I realize I’m late on jumping on the chia seed pudding bandwagon but it was for a good reason. I kept telling myself that I was going to do it but then I kept procrastinating and not doing it. Yes, that’ll do, that certainly counts as a good reason in my book. Actually it doesn’t but still, it’s just pudding my friends. At least that’s what I thought until I actually tried it, only to find out that it’s actually quite delicious, in fact addicting. Maybe even a little dangerous depending on how liberal you are with the honey.
So may or may not have seen my posts on my social media then I’ve got something super exciting to share with you guys. So excited I had to make a post out of it to capture the moment. I also decided to share a recipe from the book at the bottom of this post just in time for last minute Valentines Day Baking. Anyway, my cookbook The Slim Palate Paleo Cookbook arrived at my doorstep on Wednesday afternoon. I wasn’t having the best morning that day but then received the email from my publisher saying that it would be there that day in the middle of class. At that point literally nothing could have ruined my day.
Literally nothing actually, I even got rear ended at a stop sign on the way back home from Cross Fit but I was unaffected to full of excitement to be upset. I simply took the guys info down, and rushed home to eat and look at my finished baby. Because yes, it’s absolutely like a baby to me.
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’ve been on an asian food kick lately. I don’t know what it is but I’ve just been craving asian food like a pregnant woman craves ice cream and pickles. In fact the pregnant lady joke is completely relevant in my mind since my cookbook is soon to be birthed so maybe that’s all a part of the process. I’m actually supposed to get my early copy and review copies this february, so I’m ecstatic about that. Also you should expect a bibimbap to accompany this recipe later this week because I served this with it. I just decided to make the chili garlic sauce a separate recipe because it deserves it’s own post because it’s a special condiment to me.
Cooking method is just as important as the flavoring behind food. Many people know this but I also think that there are some that aren’t aware of this. I’ve seen plenty of dishes that are heavily spiced or seasoned yet aren’t sufficiently browned, or the adornments to the dish aren’t toned down enough through cooking. I’m not saying that everything needs to be browned, but almost any dish can benefit from it especially meat. Colorless but cooked chicken thighs are not an appealing thing to look at. As Gordon Ramsay once said “if there’s no color then there’s no flavor”.
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.
I frequently find myself looking for different ways to prepare meats. Sometimes it’s as simple as trying a different cooking method with a frequently used cut but recently I have been looking for cuts of meat that I’ve never even cooked before. Cuts like liver, heart, hocks, feet, neck; pretty much as weird as I can possibly get it. Mainly because I don’t really view it as unusual, instead I view it as just another part of the animal. And as far as I’ve experienced, there is no “bad” part of the animal.
I wanted to kick off the New Years and celebrate the upcoming release of my brand new cookbook with a giveaway for you guys who support me so much from the generous people behind Le Creuset. In my kitchen Le Creuset is an absolute staple when it comes to cookware which exactly why I wanted to pay it forward to you guys by giving away a couple of my favorite pieces from them. The two pieces included in this giveaway are a 5.5 quart Round French oven and an 9.5″ stainless steel frying pan.
With the combination of finals for this semester at school, Cross Fit, this blog, and my very first cookbook being published; winter break seems to call for me more and more. Not to say that I don’t enjoy Crossfit, blogging, and cookbook writing/photographing, it just happens to be slightly more of a juggling act when you’re in the middle of finals week in high school. I can’t complain though, it keeps me busy and I absolutely love every bit of it.
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