white beans

The beans in my pantry need eating!

I have to admit—there’s a bunch of things in my pantry that need to be eaten.

I’ve got a variety of soba noodles, a pack of rice papers, myriad lentils and beans, a few different kinds of flours, and some canned goods; my freezer contains some CSA vegetables, nuts, stock, and meats (especially salmon). I went through a lot of the pantry goods last year and threw out the things that had expired, (I had one can that expired in 2012! Yeesh.) but there’s still a lot that remains—and all that deserves to be consumed. Continue reading…


Personally, 2016 has been good so far. However, it’s been hard to see artists I grew up with pass on—Pierre Boulez, David Bowie, Alan Rickman, and Glenn Frey. Such heartbreak with all of them—it’s hard to see the big dogs of your youth slip away like this (mostly to stupid cancer). May they rest in peace.

For the blog, 2015 again was a light year of posting. But I ventured into cheesemaking, more fermentation projects, some foraging, discovered the magical White Moustache yogurt (sour cherry is the best), and met my love of Scandinavian food. I also did a lot better with my CSA shares this year; there was a lot less food waste, overall.

Continue reading…


This year I had my act together and registered in time to participate in The Great Food Blogger Cookie Swap. I joined in the fun several years ago and had a good experience then, and I’m really glad I played again this year. In the years that passed the cookie swap has grown and grown and there’s a nice fundraising aspect to it, too—each participant donates a small sum to Cookies for Kids’ Cancer, a nonprofit involved with funding research and development in the area of pediatric cancer.

Plus, it’s a chance to connect with other food bloggers and enjoy some delicious cookies. Only two of the three folks sent me cookies, but that’s ok—I loved baking mine and sending them out in pretty boxes more than anything.

This year I chose to bake muskotsnittar, a buttery Swedish cookie redolent with cinnamon, nutmeg, and ginger that develops and intensifies in flavor each day. They happen to travel well, too, and I’m pleased to have learned that my cookies arrived without much, if any, breakage. This recipe for muskotsnittar is from the book Fika: The Art of the Swedish Coffee Break by Anna Brones and Johanna Kindvall—you can buy it here via Powell’s or find it at your local bookstore (here’s mine, Astoria Bookshop—indie beats behemoth Amazon IMO). I have a great affinity for cooking and baking traditional foods from the Scandinavian and Nordic countries, and these cookies made me really happy. Bonus: each batch makes a lot, and they freeze better, so in my book these cookies have it all.

You can find the recipe, here. I made one little adjustment of adding a bit of salt to the dough. Here’s the list of ingredients:

From Fika: The Art of the Swedish Coffee Break by Anna Brones and Johanna Kindvall

2/3 cup firmly packed brown sugar (I used dark brown sugar)
1 tablespoon ground cinnamon
1 teaspoon freshly grated nutmeg
1 teaspoon ground ginger
1 cup plus 1 tablespoon unsalted butter, room temperature (Kerrygold is my fave)
2 cups all-purpose flour
1/4 teaspoon fine sea salt

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Sparkly Concord Grape Lacto-Fermented Whey Soda

November 10, 2015

Each year I get concord grapes in my CSA share, and I never know what to do with them aside from just eating them fresh (I once tried pickling grapes—never again). This year I decided to expand my solo repertoire with these intensely flavored and deeply purple fruit bombs and try making a lacto-fermented whey soda with […]

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Learning About Natural Cheesemaking With David Asher in Brooklyn

October 2, 2015

Yogurt cheese, perfect for a beginner like me. A few weeks ago, I had the pleasure of attending a day of cheesemaking workshops with David Asher, a cheesemaker who runs the Black Sheep School of Cheesemaking, a “traveling cheese school” with origins in the Gulf Islands region of British Columbia. The folks from Slow Food organized these […]

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For the Love of Ground Meat

August 18, 2015

Larb, one of my very favorite ground meat dishes, and something I cooked early on here on the blog. When I started eating meat after 13 years of being a vegetarian, I began with fish (ironically, it was raw fish—sushi—that enticed me off the wagon), moved to chicken (skinless, boneless breasts), and about three years into my […]

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Eat the Web, August 8, 2015

August 8, 2015

Summer perfection—peach and cucumber salad Welcome back to Eat the Web, the intermittent collection of links that have caught my eye. I often post them piecemeal to twitter, but it’s nice to have them in one place. Here are some choice links from this summer: My, how you’ve changed, watermelon [Vox] Delicious grilled cheese sandwiches […]

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