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salmorejo

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news

everytime i make this i’m shocked by how good it is. i know it’s good, but as i’m making it it just doesn’t seem possible to have such depth of flavour with such simple ingredients. It looks very unassuming but it’s magic.

cleansing and laking

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news / travel

after spending all of christmas, the lead up to christmas and after christmas eating delicious garbage (noodles! cookies! huge brunches!) all the time we are doing a "cleanse". this mostly means giving our bodies a break from sugar, booze, flour, anything processed, that sort of thing. it's not extreme but if you're looking for gravy and pizza recipes in the next month or so, maybe change your expectations. i will have a lot of tasty recipes coming up, just simpler less indulgent ones. before embarking on this cleanse, we went and stayed on a beautiful lake on Salt Spring Island and cooked and lazed and wined and hiked and canoed and relaxed. some last hurrah brunches (tempeh rancheros, yeasted waffles w/ pear, tofu scramble)

fresh soymilk and handpulled noodles

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news

sorry for my absence! do people read this? i have no idea, if you do i’m sorry for the absence. i’ve been making the same couple things over and over again, which seems insanely boring to post but then i realized i haven’t mentioned it even once. I’ve been making my own tofu (and soy milk) and working on hand pulled noodles.