Eat, Recycle, Repeat

This…this makes my heart sing. The color, the different textures, even the fun shapes! I eat salad every day, but there is something particularly exciting about summer salads. Cool, refreshing, wholesome, and extra tasty with all the super fresh produce, I’ll munch my way through salads all summer long. For the past month or so, [...]

This can also be titled Kate vs. the broken memory card. Sorry there are no photos right now, but I promise to upload them as soon as I repair my troubled computer situation. Thanks for your patience! When I was 4, I decided that I distinctly and utterly HATED split pea soup. Ugh. The texture, [...]

I was trying to decide what recipe to post this week. I wanted to share something that I eat often, and finally it dawned on me: salad. I eat it every day, sometimes twice a day as lunch and part of dinner. And I NEVER, ever get tired of it. When I travel for a [...]

I was never a huge fan of cabbage as a child. It fell under the category of over-boiled, soggy vegetables, ruined by unfortunate preparation methods (Oh how I lament how many people must have been turned off lovely broiled Brussels sprouts or lightly sautéed spinach because they’ve only ever experienced bland, boiled, limp nothingness). And [...]

First off I must say that I was inspired by two things in this post – Gluten Free Girl’s “that persistent hope” on keeping her kitchen organized and La Fuji Mama’s podcast “Miso Hungry”. I’m always looking for ways to smooth out simple processes in the kitchen to make cooking, but more so cleaning up [...]

Do you know what this is? Factory farm food! From this slightly controversial, rather brazen blog, “Say hello to mechanically separated chicken. It’s what all fast-food chicken is made [of] – things like chicken nuggets and patties. Also, the processed frozen chicken in the stores is made from it. Basically, the entire chicken is smashed [...]

If I could be any food, it would be something from the squash family: sweet potatoes, butternut, kabocha, acorn, etc. I’m not sure if technically sweet potatoes are related to kabocha at all, but in terms of creamy, carby, filling, versatile wonderfulness they are all in the same boat. Or rather my stomach. Here in [...]

First, I can’t take credit for the title, sadly. It is from chef Barton Seaver’s new cookbook, which aims to make correct seafood choices delicious, sustainable, and a way to restore our oceans. How? By eating the right kinds of fish – farmed catfish, anchovies, sardines, farmed oysters, Pacific cod, the list goes on… and [...]

The brain is an incredible thing when it comes to food. At least my brain is, because, somewhat like George Costanza, if my brain were a head of lettuce, all but one leaf would be devoted to thinking about food: What will I eat next? Where does this come from? How can I cook this? [...]