ok so i made PAIN PERDU aka french toast... with the sesame-spelt bread i baked on tuesday. i am trying to finish up the loaf, so it worked out perfectly and i added the fancy and unexpected 'pain perdu' aspect of breakfast by throwing together the following ingredients: 1 eggsplash of vanilla extractsome almond milkground … Continue reading mon pain perdu à la pain sesame-spelt
Breakfast: spelt brown rice bread cooked french-toast styleLunch: dijon marinated tempeh with brown and sweet rice, steamed greens, and zesty flax dressingDinner: stir fried tofu, shiitakes, green beans over farroSnack: dates with peanut butter / figsTeas: chamomile, nettle wednesday night i cooked whole-wheat fettuccine with kale, caramelized onions, and marinated goat cheese, a recipe by … Continue reading cooking plan – 9/3
the spelt-sesame no-knead bread went great! it fermented overnight monday. tuesday morning i popped it into the oven after a 1-hour rise. (i wrote a bit more about it in my blog post yesterday). it turned out better than expected. i hadn't worked with a dough like that before, and i was worried since it … Continue reading cooking on wednesday
ok! yesterday i laid out my plans for the week. and i have capitalized on them so far, including the sesame no-knead bread, which is currently in the oven and was so fun to make! right after i finished work yesterday, i mixed together the flours, cornmeal, dry yeast, salt, and water... and this morning … Continue reading cooking on tuesday
i've recently found myself out of the mood for cooking, but i have been reading two cookbooks, which are really changing my tune. the first is called vegan for everybody, by america's test kitchen, which i've been using for quick and fresh dinners since last week (i'll write a post about this later). the next … Continue reading breakfast and lunch
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
cooking with leeks 