I’m gonna bust out a day of eats post just because I need the distraction right now. First off, I made another loaf of persimmon walnut bread. I ran out of brown rice syrup so I just used (more) maple syrup in it’s place and it was still perfect. I’ve swapped honey for it in the past as well, also with excellent results. It’s a forgiving recipe when it comes to liquid sweeteners. My fam says every loaf is better than the last 😛 Next up, lunch. The key ingredients to building a southwestern salad… Read more >

Just out of curiosity, what meal is your favorite? And dessert doesn’t count. Otherwise that would obviously be my answer. I think I would have to say dinner because it’s the one I look forward to planning out and the one I put the most effort into preparing for the whole family. Don’t get me wrong, I would happily eat my beloved kale and grain bowl salad every day for the rest of my life and be 100% excited about it each and every day. But I feel like the anticipation for what I have… Read more >

Does it get more beautiful than a countertop full of fresh produce? As much as I like picking out my own fruits and veggies, it’s actually way easier to just get a crap ton of stuff from the farm and try to make it work. It’s like when we used to get those MASSIVE baskets from the UC Davis student farmers…only we had to stop that during covid because there weren’t any students around…and then we just never started up again. Which was fine because I was had imperfect produce and then supplemented with farm… Read more >

I spent a lot of time in the kitchen this past couple of weeks and am hopeful that I will eventually get around to sharing a lot of it. This Mexican breakfast casserole was so easy. You will need: 10 eggs, 12 oz salsa, 12 tortillas, 2 cups shredded cheese, 1 can beans, and 1 cup greek yogurt or milk. Mix everything together except the tortilla and cheese, then layer in a large casserole dish, starting with olive oil, then ripped up tortillas, then the egg/bean/salsa mix, then cheese, then repeat…tortilla, egg/bean/salsa mix, cheese…repeat…until you… Read more >

We discovered a new favorite way to eat Brussels sprouts. I first made it back on Christmas Eve. Or maybe it was the eve of Christmas Eve. I can’t recall exactly. But I based it loosely off of this recipe by Sprouted Kitchen, with some tweaks. First, I halved the Brussels and cooked them in a cast iron skillet with both olive oil and butter until they were seared in some spots and slightly past al dente, but not all the way cooked. Then I added 1/2 cup heavy cream, 2 tsp dijon mustard, 1/4… Read more >