i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
Make sure you wash the hairy bittercress well so you don’t get a mouthful of grit, and that it’s from an area where you are certain no pesticides or herbicides have been applied! In the mornings during spring, one of the things I like to collect …
I rarely go to the Asian supermarket because I’m so far away from any (which has resulted in me making a lot of things at home) but when I do go, I like to pamper myself a bit. I bought this beautifully fresh and insanely …
That bumper crop of tomatoes sitting in your freezer can come out when the wood burning stove starts roaring to make this delightful tomato jam. Paired with burrata or on some buttery biscuits, its tangy tomato-y sweetness is wonderful for a laid back brunch charcuterie …
Welcome to my new website! I finally migrated everything over to wordpress and am still in the process of tweaking and making sure everything is running smoothly for your viewing enjoyment. To celebrate this move, I present to you a childhood favorite of mine: Marinated …
We went over to my husband’s mom’s house for Easter yesterday, and came away with quite a bit of lamb. My husband actually really dislikes lamb and often complains about the gaminess of it. However, he is quite fond of Mongolian and Xi’an stir fries …
“…I was almost there when Nielsen’s head poked out from his cooking cell. ‘You miss your lunch, Mr. Herriot. You have tough time, you look tired, Wait there.’ He held up a hand. ‘I make you something.’ I stood in the doorway as he laid …
The wood stove is nearing the end of the season but that doesn’t mean I can’t use it for a last hurrah. Roasting peppers in it is especially fun and easy, as I can just nestle the peppers into the coals/wood, close the door, and …
Rich and creamy grits are always welcome in this household. I usually keep a box of instant grits because slaving over a stove babying cornmeal isn’t exactly how I would like to spend my mornings. While the grits is cooking, the sausage is sizzling in …
You all know I’m a fiend for tartare–beef or fish. So any time there’s a tartare on the menu, I will usually get it just to try. Ethiopian steak tartare, called Kitfo, is aromatic and delicious, spiced with niter kibbeh, clarified butter that’s been infused …
This particular dish has a fond place in my memories–a national Taiwanese specialty, it brings me back to days when my grandparents used to take us out into Flushing for lunch or dinner. My version is a bit more decadent than traditional ones you might …