae and I have been guilty of bingeing on life lately.  We’ve been getting married and going to school and practicing yoga and getting dogs and giving our cats mohawks.  Picking lilacs and taking trips and reading books and working the work.  As things slow down a bit (haha) we realize that a part of our lives that we love so much is missing — the food!

So.  We decided to meet (yay) for brunch (double-yay) this past weekend and put our minds and energies back into food blogging (triple-yay).  We came up with really exciting post ideas that we can’t wait to share with you! We may be slow to start while we continue with our life-bingeing.  But starting, we are.  We’ve missed you!

5to9 Foodies Brainstorm Meeting

Stay tuned, if you please!

xo Jaime


Cooking again…

Sometimes life gets so busy that its all you can do to make sure you feed yourself, let alone try new recipes and write about them. It has been one of those summers for me. May was filled with work and final projects at school, June and July were planning a wedding, and August was work. Work, work, work. During that time there was lots of take-out and comfort food and very little actual cooking. Take-out and comfort food are fun for a while, but they get old pretty quickly. And for someone who loves to cook, its not long until you just have to scratch that itch.

This past week was one of the first weeks in a long time that I took the time to scout some recipes and cook. It felt…amazing. And as soon as I started cooking I felt the urge to share. That’s what happens when you love food. I think its the great unifying thing that all food bloggers share: we just love food and we want to share it with the world!

So I thought, in that spirit, I would share the recipes that I made this week – all of which were excellent! I didn’t photograph, so forgive the lack of pictures.

MONDAY – Farmer’s Market Quesadillas
These are very likely to become a regular staple in our house. Great for cleaning-up any leftover veggies. You can throw just about anything in these quick and easy quesadillas and they will be de-lish.

TUESDAY – Rosemary Ranch Chicken
Instead of grilling, I baked this in the oven at 450 for 20 minutes. This chicken was so. moist. wow. Great served over rice.

WEDNESDAY – Risotto with Tomato, Corn, and Basil
My very first risotto ever. And it turned out great. I used fresh sweet corn kernels, basil, and garden tomatoes. If I were to make this again I would cut down on the corn a little and add a titch (yes, that is a technical term) more tomato and basil.

THURSDAY – Leftovers…everything tastes betters as leftovers…

FRIDAY – Slow Cooker Taco Soup
I followed all the recommendations from the top commenter when making this recipe. I made everything on Thursday evening, kept it in the fridge overnight, and threw the slower cooker on in the morning. It was SO nice to come home to an already cooked dinner, especially on a Friday. I’m thinking about instituting mandatory Slow Cooker Friday’s at our house…

Hopefully you had lots of time to cook and enjoy the summer, but if not, hopefully there is something here that will inspire you to  go back to your kitchen too! Happy fall!

– Rae



Some phone photos in lieu of actual food recipes…because we are a wee bit busy!

photo 1 (1)

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photo 2 (1)

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What are you busy doing this summer?

xo Jaime

{P.S. I love you Instagram for making my boring life look artsy!}

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When I got to France…

“When I got to France I realized I didn’t know very much about food at all…” – Julia Child


My husband and I recently went on our honeymoon, after being married for 2 and 1/2 years.  I think we should probably go on another “honeymoon” in a few years.  And just keep doing that until we’re so old that we just stay home and star in Swiffer commercials (seriously, have you seen this? Adorable!)  The first food we ate in France, as we strolled the streets in the grey drizzle, was un bretzel — a pretzel.  Warm, salty, chewy — the perfect answer to the rain soaking my feet and chilling me to the bone.

I’ve been away and it has taken me awhile to get back to you all at 5 to 9 — jetlag, overflowing suitcases littering the floor, and a huge project at work have kept me…well, tired.  My fire extinguished a bit and I plan to get it back, one post at a time.  So today, I will show you a few pictures from our amazing, romantic, and rainy adventures in Paris.  Recipes will come. Soon. And maybe some more pictures. Bon apetit! ImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImage


What has been YOUR most memorable or inspiring trip?  Was it far away? Just down the road?  What did you eat? What did you do?

Au revoir for now!


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Cinnamon Honeyed Pears with Puff Pastry

Cinnamon Honeyed Pears with Puff Pastry 1There is a bleakness that comes in the middle of winter to those of us who live in the midwest. The holiday cheer that kept us warm through the beginning of winter – the first snowfall, the first single-digit degree day – has past and we realized we have more months of winter left than we’ve already had. As I said, it is a bleak prospect.

So we find other ways to cheer ourselves and feel cozy through the long winter months. I would argue that food – and especially desserts – have heartening properties. Jaime and I cooked up this recipe for Cinnamon Honeyed Pears with Puff Pasty a few months ago. It is the perfect way to warm your tummy and your home. The smells of vanilla and cinnamon and cloves and honey will keep even the coldest winter winds at bay.


Cinnamon Honeyed Pears with Puff Pastry
{Inspired by Sprinkle Bakes and Pepperidge Farm}


4 small bosc or bartlett semi-ripe pears
1 sheet of ready made puff pastry dough, thawed
4 c. water
2 c. sugar
1 c. honey
1/2 lemon
1 vanilla bean, seeded with hull reserved
6-8 whole cloves
3 cinnamon sticks
1/2c. cinnamon sugar



1. Peel and core pears from the bottom leaving the stem intact. Cut the bottom of each pear flat so that it will stand up on its own and set aside.

2. In a saucepan, combine the 4 c. water, 2 c. sugar and 1 c. honey.  Bring to a simmer over medium-high heat.  When the sugar has melted, add the pears, vanilla seeds and hull, 1/2 lemon, cinnamon sticks and cloves.  Simmer pears until they can be pierced with a fork easily.  Depending on how ripe your pears are this can take anywhere from 20-60 minutes.

3. Preheat oven to 400 degrees.

4. Remove pears from liquid and set aside to cool. Discard remaining solid bits from liquid but reserve the rest of the liquid for a glaze.

5. Unfold thawed pastry sheet and cut it crosswise into 1/2-inch wide strips. Dredge each pastry strip through cinnamon sugar and, starting from the bottom of the cooled pears, wrap puff pastry around the pear working upwards. When you come to the end of a pastry strip, brush it lightly with water and press to stick to the next pastry strip.  Continue wrapping until you reach the top of the pear.  Tuck the end of the last pastry piece behind the previous dough spiral. Repeat with the remaining pears and pastry strips.

6. Place the wrapped pears in a lipped-baking dish and bake for 20-25 minutes or until the pastry is golden-brown.

7. Serve drizzled with the heated cinnamon honey glaze or vanilla ice cream. Garnish with a cinnamon stick.


XO – Rae