a recipe blog focused on seasonal ingredients
back in ye olden days, i developed some recipes for edible maine magazine. i mentioned at the time how excited i was to share the recipes i was working on with you. but according to my contract, i had to wait a bit. and then by the time the bit was over, i wasn’t eating many of the things i had made (see: gluten) and i felt conflicted about whether i should be posting recipes with ingredients that i don’t eat anymore.
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a casual observer could be forgiven for thinking i might be trying to deliberately sabotage this little food blog here. after all, i’ve yet to see a “how to create a successful food blog” guide that includes the following steps:
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happy valentine’s day! by which i mean, i’ve been keeping this really delicious chocolate cloud cake from you for too long and i wanted to see if i could find a use for a bit of that beet powder i bought at costco and just can’t quite bring myself to enjoy in smoothies as much as i wish i did.
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after (inadvertently) taking a year and half off from posting, i’ve apparently decided that i will return with a recipe for a turkey tomatillo chili that serves a good size crowd at a time when many of us are cooking for smaller numbers. oh, and did i mention that it looks a bit like dog food? yes, that sounds about right. all i can say is we know this must be some really good soup, because it’s not going to win any beauty or seo (search engine optimization, aka giving the people what they want) contests.
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sugar snap peas. why do i always forget how good they are?! every summer i see them at the farmers’ market and figure, “eh, might as well. they’re so fresh.” and then i get them home and they are so delicious! and reasonably easy as far as prep goes, which, let’s be honest, is totally a factor given that someone decided it was a good idea to set the standard at working 5 days out of 7. i have thoughts about that ratio, but let’s stick with sugar snap peas…
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