After many years of inactivity, I’m jumping back into youtube with a video I made with Jeremy all about seed starting, and you can take a look here and further down in the blog post! It would be a huge help if you subscribed,...
Spring is finally here, my friends. And by that I mean all the snow finally melted in the garden and the beginnings of my daffodils are poking their heads out of the muck. I’m happy for a myriad of reasons, but largely because of...
As a Greek household, we had a lot of chickpeas growing up. Primarily in the form of hummus, but sometimes they’d be cooked into stews and soups and things like that from time to time. As an adult, however, I’m much more adventurous with...
When folks say they don’t like tofu, it’s usually for one of two reasons: either they say it’s flavorless, or they don’t like the texture of it. On its own, tofu doesn’t have a strong “signature” flavor, but that’s kind of the point. It...
I’ve been leaning more towards plant-based cooking over the past year, and while I do enjoy baking, it does not compromise much of what I actually cook on a daily basis. So I’m going to be sharing more of the normal everyday meals I...
The past couple weeks have flown by unnervingly quickly. I suppose that’s just how the holiday season goes, you’re jumping from one event to another and before you know it you’re almost to the end of December. Luckily, I’ve been able to pull my...
Well, this week been rough. After finally getting approval from the scenic commission on the homestead plans, we hit another blockade in actually making the homestead happen—all the construction costs have gone through the roof so now we need to re-group and figure some...
Another Thanksgiving is almost upon us, and with that comes an annual challenge I like to bestow upon myself: to make a brand new pie. I guess technically every pie I make is “brand new”, unless it’s leftovers (which sounds much more appealing than...
Normally, I despise raisins. They’re not quite sweet enough to be pleasant, not quite soft enough to be tender, and yet somehow not hard enough to be crunchy. They’re a filler ingredient that I typically resolutely cannot get behind, with the case of a...
For some reason, fall always feels like a time for new beginnings. I know, I know—it’s when everything outside starts to die and wither and the general natural world pretty much passes out until spring, so how is that particularly reinvigorating? Well, if you...
As I write this, the sun is bursting through the living room window and the weather outside is a balmy 81 degrees, which is very peculiar for October in Oregon. But the abnormally warm weather makes me feel a *bit* less strange about posting...
Towards the end of summer I always start daydreaming about all the baked goods I want to make in the fall once the weather cools down and I actually feel motivated to turn on my oven again. And I have been thinking a LOT...
