By now, most of you know that I am in the midst of a quest to convince myself that grains are gross because they make me feel gross. This is only half-true, since all carbs are delicious, but regardless of how tasty they are I’ve noticed that eating grains (as well as processed foods) leaves me wishing…
Read MoreCereal killer
These days, it seems like using the word “carb” is akin to shouting “Voldemort!” in a room full of wizards. And not without some merit. While carbohydrates are undeniably delicious (my ideal lunch involves a fresh, crusty loaf of bread, butter, and nothing else), the reason we find them so palatable is the simple biological fact…
Read MoreSummer oddities
Judging by the feeling that my cheap shoes were melting into the asphalt in the Target parking lot yesterday, summer is now in full swing. Even though I’m photosensitive to the point of nearly vampire, I know that for most people this change of season means a lot of time spent outside. Though I won’t…
Read MoreFaking it – Almond flour pancakes
My subconscious has been infiltrated by pancakes. Not that anyone needs any particular reason to fixate on pancakes (they’re fixation-worthy in their own right) but my own hankering has come from reading my way through the Odd Thomas series. The titular character is a fry cook who is renown for his pancake skills. And also seeing…
Read MoreFaking it – Vegetable pasta
Vegetables are not exactly a family favorite in my house. In fact, I routinely joke at how backwards it is that I’m perpetually trying to convince my parents to eat their vegetables. I’ve tried sprinkling broccoli with cheese, tossing green beans with Old Bay, and I even went so far as to call Brussels sprouts “miniature cabbages”…
Read MoreBaking with beer
Leave me alone for long enough, and I will start cooking things. It’s just what I do. I’ve shared a few of my recent from-scratch health-food experiments, as well as my foray into the wild world of condiments, but last week my kitchen thinking went a little outside the box. Or perhaps I should say,…
Read MoreBite me
I’ve been performing a lot of kitchen experiments recently. It’s partially because I’m enjoying the access to a variety of ingredients that comes with moving back to the States, but mostly because I love the whole process of mixing and testing and eating. It’s like alchemy – part art, part science, and part wishful thinking.…
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