As you may have gathered, traveling is my number one hobby. And some thing I (and everyone) am unable to do for the foreseeable future. One of my favorite parts of traveling is THE FOOD. So how can I bring a little bit of my travel + food love inside the home? By traveling with my cookbooks. While attempting to make some delicious and different recipes from some favorite places around the world might not be quite the same as experiencing the cuisine in person… it’s the best I have at the moment! So without further ado… here are my favorite “travel” cookbooks.… // Continue reading.
Making your own vegetable stock is so, so simple (I mean, it’s not even a recipe really) AND you get to utilize scraps before they are ultimately thrown in the compost AND you get to avoid buying a box of stock that would get thrown in to recycling. It’s a win all around. So let’s get started.
First, you want to collect some vegetable scraps. I have a tin in the freezer that I throw scraps in to — when the tin is full, I use it to make stock. Good veggies for stock are carrots, celery, onions, mushrooms, bell peppers, leeks — basically, hardy vegetables that aren’t too bitter or starchy (so avoid potatoes, cabbage, too many leafy greens).… // Continue reading.