Technique

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Green Chili and Almond Pesto

There is no recipe that epitomizes summer quite as well as basil pesto. The unrelenting heat has caused the basil plants in our garden to explode–and I’ve been making pesto consistently ever since. I seriously can’t even keep up with them. Our red eye chili plants are right beside the basil, and haven’t yet reached their “red” stage–but I’ve been picking them green. The addition gives the pesto a subtle kick. The typical pesto nut choice is pine nuts. However, I don’t typically buy those–in favor of raw almonds, which I always have on hand. So I use those instead here–I think they work great and even impart an almost...

Chicken Bone Broth and a Reset

  Sometimes the day is too much. And something about the passing of a minute grates on your soul. You lay awake nights. Something, somehow, doesn’t quite align. Like the pieces of a puzzle that make up your life simply won’t fit together. And in each one of those days you feel not quite like yourself. But at that same time questioning more deeply what exactly that would mean. At these moments when you feel like an outsider, a tourist in your own life. It’s time for a reset. A realignment, a change of perspective. During these times I tend to shift inward. I move away from small talk and outings, loud noises and...

Sourdough Starter: A Memoir

It goes by many names: starter, levain, traditional sourdough. Whatever you call it, it’s having a moment. A major MAJOR moment. It’s all too familiar, the conversation with the cashier at the bakery, the attendant at the grocery store. I ask “Do you have real sourdough?” “Of course we do!” “OK, great. Does it have actual levain or sourdough starter in it?” Blank stare. Increasingly though, I’m starting to feel a little less insane. There are now two bakeries in my hometown that specialize in natural levain and traditional sourdough baking. For me, however, sourdough baking represents a multi-year effort. Fermentation holds a special fascination for me. What is a sourdough...

Homemade Sauerkraut

Traditional sauerkraut is less of a recipe, and more of a history lesson and a process. The ingredients are sparse: cabbage, salt, time. The entire process from cabbage to jar will take you under an hour (depending on volume, of course). What is traditional sauerkraut? Fermentation is an ancient food preservation technique. The process utilizes bacteria found in the environment to create a product that is shelf stable without refrigeration, freezing, or pressure canning. Sauerkraut is preserved through lactic acid fermentation–meaning that the naturally occurring bacteria lactobacilli is responsible for the culture and also for that characteristic sour flavor. Sauerkraut was the first fermentation recipe I ever tried. And honestly–I...

Sunday Almond Milk and the Beginning of a Blog

Hello Internet. I’m Kaitlin. I’m a food lover, health researcher, amateur cook, recovering journalist, nutrition student and avid kitchen experimenter. I live in the woods with a boyfriend and a dog. These are my stories, recipes, experiments and mishaps. I have had the idea in my mind to start a recipe blog for over six years. The idea has morphed, broken apart and came back together again —just about as many times as I have throughout the whole of my twenties. I’m the type of person who doesn’t like to share anything until it’s perfect. My comfort is in hours spent tweaking and re-aligning and preparing that not-quite-ready-for-outside-eyes thing so that...