Used my birthday present last night, the grill pizza stone pictured. The bubbly cheese is an unaged pecorino that was amazing, melty sheep's milk cheese yay! Also if you're near NOVA check out Cheesetique which is where I got it. And now, LINKS!Read More
Well this has been a pretty weird week, weather wise. It was practically grilling weather and then two days of rain capped off with tornadoes. Hope everyone has been enjoying some nice homey food! I learned how to make tamales (much easier than I assumed).
On to the links:Read More
A fun list this week, with some long reads:Read More
This week I've been making some test batches of gluten-free noodles for the business. These were super hard to get off the drying rack, note to self do not leave them overnight next time. I'm in the midst of bagging them for my taste testers at the moment, but for you the reader I have so, so many links:Read More
I'm writing this a day early because I have a client cookday Thursday, so apologies if anything truly exciting happened in food news today and it's not in the links. Beyond perfecting the crispy cheese crust pictured below, this week I've been writing about using food scraps in the kitchen and, at the other end of the food spectrum, pumpkin spice.Read More
One of my favorite things this week was essentially an art piece encouraging playing with your food. Incidentally, my mom told me this week I should start a new blog feature called "Playing With My Food" focusing on food photography.
And now the links...Read More
This week, I finally finished testing for my second "Beat The Heat" blog post for Fredericksburg Parent. Look for a post in the next couple days!
After I'm done writing that up, I can almost guarantee I'll spend the rest of the weekend watching season 3 of Mind of A Chef, which will be added to Netflix tomorrow, especially if the weather doesn't change from the past two days.Read More
The links are a little late this week; I was driving most of yesterday. But there's lots of great stuff in here.
In the summer I love making vibrant sauces to go with simply prepared meat/grains, pureed greens/herbs or the drained juice of produce (dice large tomatoes from the market and let them strain over a bowl for an hour or two) make for a fresh, beautiful sauce:Read More
It's nearly June and while my skin tells me this weather is gross the tomato and basil plants are in heaven.Read More
Lots of links today. So I will simply leave you to it dear reader.
Also, pork belly as art.