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 »
Blue on blue day! Two things I love: blue cornmeal and wild blueberries. Breakfast delight. Wild blueberries are somewhere in between conventional blueberries and huckleberries. So they are small, sweet, but jucier and more sweet-tart than the oft-pulpy plump traditional blueberry. Not that I have qualms about those berries. They have their moments. Just usually not in my kitchen. Continue Reading »
Beautiful, vibrantly pink squid-shaped Jamaica flowers. Say: ha-my-kah. No relation to the country, that I’m aware of. If you have never tried hibiscus flower tea, you won’t be disappointed. Especially on a warm day. Tart, lemony, floral, and punchy, they’re not hard to love. I even enjoy warm hibiscus tea from time to time. If pink had a taste, I suspect it might be this. Continue Reading »
I'm Fawn here at
Cowen Park Kitchen.
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Happy Eating!