... creamy, nutty, energizing, banana-bready goodness ... So a few things are going on at once right now:1) Being in a big hurry in the mornings. As much as I might want to chill, watch the sun come up, sip some tea and stretch, while having a full skillet breakfast in the morning (all of which is ultimately the goal ...
... rich, fresh, creamy, smoky, bright, elegant ... Local farms are awesome, and the farmers themselves are passionate as hell. It comes through in the crazy fantastic stuff they produce. Support local, babyeeee!One of my dearest friends was kind enough to bring me some fresh pea shoots from a local sprout company.And holy cow, these are awesome.They have the freshest, green, ...
... tangy, salty, lemony, cheesy, fermented, aromatic ... A while back, I started a batch of preserved lemons; Lots of salt, spices, and time.They’re kept with more salt than you would use for a standard fermentation. Still, with time, it allows the lemons to soften in both flavor and texture, takes away the bitterness of the pith, and creates this ...
... zesty, sweet, spicy, citrusy, warming, floral, tangy ... Home fermentation is so damn cool.Cashew cheeses, kimchi, sauerkraut, hot sauce…did someone say “flavor“? YES PLEASE! It might seem daunting initially, but don’t let home fermentation intimidate you! Most home-fermented things are easy to make and have simple ingredients; some incredible, layered, and deep flavors develop with some basic precautions and ...
... sweet, spicy, zesty, nutty, beety ... I’ll be honest. I’m not a fan of beets. At least, I haven’t until just recently.When I was young, my mom would coat all cooked vegetables in distilled white vinegar (maybe it’s a carry-over from the 1950s cooking she grew up with), which honestly turned me off of a lot of vegetables for ...