Since I learned how to cook 10 years ago, my tastes have evolved, and my cooking skills and nutritional knowledge have improved. One of the best things that has happened on my culinary journey has been learning flexibility and using ingredients in different ways throughout the week, as well as using what I have on hand. Sometimes I don’t have a solid meal plan for the week, but prepping some ingredients in advance by utilizing the mise en place method will help you shorten prep time during daily meals as well as teach you flexibility.Read More
I'm staying in Edinburgh, Scotland with my sister Leah who has lived here for 13 years. Last night, we had a small dinner party with two other ladies whom I hadn't met before. We made roasted, whole BBQ chicken using this modified recipe - I did not use Stove Top Stuffing, nor Kraft BBQ sauce. I also only cooked the chicken for 1 hour and 15 minutes), romanesco, beet root with onion, pan fried brussels sprouts with balsamic, and beer bread (a batter mix that you just add beer to - genius!).
Thanksgiving isn't a holiday here, but as we set the table, we realized that we had made somewhat of a T-day feast. Our guests were pleased and so were we. As we savored each course, we talked about working for government and engaging citizens through digital media, as well as what we want to be when we grow up :) Oh, and there was wine, baklava and mince pie for dessert.Read More
Blender coffee is a happy part of my morning; it's even my motivation to get out of bed on some days. Several months ago, I read about Bulletproof coffee, and I was instantly hooked. Then, I started experimenting to make a delicious blender coffee all my own, which coincidentally others have been doing, too. Don't want to drink coffee but love the ritual of a hot drink in the morning? Try Teeccino .Read More