It’s been beautiful in Seattle the past week or so. I know there’s been a heat wave in the rest of the US but we haven’t had temperatures over 80 degrees here. It’s a bit warm way too hot for Nick, but I love it.
80+ degree weather (and no central AC!) means I am spending less time in the kitchen and more time outside. (In Seattle, we tend to overdose on sun when it’s —so rarely— available!)
I love buying fresh bunches of carrots from the farmers market, but sometimes it’s tough figuring out what to do with all those greens. Some vendors will offer to remove them for you before you take your bunch of carrots home (I really can’t believe this is a thing), but don’t let them! This carrot green pesto makes an absolutely wonderful substitute for its more traditional cousin, basil pesto.
Bread pudding is my favorite way to reduce food waste because it gives stale bread a new and delicious life.
Am I the only one who takes note of something I do and then gets really really happy with the prospect of doing that same thing repeatedly, at the same time and the same day of every week? I get excited when I’ve come across a promising new routine. Gleeful even.
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.
