There are many things that worry me about going zero waste. Conversations about blueberries. What we’re going to do with all of the waste we create from renovating our house.
I don’t love chocolate.
So I told Chris not to buy me chocolate for Valentine’s Day.
He assured me it never crossed his mind.
It’s snowing outside. I’m in the kitchen slicing sweet potato into thin circles. The world is good – even if it is Sunday and another long work week is looming in my mind.
An interesting consequence of trying to zero-waste my kitchen is the need to zero-waste the recipes I cook from. So, it was pure serendipity that Shayna recently lent me her new copy of Chris Kresser’s Your Personal Paleo Code.
It was the last thing we needed to grab at Whole Foods. A bag of frozen blueberries. I wanted some berries but I didn’t want the ones in plastic containers over in the produce section.
This challenge was a bad idea.
I’m bad at food challenges.
Not because I can’t do them. But because I obsess about them.
I went running yesterday.
Okay, that’s kind of putting lipstick on a pig.
How about let’s say I moved my feet at a faster pace than normal for 2 miles.
I’m 99% sure I have never cooked fish before.
When I started Crossfitting in 2010 (Davis began in 2009), we made the decision to switch from a vegetarian diet to a Paleo diet.
I believe we can further improve the quality of our life through modest efforts to live simply and, in the process, reduce the amount of waste we generate.
There’s just something about casserole-type dishes that makes me really uncomfortable. However, this paleo lasagna has made me a convert of sorts. It also made me want to learn about the history of lasagna.
Anytime I end a meal with apples, in any form or fashion, I’m a happy camper. Actually, as long as there are apples nearby I’m a happy camper.
But I also want to feel good in my dress. Hence, the 80-day wedding dress challenge. But, those wedding pictures are going to follow me around for the rest of my life – so I want them to be damn good.
Bolognese sauce is a meat sauce that originated in Bologna, Italy as early as the 15th century. Classic ingredients include beef, pancetta, onions, broth, wine and heavy cream. No wonder it’s so flippin good.
In an attempt to reduce the grains in Dylan’s life, I’ve also tried perfecting paleo chocolate chip cookie recipes until even she was sick of it.
The “dressing” is really the hero of this dish. Actually it’s more like a savory icing. I’d be happy just dipping a pencil in it and eating it.
The key is in the bacon. I usually use black forest bacon from whole foods fresh meat counter because it is super sweet and delicious.
These paleo apple pancakes have become a staple in our house. Super easy to make and you can eat them for breakfast, lunch, dinner or snack.
I am obsessed with white cake. It is hands down my favorite thing to eat. White cake and white frosting. I love it so much that while I have actually pretended to be getting married on multiple occasions so that I could go to cake tastings.
I’ve had babies on the brain recently. SIGH*. I suppose it was bound to happen. Pictures of baby Holden don’t help. Who knew a little nose could inspire such longing?
I am on the fence about surprises. I have been unpleasantly surprised before (think: stepping in dog poop). But, I’ve been delightfully surprised before too (think: chocolate macaron from La Maison du Chocolat).
Sisig (Filipino Pork) is on deck because I’m making a big push to include some organ meat into our diet. It’s good for you. It also does take some getting used to.
They wanted an “ice cream sandwich…with granola!” I also knew that they loved s’mores. So, translation from kid-speak: gluten free oatmeal cookie moon pies.
Since Lent, I’ve become a bit more judicious and discerning about whether an occasion does call for a special treat.
Tom Parker Bowles’ Let’s Eat: Recipes from my Kitchen Notebook was written with “the constraints of the home kitchen” in mind. Setting aside the lofty goals attached to cooking by chefs and food activists
But, I didn’t want to eat something sweet that day. Instead, I was lusting after a big warm bowl/mug of bone broth. I had saved up three nice big freezer bags of chicken backs, carcasses, and other odd poultry bits and ends.
In 2 days, we will celebrate Easter. In 2 days, the scent of chocolate bunnies will fill the air.
In years past, my Lenten fast usually involves cutting sugar out of my diet.
There are a few foods that I fantasize about. Chicken shawarma is one of them. Let me explain. When I was studying abroad in France, I was responsible for getting my own lunch during the week.
I expected this year’s Lenten experiment to proceed much the same as it had three years ago. We gave up sugar and, on Easter morning, I dove face-first into donuts and pastries.
Ratatouille is a marvelously humbling dish. Chopped vegetables are stewed in their own juices. A generous handful of fresh herbs harmonize the riotous flavors of tomato, eggplant, zucchini, and bell peppers.
Giving up baking for Lent wasn’t as hard as I thought it would be. I felt the itch to bake multiple times during the first week but, eventually, I found other things to do.
Working in a restaurant is an incredible amount of work that requires herculean fortitude. Behind the door to the kitchens are some brave, crazy, kind and extremely good-humored people.
Naturally, when I saw this recipe for Aquavit Brisket from Stephanie Pierson, I was immediately intrigued. My only challenge would be finding dill seed. I didn’t even know people cooked with dill seeds.