nutty ideas unsuitable for the allergy-prone
"No sir, you can't just throw barbeque sauce onto some grey pork floss and call it pulled pork." We all have something to fight for, something grounded jn the depths of our memory that we treat in a do-or-die sort of way. That is, if you're going to do it, you better do it right,… Continue reading Pulled Over
Life is a tuber slumbering. In woe with worms and woodbugs and warmth just enough. Life is a tuber growing fat. Underground blind and quiet hard. Life is a tuber humdrum, … Continue reading Frites with Benefits
Get ready! Because you're about to be hit by a blizzard , no it's not winter anymore, I mean, explosion of recipes, all of which are vegan, super vibrant, fresh, and absolutely delicious! For those of you who are staying in touch via instagram (it's on the right-hand-side, just click and follow to stay up-to-plate… Continue reading A Bit of Spring Cleaning
"Even shit sounds sexier in french." I totally abide that. No shame either. I don't know if it's the fact that the french language just forces out the sexy voice of whoever speaks it, or is it just the fact that the language is inherently elegant. My point is, it's sad, but most of us will… Continue reading It just creped into my mind
Recently I've been noticing the simmering of a modern phenomenon, one that bubbles up against convention, and one that, truthfully spoken, makes me quite simultaneously pleased and bereaved. This new truth of the era cries out "good cooks are not the pudgy ones you'd imagine". Yes, sure, with the dawn of refined sugar and mass… Continue reading Tierce de Picanterie
I'm no lobster girl. Should I offend, I apologize. I find prawns to have sweeter flavour, it's almost as if all the umami of a lobster were condensed into the size of a shrimp. They're less vicious, because if one's going to splurge on seafood, might as well get it live, right? Choosing prawns over… Continue reading So Cali
coco et cocoa 