i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
It’s spring which means my rhubarb is out. I’ve made strawberry rhubarb scones before which is always a hit but my strawberries haven’t started yet. This tea cake actually uses a donut batter so technically I could have fried it into donuts… but that’s an …
Spring is here, which means my ducks have started laying in earnest. 7 of the eggs have gone into the incubator to replenish my flock, but I’m still looking at a good amount of eggs from my remaining 3. I’ve made mini soft boiled ramen …
I never have lemons when I need them, which is a painful point for me because I love lemon zest to make pasta al limon, lemon butter pasta, Greek avgolemono (lemon egg soup)—I either don’t use them up quick enough and they go moldy or …
In my house, my youngest is firmly Team White Sauce while my oldest is Team Red Sauce. I am mostly Team Red Sauce, due to an unfortunate incidence where I once threw up a chicken Alfredo and developed an aversion that lasted me throughout my …
The poached egg really ties this dish together, the creamy yolk mellowing out the tang of the lemon juice. I have been dreaming of this dish for a while, first conceived when I took stock of the fridge right before the Covid19 lockdown. This is …
The Covid-19 situation on Long Island has gotten to the point where my husband is now working from home, and my daughter’s school is closed for the next week. We also closed down the dojo for the next two weeks to give our medical infrastructure …
There are a few negi miso recipes out there, including a really simple one I use in my yellowtail collar (Hamachi Kama) recipe and shortrib donburi recipe, using just miso and chopped negi scallions. It retains the bite of the scallions since it uses raw …
I’ve been meaning to get this recipe up but it kept slipping my mind. I wasn’t able to taste test it until a month and a half after making it. Salted duck eggs are a traditional Chinese dish that preserves the eggs in a salt …
Now that my Misfit Market subscription allows me to customize my box, it makes it so much easier to plan the meals I’m going to make. One of my favorite dish (or snack—I’m not opposed to eating a big ol’ bowl of this by itself) …
A friend of mine is Belgian and a couple of days ago our topic of conversation shifted to Belgian cuisine—and all I really know if it, despite my love for food, is that it’s kind of French. So I went digging. Of course, luck would …