life is sour enough. this is my spoonful of sugar.
I love bananas in every stage of ripeness, but there is a certain magic quality that brown bananas have, full of sweetness and possibility. My favorite use for ripe bananas has always been banana bread, mostly because there are so many different recipes out there to try and they’re all fairly adaptable.
As a bonus (thanks to my delayed posting), I’m also covering a recipe for banana oat bars that is simple and gluten free.
Read MoreWith hibernation on the horizon, it’s nice to have a comfort food recipe on hand that’s easy enough to make on a weeknight and also healthy enough to complement the inactivity of all-day Netflix marathons. This cornbread can be made quickly, and with ingredients you probably already have on hand.
Read MoreA twist on my easy two-ingredient cake recipe that cuts back on calories and fat.
Read MoreI’m always at a bit of a loss when it comes to figuring out what to do with leftovers. Sure, you can pop them in the microwave and eat them again, but then you’re really just eating a sub-par version of the thing you ate the day before. (Unless you had soup. That reheats like…
Read MoreA three-day weekend (thanks, dead presidents) has now turned into a four-day weekend (thanks, snow), which means I’ve had lots of time to write. Just kidding, it means I’ve plowed through my Netflix watch list and clicked my way through at least 60% of the internet. It’s possible I also watched the first two Twilight movies…
Read MorePumpkin 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 MoreI have two basic states of being – creating and consuming – and I’ve found that they tend to be mutually exclusive. The interpretation of either state is relatively broad, but the main constant is that they remain separate. When I was younger, the transition was seamless. I would write feverishly for fifteen minutes, then…
Read MoreBy 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 MoreLeave 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 MoreI’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 More
Positively Natalie 