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I love the challenge of reinventing the leftover items languishing in my fridge. Perhaps it’s a product of the time & attention I put into choosing ingredients, or maybe it’s just all my Scotch blood, but I try very hard … Continue reading
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If you’re like me, you’ve never met a legume you didn’t like. My love for beans is likely a product of the early ’90s, when heated hands of Go Fish were always accompanied by a giant bowl of Beanie Weenies. … Continue reading
Born again! After a prolonged period of silence, I’m recommitting — just like the fundamentalists do every summer in a humid tent beside the highway. Maybe fewer snakes on my end, though. Definitely more liquor.
A number of life changes have taken place since I’ve emerged from purgatory law school, among them a move to a beautiful mountain town with a pretty dreamy food scene. And while there’s no shortage of folks instagramming their suppers when we dine out, I hope to focus less on the popular (Tupelo, your daily 2 hour wait suggests that you need no more press) and more on the nouveau. Of course, there’s plenty of action in our newly refurbished home kitchen as well.
kitchen circa August 2013 — approaching something functional
Posted in Not food but still awesome
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If you’ve ever been caught wondering what to do with that chicken carcass from yesterday’s roasted bird, the answer is an emphatic make stock. It is one of the easiest ways to produce more flavorful food without adding excess salt or fat. The best … Continue reading
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Lentils are probably my favorite legume. Unlike beans, which usually need an overnight soak, lentils give you the option of spontaneity. I got inspired to combine them with the gorgeous swiss chard that Faucette Farms is currently selling at the Farmer’s … Continue reading
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Exams just ended and I celebrated with a long visit to the Farmer’s Market and some incredible pancakes. Pancakes are one of the easiest foods to make, and (contrary to what everyone in my family believes) don’t necessitate bisquick … Continue reading
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Why does cheese cost a fortune? I love trying exotic cheeses, but it’s hard to be an adventurous eater when most cut pieces are prohibitively expensive. And let’s be honest — pungent cheese can taste like a big musty … Continue reading
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In the past year, I’ve learned an important lesson about the Gate City. If you want to experience its best assets, you have to embrace the strip mall. I have a deep rooted aversion to them, especially the ones anchored … Continue reading
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Alternatively “Balsamic Baby Cabbages” if you happen to (1) have a picky boyfriend and (2) selfishly trick him into eating food he claims to hate because you like a challenge in the kitchen. I seriously sympathize with picky eaters (used … Continue reading
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Does it offend the rich geography of Asia to use the term “orient”? Wheat bulgur is such a dark horse. Brown rice is great if you have (1) the requisite hour to cook it or (2) a rice maker, but since I … Continue reading
I never sausage a mess 