When life gives you tangerines, well… I mean that’s not really so bitter as life giving you lemons, but when it’s this many tangerines, you’ve gotta do something with it! So, you see, I’m now mother of a beautiful, ridiculously fertile tangerine tree in my backyard. It’s boreth many fruit.
And now I’m literally climbing in the tree every morning with an attempt to eat/do something with its really really sweet gifts and it’s just too much for me + my, like, 5 friends to eat raw.
OK, I have more than 5 friends, but we’re all super busy. Apparently too busy to eat tangerines off of my tree every day. So I wanted to find a way to preserve them, and this is a recipe I’ve been wanting to share with you guys for a long time now! Back-to-my-days-in-France long time! Read more
Sometimes you decide to make something because you have leftover ingredients that would go bad, and why waste? This was the case for this quick bread recipe, and it has turned out to be the best bread I have ever made.
I had cooked with garbanzo beans a few nights before and had reserved their cooking liquid, as I always do, to use as an egg-replacer for later. I had just wrapped filming my Valentine’s Day Special, which of course you’ll see soon, and since I had the cameras set up I thought, why not try another recipe on-camera.
Iiiiii’m so glad I did.
Behold: a ridiculously healthy vegan bread recipe that is perfect for having your cake and eating it, too. I’ve grown so fond of aquafaba in recipes, as it adds a really moist texture that I’ve found difficult to get with eggs. I actually prefer it now! The buckwheat adds a warmth and heartiness to the bread, which mixes perfectly with the herbacious quality of the oregano on top.
This is a perfect summertime drinking quickie of a video. It replicates about how long it takes to make the beverage. And hopefully is not drunk quite as quickly.
“Stone fruit” sounds so fancy. I love how it includes all fruits I want to eat all the time but make their way into our mouths only during the warmer months. Peaches, nectarines, plums are so perfect in sangria, and while a lot of sangria is made with apples and oranges, to me that sounds counterproductive since those are not fruits naturally found in summer and our pitted friends are! Read more
Portland was a-callin’. I have a strangely soft spot in my heart for the Pacific Northwest. Rain, superfluous hipster demographics, and slow driving aside, it’s a great place, and was a stupendous place for my dear friend Annie to have her wedding last week.
I’d made an intelligent choice of staying in my own private accomodations in an AirBnB (except for when the people staying in the house above me woke me up in the morning with their, uh, excessive cuddling) and therefore was able to sneak in a few minutes to film a quickie for y’all in between the wedding rehearsal, rehearsal dinner, the wedding itself, and, ya know, enjoying a city a little bit that I once lived in.
You know you live in Los Angeles when if you have not had at least 6 decent tacos in a week, well, you’re probably in a coma. And dreaming of tacos in said coma.
As someone who eats gluten-free, tacos are not only a cheap and easy one of the most delicious (yes cheap) things to find for lunch or dinner or after drinks munchy food, but they’re EVERYWHERE. And so damn good and authentic.
So, let’s say you’re not on a liquid-incited rampage to find grub and you are choosing the civilized route to tacos in a taqueria. You will notice, in proper establishments, that there are a variety of salsas and topping to choose from: radishes, chipotle, limes, pico de gallo, and then this salsa that is green and kind of looks like a runny guacamole but you know it’s not because you had to pay $2 for your side of guacamole already. What is that?
That, my friends, is tomatillo. And it’s delicious.