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Gingerbeer Anyone?
I ask approximately 100,000 questions in a day. You probably can’t tell because when I’m writing here it’s pretty much impossible to write cohesively in swaths of questions. Really though, buckets of...
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Food for River Builders
My daffodils and tulips are just starting to poke up through the dirt! The days are getting longer and warmer, the snow drifts are almost gone and I am so excited to get a green thumb on this summer....
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Roasting Makes Things Taste Better
Please excuse my Lady Macbeth hands, there has been no regicide here. I’ve just been making borscht, which gives a spectacular “Out damned spot” effect. Does anybody have any tips on getting beet...
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Returns
Yesterday was the day he was supposed to come home. Due to a knee injury he got sent home early, so he’s been back for a while. His knees are still a little bit messed, but from the looks of it there...
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Who Knew? Char Siu!
Before this, I thought that all of the little Chinese places around town had this spectacular little secret on their hands, char siu. Little did I know it would be so easy to do at home! Who knew? I...
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To New and Unfamiliar Ingredients
Hello black rice, nice to meet you. Let’s get to know each other. You seem so familiar but mysterious at the same time, everyday but exotic. The purple-gray residue left on my pots wasn’t so cool, but...
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Going to the Movies
Our house is an old house. We’re talking about built in 1907 old, older than any of my grandparents old. It is full of character, full of pretty moldings, and when we bought it it wasn’t so full of...
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Cold Conquering Cordial
I’ve been sidelined the last little while by a nasty lingering cold. This is a magical concoction that has been making me feel a lot more present, and a lot more well, so that most of day to day life...
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Pretty Pleated Shumai
Shumai (recipe mashup between The Dumpling Sisters and Effortless Bento) 100 grams scallops 400 grams ground pork 1 inch nub of ginger 1 small or 1/2 large leek (white part only) 1 tsp cooking oil 1...
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