We’re hosting a freedom dinner on Friday. I am so excited to spend tomorrow in the kitchen with the Ya-Yas.
If you ever wondered why we keep hosting these ... well besides the fact that we stinking love filling our table and being able to give freedom - you just can’t top that!! But our time in the kitchen is so fun, I miss it when it’s been too long between prep days.
If you think GAHHH I hate cooking, invite friends over and do it together. There is something life giving about creating a meal together. And come hang out with us in the kitchen tomorrow, I’ll be posting lots of behind the scenes set up as we get ready for Friday! #dinnerchangeseverything#gathertogether#dinnerprep
THERE WILL BE A BARRAGE OF SNACKING TRIGGER LANGUAGE USED IN THE FOLLOWING POST
I'm a chip-aholic. Don't laugh. I even enjoy trying ones that I ultimately don't end up liking. Seems, I'm a slave to the crunch.
If you see this snack while you're perusing the isles at Trader Joe's (In the U.S.) do yourself a a big favor and just keep walking. Don't stop. Nothing good will come from getting a closer look or slipping them into your basket. However, if you decide not to heed my warning...here's what you can expect.
It's 1AM. You're feeling like a little something with a hint of salt and a hefty crunch. You open the bag and proceed to toss them into your mouth, casually. Everything appears to be just fine. Ten minutes later your hand is desperately scowering the bottom of the bag in a futile attempt to find one more but your out of luck. You ate them all. Then, the next time you're at Trader Joe's you buy two bags and that becomes your new serving size for this snack...two bags at a time.
Save yourself now and just walk the other way. Feel free to show me your appreciation for this selfless warning by sending me a serving.
Squid ink papardelle, red snapper and scampi, tarragon flavoured cream sauce with cheese and confit lemon
This snow is making us miss the sunny vibes from last weekend when we were busy recipe testing. #friendsandfare
Still digging into warm oven-baked comfort food while the weather stays cooler. We still have our a/c off. While thinking of my girls facing the Arctic drift in the UK. What’s the weather like where you are now?
Romanesco from @farmersmarketme was layered with soft onions, pistachios and bay leaves for a @we_are_food recipe. .
“Food is not just fuel. Food is about family, food is about community, food is about identity. And we nourish all those things when we eat well.” - Michael Pollen. Jaret Foster of @tournantpdx preparing dinner over an open fire at our last supper, Dark Moon. Photo by @eva@evakosmasflores#oursecretsupper#popupdinner Photo by @evakosmasflores
We just ate the last few slices of this bad boy. So good it even passes the husband-test. 🧔
I’ve gotten to know Reka from @holywhiskblog a bit better over the past few weeks. It’s so lovely to learn more about cultures that are different to our own through food. It’s the one thing we all have in common because we all need to eat, right? 🍴
A link to this stonefruit walnut frangipane galette recipe is in my profile. Check out the rest of Reka’s recipes and sweet food stories while you’re there. ✌️
Special shout out to our favorite farmers @littlepondfarm 👩🏽🌾👨🌾 February looks so good on you boo. | Pictured: Gorgeous rainbow carrots at the Saturday Morning Market on my day off last weekend.
This deliciously colorful salad is guaranteed to brighten up any winter day! Ready in less than 10 minutes and it feeds the whole family! Grab a bag of our Organic Toasted Sesame Chopped Salad loaded with pre-chopped fresh crunchy greens and veggies and toss with udon noodles, sweet peppers, red grapes and creamy avocado. Find the full recipe in our bio by @TheForkedSpoon. #GoToGreens#TaylorFarms
Paired today’s unseasonably warm weather with some very un-spring-like soup. Curried Lentil Soup inspired by @cookieandkate, cooked with chicken stock made from Monday’s dinner scraps (and topped with some of that leftover chicken, too!)
Baked vegan burger made of quinoa, sweet potatoes, black beans and spices, sitting on crispy kale and topped with sautéed onions. Delicious!
Tempered chocolate for the first time and I think it turned out well. I added earl grey tea leaves for a hint of flavor. Final product coming soon 😁
Beautiful chocolate combines art and science because there are specific temperatures involved and after trying it out, I have an even bigger appreciation for chocolatiers and will continue to appreciate their hard work with every bite ☺️
Any guesses as to what this beauty is? Hint: only two ingredients.
You had me at spelt bread...but the avo didn’t hurt 🥑
Finally started to make a prototype of tea pot. Making tea pot requires more efforts - mouth, lid and handle. Additionally, I am trying to put infuser in some how.
디자인 연구는 어려운데 재미있어요. 문제를 해결하려고 머리 굴릴때가 가장 꿀잼이죠.
We bought our first-ever Japanese sweet potato the other day and weren’t particularly sure what to do with it so we looked no further than @nutritiongenie for inspiration 💫 This was our result and holy yum 🙌🏻 (deets at the bottom!)
On an unrelated note, I feel like I’ve been witnessing so much food shaming and judgement lately. Comments made both right to people’s faces and behind their backs. It saddens me on so many levels and I always feel like shouting “what kind of free world do we live in if we can’t even decide what we feed ourselves without reproach?!!” I think a culture of food acceptance will only be cultivated when we all make a conscious effort to stop analyzing other people’s food choices in our own heads, let alone speaking them aloud. May we remind ourselves what a complex network of variables go into a person’s food choices and more importantly that unless our opinion is sought, other people’s diets are just none of our beeswax 🤷🏻♀️
Excuse my little rant, it’s been quite the burning topic on my heart lately 💓
Hope you’re having a wonderful week guys! xo
ON THIS PLATE: turmeric couscous, roasted carrots + Japanese sweet potato wedges, sautéed mushrooms + kale, avo, seasoned peas + corn.
GETAWEI IS DOING A GIVEAWEI (sorry I had to LOL). Today is an exciting day, not only because my manager brought macarons to work and I ate 10 of them but also because I’m hosting my first #giveaway ever 😱!!!!!!!! Anyway, I’ve partnered up with @caseapp so you can win a phone case/laptop skin of your own (or you can gift it to someone just like I did for Lucas HAHA 😂). Their designs are fully customizable so you can make something of your own!
To be eligible to enter: follow my account, like and comment on this post and you will be entered! For a bonus entry, tag someone in the comment section instead. Entries will close THIS SUNDAY 6pm EST and I will be picking a winner the same night! PS. giveaway is international so anyone can enter! ❤️ #caseapp