My brain works in two ways when it comes to Youtube channels; I am either obsessed or I am bored. There is no middle ground for me. The first time I saw Marion’s Kitchen on Youtube, the obsession kicked in. I knew I was going to make some of her recipes. I finally followed through and made this Thai Basil Fried Rice.
Continue Reading “Thai Basil Fried Rice”Ultimate Tomato Salad
I know Labor Day is still almost three weeks away but I feel like summer is slipping away already. Maybe it is because my real life is knocking on the door. My nursing school uniform arrived the other day. While I am excited to get going on the nursing phase of my life, I am still enjoying summer meals like a simple tomato salad.
Continue Reading “Ultimate Tomato Salad”Miso Lime Butter
Miso is one of those ingredients that I was slow to adopt. I just never felt like I knew what to do with it. Now, I am so on board with miso that I always have it in my fridge for days like these. You know…days when I want to make miso lime butter.
Continue Reading “Miso Lime Butter”Tiny Tomatoes
July was miserable. There is no other way to put it. It was hot. It was humid. And it was mostly intolerable.
The only thing that made it all better was the glut of fruits and vegetables that was available at the markets. From the deep red colors of the ripe strawberries to the orange flush on peaches, it was all so gorgeous. Really, it was all I could eat. I found myself reaching for fruits to cool me down because I got tired of sipping water.
Continue Reading “Tiny Tomatoes”Roasted Strawberry Cream Cheese
A few years ago when I worked in retail, I developed a taste for a bagel and cream cheese. I have Bruegger’s to thank because it was on my path to work. Whenever I had an early morning opening shift, I would stop by to get a bagel for breakfast. The sesame bagel, toasted and slathered with cream cheese, was my go-to order. The roasted strawberry cream cheese was born of that memory.
Continue Reading “Roasted Strawberry Cream Cheese”Cherry Rhubarb Jam
This year was my first year cooking rhubarb, I believe. I have no memory of working with it. What a welcome into the rhubarb society it was. I made some cordial with rhubarb and a couple of jams. Cherry and rhubarb jam was the first one I made.
Continue Reading “Cherry Rhubarb Jam”Hokkaido Milk Bread
Yesterday, I went grocery shopping with Bee, the mother of my godson. And she said she had to buy Nigerian bread. So, even though we had nothing to buy at the African food store, two adult women and an almost two-year-old toddler drove to there. After so much effort, the bread was out of stock. Maybe we should have spent the time making Hokkaido milk bread instead.
Continue Reading “Hokkaido Milk Bread”Spaghetti in Garlic Oil
Food is my language. There is no doubt about that in my mind. Those that know me
Orange Miso Dressing with Dill
One of the best things about discovering food is suddenly imagining all the places it belongs. Such is my relationship with dill. Dill was a plant that I had heard of. I might even have eaten a few things with dill. Then suddenly I decided I wanted to cook with dill and now I see the possibilities. This Orange Miso Dressing with Dill is one of those possibilities.
CONTINUEChocolate and Grapefruit Biscotti
Not to harp on about food waste, but I feel like this is my year of being resourceful. After I made the Chocolate and Grapefruit Challah from Breaking Breads, I had some leftover grapefruit confit. I decided to carry on the chocolate and grapefruit theme by creating a biscotti that featured both elements. This Chocolate and Grapefruit B