It’s soup season, y’all! Tis the season for taking out any repressed anger you may be carrying on chopping vegetables, ripping kale into shreds and throwing it all into a hot pot of onions and garlic. As long as you’re being productive, you’re golden. I apologize for the below photo. There’s just no way to make boiled kale look sexy and I’m really sorry about that.
I always imagined pickling to be some all-consuming full day task that resulted in an entire refrigerator/cabinets/storage unit full of pickled things and peppercorns in your bra. Little did I know there’s a much less involved version that takes an hour tops and is almost impossible to botch.
I was going to make festive 4th of July cookies but then I came into some cherries. Like, A LOT of cherries. Like, a weird amount of cherries. So, I thought to myself, “What’s more American than cherries? And I have a jug of gin! WHAT’S MORE AMERICAN THAN GIN AND CHERRIES??”
Greetings. Since my room is approximately 500 degrees right now, there’s a slim to zero percent chance that I’ll be able to sleep any time soon, so let’s talk about banana bread! And s’mores! And what happens when you have frozen bananas and leftover s’mores supplies! Here’s a hint: look down.
Hi, hello, happy June!
This is less of a recipe, more of a ‘this can be done and you should do so promptly.’ I first learned of this at a lady gathering at my aunt’s house. There was lots of talk of age spots and droopy cheeks, but also of the coconut cream which one of her friends had brought to scoop onto berries (what I was most focused on). The recipe used was that of oh she glows. It’s a perfect dairy-less alternative to traditional whipped cream and is just subtly sweet.