The intersection of food, fashion, art and architecture
I really don’t take myself too seriously and I generally don’t like following recipes except for baking because it is a science and your cake will fall in.
My cooking style is dashing some of this and some of that and remaining confident that I have an experienced enough palate to tell me when I am done adding. I’ll try to tell you how much to put in but please when it comes to spices, salts, garlic, onion, peppers etc that is on you. That’s your business as Tabitha Brown would say. I will never tell you how much to add but 3 cloves of garlic aren’t effective and I don’t care who says otherwise.
Most of my recipes are created for 1 person as I live alone and have figured out how to create enough food for myself and have leftovers for another day. In some cases I will indicate the serving but this is about cooking a spectacular meal for you. Keep this in mind and increase the ingredients accordingly for the number of guests you have.
Let’s be openminded and remember that I am not a chef, l just love to eat. I’m a visual person and love pretty food, so just have fun doing this with me. Feel free to ask me questions and let’s eat some stuff!
Roasted beets, sautéed beet and kale greens, roasted butternut squash and seeds with a rose jam jalapeno vinaigrette. I call this dish the Beet Me Down Salad because I have always hated beets and despite the constant praise my friends would give them I refused to eat them. I finally gave in and made them…