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.
This year, I’d like to write more here, and will make an effort to meet that goal; I’d also like to read more food blogs. And on that topic, here are some things that have caught my eye lately.
The food of Tunisia will be highlighted during the Summer 2016 Fancy Food Show in NYC.
I’d like to try these Chewy Chocolate Chip Bars.
This Sweet Potato and Chickpea Salad is excellent.
Buttermilk Panna Cotta I want to eat.
A wonderful video on making Shakshouka.
I plan to make this Lemongrass Turmeric Curry Paste soon.
Not a bad list of kitchen resolutions for this year.
These Buckwheat Thumbprint Cookies with Cherry Preserves from the inimitable Alice Medrich sounds fantastic.
Some of the things I’d like to do this year in the food realm:
- Learn more about Scandinavian food, including cooking more regional dishes, enjoying fika more often, and researching how spices (e.g. cinnamon, cardamom, saffron) beloved in that region found their way there
- More fermentation projects and eat more lacto-fermented foods—cheese, krauts, and beverages, in particular
- Work some of these syrups into interesting and delicious cocktails
- Eat more legumes and beans #IYP2016
- Cook out of the cookbooks I already own
Here’s to a 2016 filled with food, fun, adventure, and less stress!
