 I got these little “garlic pearls” at the farmers market last weekend, which are apparently dried parts of the garlic flower. Have you seen or used these before?
I found these two essays by Grace Bonney and Amy Azzarito at Design Sponge to be incredibly moving. They really made me think about how I literally and figuratively arrange my own life.
Cindy from Hungry Girl Por Vida gave me a sweet little shout out. Thanks, Cindy! [click to continue…]
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I’ve been experimenting with chia seed pudding for a while, especially in the summer when I wanted nothing to do with my usual hot bowl of oatmeal for breakfast. I was weary at first, but it has definitely grown to be a favorite breakfast or quick snack. My dear boyfriend has developed a bit of a nickname for chia seed pudding and that name is “frog milk.” That said, he eats it enthusiastically. We’re definitely into the frog milk. [click to continue…]
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Sometimes I get California envy. Sometimes it’s about the weather, other times it’s about the citrus, but last week when this review of Three Trees Nutmilk popped up on Serious Drinks, it was about pistachio milk. It was a Veruca Salt situation and I NEEDED IT right away. Of course, it’s only available in the Bay Area, so I set out on a mission to make my own. [click to continue…]
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I’m pretty sure there’s a food blogger commandment against posting two ice cream recipes in the same week… in October. If I remember correctly, there’s also one against eating almost all of the food that you intend to post about. Oops. Turns out, this recipe is good enough to break some rules for. [click to continue…]
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Did you know that the word used to describe the strong, musky flavor of concord grapes (that some find undesirable) is “foxy?” I love it! What an endearing example of just the thing that makes something second class to some being exactly what makes others adore it. I imagine it goes without saying, but I like my grapes foxy. (I had to say it! I couldn’t resist!) [click to continue…]
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I was in Pennsylvania a couple weekends back for a family wedding. It was a quick trip, but I still did my fair share of time swooping through green on windy-ass country roads, trying not to get carsick. There were apples everywhere–all sorts of pops of red and russet–and I imagined someone with some authority on the matter would proclaim it a good year for apples.
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My slow cooker is a hand-me-down. It was given to me by a friend who had gotten it from a co-worker who wasn’t happy with the fact that it has only 3 settings: low, high, and keep warm. The co-worker upgraded, then my friend upgraded, and I was the slightly bewildered recipient of a REALLY big slow cooker. It’s clunky, we have nowhere to put it (my boyfriend has to hoist it on top of the cupboards when it’s not in use), but–turns out–I love the thing. We haul it out when we’re having a special meal like Sunday dinner, often with meat, which is a treat for us. For a while, there was a splatter pattern on my kitchen wall from where the slow cooker sat so often and cooked away. In other words, I’m a fan. [click to continue…]
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A pot of beans needs your favorite pot, the one you bought in a parking garage ten years ago for a dollar from the back of someone’s truck. You tried to talk yourself out of it, like the $7 almond butter that always makes its way in and then out of your shopping cart. You’ve stopped trying to describe the ways that you miss the place that you and the pot are from. It’s thin bottomed so the onions always burn. [click to continue…]
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Today, I’m sharing the fifth and final page of a recipe poem in comics that I wrote and my boyfriend Paul illustrated. It’s called “Spruce Tip Syrup.” Each day this week, we’ve be shared a page of the comic. Now, you have the whole thing. What you see here is a thumbnail. Click on the image above to view the full page in a new window and zoom in if you’d like. Use the navigation buttons above to view the previous pages.
I wanted to thank everyone for the kind words regarding this collaboration over the past week! It means a lot to me that folks have been enjoying it.
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