A Home Cook's Journal of Tastes & Morsels
I have forgiven myself. I exhaled once, I am at peace. Beurre Meunière is the kind of term reserved for a classical preparation. Though its origins are peasantry, it requires some level of technicality and execution. I say this, because I have seen burnt butter before. [which is also delicious in certain circumstances, of course,…
Days ago, I was standing in the coffee shop where I was hired to be a barista nearly four years ago. I was talking to a regular customer I’d bumped into. She caught me up on where she had been in her life that brought her to where I’d found her. Skeptics may interpret synchronicity…
When you ask people how they’ve been, you can receive a variety of responses. There’s the kind that doesn’t necessarily invite further conversation–“Good.” No further engagement. Not even a meek, disinterested, “How are you?” in return. That one is always a little off-putting for me, to be honest; since zero information was provided beyond a…
My name is Kelsey and I have a problem called Salad. I realize this doesn’t seem like the most serious of afflictions, but there’s this part of me that worries about the implications. See, it all started back in June, when I made some Chipotle Turkey Taco Salad. Before I knew it, I was slicing…
