About - A Tastier Take on Whole Foods. I get inspired when food is the purest form of itself.
A peach from a farmer’s market at the end of August tastes exactly like a peach should. I’ve worked at a grocery store and two farms, and can attest to the fact that eating seasonally will change your take on everyday cooking. My intention is to make food taste good through using natural ingredients: whole grains, healthy fats, natural sugar alternatives and the like. Not promising a lot of ‘meat and potatoes’ here, but a bit of indulgence will certainly wiggle in amongst the vegetables. I don't subscribe to one particular diet or foods that are labeled as "good" or "bad". My love, Hugh, happens to be quite the talented photographer. We released our first cookbook with Ten Speed Press in early fall of 2012 - Sprouted Kitchen: A Tastier Take on Whole Foods.
Three Feet Ahead. In the last few weeks, I’ve tried to write about many things.
Seared fennel things. Roasted pork chop things. Whole wheat chocolate chip cookie things. Cooking things. Eating things. But I haven’t been able to get anything down onto this Word document. I’ll just get down to business. Matt and I broke up. There is it. Click, clack, click. When Julie Powell, author of Julie and Julia, separated from her husband of seven years, she moved into a small sublet apartment. On the first night in my new apartment, the one I moved into about a month after leaving Matt, who was my boyfriend for almost five years, I didn’t want to order pizza. Cooking for just one, however, felt foreign and strange. In the end, I roasted a sweet potato on a piece of foil in the oven until it was tender and sweet.
Difficult Days: Sugar Coated Cake Doughnuts. Maybe you've noticed things have been quiet around here.
I wish I could tell you that I jetted off to Jamaica for a two week stint of sunbathing and drinking. That would have been nice. And a helluva lot better than the truth. 10 Canadian food bloggers we love. Clockwork Lemon Stephanie, the author of Clockwork Lemon, is a talented writer and photographer who has a passion for baking that truly oozes off the screen.
We’re certain that just one bite of her crispy-chewy salted white chocolate oatmeal cookies will leave you weak. Crumb One of the things we love most about Crumb is the way its author, Isabelle, sources as many of her ingredients as possible from her own garden and the local farmers market. She then takes those fresh ingredients and weaves together recipes that make us drool, like this one for spicy roast chicken with carrots, olives and lemons. Dinner with Julie We love nearly every recipe we’ve found on Dinner with Julie, but we have to admit it was these five heavenly words that sealed the deal for us: peanut butter cup creme brulee.
Family Feedbag After reading Amy’s recipe for spaghetti with chicken in white wine parmesan sauce, we think we might want to drink the sauce right from the bowl. Seven spoons Simple Bites sweet sugarbean. Domestic affair: redefining domesticity. Recipes. Nourishing Days. These Two Hands. They say you’re supposed to get a soil test every three years.
I’d gotten one the spring of 2010, right after the land was cleared, but it was an over-the-counter sort of thing and told me nothing beyond soil ph (backfill hill, 5.1; bottomland 5.5). I was of the opinion that if I just kept adding more organic matter to the soil, plus a bit of lime here and there, it would all work itself out eventually. And it seemed to do pretty fine. Things haven’t grown as big as they could, but then the groundhogs and deer mostly cut them down over and over, so that might have been the reason why. Then I heard this fascinating two-part podcast interview with Steve Solomon over at The Ruminant (which is a great garden hacks blog, by the way). To be honest there was so much science that by 3/4 through the book my eyes kind of glazed over at times; his jovial (and somewhat curmudgeonly) tone kept it light though.
Solomon quotes the old economic principle that growth is limited by the scarcest element. My madeleine. Orangette.