To me, one the best things about September through November is that it’s generally acceptable both culinarily and socially to live a pumpkin-spiced version of your regular life. Last night, I realized that it was officially December, and I had not posted a single pumpkin-inspired recipe. So to make up for for not representing my most authentic self, I am sharing one of my new favorite recipes for all of you who secretly make pumpkin things year-round but reserve public enthusiasm outside of the designated season.
I recently moved to Seattle, and while the hot summer days have been a pleasant surprise to me, I have definitely found myself in an unfamiliar predicament.
One of my favorite things to do when exploring a new city (or moving to one) is exploring the local farmers markets. Lucky for me, Washington has a TON of farms, which means a TON of seasonal produce and zero shortage of farmers markets here.
It’s the end of the week and you got some veggies that are just about on their last legs. You contemplate stir-friday but want to spice it up a bit.
The topic of this post was inspired by a Washington Post article written by a dietitian that I read this morning, sent to my inbox by the Academy of Nutrition & Dietetics.
The title of this post, however, was inspired by a 3-line conversation I had as an undergrad with a coworker while working our afternoon shift at the fitness centers. And while I’m fairly positive he would not even remember having this conversation, it has stuck with me enough to mention it in a blog post 6 years later.
Here’s how it went:
Anthony Bourdain dropped out of high school and started his career in the restaurant business as a dishwasher.
And this is no anomaly. It’s the beauty of this industry.
<Looks shmancy. Sounds shmancy. But I swear this is one of the easiest desserts you'll ever make. What is a galette? It's basically a lazy pie.