Pumpkin is, without question, the star of the Thanksgiving season. It’s versatile, preserves well, and easy to incorporate into both sweet and savory dishes. But I’m not here to talk about pumpkins. The thing is, as much as I love pumpkin in almost anything, I don’t like pumpkin pie. I’ve never been a fan, which…
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 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 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.…
Read MoreThat’s my jam
When I hear the word “chia” I have a very instant reaction. I’m sure you have the exact same reaction as well. It turns out in addition to making a great gift when spread onto a terra cotta animal, chia seeds are totally edible and apparently quite good for your health. They’re chock full of fiber,…
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Positively Natalie 