Q: I am pregnant and in my first trimester. While the nausea has subsided, the heartburn is ferocious and since the majority of my go-to meals are spicy, tomato-based, garlicky, filled with cheese or all of the above, I’m finding myself stumped on ideas for healthful meals that won’t have me eating my weight in antacids an hour after eating.
For my spring project I’m trying to kick my expensive store-bought kombucha habit by making it at home. Last week I gathered all the necessary supplies and this week was all about making the kombucha and waiting for the magic to happen.
It was surprisingly easy to make, but I think something might be terribly wrong with my SCOBY. Did I already mess things up?
2014 has been mostly about the chocolate thus far, which is the kind of thing that happens when you outsource what-to-cook-next decisions to my husband and his Mini-Me. We bounced from Chocolate Hazelnut Linzer Hearts to Chocolate Peanut Butter Cheesecake before landing on a Double Chocolate Banana Bread which, even a month later leads to the weekly “accidental” purchase of way more bananas that we’d ever eat, so we “have” to make more, no violins necessary. Thus, it would be easy to blame the boys in my family for what I did to an innocent coconut macaroon — that is, saddling it with not one but two types of chocolate, until it was intensely fudgy and brownie-like with an almost gooey center, seriously why aren’t you baking these yet? — but guys, this was all me.
Because although I do not share my family’s perspective that if it’s not chocolate, it’s not worth eating, I feel adamant that if you’re going to eat chocolate, it should really, really taste like chocolate. And, pitifully, every chocolate coconut macaroon I’ve had, along with some other cookies that will no doubt cause you to storm out of here in disgust once and for all, failed this test.
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by sellitman
“Grab your slow cooker and the ingredients for this wonderful chili and you have a party in the making. Everything goes into the cooker and emerges two hours later as vegetarian chili.”
Have you ever tried pacific black cod (also known as sable fish)? It’s a delicate, fatty fish, sustainably fished, filled with good Omega-3s, and absolutely delicious. The Whole Foods in my neighborhood has been carrying it with regularity. Here is a beautifully simple way to prepare it, taught to me by my friend and avid fisherman Hank Shaw.
The fillets are simmered in a Japanese-style broth of sake, soy sauce, rice vinegar, oil, and ginger. While the fillets are cooking, you spoon the simmering sauce over the top of the fillets so that the top gets infused with the sauce as well. The fillets are then topped with toasted sesame seeds and thinly sliced green onions.
Have you ever tried pacific black cod (also known as sable fish)? It’s a delicate, fatty fish, sustainably fished, filled with good Omega-3s, and absolutely delicious. The Whole Foods in my neighborhood has been carrying it with regularity. Here is a beautifully simple way to prepare it, taught to me by my friend and avid fisherman Hank Shaw.
The fillets are simmered in a Japanese-style broth of sake, soy sauce, rice vinegar, oil, and ginger. While the fillets are cooking, you spoon the simmering sauce over the top of the fillets so that the top gets infused with the sauce as well. The fillets are then topped with toasted sesame seeds and thinly sliced green onions.
Have you ever tried pacific black cod (also known as sable fish)? It’s a delicate, fatty fish, sustainably fished, filled with good Omega-3s, and absolutely delicious. The Whole Foods in my neighborhood has been carrying it with regularity. Here is a beautifully simple way to prepare it, taught to me by my friend and avid fisherman Hank Shaw.
The fillets are simmered in a Japanese-style broth of sake, soy sauce, rice vinegar, oil, and ginger. While the fillets are cooking, you spoon the simmering sauce over the top of the fillets so that the top gets infused with the sauce as well. The fillets are then topped with toasted sesame seeds and thinly sliced green onions.
Have you ever tried pacific black cod (also known as sable fish)? It’s a delicate, fatty fish, sustainably fished, filled with good Omega-3s, and absolutely delicious. The Whole Foods in my neighborhood has been carrying it with regularity. Here is a beautifully simple way to prepare it, taught to me by my friend and avid fisherman Hank Shaw.
The fillets are simmered in a Japanese-style broth of sake, soy sauce, rice vinegar, oil, and ginger. While the fillets are cooking, you spoon the simmering sauce over the top of the fillets so that the top gets infused with the sauce as well. The fillets are then topped with toasted sesame seeds and thinly sliced green onions.
Have you ever tried pacific black cod (also known as sable fish)? It’s a delicate, fatty fish, sustainably fished, filled with good Omega-3s, and absolutely delicious. The Whole Foods in my neighborhood has been carrying it with regularity. Here is a beautifully simple way to prepare it, taught to me by my friend and avid fisherman Hank Shaw.
The fillets are simmered in a Japanese-style broth of sake, soy sauce, rice vinegar, oil, and ginger. While the fillets are cooking, you spoon the simmering sauce over the top of the fillets so that the top gets infused with the sauce as well. The fillets are then topped with toasted sesame seeds and thinly sliced green onions.