Tag: cooking

things I’m loving these days

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The Great

Chinese money plant from Trader Joe’s
Trader Joe’s has been a weekly joy for me ever since I returned from Germany earlier this year. The simplicity of the shop literally excites me. And honestly it feels still a little bit likes hoping in Germany did- simplistic layout, optionality limiting, etc. I also have been on a kick of buying flowers. But cut-stem flowers only have a limited-time warranty. So about a month ago, I was waiting in line, outside, six-feet distanced, and to my right was a small shelf full of succulents. I thought to myself, “okay, maybe.” By the time I got inside- I spotted my newest child. A Chinese money plant. Apartment Therapy will let you know how to take care of her. She’s been a gem to me, and she’ll surely be the same to you.

My ring light
I have so much been enjoying this set up, not because of its primary function, but because of it’s duality. This thing bends every which way with five different light settings, so I am able to use it as a reading light or as daylight. Let’s just say, I stan.

Kelly Stamps
She is a hilariously monotoned YouTuber with sass, class and ass that I discovered recently through here video: How I remain unbothered

How to Pick a Peach by Russ Parsons
Dedicated chapters based on seasons of fruits and vegetables and an essay per item. How it grows, what type is in the grocery store, two to three recipe per food item, and more. I bought mine at the Half Price Books here in Dallas but you can order it on Amazon here.

Alison Roman’s Newsletter
After the NYT left her in the dust (big mistake. big mistake; HUGE), she started writing her own newsletter. And thank god I subscribed. The candid, slightly pessimistic slightliy optimistic yet real about it all voice we know and love is encapsuled once a week in a well written newsletter on food and whats going on in the world and in her life, and a little hint of what she suggests should maybe be in yours! Go get her. She’ll be here a while.

Doja Cat’s Acappella account
The video below is all the explaining need done. You’re welcome

Tiroler-Adler cheese

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Tiroler-Adler cheese

this one fucking REEAKS. but the French gave me the advice when I was in Nice in 2016, with a table full of foreign-to-me cheeses- “the stinkier the tastier.”

I have lived my life this way ever since.

I went to the grocery store to pick up cheese for my very picky mother visiting from America. And I went to TOWN looking for new cheeses.

One stood out as the stinkiest. I could smell it through the package. honestly my hands stink as soon as I pick it up. and continue to smell until I wash my hands.

Check this website here (then translate) to see what kind of cheese Tiroler-Adler is.

it is potent. fully loaded.

so of course you can only take so much at one time.

I got creative today making my canned chicken noodle soup for 90 cents from Lidl. And just like ramen, I like to spice it up. you can’t just keep eating the same taste- gotta make it your own!

well I don’t know how you like your canned chicken noodle soup, but I have some staples:

  1. fresh cracked pepper
  2. herbs de Provence.

DELICIOUS. can’t have it with out those two. Then I will either leave it with those two or build from there.

well one day I decided to try out parmesan melted on top. because… parmesan.

goes with everything.

so I thought.

Sadly, the parmesan just doesn’t really add to the soup. it kind of honestly retracts from it.

I was also surprised!

but a girl loves melted cheese.

 

so when I looked into my fridge and smelled the whiff of the Tiroler-Adler as soon as I pulled back the fridge door, I thought to my self, lets get rid of this thing.

I ADDED IT. AND IT IS THE BEST THING TO ADD TO MY SOUP. it pairs so perfectly with the semi-flavorless canned soup, and makes it taste homemade. the flavors are completely elevated.

 

Now I would say that it is staple number three, but I don’t think I will constantly have this cheese in my fridge. But! I will definitely remember this evening when I make my own chicken noodle soup.

 

please comment below and let me know how you spice up your canned goods! I would love to hear from you.

can we talk about the bacon I had to eat in SA?

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The bacon in South Africa is NOT THE SAME as bacon in America or Germany.

in order of goodness it goes:

  1. america
  2. germany
  3. anywhere else
  4. South Africa

Okay you would think that German bacon would be legit because their main traditional meat resource is pig. But American bacon is cut just right. in Germany, I find the bacon too thin. but okay honestly the taste is better. it tastes real.

 

BUT SOUTH AFRICAN BACON IS WEIRD. The cut seems to me to be different. its extraordinarily thick in comparison to the bacon I know elsewhere. and it seems kind of close to a center cut bacon..

 

have you ever had center cut bacon? you know what I mean?

 

it’s just not the same.

 

end of rant

Links and Things I’m Loving

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Loewe’s limited edition linen set is a dream. Add that to my checklist for dream house.

Post Malone as a person is really hard to not like. Seriously, what a great and easy going guy. AND he happens to be from the Dallas area 😉 Vice’s Noisey made a great short on him.

This organisation is bringing people together with food. The New York Times wrote a pice about it, scroll down to the title: Food Matters: A Seat at the Table

Bureau Betak’s blog is having a moment, displaying their top pictures from the work they did for Paris Fashion Week.

I’m personally not into anime, but Ezra Koenig’s Neo Yokio is fkin’ perfect. I’m obsessed with it! And I’m sick of reading reviews that trash it. So much so, I called Netflix’s customer service line just to say, “hey guys, please make more of this!” The woman on the other end was all about it, too.

The documenta 14 budgetary drama continues to unfold, and becoming even more scandalous.

Their website doesn’t do it justice, but this quaint Italian restaurant at Münchner Freiheit  in Munich was such a delight last night. Trattoria Donna Maria probably couldn’t sit more than 50 people, has a limited daily menu, and best of all, everything is cooked by an Italian mother. The kitchen has a door that swings open when food gets delivered, and you see a dolled-up Italian woman wearing 60’s-style drop earrings stirring the sauce. It was more than a pleasure to be able to find a seat there last night. Highly recommend if you are ever in Munich.

 

The promising beginning of a kings cake

Greta bakes… a King’s Cake, and fails

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Kings cake is famously eaten during the Mardi Gras and Carnival season. We Americans know it as an obnoxious green, purple and yellow bread cake with a baby hidden inside. The French as per usual have a more elegant and understated interpretation of the pastry. Le Gallette des Rois as it’s called in French has no topping, no artificial colors and no baby. It is a simple pastry cake with a sugary-almond inside with a knife-drawn picture on top. Well, simple is what I thought, but I’ve learned. She promised it would be easy…

nola vs france's kings cake
left: NoLa’s Kings Cake ; right: France’s Le Gallette des Rois

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