Neuroscientist + Curious Mind + Passionate Maker
What should we have for dinner? This is a question that Ryan and I alternatively ask each other day in and day out. Usually after one of us was sitting at breakfast, staring into our bowl of oatmeal and pondering what cravings we are having for the day. I'm usually thinking of bacon or pie.... Continue Reading →
I am such a chump. My exasperation comes from the fact that I’ve been paying too much money for inferior yogurt all these years! Any time I buy something at the grocery store, I always ask myself, “Can I make this? Would it be cheaper? Could I make it better?”. One of those things we all... Continue Reading →
I’m going to assume most people don’t compost their food scraps. But do you callously throw away brocoli stalks; kale, chard, collard green stems; celery hearts; carrot tops; leek greens? So long as it isn’t rainbow chard (the red stems will die everything red), you can use these traditionally tossed items to make your own... Continue Reading →
An easy recipe, beef stew, is actually very difficult to make well. Have you ever had beef stew that was dry and tough? The potatoes were translucent and watery? The vegetables had disintegrated? The broth was flavorless and soupy? I know that all the beef stews I’ve ever cooked ended up being rather unappetizing. My... Continue Reading →
I never knew you could grow cilantro in Utah! Cilantro is ubiquitous in hot weather cuisines, yet (as I just found out) it does not like to grow above 75 degrees F. Yesterday it was 70 degrees F and sunny, perfect for cilantro that loves to grow in the spring. The cilantro is not going to... Continue Reading →
I have a scary confession to make: it wasn't until I made this recipe that I had ever eaten cherry pie. When Ryan, my husband, found out I had never had cherry pie, he gave me the most unbelievable look. The whole cherry pie experiment started when I saw that Rowley's Red Barn was having a... Continue Reading →
When baking, "failure is always an option" (Adam Savage - Mythbusters). I managed to fail a lot when making pie crusts. However, I have now mastered making pie crusts thanks to one of my favorite food bloggers, Completely Delicious. You can find her original recipe here. I didn't deviate at all from her recipe, so... Continue Reading →
I find most generic olive oil and vinegar just as bitter and nasty as lettuce. Back in college, I learned that delicious olive oil existed. I was fortunate enough to come across some super extra virgin olive oil from nuns in San Jose, CA. The nuns loved telling the joke that it is the most extra... Continue Reading →
My hunt for a recipe that used up applesauce all began when my husband and I found out that he was going to be unemployed for an indeterminate amount of time. "Necessity is the mother of invention." I knew I was able to buy fresh apples from Allred Orchards at a steep discount, so the... Continue Reading →
