Confit is a generic term for various kinds of food that have been immersed in a substance for both flavor and preservation. Sealed and stored in a cool place, confit […]
Just a note — what’s pictured isn’t vegetarian, because of the presence of dried bonito flakes in the furikake. Those of you who “follow” this blog may appreciate that I […]
I’d like to take a moment to welcome everyone who’s followed this blog in the past few weeks. Thank you for “liking” the content enough to consider following me. I […]
Sometimes “simple” is exactly what you need. I find that with recipes that use five ingredients or less, and this is one prime example (not counting sea salt and water), […]
If you’re just joining us, the first thing you should know is that this is not the blog of a vegetarian. What this is, is the personal journal of someone […]
So many vegetarians I talk to all say the same thing: “I like rice and beans, but…” “I eat too much cheese…” “Breakfast/lunch/dinner looks like a steam table at some […]
