Just a quick heads up to my friends in California before I continue on with this post. I will be in SF at Book Passage in the Ferry Building on July 19th at 12:30, and in LA at Pages A Book Store at 7:00pm. You can find all of the info here on my book tour page. I cannot wait to go back to where I grew up and really hope to see everyone there. Anyway, enough with my shameless self plugging, onward to the post.
Archive | Savory RSS feed for this section
Well, I just graduated high school. That’s a big deal right? Woah, wait, let’s stop for a second here and think about that. Yep, I don’t feel all that different. Actually, I am pretty ecstatic that I no longer have to wake up at 5:40 in the morning to get ready for school. Plus graduation presents are always nice, not that I would take them for granted or anything. I’m pretty confident that I’m one of the very few teenagers that would get excited over an old weathered coffee table for one of my graduation presents.
There are times that I’m very good at using up all of the food in my fridge before it goes bad and then there are times where the fridge becomes a vegetable graveyard. I try to be as resourceful and waste as little as possible by pickling, fermenting, trying new cooking methods, etc. Once I’ve exausghted all of those options it just becomes a challenge to figure out exactly what’s next. Luckily for me I’m good at trying weird things and cooking radishes was next on the list.
I don’t recall how I actually got a hold of one of my favorite writers Lisa Fain of Homesick Texan, but we ended up speaking a little bit to each other. Both of us being ecstatic about my new cookbook as well as her new cookbook. We went back and forth about where she used to live in Texas, and I told her about my story. One coincidental thing that I found out was that she actually used to live in the same area that I live in right now, and went to the same exact high school that my mom went to.
When I was planning my cookbooks release party that happened a little while back I had to organize a menu for what we were eating. The up side of doing that was that I was able to satisfy the control freak in me and have everything that I wanted served to be there. But of course the down side was a massive amount of work added to the many deadlines that come with planning any sort of thing. Then again it could just be me being a terrible planner, I’m good at putting things of until the very last second.
I feel that right off the bat this post is going to start a debate about whether or not dairy is okay. Look here, if you’re dairy intolerant in any way then I totally understand if it doesn’t appeal to you. While there is a large group of people that are dairy intolerant I am fairly sure that there is a good amount of people who can tolerate it as well. I fall into the category that can tolerate it. I don’t need to be chastised about my choices here especially since I have the rest of my eating under control and I focus only consuming grass-fed, and raw dairy. Plus it tastes oh so good and life without butter, cream, yogurt, and the various other dairy delights is not a life for me; again with exception to those who are intolerant.
I realize that this recipe has somewhat of an odd name, but fear not as the name doesn’t imply anything unusual at all. In fact the recipe utilizes quite common ingredients other than the fact that it has fish sauce in it, but I’m hoping you have some because if you don’t then you are missing one of the keys to happiness. I promise you fish sauce is like a magic elixir that makes all things umami packed and delicious. Just make sure you find a quality brand like Red Boat who’s ingredients consist of only 2 things; wild caught anchovy and sea salt.
My mother is a Texas bred woman and is also one of the most selfless human beings on the planet. Everyone that I’ve ever introduced to her has always pointed out that she is the sweetest lady that they have ever met, which I completely agree. The only thing that I’d note is despite her daintiness that some people don’t notice at first is that she is still emblazoned with that burning essence of pure fire breathing southern kick. A sort of hidden tremendous level of strength mentally and physically, and a serious love for barbecue all over her face. I feel that her Texan blood transferred a little in to me so I have a special place in my heart for all things Texas Barbecue. Many a time I kid myself with always concocting the most elegant dishes I can with atypical ingredients but I simply just can’t lie to myself anymore about still loving good old Texas barbecue.
I love various types of ethnic foods and constantly seem to talk about how much I love (x) regions cuisine. Mainly through obsessing over a specific region for weeks on end and then abandoning it for a few months to obsess over another. I’m really trying hard not to seem like an ethnic food floozy with my sporadic “affairs” with other regional foods but I also can’t help the fact that it looks exactly like I might be. By the way as a side note, that egg yolk is not photoshopped, that is just the work of Yonder Way Farm.
I top a plethora of my meals with various garnishments and flavorings because that’s just how I am. Sure I get by with doing simple dishes without any flavor addition when I’m in a rush, but most of the time I try to keep things interesting by adding some sort of adornment. You know us foodies, and don’t kid yourself, because if you’re a true foodie you will go out of your way to make things a little more extravagant and more of an experience. Typical garnishments like fresh chopped herbs, lemon zest, fresh grated garlic, avocado, fried eggs, poached eggs, heck maybe if you’re feeling fancy you’ll slather some caviar on there. These are all good but most recently my love has been pickled red onions.
Subscribe By Email
- Slim Palate on Chewy Dark Chocolate Chunk Cookies With Sea Salt
- 110 Mouth Watering Paleo Desserts - paleoforeverpaleoforever on Salted Caramel Drenched Coffee-Double Chocolate Cake And A Celebration
- Anna_PMorgan. on Yuzu Braised Pulled Pork with Coriander
- Rachel on Chewy Dark Chocolate Chunk Cookies With Sea Salt
- Gemma on Chewy Dark Chocolate Chunk Cookies With Sea Salt