Last weekend, a friend of mine and I celebrated our birthdays with a birthday brunch. Both of us cooked things, and then a bunch of people came over to eat them and to hang out. It was pretty great.
Upcycle Stock
I was recently reminded that a good way to reduce food waste is to use all the odds and ends to make stock. What I didn't know was that you can actually save onion and garlic skins and use them in
Roasted Pumpkin Seeds
When I was experimenting with cooking pumpkin earlier this fall (remember the pumpkin pancakes?), I made sure to experiment with roasting the seeds as well. My recollections of home-roasted pumpkin
Pickled Cocktail Onions
Some years ago, shortly after I moved from Denmark to California, I started to get this reliable, nagging feeling every fall that I should be preserving things. Now, living in Denmark, this might make
A Bunch of Dinners in October
I'm not the world's most outgoing person. So when I manage to attend and/or host a bunch of dinners in the span of a few short weeks, I've really extended myself. Nonetheless, this happened in the
Summer Squash Spread
In our last CSA box, we received some really wonderful summer squash, pattypan squash to be specific. I'm a fan of squash and zucchini. They can be used in so many ways, and although they don't have
Whole Grain Mustard
I make this mustard quite often, because it’s really easy and very tasty. Here are the things you’ll need to make a small jar of whole grain mustard: Ingredients: 1 dl yellow mustard seeds 1
Dried Tomatoes
We had this amazing balcony tomato harvest this year, and I wanted to process the tomatoes in a way that preserved their amazing flavor and sweetness. Since we had so many, I decided to dry some of
