Spring Asparagus Salad with Pistachios and Pecorino

Hello. It’s nice to see you all again.

First off, I’d just like to casually acknowledge that I’m not dead. So, that’s good. Still alive. But, if you follow me on Instagram, and watch my Insta-Stories, you might know that I happened to catch some sort of viral pneumonia situation, which at times, felt like I very well might be dead. Or, at least deliriously living in between a state of breathing and some sort of dark cough-prison where my bones weigh a million pounds and the Real Housewives of Potomac waxes un-poetically in the background. Do you understand the depths of Netflix garbage you can consume in a period of nine weeks of respiratory lock down? I pray you never have to know. […]

Grain-Free Dark Chocolate Chunk and Blackberry Blondies

I’m not a baker. It’s not my thing. I don’t like to measure or follow instructions. When I’m not developing recipes, you won’t find me with a measuring cup in hand or a baking scale under foot (is that not how baking scales work? Weird). It’s cumbersome to have to be so meticulous. I come from a long line of people who write recipes with the precise measurements of “just put some soy sauce” or “use a few glugs of oil”. I was raised inside of a wild and free kitchen culture. So, as you can imagine,  I don’t like to feel the weight of science on my shoulders as we anticipate, with bated breath, to see if gluten-free brownies are going to rise. Baking is one thing, and gluten-free baking is a whole different more complicated (and sometimes frustrating) animal. You know what I’m talking about, right? Maybe you recently went gluten-free and you decided to google a recipe for bread. You are met with approximately five hundred different types of special order flours–there are many things on this list you didn’t know could even be made into a flour: Chestnuts. Sorghum. Teff. Eye of Newt. Xanthan Gum. Crickets. Unicorn Shoulder. In short, it ain’t always easy. I see you. I hear you. We are one.  […]

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