Tahini, forever & always.Read More
Weekend breakfasts are much anticipated at my house— when both of my roommates are home, we love to gather around our kitchen table with pancakes and bacon and coffee and fruit.
Even on the Saturdays when I’m home alone I still usually want a breakfast that feels special, and this is a recent favorite. A scaled-down dutch baby pancake cooked in my smallest cast-iron skillet, topped with however many raspberries are left in the fridge and a generous dusting of powdered sugar.Read More
Greetings from San Francisco! Since we were last together, I changed zip codes!!! I traded orchards for the ocean and am loving my new home and life here in the city.
You can't tell it from this space, but I've still been spending a ton of time in the kitchen! Adjusting to cooking (and baking) for just myself as opposed to a family of four has been a slight challenge. Before, I could bake a cobbler and it would disappear the same day. Now, I bake a cobbler of the same size and it lingers for days 😂Read More
Organic strawberries were $2.50 per pound this weekend at the market. Rather than just buy my usual pound-- which I cut up throughout the week and include in breakfasts and salads-- and save $2.50, you had better believe I picked the two best packages I could find and bought them both.
What to do with the extra pound? Easy. Turn it into this summery dessert that just provides one more reason to love strawberry season 🍓🙌Read More