Will Eat This - Page 2 of 6 - Food and Other Stories

Ultimate Tomato Salad

SaladAugust 14, 2019August 14, 2019 Sinmi

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.

Miso Lime Butter

Cooking, Food, SidesAugust 13, 2019August 12, 2019 Sinmi

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.

Tiny Tomatoes

Food, SaladAugust 12, 2019August 11, 2019 Sinmi

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.

Roasted Strawberry Cream Cheese

Food, SweetsAugust 11, 2019August 11, 2019 Sinmi

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.

Cherry Rhubarb Jam

Food, SweetsAugust 10, 2019August 12, 2019 Sinmi

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.

Strawberry and Rhubarb Cordial

Drinks, Mocktails, SyrupsJuly 1, 2019August 12, 2019 Sinmi

Believe it or not, this strawberry and rhubarb cordial almost never happened. The stories about rhubarb seem to come from nowhere. Like it does every year, one moment it is the end of winter and the moment, rhubarb was everywhere. As always, I seem to never grab it when I saw it until I didn’t see any rhubarb anymore. Then one day, just like that, I saw some rhubarb at the grocery store and remembered to but it.

Hokkaido Milk Bread

Baking, Bread, FoodMay 8, 2019August 12, 2019 Sinmi

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.

Spaghetti in Garlic Oil

Cooking, Food, PastaFebruary 13, 2019March 5, 2019 Sinmi

Food is my language. There is no doubt about that in my mind. Those that know me know that this statement to be true. My love of food is not so much about eating as it is feeding. I love feeding those that I value. I continuously find ways to delight people with food. My adventures in cooking for loved ones has led me to one conclusion. This spaghetti in garlic oil embodies my mantra.

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Orange Miso Dressing with Dill

Food, SaucesFebruary 6, 2019August 14, 2019 Sinmi

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.

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Chocolate and Grapefruit Biscotti

Baking, CookiesFebruary 5, 2019March 12, 2019 Sinmi

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 Biscotti was born.

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