Food, cooking, and travel
I spend a lot of time making soup, especially when the whether gets a little colder. Make a big pot of soup on Sunday and you have lunch for the rest of the week, and it’s a nourishing, satisfying lunch at that. During the summer, …
I love root vegetables. Potatoes, turnips, parsnips, Jerusalem artichokes, carrots, whatever. I can get almost rhapsodic about parsnips (like here). I like their versatility, their nutrition, and not least their durability. Root vegetables don’t go limp or soggy or moldy after 48 hours. One vegetable …
I can pinpoint the moment (actually, it was two separate moments of about 30 minutes each) when my interest in food moved beyond the kitchen. I used to have a 30 minute walk to work and would always listen to podcasts on my journey. One …
