Yesterday the snow took my joy. It left me feeling contained and trapped, even more than I sometimes do in the late-stage pandemic. Today, I vowed to not let that happen.
When we came inside, Thistle shook off the wet flakes, making a mess in the entryway, and I set about making a mess of my own in the kitchen.
What came of it were these Snow Day Biscuits. Flaky, tender, and so. damn. buttery.
OH AND TOTALLY PLANT-BASED.
Read MoreThough we can't be with you right now, we have written an accessible cookbook that is pantry friendly plant-based:
It is packed with easy, yet elegant recipes that will soothe your soul and nourish your spirits during these wild times. If you can lose yourself in the aroma of caramelized onions, share a smile with your families over steaming pasta, or find that the hours fly by when you are waiting for bread to rise, we have done our job.
Read MoreThen while dining at one of our favorite lunch spots in Des Moines, I had a perfectly paired grilled cheese with smeared with savory tomato jam. I nearly fell out of my seat. While we had been eating tomatoes on everything, nothing I made tasted this beautifully intense. I had to figure out how to make it, and keep it on hand all year round, botulism be dammed. Thus my foolproof recipe for Tomato Jam was born.
Read More
