This is going to seem like a really trite way to begin a food blog post, but nonetheless, here it is: I am so thankful for food. I started thinking about it this month, when Tim and I began doing a weekly cleanse/detox day and I saw, again, how food affects my body. I thought about it when I read some recent posts (which you really ought to check out if you haven’t already) over…
Last week—after more than a month with a Nashville address and over 30 days filled with the pure luxury of seeing the one person I want to see most every single day—I told Tim it was about time I started carrying a little more of the weight in this relationship. He, you have to understand, is the same man who handed me flowers and a homecooked meal when I tried to surprise him last November;…
Collard greens are one of those foods I kind of pity sometimes. Like a lot of other green, leafy vegetables (kale! Swiss chard! dandelion greens!), it’s not a staple in American meals. I mean, I can’t speak for you or your household, but we didn’t eat it growing up—ever. When we had vegetables, they were more classic choices like green beans or broccoli or carrots, and while those were all good things, eating only them…
I like lists. Maybe you can relate? I make grocery lists and client lists and spreadsheets detailing my purchases for the month. I keep mental lists of reasons I like things, reasons I don’t like things, situations that felt awkward with a particular person. I think these lists (1) help me process things, (2) help them make sense, (3) give me a way to hold onto knowledge better. I also think, that sometimes, (4) it’s…
If you’re like me, baking inspiration can come from pretty ordinary places. You see a recipe, a friend mentions a craving, or, you know, there’s that half a bag of carrots staring at you every time you open the fridge. This particular bag of carrots had gotten quite a lot of use already—six went into the homemade chicken soup I made in my first days here, then another handful were peeled and chopped for snacks…
