Kale, Spinach, and Zucchini Salad

Last year, around the time I was pondering starting this blog, I saw Heidi’s Raw Tuscan Kale Salad on her website. It was so unique and tasty looking. Other greens are used in salads all the time, so why not show kale some love too? I’d never even thought of the idea. Kale was always something I saw cooked down with garlic and olive oil, shredded into soup, or, more recently, baked into chips! After reading through this recipe, I realized I had never eaten kale raw! I guess I assumed there was a reason it was rarely used raw, that it would be tough, or too bitter. But the way Heidi described the salad made it seem anything BUT tough and bitter. 

So last weekend I decided to make my own raw kale salad! I decided to cut the kale with some raw spinach though to make the flavors a little more mellow, and I added tomatoes and zucchini to give the salad some more heft. For a dressing I created a creamy, tangy, lemony concoction that really stood up to the sturdy greens. I also added a hefty dose of parmesan as well, because who can resist cheese in their salad?

Health Tip: Lots of research has been conducted on the anti-cancer benefits of cruciferous vegetables, such as broccoli and kale. Kale has been shown to be particularly effective in reducing the incidence of colon, breast, bladder, prostate, and ovarian cancers when consumed regularly. Researchers think this is because of the glucosinolates found in kale. When ingested, the glucosinolates are converted by microflora in the gut into anti-cancer compounds called isothiocyanates. 

Isothiocyanites are actually the compounds that plants themselves use as protection against pests and the damaging effects of the sun. In humans, they are hypothesized to work in a variety of ways to prevent cancer, but the most well researched is their ability to inhibit the enzyme cytochrome P450 that metabolizes compounds such as benzopyrenes into a carcinogenic compound called benzopyrene diol epozide. Benzopyrene diol epoxide intercalates with DNA, disrupting its double helix structure and causing mutations within the DNA because proper transcription cannot occur when the DNA is in a distorted state. Consuming kale (and other cruciferous vegetables) can help prevent your body from creating these cancer inducing compounds!

sumber dari: eathealthyfeelgood.com/

Shaved Golden Beet, Carrot and Radish Salad

Raw shaved beets, carrots and radishes are dressed up with a lively vinaigrette creating a fresh and colorful summer salad that’s perfect for picnics and barbeques.

So let’s talk beets…love them or hate them, whichever side you pick it’s likely that half the world agrees with you.
Beets haters think they taste like dirt while beet enthusiasts affectionately call them earthy.  I readily admit I’m usually in the former camp, but am intent on giving the knobby roots a fair shake.  They might not look like much from the outside but beneath their rough exterior lies a bevy of vitamins and minerals that support our body’s natural detoxification processes.

Apparently that dirt-like taste isn’t actually dirt but rather geosmin, an organic compound that is thought to either be a by-product of beet metabolism or produced by soil-microorganisms that are taken up by the beets as they grow and mature.
Enter yellow or golden beets, a variety of beets that is typically milder than the more common red ones (not to mention less likely to stain your hands and kitchen towels.)  While more delicate in taste, it wasn’t until I tried them raw that I truly came to appreciate their full potential.

Mandoline in hand I shaved the sturdy root into sunny yellow coins.  Shaved paper-thin and paired with equally thin slices of sweet young carrots and peppery radishes the “earthy” taste took a back seat to the symphony of crunch and freshness.
A zippy Dijon mustard vinaigrette laced with coriander adds edge and bite to the shaved vegetables and what results is a cool summer salad bursting with colors and crunchy texture.

When choosing beets go for the smaller specimens with the bright greens still attached as they will be all the more tender when raw.  And while you’re at it don’t forget the greens, they are delicious and rich in nutrients as well, just prepare them like you would spinach or chard.

So let’s have it; are you a beet lover or hater?

sumber dari: gourmandeinthekitchen.com/

Tailor a salad for your palate

Another great thing about making salads is that you literally can open up the refrigerator and use leftovers or extras from a previous dish. Maybe you grilled salmon the night before and you can add some bites to your salad. When I grill a chicken breast for dinner, I make sure I either buy an extra large one to grill so that I have chunks to add to the next day’s lunch.

Also see what mood you are in that day. Are you craving protein? Then add tofu, salmon or shrimp. If you are craving something sweet, add fruit like strawberries, nectarines or apples. Are you yearning for some salt? Add some olives, pecans, pumpkin seeds or hazelnuts. Be creative by topping your salad with something different. My favorite additions to a simple salad are any of the following: edamame, avocado, hard-boiled egg, peas and dried cranberries. You can also add caramelized onions or crispy fried shallots. If you are like me, I also love cheese as part of my salad, so I usually sprinkle feta or goat cheese on top.

What are your favorite foods to add to your salad?



sumber dari: http://thesolocook.com/

Dinner doesn’t have to be complicated

There are times, after several long days of reporting and writing at the Seattle Times, that I just want a simple and easy dish to eat that doesn’t destroy my clean kitchen. In my younger years that meant grabbing a burger or tacos at a fast-food joint, just to kill the hunger pangs. Since then I’ve learned a few things about single cooking along the way and I hope you can take a few of my ideas into your kitchen.

There are days I’m jazzed about tackling complicated, multi-step recipes, realizing I have the time and patience. But often times we all are in a rush or getting home late from errands or a fun happy hour with friends and we still need to nibble.

If you don’t have the time to cook something elaborate, don’t worry about it. The reason some dinners and snacks are so great is because they are simple and fresh – and that typically means healthy too.

Visit your farmer’s market or local store and grab fruits and vegetables that are in season. Those fresh foods are the foundation of a flavorful, simple dish. So when I’m in a hurry, salads are my go-to meal. Chopping the vegetables, greens and toppings take only a couple minutes and you can create your salad.

I grabbed fresh greens, tomatoes and purple carrots from my garden. The purple carrots catch your eye with the color and surprise the palate with a spicy, sweet flavor.



sumber dari: http://thesolocook.com/

How to Cut and De-Seed a Pomegranate

Method

1 Pomegranate juice stains. So before you begin to cut into one, make sure you are wearing something that you don't care too much about, like an old t-shirt. The juice will stain a wood cutting board (you can use vinegar or lemon juice to get the pink out) so you may want to cut on a plastic cutting board. Work close to the sink, making cuts and then moving the pomegranate over a large bowl to open.



2 With a sharp knife, slice 1/4-inch off of the stem end of the pomegranate and place the pomegranate cut side down on the cutting board to stabilize it. The pomegranate's blossom end, the one that looks like a crown, should be on top.



3 Use a paring knife to cut a circle, angling in, around the crown of the pomegranate, cutting it out.



4 Notice the gentle ridges along the outside of the pomegranate. Use your knife to cut along those ridges, just through the red part of the pomegranate skin, from blossom end to stem end. You should make about 6 cuts. If you can't feel the ridges, don't worry about it, just make several gentle cuts (not so deep as to cut any of the seeds underneath) from top to bottom around the pomegranate.



5 Use your fingers to gently pry open the pomegranate. It should open easily, exposing the seeds (more accurately called arils). Continue to open the sections, if you've made 6 cuts, you can pry open 6 sections.  It helps to work near or over a large bowl, so that as you open the fruit, any loose seeds find there way to the bowl.



6 Working over a bowl, use your fingers to pry away the seeds from the peel and membranes. If you like, you can fill the bowl part way with water. The seeds will sink to the bottom of the water while pieces of membrane will float to the top, making it easier to separate the membranes from the seeds. If you are concerned about staining your counter top, you can pry open the pomegranate and remove the seeds underwater.

Once you are done stripping the pomegranate seeds from the skin and membranes, skim the membranes from the top of the water, and strain the seeds from the water.

Put the seeds into a serving bowl and munch away. Remember to be careful about where you are eating them. Seeds falling onto a light carpet and then getting squished will cause staining. Eat immediately or store chilled in an airtight container for 3-4 days.

If you want to make juice from the seeds, pulse a cup at a time in a blender, just enough to break the seeds, and then use a rubber spatula to push the juice through a fine sieve. Add sugar to desired sweetness level. 2 large pomegranates will generally yield 1 cup of juice.

Note that pomegranates are very acidic and will react with metals such as aluminum or carbon steel.

How to freeze pomegranate seeds

Once you have de-seeded your pomegranate, make sure the seeds are dry. Arrange them in a single layer on a rimmed baking sheet lined with wax paper. Place in freezer for 2 hours or until frozen. Once frozen, put them into a freezer bag or container and store them in the freezer.

sumber dari: http://www.simplyrecipes.com/

Experimenting in the kitchen is fun

Experimenting in the kitchen is fun, don’t get me wrong, but sometimes you just want to make something tried & true. Something you know is yummy instead of something you hope is yummy, or at least edible. A few nights ago I made beet soup (beet and fennel soup actually) and it was, welllllll…I’ll  just say that Cory called it the “weirdest tasting soup” he ever had. He also noted that the texture sucked. That last part may have been was my fault. I added yogurt to the (HOT) soup and didn’t realize I should temper* it – whooops!

*tempering means that you add the yogurt (in this case) slowly, while whisking constantly, or you add a small amount of the hot (soup) to the cold (yogurt) so that the yogurt doesn’t “break” (which may or may not mean curdle…)

So, as you may have noticed, the soup recipe did not make the cut. I am planning to tweak it (and hopefully not ruin it) and I’ll post ‘soup, take two’ sometime soon!

Last night, for some reason, I just didn’t feel like gambling with dinner. A few nights before, I had made failed at making soup at 7:30/8:00pm (worked till 7, then hit Sobey’s to grab fennel on my way home). I was hungry by the time I started the soup, so it was a good thing we had leftovers kicking around!
On the other hand, this(!)…this plate of deliciousness:





…this is a risk-free, old favorite that I haven’t made in way too long!



sumber dari: foodeverywhichway.com

Tips & Tricks: Avocado

The avocado is a delicious green fruit most often enjoyed as the star of guacamole or sliced atop a salad or a burger. Despite it’s creamy flesh, its bumpy dark green exterior can make choosing a good, ripe one tricky or even intimidating.

Here are some tips & tricks to enjoying your avocado at its best:

How to know it’s ripe
Avoid avocados with soft spots or flat areas on the outside. If the avocado is firm and well-shaped, it is usually a sign that the fruit is good on the inside.
To do more than guess whether the creamy interior is ripe, we turned to Northwest Edible Life’s simple explanation:

(via Northwest Edible Life)

To find out if the avocado is edible, remove the stem. If it is hollow and brown underneath, it’s rotten. If you see a yellow-green color, it’s a good one!  Erica Strauss of NEL recommends allowing it to ripen on the counter for a couple of days and enjoying it as soon as the skin becomes black.
“The difference between a soft and creamy avocado and a brown-streaked, half-rotten one is only a few days on the counter,” Strauss says on her blog.

How to store it
Store avocados on your counter, but take caution when placing it along with other fruits in a fruit bowl. The enzymes released from the other fruits will speed up the ripening process. If you’re in a rush to ripen it, you can use this technique — just be sure to check it every day.  Once ripe, it is best to eat it right away or keep it in the fridge for up to three to five days (which slows its maturation).
Avocados ripen unevenly in extreme temperatures, which you will see during summer and winter months. They are more delicate than they may seem, so remember to handle avocados with care to avoid bruising.

How to slice it
1. Insert a sharp knife into the avocado until you hit the stone.
2. Rotate the avocado around the knife until it’s completely cut in half.
3. Grip both sides of the avocado and twist slightly to pull it apart.
4. Knock the stone with the heel of your knife to embed it, and then twist to remove it.
5. If you want to dice the avocado, make a series of even, parallel cuts using a paring knife, taking care that the knife doesn’t cut through the skin and into your hand!
Then, rotate the avocado 90 degrees, making another series of even, parallel cuts with your paring knife.
6. Over a bowl, use a spoon to scoop out the chunks of the avocado flesh.
7. To slice the avocado, simply make a series of even parallel cuts, and then use a spoon to pull out the flesh. For nice presentation, try to get it all out at once.
Need to see avocado slicing in action? We love this video by Serious Eats on the perfect way of cutting an avocado to get great slices or cubes every time.

How to keep an open avocado from browning
Prevent leftover avocados from browning by sprinkling lime or lemon juice on the exposed flesh, sealing it tightly with plastic and keeping it in the fridge. This slows the oxidation process, which causes the unappetizing brown color.

When to toss it
If an avocado rattles when shaken, it’s time to toss it. Rattling indicates that the pit has pulled away from the flesh and is overripe.


Did you know? It’s a myth that placing the avocado pit in your guacamole will stop the mixture from turning brown.  All that does is prevent the portion directly below the pit from browning because it doesn’t get oxygen!



sumber dari: thedish.plated.com

Your Guide to Choosing the Right Olive Oil

sumber dari: thedish.plated.com

the Best 70 Healthy and Tasty Salad Dressings

sumber dari: fredericpatenaude.com

Don't Eat Salad with Fat Free Dressing Says Science

If you're using fat free dressing on your salad, you're doing it all wrong. According to scientists, you need to eat salad with fat-based dressings to get the most out of the veggies. Having no fat in your salad actually diminishes the benefit from eating vegetables.

This sounds a little crazy, right? But yes, even though fat free dressing has less calories than its fatty filled counterpart, you're not getting the full oomph you want when eating vegetables with skinny dressings. Researchers at Purdue University compared salad eating with dressing that had saturated fat, monounsaturated fat and polyunsaturated fat at three, eight and twenty grams of fat to find which was most effective and discovered that fat is a good thing. The Atlantic says:

Mario Ferruzzi, the lead author of the study and an associate professor of food science at Purdue, said that in order to get more from eating fruits and vegetables, they need to be paired correctly with fat-based dressings.

It turned out that dressing made with monounsaturated fat (olive and canola oil) were easily the most effective, needing the least amount of dressing to get the most amount of health-promoting carotenoids (carotenoids act as antioxidants in our bodies). Carotenoids are found in eating plant foods like vegetables and fruits so it makes sense that we'd want to get as much bang as we can when eating them. Using salad dressing with fat accomplishes that.

sumber dari: gizmodo.com

Agar Bawang & Selada Tidak Mudah Busuk

BERAPA kali Anda harus membuang sayuran dan buah-buahan karena tidak disimpan dengan benar. Ketahui trik menyimpan sayuran, sekaligus Anda bisa menghemat anggaran belanja bulanan.

Pengetahuan soal penyimpanan makanan harus dipahami dengan baik, bukan hanya persoalan suhu penyimpanannya. Namun, bagaimana sayuran tetap terjaga segar dan sehat saat penyimpanan.
Mungkin kedengarannya aneh, tapi ini nyata. Anda bisa menyimpan bawang di dalam stoking, cara ini akan membuat bawang bertahan lebih lama, daya tahannya hingga delapan bulan. Jika tidak ingin menyimpan di dalam stoking, Anda bisa memakai kantong kertas.

Jangan gunakan kantong plastik karena bau plastik akan diserap oleh bawang sehingga cepat rusak. Selanjuntya, simpan bawang di tempat kering. Jika ingin menyimpan bawang yang sudah dipotong, bungkus rapat di dalam kantong plastik lalu masukkan ke lemari es
Untuk buah-buahan, lakukan pencucian sebelum disimpan di kulkas. Dari waktu sepekan sampai dua pekan, buah akan tetap segar tanpa berjamur, seperti dilansir Timesofindia.

Jika berencana memakai selada untuk membuat salad, lakukan persiapan sebelum menyimpannya. Lakukan pemotongan sesuai selera, cuci, kemudian tempatkan di dalam mangkuk. Letakkan handuk kertas di atasnya untuk menyerap kelembapannya. Tutup rapat dengan bungkus plastik, ini akan membuat salad selada tetap segar.


sumber dari: gayahidup.plasa.msn.com

Trik Bikin Salad Buah Lebih "Cantik"

MEMBUAT salad buah bukan sebatas menyajikannya di atas mangkuk. Perlu teknik penyajian yang 'nyeni' agar salad terlihat cantik dan sedap dipandang.

Selain penyajian di mangkuk, salad terlihat menggoda juga oleh pemilihan dan proses pengolahan bahan-bahannya. Berikut beberapa cara membuat salad terlihat cantik, seperti dilansir Yumsugar:

Beli buah musiman
Manfaatkan buah-buahan yang hadir pada musimnya untuk mendapatkan hasil terbaik. Carilah buah-buahan lokal atau diproduksi dekat daerah tinggal agar Anda mendapatkan produk yang segar.


Lihat kematangan buah
Hindari buah-buahan yang terlalu matang karena tidak bisa menghadirkan sensasi renyah pada salad Anda. Buah yang terlalu matang juga mudah hancur ketika Anda mengaduknya. Akan lebih baik bila Anda menggunakan buah matang, tapi tidak lembek.

Variasikan buahnya
Agar lebih menggoda, campur buah-buahan dengan warna berbeda pada semangkuk salah Anda. Campurkan juga beberapa buah dengan tekstur berbeda.

Buang batang buah dan kulitnya
Buah-buahan, seperti stroberi dan ceri, lebih baik dibuang bagian batang, lubang, dan kulitnya, jika perlu, sebelum disajikan ke dalam mangkuk. Hal ini akan membuat buah terlihat bersih.
Jika tidak ingin membuang lubang atau bijinya, maka tutupi buah-buahan tersebut dengan buah-buahan bertekstur keras, sehingga sisi buruknya tak akan terlihat, seperti buah anggur.


Potong dadu
Salah satu trik menyajikan salad buah agar menarik adalah memotong buah dalam bentuk dadu. Cara ini akan memungkinkan salad buah lebih mudah dinikmati.


sumber dari: gayahidup.plasa.msn.com

Beginilah Cara Ambil Salad Agar Tidak Rugi

sumber dari: menujuhijau.blogspot.com

Healthy salads for lunch or dinner

Salads are a diet darling because they pack in plenty of nutritious vegetables without a ton of calories. However, a mixed greens salad can leave your stomach rumbling not long after you put down your fork. Even though these 12 salads are less than 400 calories, they're packed with lean protein, fiber-filled toppings, and the right amount of heart-healthy fat. Each rib-sticking, healthy recipe will fill you up so you won't cave to a cookie craving two hours later.


sumber dari: prevention.com

make your own buttermilk

Out of buttermilk and just itching to make some biscuits or lemon cake? Make your own by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk and letting it sit until it curdles, about 10 minutes.


sumber dari: smittenkitchen.com

cleaning citrus fruits

To prolong their lifespan, most citrus fruits are coated in a light wax. And while this is no big deal if you just want to use the juice in a recipe, for a zest- or peel-centric recipe, you’re best off lightly scrubbing it first under warm water.


sumber dari: smittenkitchen.com

storing carrots

Do your carrots get soft and bendy in the fridge? Mine always have, and it drove me bonkers until I realized (yesterday, actually) that they were drying out. To store them so they’ll last longer, remove their green tops, rinse and drain them before storing in a plastic bag in the coldest and most humid part of the fridge. Firm up limp carrots by cutting off one end and sticking them in ice water, cut side down.


sumber dari: smittenkitchen.com

how to soft boil and hard boil an egg

how to soft boil an egg

After years of struggling to perfectly poach an egg, I discovered I could get much of what I liked about them from soft-boiled eggs, with a zero percent failure rate to boot. My technique is just like that of my hard-boiled eggs, except I drop the boiling time down to 6 minutes. This assures a solid white and soft yolk, and the pinnacle of deliciousness spread over buttered toast and topped with a pinch of salt.

how to hard boil an egg

There are about as many techniques for hard-boiling eggs as there are eggs out there, but I use the method my mother showed me: submerge a large egg in enough cold water to cover it and bring the water to a boil over medium-high heat. Once it begins to boil, set the timer for 10 minutes. Plunge the egg into cold water to get it to stop cooking; plus, cold eggs are much easier to peel.

sumber dari: smittenkitchen.com

substituting vermouth for wine in recipes

You know all of those cooking shows and recipes (ahem, like ones on this very site — guilty!) that suggest cooking with wine is really fun because once you’ve opened a bottle for cooking, you get to drink the rest? Then there’s a series of “ah-ha-ha!”s and LOLs; it’s all very raucous. And look, people, I love a glass of wine with dinner from time to time but fact is, a lot of the time I open a bottle of wine for cooking, we forget to finish it, and this makes me very, very sad.

Enter dry vermouth. (The other variety of vermouth, usually red or pink, is called “sweet,” I like that, in part, for Manhattans, not that you asked.) Vermouth is a fortified white wine that is mildly aromatized with a variety of “botanicals,” such as herbs, spices, and fruits. Apparently, the word vermouth is derived from the German word for wormwood, wermut, as wormwood was the chief flavoring ingredient for vermouth until the herb was found to be poisonous, which I am sure was tremendously awkward. Nevertheless, the main reason I like to have vermouth around is its shelf life. When stored in the fridge (and you should, because this extends its shelf life), dry vermouth is good for anywhere between three and six months. (Sweet vermouth will keep for a year this way.) This means if you need just a splash here or there for a recipe, you don’t have to uncork a bottle of wine you may not finish before it quickly turns. Vermouth is also a lot less expensive than drinking wines. Gallo, the favorite in a Cook’s Illustrated taste test, costs only $5 for a 750ml bottle.

The fancy-pants Dolin brand I picture above, almost considered too nice for everyday cooking, was $16.
A few usage notes: Vermouth’s flavor is of course a little different from a straight white table wine, due to the herbs and spices, so it may not be for everyone, but I find it to be lovely when cooking savory dishes. Due to the fortification, vermouth has a slightly higher percentage of alcohol than white wine (16 to 18 percent versus wine’s 12.5 to 14.5 percent), which means if you’re trying to partly “cook off” the alcohol it may need an extra minute of simmering time. But I find that it can be seamlessly interchanged with wine in just about any recipe, and deliciously so.


sumber dari: smittenkitchen.com

why we’re afraid to cook salad

I’ve had an entire week to read your cooking phobias as they rolled in and you know what? I had a lot fewer cooking fears when I started this process! I mean, fish? offal? phyllo? Why hadn’t I thought of those? Thank goodness I warned you I’d be doing some outsourcing.


[View the details of your cooking phobias over here.]

But really, when you read 363 tales of kitchen apprehension in a row, several times, certain things smack you in the face. Like the fact that we’re all such worrywarts, aren’t we? And so irrational, determining that just because something went horribly awry once, it will continue to do so for ever and ever and..
You’re right, I’m talking mostly about myself, but surely at least some of these reasons are familiar:

Why We’re Afraid to Cook

1. Our mother or mother-in-law cooks it better:
Whether it is out of respect, deference or certainty that your version will pale, it seems that there are many of you who don’t even want to touch dishes that are others’ signatures.

2. The Food Police scared us:
They’ve struck an absurd amount of fear into our hearts, now our panic over undercooked chicken and eggs or imperfectly canned food is so great, we cannot approach either calmly or rationally. (Don’t worry, I’ll get to all of these in time.)


3. It went really badly the last time (or times) we made it:
 So you’ve responded by keeping your distance. Had I not been actually forced by the deadline of the wedding and my desire to make a specific frosting for the wedding cake, I would have taken a year to get back to Swiss buttercream. At least.

4. We jinx ourselves:
Failure is so often a self-fulfilling prophesy, wherein we are so certain something is going to go wrong, we indeed make some futzy errors. (This would be me, with phyllo, every single time.)

5. It’s hard to get our head around the steps:
I admit, I feel more confident when I can remember a recipe without even looking back at it, because it is simple, or proceeds in logical steps. I always forget that I’m only expected to do one thing at a time.

6. There’s a very specific deal breaker: 
It requires pig’s blood, will stink up your apartment or serve 24 people. Kim Severson discussed these in a funny article in the New York Times last month, and she’s absolutely right. It only takes one word of some of these for me to flip the page and call out “next!”

7. We’re afraid of wasting an expensive ingredient:
Many of you mentioned this in reference to large cuts of meat and good fish, where the price of making an error seems so steep, a flop is that much more of a risk. I totally get it as when I blow it on a pricey dish, I feel that much more awful about it.

8. Our skills aren’t where we wish they were:
Recipes that require poached eggs, when you’re terrible at poaching eggs, just seem easier to skip. So can instructions that demand a fine brunoise or long, thin juliennes if you haven’t taken a semester of knife skills, or have a natural finesse in the area (or a really good mandoline, at least in the case of juliennes).





Do I have answers to all of these? Well, not today, but I will in time–well, on everything but the offal that is, a girl’s got to draw the line somewhere.

However, reason number one–”Our mother-in-law cooks it better”–got me thinking about my Alex’s mother Salad Olivier, something I adore but when I tried to make it at home a few years ago–my first potato salad ever, and also with virtually no experience cooking potatoes–it was a gloppy disaster and I haven’t made it since.





Or hadn’t. I mean, if I’m going to try to get us through our cooking worries here, I suppose I should take the lead and reattempt one of the easiest salads on earth, right?

Now, before you say “I’ve had Salad Olivier and we made it with this and not that,” and also “You’re doing it wrong!” let me warn you that my mother-in-law says that you can put three Russians in a room and they will all make it differently–and they’ll all be right.

Of course, her’s is the most right because it’s getting featured here today. So there.


sumber dari: smittenkitchen.com