Spiced Currants and Salted Almonds

Today is #MakeItMonday, so this post is recorded in conjunction with a Facebook Live post. With Thanksgiving just around the corner, I wanted to show you a fun little make ahead fruit and nut course. The currants take a couple of weeks to mature in flavour so that is part of why I am showing …

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What I learnt about culturing [with Cream Cheese recipe]

Today, I finally got to the part where I can eat plants. Hurray! I spent the last week looking at cultured food and I had quite a lot of fun with it. I have a mild fascination with preserving foods - fermentation, culturing, salting and curing (as well as dehydrating and smoking). I was excited …

Honoring the food of my readers: Czech Svíčková

Truth prevails - the motto of the Czech republic. The truth is that I don't know much about this European nation. Prague is a pretty popular holiday location for young Britons thesedays, so I have seen many photos of the impressive Bohemian architecture on the Facebook. It looks like a very beautiful country. As for …

Cooking the Bible: Cooking Genesis: The Book of Beginnings

Welcome to the first installment of Cooking the Bible. Today is day 50 of this year which means one day per chapter of Scripture. I hope to pick up the pace when life gets less crazy (which will probably be never, right?), but this way we are reading every day. It would take a little …

Honoring the food of my readers: Mexican Chiles en Nogada

This was a fun and easy dinner for us to prepare and enjoy together. Hart really likes bell peppers so he thoroughly appreciated our variation on this nation's dish. Growing up in England, I was very much so not exposed to Mexican food. We would make chicken fajitas at home using a popular brand kit …

Honoring the food of my readers: Zambian Breakfast Nshima

I went for the runnier version of nshima. My kids definitely enjoyed it, and it's a quick, easy, and cheap breakfast. We sprinkled a little brown sugar on ours as a treat, but you don't have to. This reminded me a little bit of the blue corn mush that my Hopi friends would make when …

Honoring the food of my readers: Moroccan tajine atop almond couscous

I love the flavors of Morocco. It's a sort of sweet and savory spice blend that can pack a punch without sacrificing any of the flavor. I skipped the hot and spicy for the benefit of my little family's tummies, but you can always heat it up a little for your version if it will …