To make the best pumpkin and spice muffins, first cook a fresh sugar pie pumpkin or kabocha squash. The extra effort is worth it!
When we went plastic-free, we cut store-bought snacks. Those processed foods come packaged in plastic in one way or another—either in plastic bags, or in plastic bags tucked inside cardboard boxes or individually wrapped in plastic and then stuffed into yet more plastic bags. So we started making more snacks from scratch—stovetop popcorn, crackers, dips […]
I love the complex, intense taste of preserved lemons. The first time I made them, I didn’t really know what to do with them. Now I go through them quickly. Chopped up, they make a fantastic garnish for Indian dishes, such as dal or chana masala. They also pack a ton of flavor into hummus. […]
Adjusting to a new shopping/cooking/living routine took us a few months. We had to figure out which stores had the best bulk options—and which would allow us to fill up using our own containers. We had to plan ahead more. Gone were the days of running to the store for a plastic tub of sour […]
Homemade pumpkin purée tastes so much better than store-bought. For several years now, I had been roasting small whole pumpkins to make purée. That works well. Basically, you stab the pumpkin a few times around the top, roast it for about 45 minutes and purée the flesh. You can read a post about that here. However you […]
Click here to jump to the recipe I am in the throes of moving. Packing ALL of your cookbooks, several pots and pans and even some of your food really forces you to get resourceful in the kitchen. I feel like I’m camping indoors, except I don’t have to look out for bears when I use the […]
Updated 01/27/18 All over the place, from the popular culture to the propaganda system, there is constant pressure to make people feel that they are helpless, that the only role they can have is to ratify decisions and to consume. — Noam Chomsky I think the quote above fits well with a post about my […]