Hi people! I hope you’re enjoying the warm weather out there. I am currently wearing only one layer over a tank top, which is a crowning achievement here in Seattle. I’ve been eating loads of salads, spicy foods, and drinking cold-brewed coffee to celebrate the temperatures. Luckily the delicious Date Syrup from last week was handy as I was throwing together this Indian flavored appetizer. If you haven’t already made the syrup, it’s a quick and yummy totally-worth-it project. Continue Reading »
Dates are a seriously amazing food. I can’t say enough about them! So sweet, delicately toasty and toffee-like: basically they are Nature’s candy, TM. So usually I feel like the best action I can take with dates is well, nothing. Just eat them straight. Because why muck up something already amazing?
Especially fresh dates. My grandparents make a couple trips yearly to the Arizona/Southern California desert date farms, which I have visited myself as a child (two words: date milkshake!). I’ve started requesting some stores of dates from those trips, since they’re often more flavorful than any I can find in stores here. Continue Reading »
Not a typo. Yes, savory granola. While it might not be at its best with milk and fresh fruit, it has endless other potential. Firstly: as a snack out of the jar. Who doesn’t like salty snacks? And this one is not the type that will make you feel like you overdid it (ahem, potato chips etc.). Other options include using in place of croutons on a salad or soup, tossing into a trail mix, or sprinkling on any other savory affair that might benefit from a crispy addition. Continue Reading »
It’s nearly summer here, and I’m relishing every ounce of sunshine I can take up. So it only makes sense to whiz up some sunflower seeds in honor of May and long daylight hours. This recipe is easy and a great way to shake things up, especially if you have an aversion or allergy to peanuts or almonds. Seeds! Sadly underrated. Continue Reading »
Have you eaten all your homemade yogurt yet, straight out of the jar, or drizzled with honey or maple syrup? If so, perfect. Making your own yogurt lets you enjoy it simply. If not, I came up with a warm-weather-recipe for you to make using extra homemade yogurt! Of course you could make this with regular store-bought yogurt as well. It’s just more satisfying when you do it all yourself!
Ladies and gentlemen, let me present: yogurt. Yes, made at home, with or without a yogurt-maker. Why would you want to do this, since you can buy 12 kinds of yogurt in the store? Well, firstly, it’s not hard. And it’s fulfilling to do yourself. You can control the level of sourness and thickness. And you can make it totally free from extraneous or bizarre thickeners, starches, flavorings, or other oddities. And lastly, you can pick your milk. That means fat content, organic or non-organic, local or non-local, cheap or expensive. It’s all about you here. And our little bacterial friends, of course. Continue Reading »
I'm Fawn here at
Cowen Park Kitchen.
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Happy Reading, and of course,
Happy Eating!