Regular readers! Hello! It’s been a hot minute since I had a recipe to share due to a tumultuous summer and many new life developments. One of my newest adventures is pursuing the tutelage of English as a foreign language. I’m taking a series of online seminars to learn pedagogy and, specifically, how to teach
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I have been working on this recipe for about a month trying to get it just right. It’s been through half a dozen iterations with little tweaks each time and, finally, I think I’ve got it just right. They’re sweet, tender, sturdy, lemony, and taste like a spring day in the garden! My hockey team
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Last year, I made seven-layer bars for my birthday and delivered them to people. The year before that, I made the world’s saddest attempt at a lemon cake, which was honestly pretty fitting for a birthday at the very beginning of lockdown when there was basically nothing available in the grocery stores, and going shopping
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This recipe is both a tasty treat for snackers of all ages and a tummy soother. As I mentioned last week, I’ve been going through some disordered eating issues, and one of the most common complications I face is nausea. Like. Constant nausea. I’m no stranger to upset stomachs, but over the years, sucking on
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After spending the whole day cooking and canning and hunching over the cutting board and stove, I really didn’t want to put a ton of effort into dinner. My countertop was covered in fresh tomatoes from outside, and I figured I might as well try to use as many as I can before giving up
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This is a two-part recipe: A marinade and a sauce. The marinade is delicious, the sauce is incredible, and this recipe makes a LOT, so get ready to freeze some leftovers! You can adjust the heat level of this sauce by adding fewer peppers or using a milder hot sauce. Any long-time readers of Apartment
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I decided to try my hand at making up a steak rub, more out of curiosity than anything. Despite not really knowing what I was doing, it turned out really well. I’ve already shared some with a friend, and I can confirm that it’s as amazing on steak as it is in a scramble. The
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This recipe is quick, easy, and an absolute crowd-pleaser. It makes enough to feed four with leftovers, and the sauce is a perfect, creamy blend of sweet and salty. Be sure to purchase the canned coconut milk from the Asian food aisle and NOT the stuff in the carton that you put in your cereal.
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Hello, readers! Long time no recipe, and for that, I apologize. This summer came at me like a tsunami, and I’ve been trying to keep afloat. I’ve been learning how to beekeep, living in a house without air conditioning, dealing with family matters, and, most relevantly, learning how to forage from the abundance of plants
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My friends keep asking me for this recipe, and every time, I swear I already wrote it up. This time, I’m definitely, absolutely, 100% actually writing it up! It’s a crowd-pleaser, a friend and family favorite, and a personal go-to dinner. The recipe does feature an unusual product, and that product does make a huge
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