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.
<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.
Quinoa…it’s like the intern at the office: seems kind of like a pain, don’t always know what to do with it, but does have lots of potential uses and usually ends up more successful than you expected (just a third-party objective perspective of a current intern).
Though I will never get tired of a good old fashioned PBJ (classic. respect.), I do have to admit to an undeniable infatuation with its more sophisticated sibling, the PBHB. (For those unfamiliar, this is the peanut butter-honey-banana). If you’re looking for a remedy to any of life’s ailments much cheaper than therapy or retreats to remote areas of the world, try this: chunky pb topped with sliced banana, a drizzle of honey, and a pinch of cinnamon. If that doesn’t work, then maybe explore other options.