[Trigger warning: depression, thoughts of self-harm, and intimacy are brought up briefly in this post. You wouldnt expect it in a post about cookies, but there it is. Wanted to bring it up for indivi...
Greetings friends. Its been a while. A long while. Im still here, really. Ive been taking time for myself the last few months, doing much-needed self-maintenance and self-care that had little to do w...
Ive known for years someday I would cross the visible tattoo threshold and put a design on my forearm. More recently, Ive been leaning toward a food-centered design that would support my ...
I havent eaten potatoes in almost 4 years. Although I undeniably enjoy the starchy goodness of a potato and the multiplicity of ways to enjoy them, consuming them just isnt worth the allergy-induced ...
Its happened: winter is slowly setting in on Minnesota. Last week Saturday the yards and streets took on the familiar white layer of fresh snow. Within a few days the snow had melted, which was good ...
Here in the United States, Thanksgiving is fast approaching. On Thursday the nation will gorge themselves on turkey, stuffing, potatoes, gravy, those pasty dinner rolls and pie. Lots and lots o...
The original recipe for this pie was published in my 2011 recipe calendar A Year to Eat Freely. It was a really fun recipe project that I had for sale through Etsy. While I wont be publishing ...
I havent really been present on the blog lately. Life has been a mass of curveballs and uncertainty, and while its all been for the best, it hasnt really allowed by the time to leisurely keep up on m...
Happy November! Its the beginning of the month, which means its also time for a new SOS Kitchen Challenge ingredient reveal! Your posts last month all made such great use of cranberries. ...
There are all kinds of fancy salts out there for you to blow your paycheck on. Confession: I own many of them. Thankfully, one of my favorite salts is one that I make at home. Vanilla salt coul...
Simple slaws are ideal for every season of the year. They are crunchy and light, yet satisfying and filling, and endlessly adaptable to a variety of seasonal produce. Despite this, my favorite time o...
Over the weekend, we had our seventh gathering of the MPLS Food Swappers. The MPLS Swappers is just one of the food swapping groups that has popped up around the world in the last year. I started the...
Do you the blog The Spunky Coconut? If you havent visited yet, I suggest you do. Kelly creates wonderful recipes that are flavorful, unique, and easy to prepare, and I am consistently inspired...
After a long day of canning, you may think that you are off the hook the minute you take those jars out of the water canner. Oh, how wrong you are! One of the most important things about canni...
Ive been on a gluten-free banana bread kick ever since I made this bread. And by "kick" I really mean it - Ive made a loaf nearly every week for the last 2 1/2 months. I finally encouraged my...
Darling readers, its been a long time since youve seen this logo, huh? The last time that my friend Ricki and I hosted a Sweet or Savory Kitchen Challenge was back in June. Remember? It was early sum...
Studious readers will remember that I moved to a new apartment only two months ago. Unfortunately, it wasnt meant to be - the basement leaked and I believe the house is riddled with mold and other en...
This recipe is adapted from the Ball® Complete Book of Home Preservation. I love this book! I have been canning a lot lately - rather obsessively, actually - and it has been a pleasure to work my...
While reading through the Ball® Complete Book of Home Preservation recently, I came upon a variety of pectin-free jam recipes. Instead of pectin for thickening, these recipes used homemade apples...
One evening last week I dropped by my friend Bs house. I found my barefoot and pregnant friend the kitchen, whipping up a loaf of banana bread adapted from the Joy of Cooking. She was substituting gl...
lovely jars of lemon confit at the July 2011 MPLS Swappers food swap Ive been busy lately with the MPLS Swappers. Whats that, you ask? The MPLS Swappers gathers once per month to trade foo...
It is so hot in Minneapolis. We have a heat index of 115º F and a dewpoint that is higher than the Amazon. Im not kidding. Our dewpoint was 86 on Sunday. The only other place in the Western Hemi...
I love making low-sugar jams that with unrefined sweeteners like maple syrup, honey, evaporated palm sugar, or coconut sugar. These low-sugar jams arent at all hard to make, thanks to the thic...
a scoop of tuna & chickpea salad over baby greens and edible flowers is a delicious light meal I like to mix tuna with beans for simple salads. The tuna provides pure protein while the beans prov...
While I dont like uneccessary fat hanging off my meat, a fatty cut of bacon, a well-marbled steak, a paper thin slice of speck, or a nice fatty sausage brings nothing but a smile to my face. Fat...
how much is that blue crab in the window? the one with the big shiny pinchers? I went to New York City back in February for a check-up with my Lyme-literate MD. I intended to post this travel recap b...
If you were stranded on a desert island and could only bring two spices with you, what would they be? For me, this answer is simple: smoked Spanish paprika and cumin. The rich color, intense flavor, ...
I am a night baker and a stress baker. As the sun goes down or my stress level rises, my immediate response is to reach for my apron, fire up the oven, and pull out the mixing bowls. Take last ...
The other night when I opened my refrigerator, I was greeted by an eccentric mix of edibles. I had jars of rhubarb pickles, pickled beets, sauerkraut, preserved lemons, diluted coconut milk, and two ...
On Saturday, June 11, I gave a rhubarb-themed cooking demonstration at the Minneapolis Farmers Market during their weekly Market Talk segment. This was my third cooking demonstration at the mark...
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