I decided to shake up my usual banana bread game with a rye flour banana bread. I wanted to see if using rye would make a difference in taste and texture.
Limiting grocery trips due to social distancing and cooking during COVID can make cooking interesting, diverse meals difficult, but we’re doing pretty well.
I’m now working from home full time, with months of quarantine cooking ahead of me. This is what my first week of “cooking in the time of COVID-19” looks like.
From Greek stew to Swedish bread to Chinese veggie stir fry, this post features a lot of fusion cooking and unlikely dish pairings. Such a fun week of cooking!
I’ve been having so much fun these past weeks cooking for my family. It sucks that I’m leaving again soon, because I realized I’ve really missed eating at home.
2019 has been a special year for me, because it’s my first full year of cooking all on my own. As we enter 2020, I’ve reflected on my cooking progress so far.
My parents and I enjoyed a week of entirely home cooked meals. Being back home is great. Having a whole kitchen to myself when I cook is the best feeling ever!
Just like that, another school term has come and gone. Now that it’s winter break, I have time to test new recipes, including a cucumber yeasted bread and some Ovaltine cookies.
My definition of living my best life is going to Toronto to spend $35 on artisan cheese. This time I bought six varieties: Wasabi Gouda, Irish Guinness Cheddar, Pumpkinseed Boer’n Trots, Chili Sambala Gouda, Mizotte, and Majorero.
Off to Toronto this weekend to celebrate our anniversary! Other than that, here are some fast easy meal ideas for finals season. Good luck on exams, everyone!