I'm splitting my cooking content over to this account so I don't need to CW all my food posts :)
I like to bake bread, cook big batches of things that I can freeze leftovers of, and eat all sorts of delicious things 😁 I am known for my frequent avotoast posts.
Here's a sample of some things I've cooked up lately!
I still get sticker shock when I shell out for the higher quality ingredients ($8 for a 250g of artisan pasta?! When I could spend $2 for 500?!) but it's really nice to be able to treat myself
Lime posset recipe
Ingredients, makes 3 ramekins or about 2 mugs:
2 limes (or 1 large lemon)
— 3 tablespoons of juice
— 1/2 tablespoon of zest
1/3 cup sugar
1 cup heavy cream
• Mix the cream, sugar, and 1/2 tablespoon of zest in a saucepan, then bring to a boil and keep on a high simmer for 10 minutes
• Remove the pan from heat, stir in the juice, and let sit for 20 minutes
• Pour the liquid through a strainer into a measuring cup to remove the zest, then pour into serving ramekins/mugs
• Chill in fridge at least 3 hours
• Enjoy! Great with berries or other sweet fruit
Went on a nice solstice walk, dumpster dived some flowers from Pike Place! 💐 #florespondence
I thought that people had been lying to me my whole life about the magic of pasta water.
That is, until I started using fresh pasta/handmade dried.
I then realized that most cheap grocery store pasta does not have enough surface area to make the kind of starchy water a cook needs! This is because the type of die used to extrude them makes the texture too smooth: https://www.huffpost.com/entry/texture-of-food-cheap-spaghetti_n_5b60c302e4b0b15aba9d7d4e
I'm glad that I can now appreciate spending the extra couple bucks for my home cooking 😄
And dinner: a very extra pasta puttanesca
"Meet the Farmers Behind CHAZ's* Vegetable Gardens"
*Capitol Hill Autonomous Zone #Seattle
Red salsa in a plastic storage container.
I made the salsa at home which I am truly amazed by. It is very red and not very spicy.
Blended bean-potato soup garnished ~fancily~ with sour cream, salsa, salt, and oregano.
Unwinding by cooking some beans from dry. Ended up with a very lovely soup and lots of bean leftovers: https://www.ranchogordo.com/blogs/recipes/alubia-blanca-potato-soup-with-cascabel-chile-salsa (I used new mexico chiles instead of cascabel)