Made with gluten-free oats, nuts and seeds, coconut, dried fruit, and wellbeing-supportive, adaptogenic herbs.
While watching the sunrise over frozen hills from my kitchen window, I ate a single perfect pancake, complete with a cartoon quality pat of melting butter and a hefty glug of maple syrup. I cleaned up while the leftover pancakes cooled, used a cookie cutter to cut them into several small circles, and dusted them with powdered sugar before tossing them into a travel container. I then brewed two thermoses of coffee and patiently waited for K to wake up.
While it might not be entirely traditional, this bowl of ramen was complex and satisfying; a damn fine interpretation using things I had on hand.
I finally did it. I followed the recipe in Le Creuset Cookbook: A Collection of Recipes From Our French Table and made French Croissants from scratch.
This skillet cookie is an adaptation of the Bon Appetit Giant Chocolate Chip Skillet Cookie recipe and combines a few of my favorite dessert elements: luxurious brown butter, sea salt, toasted almond and chocolate, with toffee-like crunchy cookie edges, and a delectably chewy cookie center.
Served humbly over steamed rice, this bison stew was wonderful rich and satisfying. The bison meat itself was so hearty and deeply comforting; we went to bed with full bellies and woke up with an urgent hankering for leftover stew for breakfast.
This morning I began a massive mending feat: stitching two large Sashiko-inspired patches on to the knees of my well-loved, worn-nearly-into-the-ground Lucy and Yak organic cotton twill Dungarees.
I recently experimented with curing egg yolks following the directions provided in the recipe for Asparagus with Cured Egg Yolk in the Le Creuset cookbook.
I woke up this morning 1. determined to finish this knitted denim top so I can wear it out tonight and 2. CRAVING granola for some mysterious reason. I whipped up this quick batch of Easy 5 Ingredient Granola with what I had on hand and it turned out great, so I thought I’d shareContinue reading “Easy 5 Ingredient Granola Recipe”
I’m picky when it comes to bananas. Aside from the fact that I try to only buy bananas when I can find Fair Trade bananas, I love snacking on a good, medium-sized banana with no green or bruises, and an even smattering of small brown freckles. Like I said, I’m picky. I have a tendencyContinue reading “Recipe: Banana Bread with Walnuts”