Recipes & Food-Related Ramblings
Well, I’ve finally jumped on the bandwagon, I’ve joined YouTube. After experimenting with recipe videos on my Instagram throughout the first wave of COVID, I developed a taste for making them. And honestly, it wasn’t that big a leap for me. I love to blather on about food in general. Oh, and my partner has worked in television production for decades. Yeah, I’m sure you’re starting to wonder what took me so long. But what does that matter? I’m here now and I brought this Caprese Focaccia.
Have you ever experienced a squash blossom that has been stuffed and fried? They are truly magical. So magical, in fact, it’s hard to stray from the classic. But I somehow found the courage to take a risk and try something new with my beloved blossoms. These Spicy Chicken Squash Blossom Tacos are the result of that leap of faith. And now, they are this household’s favorite taco, which is a touch inconvenient because squash blossoms are not always easy to come by. So I realize this recipe may be a tease for some of you at the moment. On the other hand, it never hurts to have a recipe at the ready for any unexpected blossoms that may enter your life.
Yes, I’m back with yet another veggie burger. If you’ve been visiting this blog for a while, you know my veggie burger dependency is well-documented as are my thoughts on a veggie burger’s legitimacy to the burger moniker. So I won’t waste your time by perching on that particular soapbox again. Instead, I’m going to speak about a decision that plagues me whenever I slap a veggie burger into a pan – bun or no bun? I opted for no bun for today’s Kimchi Sweet Potato Burgers and I’m going to over-explain my reasons for making this crucial decision. You’re excited, I know you are.
We’re entering the cozy season, which means kitchen projects. All-consuming, borderline crazy, overly involved cook-a-thons that delight and terrify in equal measure. You’ll laugh, you’ll cry, you’ll question your resolve and sanity. They’re just a great time. So even though summer isn’t quite over and done with, I thought I’d get a headstart with this Miso Tahini Ramen. The broth is from scratch, the tare (we’ll dig into that later) is from scratch, and you better believe the noodles are too. No corners were cut, no time was spared, and you know what? That is exactly how I wanted it. So roll up your sleeves, and unwind your soul because this recipe calls for some grade A kitchen puttering.