Member since 2014
I cook based on my mom’s kitchen philosophies: When in doubt, add garlic. Or butter. And there’s nothing that a good dose of teriyaki sauce won’t wash down. Recipes are more guidelines than actual instructions. And p.s.: I owe every vegetable fetish I have to my CSA and its deliveries of mysterious, crazy-fresh delicious
Slow-cooked chicken masala. Stir-fried chard. August tomatoes from my back yard. Oh, and PIE (pronounced “pah.”)
Canned mushrooms (nasty). Green peppers (bitter). Papayas (funky). Grapes that fell off the stem (phobia).