Food is my language. There is no doubt about that in my mind. Those that know me
Spaghetti in Garlic Oil
Orange Miso Dressing with Dill
One of the best things about discovering food is suddenly imagining all the places it belongs. Such is my relationship with dill. Dill was a plant that I had heard of. I might even have eaten a few things with dill. Then suddenly I decided I wanted to cook with dill and now I see the possibilities. This Orange Miso Dressing with Dill is one of those possibilities.
CONTINUE
Chocolate and Grapefruit Biscotti
Not to harp on about food waste, but I feel like this is my year of being resourceful. After I made the Chocolate and Grapefruit Challah from Breaking Breads, I had some leftover grapefruit confit. I decided to carry on the chocolate and grapefruit theme by creating a biscotti that featured both elements. This Chocolate and Grapefruit B
Leek and Lemon Pasta Bake
Pasta is a staple in my pantry. I like to have it available in all shapes and sizes. On a harried day, I like to throw pasta into a pot of water. In less than 30 minutes, I have a meal. Meal planning is easier with pasta as an option The Leek and Lemon Pasta Bake is not one of my emergency meals. It is one of my meal plan option.
CONTINUE
Romance of the Chicken
The Perfect Roast Chicken has taken on some mystical characteristics over the years. Who can forget the Engagement Chicken, a creation of Glamour magazine? Many marriages and engagements are credited to a recipe that is suppose to produce a perfect lemony chicken. Of course, the story goes that a woman makes the engagement chicken for her partner, often a man, and he subsequently proposes. The whole story is cute. Romantic fantasies of a partner did not spur my perfect roast chicken journey. Instead, I use the Perfect Roast Chicken to test out the quality of bird sold at the stores.
CONTINUE
Breaking Breads By Uri Scheft
I have decided to maximize my resources in 2019. My shift in attitude has meant a new perspective of shopping. I am trying not to buy everything brand new. The thrift store has become one of my favorite places. After looking at all the books I own, physically and digitally, I knew it was time to use the library services. I still buy books but sometimes I borrow. Borrowing books is particularly easy because I realized I could use my library card for ebooks. I recently acquired the book, Breaking Breads by Uri Scheft from Hoopla, a digital lending service. From the book, I made this Chocolate and Grapefruit Confit Challah.
CONTINUE
Brr…Its Cold
Unless you have been living under a rock, you are probably familiar with the term polar vortex at this point. Thankfully, Boston had been cold but not especially bitter. We only bottomed out at -15F with wind chill on Thursday. Through the midst of it all, I just wanted a cup of hot chocolate, so I made myself a hot white chocolate.
continue
The Money at ‘Steak’
Buying fish is one of those things that makes me feel iffy. Okay, really buying meat makes me iffy. I just always get afraid that it won’t be the right quality and whats not. The trick to buying meat for me is to only buy from places that I trust. A big part of trust is not just freshness but taste as well. For this Orange Dill Poached Salmon, I took some time to stare at fish.
continue
Chili on a Chilly Day
The other day, it occurred to me that I have been on social media for about a third of my life. Growing up in Nigeria, I won’t exactly say that I grew up with technology. Technology and the internet was something that slowly drizzled into Nigeria. Moving the US when I was 16, opened my eyes to the internet and social networking online. Even before the days of Facebook, I spent a considerable amount of time online. One of my favorite things to do online is to learn about food. I have always been curious about the way other people eat. Food bloggers have become my demi-gods and I have become the person who falls in love with recipes. This Chipotle Chili from Gaby of What’s Gaby Cooking is one of my new loves.
continue
The Easiest Wings
Is this the point I admit that I have a social media obsession? Or should I wait until I have told you about the dill pickle chicken wings I made? So, the story goes like this…A couple of years ago, I discovered Whole 30. I think I found the founder, Melissa Hartwig Urban first. Anyway, I found out about Whole 30 and I obsessively followed their Instagram accounts, including Whole 30 recipes. One of the things I love about their recipe account is that they have different food bloggers come takeover weekly and showcase their recipes. The man behind Primal Gourmet, Ronny Joseph, was a guest takeover and I found him there.
continue