Post Schedule Update

Hi folks! Thank you for reading this blog. I really appreciate the support. In my very first post, I outlined what this blog was going to be about, and I think at the time it could be best summarized as “a little bit of everything that delights me,” including cooking, video games, bugs, science, creative…

Pandemic Pantry: Cheesy Bakes

Looking for a quick, savory, cheesy snack? These mini breadsticks are easy to make and taste great on their own, or paired with a hearty autumn soup or potage. Ingredients: 1 1/2 Cups all-purpose flour 1 Cup shredded cheddar cheese 1/2 Cup plus two Tablespoons milk or half and half 1/2 Tablespoon baking powder 1…

Some Thoughts about Bouillon and Soup Starter

Bouillon days at my house function as a sort of kitchen organization adventure. I start with the refrigerator, pulling out vegetables that are past their prime, and arrange them on one of my apartment’s three postcard-sized counters. Any vegetable that’s yellowing, wilting, or softening is part of this move out of the fridge. This helps…

Laminated Biscuits

Light, pillowy, and with enough nooks and crannies to drizzle with butter and jam, biscuits stole their way into my heart at a young age as a perfect breakfast food.* This recipe was inspired by my previous biscuit attempts, and fortified by a recipe I encountered during my search for a biscuit I could make…

A Word About Sora and the Farav

Sora and the Farav is a self-delegated serialized writing project, to ease myself back into creative writing that isn’t for anyone else’s IP. Currently, I don’t know how long the story will be, but I’ll be telling it in small pieces, approximately the length of a single writing session, plus an editing and rewrite session…

Pandemic Pantry: Curried Chickpeas and Potatoes

When you have a bunch of leftovers in your pantry, making a medley can be a great way to use them up. Spiced with ginger, garlic, and whatever curry powder or mix you happen to have on hand, this hearty recipe works well over a bed of brown rice. Prep time depends on the consistency…

Experiments in Eggplant Parmesan

When I was a kid, I hated eggplant. I suspect this is because my first encounter with the fruit was a slimy, over-grilled, cold slab, drowned in acrid balsamic vinegar and smoky olive oil and black pepper, all flavors too intense for my undeveloped four year old palate. As befit my age, I took a…

Learning to Make Biscuits

In the town where I grew up, there’s this café that makes biscuits. Sure, they make other things too, like creamy grits, and spicy home fries, a myriad of omelettes, and beignets so sweet and pillowy you don’t even notice all the powdered sugar you’re wearing until you’re done devouring them. When I was a…