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winter herbal chai, on repeat. currently brewing another pot of this delicious blend. the recipe is now up on the blog!
currently favoring sweet, spicy, and bitter. featuring Moroccan-ish honey harissa carrots and pink(!) radicchio.
still going with the gluten-free sourdough. i don’t actually eat a lot of bread and make maybe 1-2 loaves a month. still, the slow but consistent practice is yielding a better loaf each time with a more open crumb and improved texture. so far i have found zero helpful recipe sites/cookbooks on gluten free sourdough that help me improve my process. so it’s truly old school science experimentation here. this one i got lazy and let the pre-ferment go for about 16 hours, and then shortened the final proof to 4. it is definitely the best yet! the recipe is on my blog in the archives.
It’s been a weird and frustrating fall with my running, and after canceling my plan for a race that I never was able to truly train for, I decided to finally take some time off for a week or more. With a lot less time out on the trails or road the past few weeks, getting really creative with ingredient combinations, textures, and colors has been part of my daily fun. My mom (and sister) are incredibly artsy and creative. I tend to gravitate toward writing and playing with my food. But I guess I am too. 👩🏼🍳👩🎨
when various leftovers become a veritable feast // featuring mushroom hazelnut rice, quinoa, cabbage and kale with orange dressing, turmeric lentils, delicata, chamomile and seeds.
bright colors, because we eat with our eyes first! putting the 🌈 into my go-to coconut curry for tonight’s dinner.
