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Risotto with Pink Oyster Mushrooms and Cinnamon
It hasn’t stopped raining for two days. My soul is waking up a little bit, and in some ways, it’s an uncomfortable transition. I think a lot of Busy People Who Don’t Like Being Busy can probably relate… but when I’ve got too much on my plate, I sort of turn down the volume on my emotions, relationships, and the things I tend to enjoy. Which, go figure, makes the work I’m so flooded with, a bit boring despite its creative nature. I’m glad it’s changing. I’m glad I’m slowing down and coming back. And pink mushrooms instigated that change. I’d gone to the market for some pretty heirloom tomatoes.…
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Chicken and Wild Rice Soup with Shiitakes and Vermouth
If you’ve ever made martinis at home before, chances are you have a bottle of vermouth sitting in the back of your fridge, slowly turning to vinegar. Well, maybe you don’t. But I did! And that’s what inspired this recipe. Even a quite dry vermouth is going to be a sweet alcohol compared to most, and I had a lot to get rid of. So I needed some extremely earthy, savory flavors that could ground all of that sweet tanginess. And boy, did this do the trick. I started with a base of my “creamy” chicken broth (which is just my regular chicken broth at a rolling boil instead of…
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Bastard’s Burgundy– My Version of Beef Bourguignon
Beef bourguignon is one of my favorite things on this earth. I was recently telling Myles that this blog may end up being 95% soup, stew, and bread recipes. That was never the intention… but standing over a bubbling cauldron– or, you know, enameled dutch oven– fills me with all the satisfaction of my childhood kitchen witch fantasies. Bread is similar in that it can feel very old-world. Very slow. Very ritualistic. So gastronomically therapeutic. And I love that. Also, this stew is just good. So if witchy aesthetics aren’t the reason you’re here, this stew should be. It’s velvety, it’s rich, and it’ll make you want to take a really…
ADVENTURES IN FOOD, TRAVEL, AND PHOTOGRAPHY
