Category : savory
Category : savory
My family isn’t Scandinavian, per se, though it’s clear we wish we were. My paternal grandfather was Irish and born in England, while my paternal grandmother was from Ohio, but also Irish much farther back. On my mom’s side, my grandmother’s family came over from Portugal a long time ago, and I don’t know
previous butter + milk monthly muffins 6/17, balsamic roasted strawberry muffins || 2/17, glazed lemon poppyseed muffins || 8/16, gluten-free blueberry buttermilk muffins || 6/16, blackberry almond muffins Cheese is in the air this week. Or is it love? They’re basically the same thing. When I think of February, I think of Valentine’s
Being of Irish descent, I have potatoes in my blood, and nearly every day this month so far, I’ve had them on my plate, as well. Roasted with garlic and rosemary, mashed with cream and chives, orange and sweet and roasted with maple syrup, you name it. Potatoes for me are the ultimate comfort food.
I occasionally work at a cooking school. By “occasionally,” I mean I used to work in a cooking school, but with a recent promotion (heyyyyy) I work almost exclusively on the retail floor (as a manager) at a store that contains the cooking school. But this is a story about the cooking school.
What is more lovable than potatoes? Puppies? I think not. Fluffy kittens? Sorry, no. A French vanilla-scented candle washing away all of your soul-crushing self-doubts and broken dreams on a cozy, rainy, winter evening in a kitchen with a glass of cheap red wine and chicken roasting in the oven? Hah. Don’t make me
I used to be picky about meat. I didn’t hate it, but I didn’t particularly like it. I don’t know if I just got bored with what was on offer, or if I hadn’t developed a taste for it yet, but it was a rare meat that made me smile. They say “distance
When I moved home last summer, I decided I really wanted to start learning to cook. That is, actively learning all the techniques, collecting recipes, and becoming more acquainted with the kitchen, rather than just knowing how to use my oven. And I really wanted to make bread. I had actually been wanting to
Onion is among my favorite flavors, right after almond, cardamom, and garlic. Fortunately, it’s also one of the basic components of savory recipes, especially soups, and when making a sauté, braise, or poach, one must always keep onions in mind, even if they make you cry (tears of joy because they are so delicious.) The best
I discovered something late last year: I don’t generally like stews. It just so happens that most things called “stew” are things I don’t like. Not a fan of chili (except Cincinnati Chili, oh mama), try to avoid Brunswick Stew, and really don’t like boiled meat (beef is not meant to be boiled, y’all.)
I just really want to learn everything. Especially all of the food things. I generally have trouble taking it slow and letting myself go step by step, but I also generally have trouble actually succeeding at learning the things I attempt. I’ve come up with a sizable list of things I would like to work