We have had a winter. I have done my best not to grump around on the internet about the weather, but it has been a doozy. I realized just how much the trudging and bundling was getting to me when I asked for citrus for Valentine’s Day. I’ve been self-medicating with grapefruits, meyer lemons, tangerines, and limes.
I suspect many of you can commiserate, so I wanted to share some of the citrus projects and recipes (besides Kaffir Lime Macaroons) that have gotten me through the past few months as well as some that are still on my to-make list. I hope you all find some inspiration here and please do share your own citrus accomplishments in the comments!
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I’ve had to be gluten-free for almost 10 years now. That’s no time compared to some folks, but still I’ve seen some big changes in my gluten-free lifetime. When I heard that America’s Test Kitchen was coming out with a gluten-free cookbook, I knew I was seeing another huge leap. By taking on the challenge of a gluten-free cookbook, America’s Test Kitchen, which has a reputation for rigorously-tested, rock-solid recipes, really did a lot to validate gluten-free baking and cooking as something more than a trend, something worthy of the same technical consideration as anything else in the culinary world.
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I’ve been wanting to try making the elusive coconut whipped cream for a really long time, but am just now getting around to it. This can only mean that I’ve failed to have enough occasions lately that necessitate whipped cream. #Morepie. The reality of my life is that while I don’t typically have heavy cream on hand (I KNOW), I really almost always have a can of coconut milk squirreled away somewhere in the apartment. SO. I can see the virtue of coconut whipped cream, which uses the cream that rises to the top of a chilled can of coconut milk to make–surprise–whipped cream. Also, making whipped cream out of something that is not heavy cream feels like fun, subversive science. I’m into it. [click to continue…]
I’m so excited to be guest posting for Kris over at 80twenty today, sharing a super elegant vegan pistachio cheesecake with serious Valentine’s Day potential. Kris and I met at The Big Summer Potluck and since then I’ve felt totally lucky to know such a generous and warm-hearted lady. I’m a sucker for pink treats and I adore chocolate, but this rich, creamy pistachio cheesecake is something really special. I’m so happy with how it turned out! Head on over to 80twenty to get the recipe for this vegan pistachio cheesecake.
I have this favorite magnolia tree in the west village. Really, every magnolia tree is my favorite when it is full of flowers, but I’m sure this one has someone who is paid to take care if it and it truly is stunning. Last week, when I was walking past it on another 10 degree or so day, I tried hard to pretend it was full of bloom. [click to continue…]
Sometimes I joke about the fact that I wouldn’t know what to eat if it weren’t for canned chickpeas, but it’s not entirely a laughing matter. At least once a week, dinner is saved by a can of chickpeas. Admittedly it’s a bit of a rut, but one I don’t mind too much. I really love chickpeas.
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We did a sage smudge to the apartment, the cat (!), and ourselves at the end of last month. We had such a mucky end of 2013 that it felt like we’d take whatever little help we could get to clear out the nasties from the corners of our life. So far, January has been so full of friends and big loves that I’m calling it for Team Doesn’t Suck. [click to continue…]
My Christmas in Charleston was pretty low-key this year. I had just had surgery and my mom had just had surgery (I know right?! We’re hoping for a calmer New Year…), so we were in full-on get better mode. Still, there are some non-negotiables when I visit my mom. Spending hours at Goodwill has to happen. This visit, I learned that the Goodwill by my Mom’s house is ON THEIR GAME to the degree that they send out emails everyday with info on what will be on sale. So, that’s obviously a must do. [click to continue…]