Here’s the summer. Here comes the 4th. There goes Juneteenth. Lots of thoughts clouding my mind. Quarantine effects linger. One prevailing thought: keep it simple! Looking around my kitchen, we came up with the below. When cooking with ingredients, its helpful to see the ingredients for the flavors they contribute and the roles the play in a dish, rather than just what we’re used to seeing them used for. Think sweet, salty, savory, bitter, sour. Think strawberries, tomatoes, cheese, balsamic.
Category: food
Roasted Berbere Veggie Medley
This Black Beauty’s own Instagram identifies her as a Somali home cook in Brooklyn, ShEO of @basbaassauceI. There’s still plenty to learn about her but I was briefly introduced to the work of Hawa Hassan by the podcast “From Scratch” by Michael Ruhlman. During her feature, she shared a simple recipe for roasted carrots, chickpeas,…
Roasted Carrot and Spice Soup
This isolation situation we find ourselves in has warranted a new life for us all. It’s afforded me time to try some new recipes and new experiences. Last night, I had a blast cooking with the Culture New Norm family on IGTV and we made this simple soup that pays you back much more than…
For the Love of Cooking! 5 Tips to Love Your Time in the Kitchen
Breathtaking aromas, melodious rhythms, smiling faces- not to mention the rolling beads of sweat. This is the kitchen. This is cooking. Happy Thanksgiving to all. I’ve spent the last 5 away from home, but no matter where I am, Thanksgiving takes me back, to memories of crowded kitchens- with most if not all of my…
Summer Break? 3 Smorgasburg Eats Before They’re Gone
Happy Friday! I’ve been holding on to these words for a bit a little preoccupied but got word recently that this Saturday will be the last of Smorgasburg before they take what they’re calling a summer break for the rest of August? Huh? Was also trying to decide what else to share about my trip…
Fiesta Panameña #PanamaMio
What’s to eat? As straightforward a question as it may be, it seems to be one of the most open-ended, and for me hard to answer. Can’t quite say why. Leads to further questions like “What are you in the mood for?”, “What do you like to eat?” “What do the locals eat?” and an…
Enough Japan Already!
I started to draft this post while standing on line to check in for my flight but am now sitting beside the road in a country where English comes second, right after Spanish. It feels like every time I get to check in with you lately, the talk is about Japan. I don’t know if…
My latest…
It’s late but stealing a few moments to fill you in, as I’ve promised to take you along for the journey as I figure it out. Life has been picking up lately, leaving me to play catch-up. Just so you know whats up ahead, or at least what’s in my head, here’s what I’ve been…
Why’s Words and Ramen
Thanks for your incredible patience in sticking around and forgiving my failure to take you along for the ride as I figure things out. With the sakura season among us, I figured it a great time to to pick up sorta where we left off. My birthday came last month and so did my brother….
Airbnb Glazed Carrots #Kitchenlessness The #kitchenlessness is getting real…and old. I ended up in an Airbnb reservation on Thanksgiving but found a dinner to crash. And thought I’d bring a side. Mac’n’Cheese was missing from the menu but I had my qualms about shopping and producing on time in a kitchen that wasn’t my own….
In My “Kitchenlessness”: Reflections and Transition
I was catching up with some other friends and didn’t want you to be left out. Just a quick update of some random stuff. I’ve made it to the DC area, which I’ve referred to as my new inkwell. It’s in some ways refreshing to be back in America. And I am learning that there…
Check Please #HoneSweetHome
I love to quote my Belizean jam-roll-baking, coconut-tart-filling Auntie Donaldine when she says “Ting done! Pah-ty Ooova!” Advanced Culinary came to an end, with our graduation ceremony this past Friday. Chef Andre Ward, a Certified Pastry Chef and Certified Executive Chef and recently retired SFC (Army) with quite a resume was the guest speaker. Service…
Tip of the Tongue 