Aug 24
What impresses me most in terms of culinary skill is the ability to make something out of nothing. Or, rather, the ability to make an interesting, tasty dish out of whatever you have lying around. Instead of picking a recipe and tracking down the ingredients, the ability to look around at what you have and put something together. This is something the CSA has forced us to do more than we ever did before – one of the many reasons I appreciate it. Read more
Jul 10
It used to be that when I had a night at home by myself I would choose to eat something ridiculously easy and bad for me – like fast food indian fare, or barbeque, or an entire Chipotle burrito (which, by the way, turns out is significantly worse for you than a KFC Double-Down). But ever since this lady turned me on to eggs-on-things, I just can’t seem to stay away and it has become my mainstay solo home dining activity. I’m pretty sure I posted sometime this winter or spring about at least one time we had eggs on cabbage, or brussels sprouts, or kale, or something like that, but there’s no way I have accurately portrayed just how much we’ve eaten a take on eggs-on-things over the past 6 months. Read more
Jan 26
It is not the wedding ring on my finger, the china in the cupboard, the guest bedroom, nor the solid wood bedroom set we bought ourselves for Christmas (I love you, solid wood furniture, by the way) but the sentence I am about to write that officially makes me an adult: Braised cabbage might be one of the best things that has ever happened to me. Read more
My name is Bowen and I'm a cooking instructor/food writer/home cook in Seattle, WA. I'm dedicated to community-based food systems that nourish people and planet alike, and this site is an extension of my kitchen - seasonal, fresh food and cocktails made with heart (and sometimes an indecent amount of olive oil) to share with friends and loved ones.
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