This recipe is for the Feed Feed, enjoy! Rice with Turmeric and Currants 1 c rice, rinsed until the water runs clear then drained (long or short grain are both fine) 1 c filtered water 1 tsp sea salt 1/2 tsp turmeric 1/2 tsp garam masala 3 bay leaves 2 tbsp dried currants 1 tsp… Continue reading To do with eggplant.
In essence, smart tech enables us to swipe left on life. A couple of weeks ago, I was driving to Toronto with a close friend and fellow blogger, Helena (who happens to be coming over for dinner tonight to save me from drowning in the beautiful abundance from Henceforth Farm). And as the stifling Torontonian… Continue reading Swipe left
"Definitions look good only in ink on paper, for midterms, thus implicitly are useless for life in general." These days, between fires in a barrage of assignments, midterms, and projects I've been burying myself (and possibly my responsibilities) beneath a commendable mound of food literature and documentaries, two of which include Anthony Bourdain's Layover on Netflix,… Continue reading The Bottom Line
I say, they're a fruit. Because the ones that taste like fruit are the best ones. When you're looking for a tomato, you're not looking for a bright green one nor a very firm one. You're looking for intense reds, (perhaps even oranges, and yellows) with a bit of give when gently squeezed - both… Continue reading a monumental predicament
Parents are such sources of wisdom. Even if they're fuzzy on the mechanics of things, they know the outcome. I guess, most of the time, that's enough to help a kid grow up without slicing their hands open, putting a crater in their cranium, or in my case, scorching off my entire palate. For that,… Continue reading honey makes it hot