Neuroscientist + Curious Mind + Passionate Maker
And now for something completely different…besides loving to cook and being a scientist at heart, my other passion in life is music. Peaches ALWAYS remind me of the 90s alternative rock band from Seattle, The Presidents of the United States of America. Their song, Peaches, was released in 1996 and it was nominated for a... Continue Reading →
I view meat a lot like I view wine. Say what? It all has to do with the French concept of, “Terroir”. The Terroir consists of characteristics, sometimes tangible, sometimes not, of the geography, geology, and climate of a place. Terroir is what makes some wines taste fantastic and other wines taste like Thunderbird! Anything... Continue Reading →
I can’t think of Quiche and not think of the “quickie” joke. Some things in life never stop being funny. When I was much younger, my best friend and I would watch certain parts of movies over and over until we nearly peed our pants laughing. Like that scene in the Little Mermaid when Sebastian runs up... Continue Reading →
I hate those days when I eat the last of whatever pie or dessert. It means I either have to bake something new or heaven forbid succumb to buying a container of Ginger-O’s, delicious cream filled ginger cookies. Ginger-O’s are my one weakness in life. If I have a cup or more of raisins sitting... Continue Reading →
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 →
