May 24
Are you ready for some Very Big Exciting News? (If not, there’s a recipe for a pretty awesome pasta dish with cauliflower, parsley, capers, and lemon below, so you can just head right on down to the bottom.)
Also, I did a really good job of picking an entirely white recipe to pair with what’s actually a pretty exciting announcement. Way to go, me. Read more
Jun 25
I told you there’d be more. But there’s not much to this one – just the important stuff.
This accounts for about half of our meals, and definitely the more delicious ones. You’ll notice some patterns – meat, meat, potatoes, meat, meat, beer, bread, more beer, wine. By the end of the trip I had literally written in my notes “my life for a vegetable,” and was ordering side salads at almost every meal – so don’t go thinking I’d normally choose this pattern of food. But there were so many things to try, and so many things to try again …
Have questions about what anything is or how it was likely one of the best things I’ve ever eaten? Feel free to leave a comment and I’ll let you know!
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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