Food Is How I Say I Love You

19/06/2018

I probably should've made this PSA a while back: I'm currently writing over on my gardening page Veronica Flores. I may come back this way at some point in the near future with cooking fun (tbh I was burnt out there for a second) but in the meantime, if you're grow curious and don't mind the content you consume being slightly less philosophical and esoteric and slightly more technical... feel free to head on over. 🙂

22/07/2017

Rainy day food play with the Turkish street markets of Berlin = magic. ❤

12/07/2017

I know I can't be the only one with a garden full of greens bolting right and left! Anyone else saving a mountain of lettuce seeds right now? 🤓🌱

Take growing your own food full circle and save money by harvesting your own lettuce seeds

22/06/2017

I love having the time to do labor intensive passion projects these days, especially if it involves working on some dreamy spice blends that are everything I'm looking for but can't seem to find in a tiny jar. ❤

First up: the kickier cousin to your Italian grandma's secret recipe for fennel sausage. Dried flowers will mix with hardneck garlic and a kiss of blended heirloom pepper flakes, plus the usual herbaceous suspects, all homegrown at Vicarious Ranch.

(This is about as legit farm to table as you could ever want, and hopefully when I'm done there will be enough to share.) 😊

12/08/2016

I'm making individual ramekins of gratin potatoes for a dinner party tonight, and wanted to take a break and talk kitchen tools for a hot second.

I'm one of those cooks who rejects most culinary gadgets in favor of simplicity and space, but I truly believe that a microplane deserves a coveted spot in every home kitchen.

The cheese on the left was grated in half the time and with half the effort that the cheese on the right (grated with a small grater attachment for a mandoline) required. What's more, the results this tool produces are lighter and fluffier than its competitor, and it allows you to get closer to the rind and waste less product without fearing as much for your fingers.

I use my microplane for all hard and semi-hard cheese, chocolate, citrus zest, frozen butter, ginger, nutmeg... it's basically always up to whatever task I throw at it.

A brand new one will set you back $15-20, max. (As I write this, it's currently on sale for $12 online.)

I'm including an Amazon link in the comments if you don't already own one so you can add it to your next order asap. I promise, if you cook fairly often, this is totally a game changer and you'll wonder how you lived so long without it!

09/08/2016

Today's research: how to beat egg whites to stiff peaks without an electric mixer so we can have souffles for dinner.

It's science!!! 🤓

Cook's Science, pre-order now! http://amzn.to/212U0nC The Science of Good Cooking: http://amzn.to/1O8oGw7 Subscribe to our new Cook's Science YouTube channel...

07/08/2016

Oh snap!!! I drew a line of mason jar inserts up years ago, and then Cuppow came along and made most of them real products... never thought about the fact that an individual applesauce container could fit so perfectly on a wide mouth jar. Brilliant!!!

23/07/2016

Did you know that seeds have a built in memory? Every moment of a season- weather, disease, insect plagues- is recorded by the plant and transferred into its offspring, making the following crop even more resilient in your garden the next time you plant it. You literally get a stronger and more specialized thing to plant every year you save seeds, which helps mitigate risk far better than any other option currently available on the market. And THAT'S why I bother to save them- because it's ultimately more efficient. 😊

20/07/2016

You don't need your own garden to do early morning gardening chores... you just need a couple of friends with gardens that could use a little midsummer pruning and cleanup. 😁

20/07/2016

Shakshouka is one of my all time favorite brunch dishes to make for my friends! Start with a solid marinara sauce, add tons of sauteed onions and peppers, season to taste with a little North African flare, and crack a few eggs into the sauce when you're ready to roll. Spicy and eggy and comforting, all you need is some good bread (like these ciabatta) and plenty of hungry mouths to feed. 😊

20/07/2016

A few extra potatoes baked at dinnertime make easy frittatas for a crowd the next morning. Seen here dished up with a simple green salad and the last of my carrot habanero salsa.

18/07/2016

SO MUCH THIS. :)