i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
Mugwort—just the name drives gardeners into a fearful frenzy because of how insanely invasive it is. From just a small root grows a dense, waist high perennial that covers the ground in a span of a season. It’s difficult to get rid of once established, …
Disclaimer: The following post contains accounts of raising and processing poultry for food. If that makes you uncomfortable, please navigate away from this page! We had a quail processing day (guide to raising quail) which is always a somewhat somber and work heavy day. A …
Yes yes, this dish is normally done with chicken or fish, but I’ve been experimenting with vegetables and seafood to delicious success. Nanbanzuke is the Japanese version of escabeche, a Spanish and Portuguese dish of cooked fish marinated in a spiced vinegar sauce which was …
My kids love potatoes in most, if not all forms—so warm, crispy Japanese potato croquettes disappear quickly in this house. It’s pretty easy to make with a rice cooker that can steam the potatoes, and also easy to jazz up by mixing in different things: …
I love both pupusas and arepas (but must confess I didn’t really know the difference until recently)–they’re both corn cakes made from corn flour, but pupusas are stuffed before they are grilled, while arepas are stuffed after. They also use different flours, with pupusas using …
Persimmons are a fun fruit to grow, the trees get pretty big and loaded with bright orange fruits and remain productive for decades. In the Fall when they drop their leaves, the fruits stay on, looking like bizarre Christmas ornaments against the bare branches. There’s …
A single lobster goes through many iterations in my household, until every last drop of flavor gets extracted from all its parts—lobster bisque being the last stop on that train. The first of which was ganjang lobster (soy marinated tail meat and tomalley, raw), next …
Not to brag or anything but I do make a mean lobster salad, lightly dressed with mayo, with herbs from the garden, a hint of Old Bay, and some salt cured lemon for when I’m having that hankering for a lobster roll. It’s cheaper than …
Obligatory disclaimer that there is a risk of eating food raw, especially seafood. Proceed at your own risk. Also included is the disclaimer for safely eating the tomalley (cooked or raw) of crustaceans, also proceed at your own risk. I have been craving ganjang gejang, …
Normally “gua bao” is made with melt in your mouth fatty braised pork, with cilantro and crushed peanuts for traditional Taiwanese fare. That will probably be a recipe for another day. Instead, this is a simple roasted pork belly, spiced and done in the air …