In a fit of madness sometime in January, I started a calculus class.Read More
Things that are a problem when you're a terrible photographer who also thinks it's a good idea to write a food blog:
Foodgawker will reject most of your photos
When they tell you why, you won't understand the critique (seriously, how is this underexposed? Isn't it too bright? Can someone explain this to me?)
Sometimes, on the day you were planning on cooking during the daylight, it's slush-snowing and gray and disgusting outdoors.
All of that is an explanation for why the background on this photo is literal snow.Read More
A couple weeks back, two of my high-school friends drove 11 hours from the Bay Area for a 36 hour visit. I hadn't really seen them since before I ended up in Utah for depression rehab (my friend Hanna's phrasing, but I'm stealing it) and I was more than a little nervous.Read More
Did you know ketchup was not historically made from tomatoes? I didn't- although as I initially told my farmwife, I also didn't think it was particularly interesting. When I went a-Googling, I was expecting to find a culinary history full of stone fruits and maybe berries, but apparently tomato-ketchup's original ancestor was a 17th century Chinese condiment made of pickled fish and spices. Yes white people- we stole ketchup. Also, the early British versions were made primarily from mushrooms (!) and sometimes walnuts. Today's second most available commercial ketchup? A banana version that hails from the Phillipines. What? Why did we get stuck with Heinz? Kellie, I apologize- this is actually fascinating.Read More
Attempt to load 302 pounds of apples and 30 pounds of pears into your farm-wife's Toyota Yaris. You can, in fact, buy high quality apple cider without having to stand on an extra tall ladder with an apple picker for six hours. Just live in the northeast like a normal person.