Hello everyone! In my last post I asked what you guys would like to see in my blog/would you be interested in seeing things from me beyond the realms of food. I used to cover more things on the blog, but somehow as life got busier I stopped frequently capturing life in front of me. I remember pausing at a detail in my outfit that I thought was beautiful and feeling the inclination to share. Or being down on the ground and looking up just to see what it looked like to see things from that perspective–and snapping a picture of it. I’m still curious in that sense, but don’t think to capture it as often. Sometimes I go back and forth between thinking: it’s silly to think those things are important enough to capture, it’s meaningful/meaningless, or why not just enjoy? C’est la vie. It’s true. For right now though, it’s important to me again.
The plants, the deteriorated posts, or the other side of the Hudson River?
Whenever I go to the market I like to walk around and find things I’ve never heard/seen of before.
Kale is a great winter vegetable, and the more it’s been kissed by a frost the sweeter it is.
Here are some more seasonal foods that I’ve prepared in the kitchen recently using recipes from a book I reviewed on here awhile ago, “Thrive Foods” by Brendan Brazier.
Toasting the coconut shreds is so key for this recipe. It’s an extremely delicious that you may have to approach with willpower as to not to eat the entire batch!
Dandelion greens are not something I usually pick up, but that was what drew me to this recipe. It was a new way to try various flavors together, and well… it had me had sun-dried tomatoes as well. I also found myself pouring the lentil dressing on to other things.