Any nut or seed is an awesome medium for making pate. I’ve done it before, I’ll do it again – however I’ve never used Thai notes as a base, and it’s a winner, so if you have these few ingredients Continue Reading →
I’ve got an overbearing eggplant bush. Not necessarily a problem – just nudges me to create outside the stir-fry zone. Which is great for this kind of eggplant we’re growing – the Listada de Gandia – a Spanish variety that has Continue Reading →
I often buy nuts and seeds in bulk because I prefer making their butters from home. Despite going through jars & jars of this salty, slightly sweet and filling decadence, nut butters aren’t the only thing I enjoy making (and Continue Reading →
