So, I accidentally created the best dinner ever tonight. It started with a mashed potato craving, was facilitated by a bunch of produce I needed to use up, and resulted in heaven.
Sweet Heat Chickpeas
2 small beets, peeled & chopped
1 large zucchini, chopped
4 cloves garlic, minced
2 c. green cabbage, chopped
2 cans chickpeas, drained & rinsed
1/4 c. pimenta moida*, or red pepper flakes to taste
2 tbsp. avocado oil
1/2 tsp. garlic powder
1 tsp. paprika
salt & ground black pepper to taste
Vegan Mashed
4 russet potatoes, peeled & chopped
1/2 c. unsweetened organic almond milk (make sure it’s not vanilla!)
3 tbsp. Earth Balance
1/2 tsp. ground white pepper
salt & ground black pepper to taste
Preheat your oven to 400. If you have a Convection Roast setting, use it to get that roasty-toasty crunch.
To get the Mashed going, throw your chopped taters in a saucepan, cover them with cold water by about an inch, and bring to a boil. Once boiling, reduce heat and simmer potatoes until fork tender.
For the Chickpeas, add all of the ingredients to a glass baking dish, toss to combine, and stick that mother in the oven. Remove and stir every 5-10 minutes, or as you notice the top of the dish browning. The liquid released from the zucchini will keep everything moist as its cooking, so you don’t really have to worry about anything drying out or burning. The chickpeas are done when the zucchini is soft and the beets are fork-tender (about 20 mins), but you can cook for up to an hour if you prefer more crunch.
While the chickpeas are cooking, drain your potatoes, add in your add-ins, and then mash until smooth. Don’t over-mash or they’ll turn to glue!
so much yum
When the chickpeas are done, give them a good stir, then plate and serve! If you’re like me, you’ll mix the mashed and the chickpeas and veggies into a food mountain on your plate. So delicious!
*A note on pimenta moida: I’ve never actually made this. You can (I assume) buy this at specialty Portuguese grocers. My mother-in-law is from the Azores, and she made an enormous batch of it in the spring and gave some to all the kids. Literally, this is how much pimenta I have:
full size pitcher of cold brew for reference
That thing was FULL just a few months ago. I could drink the stuff.
I hope this recipe helps you all take baby steps towards putting weird shit like beets and cabbage in your dinners! So into cabbage right now!
So, I caved and finally tried Blue Apron. I got a hell of a deal, too. Some of my favorite podcasts (like SMNTY!) are sponsored by Blue Apron, so I used one of their promo codes to get $30 off.
But then I chickened out. I’ve talked too much smack about meal services! I cook every damn day. It’s 24/7 gourmet in my house. I couldn’t sell out like that. (My inner monologue is really modest, huh?)
But then I got an e-mail offering a promotional code for $40 off. Which means I’d get the first week (3 meals for 2!) for $19.99. How was I supposed to resist that? Plus, I’d just gotten an influx of cash from my bridal shower and I figured that the brand new fancy flatware and new dishes deserved some thoughtful meals to go with them.
As I mentioned before, I’ve talked some smack about the concept of Blue Apron. Like, the notion that I wouldn’t already have basic healthy ingredients in my house is borderline insulting. But I can really see how, to someone who doesn’t share my rabid obsession for cooking, it is a really useful leg-up. The recipes are insanely easy to follow and meal-prep is pretty minimal. And they have a vegetarian meal-plan without being judge-y or charging extra (although let’s be real—vegetarian meals are way cheaper!)
Night One:Spicy Peperonata Pasta with Tinkerbell Peppers, Cherry Tomatoes, & Pine Nuts
I’ve got to hand it to them—this recipe was sensationally delicious. I didn’t even know Perciatelli pasta existed, and now that I’ve seen the light, I’m never buying spaghetti again. I’ve also wasted 25 years not putting capers in my red sauces—never again will I be so remiss.
Apart from these beautiful innovations, however, I felt a little stifled by the recipe. Me being me, I…improved upon this already solid recipe by adding sliced white onion into the base of the sauce, and replacing about 1/2 cup of the liquid with white wine. I also neglected to wipe out the pan after toasting the pine nuts, as any residue (I assumed) would add a lovely flavor profile to the foundation of the sauce. I was also able to cut the prep time in half with what I call “building”: instead of slicing the vegetables/ingredients ahead of time, I add ingredients to the pan one at a time prepping as I go, starting with onions and then moving to firmer vegetables and herbs. I am not what you call a “mise-en-place” chef.
All in all, it was a really positive experience, despite my incredulous Snap Story—they included a tiny baggie of pre-measured-out red pepper flakes &parmesan cheese! Who doesn’t have a jar of red pepper flakes and a block of parm in the house at all times?
Stats for Peperonata Pasta
Taste: 10/10
Ingredients: 8/10
Presentation: 10/10
Skill level: First time at the rodeo
Day Two: Summer Vegetable & Quinoa Bowls with Fairy Tale Eggplants, Shishito Peppers, & Corn
I ended up making this dish as a late lunch the following day. I figured since it was so veggie-heavy it would be a perfect midday meal. I had some leftover zucchini from the farmer’s market, so I added it into the recipe. I also went a little heavy on the rice vinegar and olive oil in the dressing to accommodate the extra veggie volume. Apart from those additions, I followed the recipe perfectly, which is almost impossible for me to do!
The bowls came out delicious, but I’m wishing that I had had my way with them. I’d definitely have added a clove of minced garlic to the dressing and some lightly-cooked sliced red onions to the top as a garnish. I think chopped basil might have also been a lovely addition. Ooh, or fresh cilantro!
It was great to use shishito peppers, an ingredient I’d never even heard of before. The eggplants were also fabulous! Eggplant is such an iffy veggie for me. I love it in a Parm, or in a seasoned “meat” -ball, but on its own the texture is usually slimy and icky. The large dice and the light sauté was transformative!
Even though this wasn’t a knock-out dish, it really gave me some big ideas. Cold marinated cucumbers on top of a hot bowl of vegan goodness? Sheer madness—but it worked. I paired it with a local rosé from the farmer’s market because apparently they sell wine at the farmer’s market every other week! So resentful of working every Saturday, I can’t even tell you.
Stats for Quinoa Bowls
Taste: 8/10
Ingredients: 10/10
Presentation: 9/10
Skill level: Beginner
Night Three:Couscous-Stuffed Zucchini with Goat Cheese & Summer Squash Salad
This dish was 50 shades of divine. Seriously ingenious. I’ll be making this frequently. I had a bunch of organic fresh green beans leftover from the farmer’s market so I added them in for more green-ness. The more veggies in any given meal, the better.
This menu was a little more involved than the others (it took a baking dish, a pan, and a pot!), but still was a breeze to whip up. I can’t believe how incredibly simple the vinaigrette was! Just lemon juice, olive oil, salt, and pepper. One of the best salad dressings I’ve ever had. The warm veggies on the cold arugula was a delight—something I’d never have thought of. Also, shallots! I love me a shallot! Shallots: garlic’s onion-y cousin. It’s truly a perfect food.
I was so pleased with this dish. I can’t extoll its virtues enough. The light, citrus-y flavor of the vinaigrette juxtaposed with the richness of the goat cheese made this the perfect summer dinner.
Save room for seconds!
Stats for Couscous-Stuffed Zucchini
Taste: 10/10
Ingredients: 10/10
Presentation: 10/10
Skill level: Begin-termediate
leftover game on fleek, guys
Some Notes
I think, overall, Blue Apron is an awesome service that promotes healthy eating and cooking. Not everyone has access to the incredible resources that people in more urban areas have (half the country is a food desert!) and organic produce isn’t growing in everyone’s backyard. My hope is that the people who use this service will gain skills that then translate to mindful grocery shopping, meal-planning, and more time in the kitchen.
They could definitely be more mindful about packaging, though. I know you can’t stick a block of butter in a paper sack, but there was so, so much plastic. There’s got to be a better way! Compostable containers, maybe? I’m going to reuse those insane giant ice packs that come in the bottom of the box for sure. They do include recycling instructions on their site, so at least they’re aware of the issue.
Also, vegan/gluten-free/allergy-conscious recipes! Some of the recipes accidentally fit the bill, but there isn’t a menu or option that ensures it. I’m sure there are a ton of people that would love to order this service, but can’t because of severe allergies. Inclusivity is everything.
I’m still iffy about whether or not I’ll order another delivery, unless I know in advance that I have a crazy busy week, but I’m glad I tried it. Instead of mocking those that don’t have an innate desire to concoct soup recipes and hone their knife skills, I’m going to do my best to be encouraging. It’s all about spending time in the kitchen! You can cook a Blue Apron meal in less time than it takes to order a pizza, and each meal is packed with nutrition. Anything that gets the average American to get his or her butt in front of the stove to make a mindful meal is good by me!
Have you tried a meal-delivery service? What was your experience like?
There is no food I love more than potatoes. Potatoes are the single greatest thing to ever grow out of the earth. Basically, you can do anything to a potato and it still tastes delicious.
One of my fave things to do to a potato is to make them breakfast-appropriate. We don’t eat your typical meat-and-potatoes diet (obviously), so incorporating my beloved potato into meals can be a tad difficult.
Thus, Lazy Sunday Hash was born! And yes, I’m making it on a Wednesday because I don’t abide by the rules of society. This recipe has the added bonus of minimal prep-time and effort!
hash with organic ketchup (for when you run out of eggs) Lazy Sunday Hash
serves 2 very hungry people, or up to 6 reasonable people
2 Russet potatoes, diced
1 handful of fresh organic green beans, chopped
1 handful of chopped scallions
2 cloves garlic, minced
1/2 red onion, chopped
2 tbsp avocado or olive oil
2 tsp paprika
salt & black pepper to taste
Preheat the oven to 350 (use that lovely roast setting if you’ve got it!)
Prep your veggies and put them all into a glass baking dish. Sprinkle on your spices. Toss in the avocado oil until well coated, and stick in the oven.
Slow-roast for an hour, removing and stirring every 15 minutes for even cooking.
**If you don’t have an hour to kill, set the cook temp higher and stir more frequently. The hash is done when the potatoes are fork-tender.
This hash is best-served underneath two over-easy eggs & a generous sprinkling of hot sauce!
Have you ever gotten an intense craving for peanut butter cookies in the middle of the night for no reason? Me too, I feel you.
But sometimes, all you have is the fancy-pants freshly-ground peanut butter, so it seems a shame to use it in cookies.
But sometimes, you have a jar of homemade almond butter that you processed with coconut oil and cocoa powder just sitting in the fridge waiting to be used! So, obviously, cookies must be made!
I was lucky enough to receive a pink KitchenAid stand mixer at my bridal shower last month, and these cookies were just the thing to christen it.
I love that homemade cookies always look a little bit wonky. Coconut Almond Butter Cookies
Makes 2-3 dozen, depending on how large you like your cookies
1 1/4 c cocoa almond butter (recipe below)
1/2 c coconut oil
1 1/4 c packed light brown sugar
1 tbsp vanilla extract
3 tbsp unsweetened almond milk
1 3/4 c whole wheat flour
3/4 tsp salt
3/4 tsp baking soda
1 egg (or flax egg: 1 tsp flax meal mixed with 2 1/2 tsp of water)
Preheat the oven to 375. Line 2 cookie sheets with parchment paper. I use these!
In a stand mixer with the whisk attachment (or in a bowl with a fork if you’re a normal person), cream together the coconut oil, almond butter, brown sugar, almond milk, and vanilla extract until just combined. Slowly add in the rest of the ingredients and mix until just combined.
Scoop out the batter onto the parchment paper a tablespoon at a time. It will be very gooey, but the coconut oil will keep it from sticking. Once the cookie sheets are full, use a fork to make a crosshatched impression on the top of the cookies, because s’cute.
Bake for 8-10 minutes, rotating the trays halfway through cooking. I like to swap oven shelves at this time to make sure both trays cook evenly.
At (approximately) the 10-minute mark, remove the cookie sheets from the oven and let your cookies cool on a rack. They’ll still be a bit gooey, but don’t overcook them or they’ll turn to rocks. Gooey is good. Gooey means they’ll firm up to the perfect texture.
*Making the co-co-coconut almond butter:
Have you heard? Almond butter is the single easiest freaking thing on planet earth to make. It is the pet cat of foods—it requires minimal effort and doesn’t need any attention paid to it.
makes one lovely mason jar-full
3 c roasted, unsalted almonds
1 heaping tbsp cocoa powder (more if you love chocolate)
1 tbsp coconut oil
Put all the ingredients in a food processor and process on high for 20 minutes, scraping the sides intermittently if you need to. That’s it. The end result is a luscious, creamy heaven-sauce that tastes amazing on waffles, in yogurt, and in smoothies.
Enjoy these amazing (and healthy!) cookies this week!
I was lucky enough to go to my town’s farmer’s market this morning, and took home a huge haul of organic veggies! In the blind panic of holy-hell-I-have-way-too-many-zucchini, I decided to create a summer salad inspired by my love of all foods southwestern. It took under 20 minutes to put together and it might be the yummiest thing I’ve ever made!
What you’ll need:
for the salad
2 ears corn, husked with kernels cut off the cob
1 tbsp coconut oil
1 zucchini, diced
1/2 small red onion (or 1/4 large), finely chopped
1/2 lb of grape tomatoes, halved or quartered
1 can black beans, drained & rinsed
salt & black pepper to taste
for the dressing
1 clove garlic, minced
2 tbsp lemon juice (about 1/2 a large lemon)
1/4 cup apple cider vinegar
1 tbsp vegenaise (or mayonnaise if that’s your jam)
To begin, set your oven to 400 degrees (if you have a roast setting, use this!) Remove the kernels from the corn cobs, toss in a bowl with 1 tbsp coconut oil, and lightly season with salt & pepper. Roast in the oven in a baking dish for 10 minutes, until lightly browned. Remove from the oven and let cool.
While your corn is roasting, prepare your vegetables, rinse your beans, and combine it all in a large mixing bowl. When your corn is cool, add it to the vegetable mixture.
In a blender, food processor, or with an immersion blender, combine all of the dressing ingredients. Add salt to taste. Pour dressing into salad and toss to combine.
Serve on top of a bed of greens, on its own, or as a side with burritos or enchiladas! Top with avocado if you’re feeling frisky!
I know it’s (probably) a relatively small subset of the population, but as a millenial gal doin’ it for herself, I just do not identify with my homegirls that don’t know how to cook. Occasionally I come across whispers of this in the blogosphere—”Every time I try to cook I almost burn my house down!”—and I don’t understand the impulse to brag about one’s incompetency. I don’t shout into the void about how much I sucked at Pre-Calculus.
This is not a gender issue, by the way. It’s not about girls or women, and I am not policing how someone should be a woman. Men are often even worse offenders, which is why I’ve never understood how chef-dom is such a boys’ club. Some people are just too damn busy to cook, and that’s fiiiiine. But you have to know how. Just the basics! How does one make it through adult life without such a basic skill set?
I, personally, can be excessive. Cooking, for me, is a hobby and a complete joy. I woke up at 5 of 7 the other morning and made doughnuts. I understand that this impulse is not normal, nor should it be. But I don’t exactly come from a point of culinary privilege. I baked with my grandmother as a tiny kid, but my mother didn’t sit me down and painstakingly instruct me in the art of soup-making or whatever. I learned (and continue to learn) everything I need to know from books and the internet, starting when I was about 18 and became interested in providing for myself.
My fiancé on the other hand—oh boy. I often wonder how he keeps from starving to death when I’m at work. His mother, the wonderful minha sogra, is a badass cook who continues to frequently send food over, so he never had to learn. He once literally fucked up while making tea. He poured the water through the whistle hole in the spout and wondered why it made a dribbling mess.
How and what people feed themselves has long been a fascination of mine. I’ll read or watch any book or documentary about the food industry, cooking, or food culture that I can get my hands on. As I’ve often said, Michael Pollan is my Elvis.
Making the time to cook is the only way to gain complete control over your nutrition. I want to know the source of everything I put into my body. I can’t advocate for cooking enough. But don’t listen to me! Listen to some of these smart people who know things!
Further reading/watching:
In Defense of Food: An Eater’s Manifesto, Michael Pollan
This book changed my life. I think I was 22 when I read it, and newly living with Michael. As the chef of the house and primary food-provider in general, I was cured of so many bad habits by Pollan’s prose. Pollan is not a vegetarian, but advocates for a predominantly plant-based diet based on years of research. He’s written a ton on the subject, but this book goes into the FDA, “food science,” and marketing.
He also has a Netflix docu-series called Cooked that is so inspiring!
The motto? *Drake voice* “Eat food, not too much, mostly plants.”
Eating Animals, Jonathan Safran Foer
Not for the faint of heart. If you like your pets, you might come out of this read a vegetarian. The backstory is that JSF was about to become a father and, saddled with the new responsibility of feeding a living, breathing, separate human, went out and investigated the food industry’s impact on us, animals, and the environment. The nice thing about this book is that it’s not preachy, at all. At no point does explicitly advocate ditching animal products from your diet. It’s a just-the-facts-ma’am presentation. I use the chapter on the fishing/trawling industry constantly as a justification for why I don’t eat seafood (other than its vile taste and smell).
Skinny Bitch, Rory Friedman & Kim Barnouin
Skinny Bitch has definitely been put through the ringer, and at this point in my life, I’m not completely down with their message (they recommend imitation meat products, which is so beginner-level and not my style) but this book woke me the eff up when I was a teenager. I am aware that advocating for thinness is behind the times, but the title is misleading. It’s a book about veganism, health, and the heinous conditions of factory farming—the inflammatory title just created a buzz (smart marketing). A note: this book was published before everyone started carrying almond milk, so take their suggestions with a grain of salt.
I grew up a ramen junkie. Granted my lily-white mom called it “Oodles of Noodles” but regardless—I was hooked on that Japanese elixir. Chicken, Shrimp, Oriental—whatever flavor that weird atomized msg dust called itself, I was in.
My father (the main culprit of feeding us ramen) tried to “health it up” with frozen veggies, sesame oil, and dried seaweed, but at the end of the day, ramen-from-the-packet is basically death soup. Exactly nothing about it is nutritious…
UNTIL NOW.
I made this last night and was amazed at how delicious it was. Even better than the packets, with the added bonus of ginger and miso!
Homemade Vegan Ramen
3-5 cloves garlic, chopped (your preference)
1 inch fresh ginger, peeled and chopped
2 tbsp soy sauce
1 tbsp sesame oil
4 cups veggie broth
2 cups water
2 tbsp miso paste
2 cups chopped broccoli florets
3 organic carrots (cut to matchsticks)
4 oz rice noodles
chopped scallions
sesame seeds
Roasted Tofu Topping
1 pkg tofu
2 tbsp soy sauce
2 tbsp sesame oil
2 tsp sriracha
The tofu topping is easy, so start with that. Preheat oven to 400. Drain extra firm tofu, press out excess liquid. Dice tofu, and lay in a single layer on a cookie sheet. Drizzle on sesame oil, soy sauce, and sriracha. Bake/roast (depending on your oven) in 5-10 minute intervals, flipping to ensure even cooking. The goal with the tofu is that they’re all evenly coated in flavoring, crisp on the outside, and soft on the inside. Cook for approximately 25 minutes total. Set aside.
To make the ramen, sauté the garlic & ginger in the sesame oil for a few minutes until it smells like heaven in your kitchen. Add the chopped broccoli and carrots. Sauté for a few more minutes, making sure everything gets coated in the sesame oil. If the mixture gets a little dry, drizzle some soy sauce in there. Next, add the broth, water, soy sauce, & miso paste. Mix around until the miso dissolves. Let everything simmer for a few minutes so the carrots can soften. Next, add your noodles. Depending on what type of noodles you have simmer for 5-10 minutes until the noodles are thoroughly cooked. Turn off the heat and add the scallions & a squirt of sriracha.
Ladle into bowls and add the tofu & sesame seeds as a topping. Enjoy!
Do you make from-scratch versions of your favorite junk foods?
So, unless you’ve been living in a cave for the past few years, you’ve heard of Bulletproof Coffee. When you Google it, about 1,000 think pieces about it come up; some people praise it like it’s Sliced Bread 2016, others mock it for being possibly the world’s stupidest idea. I haven’t tried the real thing (drinking butter seems highly gross to me), but I do drink a lot of coffee, so any way to pack more nutrition into it seems like a good idea to me!
An amazing dairy-free version already exists, via Nutrition Stripped, but as I don’t have powdered medicinal mushrooms or maca at my disposal, I thought I’d try my hand at a layman’s version. Vegan living isn’t that hard if you’re creative in the kitchen!
I only used ingredients that I always keep in my house, and it tastes pretty delicious! I can see myself making this on work mornings to stave off hunger until break time.
Frothy Power Coffee
serves 1, hot or iced
8 oz. cold brew or freshly-brewed hot coffee
2 oz. unsweetened organic almond milk
1 tsp. organic coconut oil
1 tsp. chia seeds
1/2 tsp. cinnamon
1/4 tsp. of nutmeg
sweeten to taste (I recommend 100% maple syrup)
Pour all ingredients into a blender until frothy and then serve! A word of caution—if you choose to serve this cold/iced, the coconut oil will start to solidify over time, giving the drink a chalky consistency. Hot is probably the way to go for those of us with texture issues!
All the above measurements are estimates. You know how you like your coffee! If you take your coffee black, skip the almond milk altogether and sub in more coconut oil. Add some cocoa powder to make it a mocha or blend in some fresh raspberries. Totally customizable.
There are endless ways to enjoy this super easy drink, without bankrupting yourself at the health-food store.
Well, I’m off to start cooking brunch! We ran out of tempeh so I can’t make my kickass “bacon.” So much sadness!
Love bacon but hate the inhumane slaughter of one of Earth’s smartest and cutest creatures? Me too!
image via googleI’m not going to sit here and act like I’ve never eaten or will never again eat a pork product. I don’t eat pork, but unless you personally make every single meal you eat, there’s really no way to 100% know. I’m not perfect! But pigs are very awesome, so until I convince my fiancé that a pet pig is a really good investment, I’m just going to eat all of this vegan “bacon” in one sitting.
Here’s the deal: I love to cook, but I’m also deeply passionate about recipes involving fewer than 5 ingredients with 20 minute prep/cook times.
Vegan Tempeh “Bacon”
makes 4 servings (or 2, because let’s be real)
1 pkg. tempeh
1 tbs olive oil
1 tbs soy sauce
1 tsp liquid smoke
Preheat oven to 400. Combine liquid ingredients in a small bowl. Slice tempeh as thin as you can, trying your best to replicate the shape of bacon. Thinner slices mean crispier, cruncher “bacon” (this is obviously the best way to eat it, screw anyone that likes it soggy). Thicker slices are heartier and more Canadian bacon-esque. Lay all of your slices on a piece of parchment paper on a cookie sheet (no need to grease the paper), and brush on your marinade. Bake for 7-10 minutes, depending on your oven (mine has a convection bake setting). Take the cookie sheet out, flip your slices, and brush the marinade on the other side. Bake for another 7-10 minutes, this time checking to make sure the pieces haven’t burned. When you take them out of the oven, they’ll be sizzling deliciously. Let them cool for a couple of minutes and enjoy!
My favorite way to enjoy these are between whole grain toast with mashed avocado! Or for omnivores, add a fried egg & melted Swiss to the above equation.
Happy baking!
—DellaBites
P.S. Sorry there are no process pictures, but this is so quick and so delicious that they were gone before I could even grab a camera!
…is something that my mother-in-law-to-be uses so frequently, that it’s a staple phrase in any impression of her. Normally, we roll our eyes at her clichés (i.e. “don’t sweat the small stuff” and “cherish the moments”) but today, I find myself really appreciative of one tiny, little thing.
My kitchen pegboard, you guys. I finally did it. (Disclaimer: I was 22 when I picked out those curtains, and was going for colorful country décor instead of my current vision of a neutral, modern space.)
I don’t know who officially “invented” this method of storage, but Julia Child (a.k.a. the life inspiration of us all) famously used it, and it’s no surprise why. It turns an otherwise empty, boring wall, into a functional work of art!
The cabinet/drawer situation in my kitchen is less than ideal, considering my love for cookware. I had been dying to do this for ages, so one day I just drove over to Home Depot and got my supplies! My father-in-law-to-be (I must really like these people, huh?) built a frame on which to mount the pegboard, and hung it up today. Now I have an entire cupboard for dry/paper goods! So much less counter-clutter!
Room by room, this former bachelor-pad is turning into a home. An inspiring space is so important to me—it allows me to feel refreshed and productive, a major plus considering this is my last year of college (FINALLY) and I have to knock it out of the park. I recently transitioned from using a wall-facing desk in my foyer/office/mudroom/misery pit, to making the kitchen table my home base. The kitchen is my happy place—cooking and eating are my favorite things to do—so working in a comfortable, familiar atmosphere has been so inspiring! My new view while I work is a piece of my art, brightly-painted tchotchke shelves, and our stereo—everything from writing papers to paying bills has been 100 times more interesting.
The kitchen is nowhere near finished. I’d still like an island and a new fridge, both of which are in progress projects, and to whitewash or paint our cabinets white, but in its current state, our kitchen is functional and aesthetically-pleasing. Like Pinterest Junior.
image via Google
I don’t know if Ms. Child would be horrified that I made my version of (vegan) “Warm the Fuck Up” Minestrone from Thug Kitchen’s cookbook tonight, but I’m sure she’d be glad that women of my generation are still cooking, and relishing the process.
Della Bites 