I start cooking as soon as possible after shopping, when the memory of the market's sun and cheerful tents are still in mind. If you can't get to it immediately, though, put everything but the greens in a big bowl on your kitchen table instead of refrigerating it. In plain sight, your vegetables will chide … Continue reading an excerpt and a note on farmer’s markets
In Conclusion Creativity is sacred, and it is not sacred.What we make matters enormously, and it doesn't matter at all.We toil alone, and we are accompanied by spirits.Art is a crushing chore and a wonderful privilege.Only when we are at our most playful can divinity finally get serious with us.Make space for all these paradoxes … Continue reading an excerpt from big magic
good morning! today i'm sharing with you my morning routine. it's been a little wild lately; never knowing what the day will bring, or when we will be able to venture out freely into the world (without a mask) again. i've found solace through my morning routine during this time. the first week when i … Continue reading morning glory (and overnight oats)
one of the nicest thing i can recommend for when you're feeling overwhelmed or unable to focus, is to grab a bunch of an herb, and pick the leaves or fronds off until you have pruned the entire bunch so they're ready to cook with. i did this yesterday with my coriander from the farmer's … Continue reading cooking and meditation
it feels like every time i bake, i learn something new that i can mess up... that i didn't realize i could mess up before. for example, smitten kitchen's jacked up banana bread. i have made many a banana bread in my day, but typically the same recipe. i decided to venture out and try … Continue reading banana bread mishaps
since the shelter-in-place order began in the Bay Area, i have been cooking a lot. more than usual? hard to say, i always cook nearly all of my own food as i've worked remotely over three years now. but now, it feels a bit more forced and panicked. though i think that's becoming less-so, yayyyy... … Continue reading every day is a good day for tacos
There's nothing quite so rewarding as cooking a recipe that you haven't cooked in a year, and realizing that your entire thought process in cooking has changed and evolved since then. Last year, Charlie gave me a pizza stone for Christmas, and from there I made several pizzas. Then as the weather warmed up, we … Continue reading Reflections on pizza dough and the evolution of a cook
This is a no-recipe recipe, in that you can basically make this if you have eggs on hand. I often make this when it's the end of the week, and I only have odds and ends of cooked or uncooked vegetables around. I usually add in a shallot or onion to sauté with the olive … Continue reading Flat omelet with spinach and herbs
Food from the farmer's market needs little more than simple preparation. But why does it taste so good? Read on for more information about locally grown foods, the inspiration behind this salad. Farmer's market stands are stocked with fresh, local ingredients, often harvested that very morning. The food itself has spent less time traveling than … Continue reading Farmer’s market tomato and radicchio salad
The first time I tasted lemon verbena tisane, I was at Chez Panisse with my love, Charlie. During this phase of my life, I was not drinking. I am so glad that I wasn't, or I certainly would have completed my dining experience with a dessert wine over the lemon verbena tisane. I thought I … Continue reading Lemon verbena tisane
