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The process to make some recipes can become very long. It can even stretch days, and can contain a lot of inactive time. As a child, this used to drive me insane. I wanted everything, and I wanted everything at that moment.
Now as I make food that has long inactive periods, I grow fond of what I’m making. This normally happens when I’m making cheese because I geek out and know exactly what…
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Fish has Become an Obsession | Wild Striped Bass in Parchment with Swiss Chard |One Cook, Two Books
Fish has Become an Obsession | Wild Striped Bass in Parchment with Swiss Chard |One Cook, Two Books
There was a long period of time where I thought of myself as a vegetarian. I was never the biggest fan of red meat, chicken, turkey, or pork, so I thought it would be easy to give it up. To be honest… it really was.
Well, that was until about a half a year ago when I started eating meat again. Though red meat and poultry is still not my favourite, fish is always on my mind.
As a child, I remember…
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Our First Christmas Dinner | ONE COOK, TWO BOOKS | Greek Fava and Grape Salsa with Mint
When it comes to December, my family goes all out. Christmas music is always playing, Christmas decorations are everywhere, and we all wear Christmas-Themed clothing. I had quite an exhausting day. When I did finally get home this night, I decided that it would be best to change into my Christmas Footie Pajamas I found at a local thrift store, and spend the evening cooking. Mina Stone came in…
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A Brief Photo Diary of Missed Recipes!
A Brief Photo Diary of Missed Recipes!
Well hello there viewers! Welcome back to my blog. Today I’m just writing a very brief post that I promised to write. Though I continued on my journey with the cook-through challenge, I began to post less and less. These following pictures are of recipes from Mina Stone’s Cooking for Artists that I never got around to writing posts about, but I did, in fact, complete. Enjoy! Root Vegetable Soup…
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The Weather is Weird, Sometimes | Fasolakia | Roasted Salmon | Apple Fennel Salsa | Radish, Watercress, and Basil Salad | One Cook, Two Books
The Weather is Weird, Sometimes | Fasolakia | Roasted Salmon | Apple Fennel Salsa | Radish, Watercress, and Basil Salad | One Cook, Two Books
Compared to yesterday, today’s weather was completely different. I’m not sure if it was because of a combination of the fans blowing throughout the house and the dismal, rainy outside, but lunch time today called for some sort of warm, comfort food. My brother, Jake, and I spent the morning binge watching a series on netflix. He and my parents left mid afternoon to go shopping for his dorm room…
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The Hottest Day of Vacation So Far | Spanish Style Gazpacho | One Cook, Two Books
The Hottest Day of Vacation So Far | Spanish Style Gazpacho | One Cook, Two Books
Well my friends… This is it. Thursday, August 17th was the hottest day of the Summer so far. Or at least, that’s how it felt. I’m guessing it’s because we have had guests over for the past week and we’ve been spending the majority of our time outside on the patio. Our timing seems to correlate to when the sun is at an angle in which our umbrellas are deemed useless. I watched from the kitchen…
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The First was Burnt, the Second was Underdone | Tah-Dig with Pistachios, Apricots, and Caramelized Onions | One Cook, Two Books
The First was Burnt, the Second was Underdone | Tah-Dig with Pistachios, Apricots, and Caramelized Onions | One Cook, Two Books
Remember back when I made Mina Stone’s Potato Tah-Dig and failed miserably because I forgot I was cooking it and burned the entire potato bottom? Well, I told myself that today when I tried to cook her Tah-Dig with Pistachios, Apricots, and Caramelized Onions that I would have a successful dish that was not going to be burnt to a crisp. Well… I surely did not burn it… Because I do not think I…
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I Think My Taste Buds are Changing | Spicy Chickpea Stew | One Cook, Two Books
I Think My Taste Buds are Changing | Spicy Chickpea Stew | One Cook, Two Books
One of two things is going one. One: Crushed Red Pepper Flakes, one ingredient that I use very sparingly, is not as spicy as it used to be. Two: Crushed Red Pepper Flakes are no longer as spicy because I am more accustomed to spicy food, so I am able to use more of it in my cooking. I’m thinking it’s closer to the second option, because even with the jalapenos in all of Mina Stone’s recipes it…
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