Oh, I’m so ready for the weekend! How about you? Also, who’s going to make me this savory French toast? Hello, brunch. In other cooking news, I’m prepping a batch of Emma’s freezer burritos to take to my brother and his wife, who just had their first baby. (Any other good tips for snacks to carry along?) What about you? What’s cooking in your kitchen this weekend?
Q: I was given two pounds of ground vension, and while I’ve had venison before and like it, I have no idea what to do with it! I’d like to make some healthy recipes that aren’t boring, where venison isn’t just a substitute for ground beef. I want to highlight the venison since it’s something I’ve never really cooked with before.
Sarah Becker describes her style as “animal and mineral meets sensual and cozy.” Her 500-square-foot San Francisco studio apartment is filled with treasures and curiosities, but I was particularly drawn to the four floating shelves in her kitchen — a beautifully arranged collection of Sarah’s handmade ceramics and favorite pieces.
This cookbook has the honor of being The First. The first cookbook I fell in love with, the first cookbook I bought with my own money (and at a time in my life when a $35 cookbook constituted a major purchase!), and the first cookbook that brought me success in the kitchen. It would not be stretching it to say that this book is at the root of my food writing career — had those gingersnaps not been so very perfect or that first strawberry-rhubarb pie not been such a smash hit in those first tenuous days of falling in love with food, who knows where I might have ended up?
4.14 / 5 Stars | 51 Reviews
by HAWAIIAN_MOMMA
“A light lunch, or serve with cheese and tortillas. Also good as a side dish with your favorite Mexican food.”
4.14 / 5 Stars | 51 Reviews
by HAWAIIAN_MOMMA
“A light lunch, or serve with cheese and tortillas. Also good as a side dish with your favorite Mexican food.”