i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
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 …
So here we are on an Ethiopian cuisine binge, mainly because my injera dough has finally fermented into the tangy and deep flavor its known for. I’m still experimenting with it (combining it with barley vs. wheat, fermentation time, etc.) but using my sourdough starter …
Fresh farmer’s cheese is a snap to make and it’s absolutely delicious dusted with mitmita, an Ethiopian spice blend that’s heady, fragrant, and packing quite a bit of heat that contrasts nicely with the creamy cheese. It’s called Ayib Be Mitmita (so if you see …
It’s the season for shungiku (also called tong ho in Chinese, and edible chrysanthemum/garland daisy–not to be confused with Chrysanthemum nankingense) which means I can get a big bag of it for real cheap at the Asian supermarket. It has a distinctive herb taste but …
I finished the rest of my first jar of Abokichi’s Chili Miso Oil so I broke out the SPICY Chili Miso Oil for today’s lunch (but I’m pretty sure you can also do this recipe with their Curry Miso Oil too.) I like hummus because it …
I had some leftover eggplant from making tempura and I haven’t roasted anything in my woodstove recently (which is pretty much roaring 24/7), so I decided to do a roasted eggplant dip. If you don’t have a wood stove to impart the delicious smokey flavor–a …
While shiso is mostly known as an Asian herb, it has many delicious fusion applications as well. It’s fruity, minty, citrus tones making a great accompaniment to this burrata salad! Serve with toast points and a nice, finishing olive oil for a slightly different but …
This recipe is always a hit as a side dish during any event or party–it’s tasty in its fresh simplicity. It uses copious amounts of mint (spearmint or peppermint), which is just as well because they can get invasive if not controlled. I usually make …
A friend of mine came over the other day and gave me cucumbers and carrots they grew, two things I did not have the chance to plant this year (nor do I have the space, currently, as the annual bed is full.) I can understand …