Right now

Eating right now

Milkjam Creamery ice cream. To celebrate Women’s History Month, Milkjam has renamed all of its flavors to be badass ladies. I can’t get enough of the Ilhan Omar and the Notorious R.B.G.

milkjamcreamery.com   ice cream flavors   ilhan omar and rbg

 

Cooking right now

Crispy roasted red cabbage. You thinly slice red cabbage, place it on a baking sheet with some olive oil and coarse salt, toss it and spread it out. Roast it for 30-40 minutes at 425º. They’re shoestring-potato crispy when done. I’ve been eating the cabbage with grated hard-boiled eggs and hot sauce. Weeknight dinner done fast and right.

 

Listening to right now

Radio Cherry Bombe. Interesting women sharing their stories of and innovations in the food world? Subscribe. My recent favorite was where host Kerry Diamond talks to food stylist Susan Spungen. Susan was the founding Food Editor at Martha Stewart Living and worked on the films Eat, Pray, Love and Julie & Julia.

Before now.

 

 



Right now

Drinking right now

Feral Beverage Co. I ran into this small-batch craft kombucha brewer by chance one day when I was picking up a CSA share at Wise Acre Eatery. Ken and Lucian, the founders, were sampling right on the property and selling growlers. I was sucked in by their branding and hooked by the flavor. You can find it on tap around town and they also have a 3-month membership.

Eating right now

Mike’s Hot Honey. I can’t get enough of this sweet and spicy condiment. Things I’ve put it on…

Up next…

  • Peanut butter toast
  • Tequila based cocktails
  • Ice cream

Cooking right now

A variety of recipes from Julia Turshen’s Small Victories. One reason I love this cookbook is because Julia doesn’t write anything that’s not a useful tip or helpful technique. No fluff, no BS. She also includes spin-offs for each recipe because sometimes you just don’t have the exact ingredients – she gives you permission to try something else.

I’ve made her roast chicken recipe three times in the last month (it is #8 on this list). I made it once with za’atar instead of lemon, fennel and rosemary and the two other times with smoked paprika. This is a delicious bird.


Right now

Eating right now

Squash. Specifically Delicata squash. Why? Because the skin is edible, so no peeling. Just slice it in half lengthwise, scoop out the seeds, cut it into crescent moons, drizzle with olive oil or coconut oil and S&P. Roast at 425º F for 45 minutes, stirring every 15 minutes.

Drinking right now

I’m a sucker for tart, vinegary drinks – kombucha, a splash of good balsamic added to soda water and shrubs. I’m also a sucker for local producers. Meet Calvit’s Drinking Shrubs. My current favorite is the Beet-Ginger with Szechuan Peppercorns. It’s delicious simply added to plain soda water; however, I couldn’t resist making a cocktail with it.

Add ice to glass. Add following ingredients. Stir to combine.

  • 1 ounce Tattersall Gin
  • 1 ounce Domaine de Canton
  • 1 ounce Beet-Ginger Shrub
  • Juice from lime wedge
  • Top with soda water

Watching right now

Chef’s Table, Season 2. Get me to Slovenia and Ana Roš’ Hiša Franko right now. Her and her husband procure their cheese from a cheese-making chalet in the mountains and pair their new menu with wine in the middle of their garden. Come on! She’s a total badass.