We’re in the middle of a series of big storms over here in Washington, if you haven’t heard. Meaning it’s been rainy and windy for about 4 days straight and should continue throughout the next week. I say bring it on. My running routine might need to take a temporary pause, but it gives me more time indoors to catch up on photography and cooking to-dos that have lingered on the list. Plus, I’ve (finally) finished editing my hiking photos from the summer (I know, I know!).
Today I’m giving some much needed love to the Compass side of Kale & Compass. Let’s all pause to enjoy the scenery a bit. These sunny-days-of-summer photos make me really happy to look at, especially now, on this rainy dreary Sunday afternoon. Enjoy!
Hi guys. So, if you’re a fan of free things, then you and I have something in common. It’s both easy and cost-effective to make your own vegetable broth at home. Not just cost-effective. This homemade vegetable broth is virtually free. AKA you are not buying any special ingredients for it. I mean you can if you want to, but you absolutely don’t have to. It will still come out amazing every time.
I first whipped up a batch of these Sweet Potato Cardamom Pancakes last Tuesday night for dinner. They were so delish that I’ve already made them a second time. Nick and I don’t typically do breakfast for dinner, but it was just one of those nights…
Hi, friends! So. Can you promise me this one thing? It’s quite simple, and I think you’ll find it a tasty promise to boot. Before the very last of the sweet summer corn fades away from our farmers market stands and grocery store shelves: promise me you’ll make this Summer Corn Bisque with Feta and Basil. It’s an especially timely recipe now, in Seattle, as a slight chill has crept into the air this week. So timely that I’d even go so far as to describe it as a perfect transitional meal for the change of the seasons.
Homemade coconut milk is pure unadulterated coconut flavor. As close to “straight from the source” as you can get without having to crack open a fresh coconut multiple times per week to get your fill.
Hey, I’m a small girl, I justcan’t handle cracking a coconut on a regular basis. Have you tried it? It’s TOUGH. (Oh, I do recommend it, though, because fresh coconut pulp is wondrous and the coconut water is even better.) If you ever see it on the menu at a Thai food restaurant –> order it.
Back to the topic at hand. It took me too long to discover this but I am on the homemade-coconut-milk-bandwagon 100% all the way! It’s by far the creamiest, most delicious, plant-based non-dairy milk ever. Woof, that’s a mouthful.