Yours in Butter

Pull up a seat with me (and V) as we share our thoughts and experiences on Cooking For One, and some thoughts on (seasonally) transitional meals.

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What to eat (or not) during The Big Sad and why I should be a smarter hiker by now.

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The post Eating Through Grief appeared first on WebTalkRadio.net.

Know when to listen, when to apologize, when to show up vulnerably, and when to make corn chowder.

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Join me as I answer your questions about feeding kids + what to do with all that zucchini + and what my idea of a perfect meal is.

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The post The Ideal Meal Your Partner Can Make You appeared first on WebTalkRadio.net.

Food writing, storytelling, and everything they entail are the way to my heart/mouth! Hang out to hear some of my favorites, a reality check in feeding kids, and sharing an essay (and recipe!) of my own.

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Recipe:

2 cups cake flour 

1 cup granulated sugar

1 cup dark brown sugar, packed

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoon cinnamon

1/4 teaspoon nutmeg 

1/2 teaspoon salt 

4 large eggs, room temperature

1 1/2 cups canola oil

2 teaspoons vanilla

3 cups grated carrot (approximately 13 medium sized carrots)

3/4 cup raisins

1/2 cup walnuts 

Preheat oven to 350. Spray 2, 9 inch cake pans with cooking spray and set aside.

In a large bowl, whisk flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt until thoroughly combined. In a separate bowl, whisk eggs, vanilla and oil together until smooth, about 1-2 minutes. Gradually pour oil and egg mixture into flour mixture until combined. Mix in carrots, raisins and nuts, pour into cake pans.

Bake for 30-35 minutes.

Allow to cool in pans on a wire rack for 5 minutes before turning out onto racks to complete cooling. 

Cream Cheese Frosting

12 ounces cream cheese (I prefer Philadelphia), room temperature 

1 1/2 sticks unsalted butter, room temperature 

3 cups confectioners sugar

1 teaspoon vanilla

1/2 Tablespoon fresh lemon juice

Using an electric mixer, beat butter and cream cheese until fully combined and smooth, about two minutes.

Slowly add in sugar, scraping down the sides with a spatula as needed. Once fully combined, add vanilla and lemon juice, increase the speed and whisk for an additional 3 minutes. . 

Do not frost your cake until completely cooled. 

The post Food Writing + Seasonal (and not so seasonal) food(s) appeared first on WebTalkRadio.net.

More Q&A about (queer) dating, what to do with garlic scapes, Crying In H Mart, and how food is a bridge to folks, culture, and nostalgia.

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Episode 5! Pull up a seat while I tell y’all about identifying as queer + swooning over jammy tomatoes, and sharing my love of artichokes with my daughter. 

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Jammy Tomato Orzo Salad 

Use this recipe/non-recipe as a vehicle to create other meals.

A jammy tomato can be (almost) anything you want it to be, if you just give it the chance.

I love to eat this at room temperature, after it has had a chance to cool for at least thirty minutes, and the orzo had begun absorbing some of the sauce.

4 Tbsp olive oil

1.5-2 pints of cherry or grape tomatoes

6 cloves of garlic, smashed and peeled

Generous sprinkle of salt

Fresh cracked pepper

6 scallions roughly chopped

1 can chickpeas (or legume of your choice) rinsed and drained

A cup of vegetables of your choosing (I did 1 medium zucchini, chopped)

Fresh herbs (I did a couple handfuls of fresh dill)

A couple handfuls of feta

Zest from 1 lemon

Juice of half a lemon, plus more to taste

1 pound of cooked grain/pasta of choice (I did orzo)

Preheat the oven to 425

Cool orzo according the package instructions, set aside

In an 8×8 pan, add the olive oil, garlic, green onion, tomatoes, chickpeas, salt & pepper

Bake for 35-45 minutes, stirring every ten minutes (don’t forget to add your zucchini if using just before the last 20 minute cycle). You want the garlic to have a little color, the olive oil should deepen, and your tomatoes should be broken down and jammy.

Pull from the oven, allow it to sit for 5 minutes, and add a handful of chopped dill. 

Pour the contents of the pan over the orzo (that has since made its way back into the pot it was cooked in) and stir well to combine, adding the lemon zest, lemon juice, another handful of chopped dill, feta, and salt and pepper to taste.

Allow to settle for thirty minutes before serving. 

Got questions? Have a story to share? Send me a note at [email protected]

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Episode 4!

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I decided to share an essayette from my (untitled) food-adjacent memoir, and got another opportunity to answer some of your questions, both food + lifestyle related!

If you have questions or want to share a story, send them my way to [email protected]

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Episode three! But make it community. I still have the farmer’s market on my mind but this week you can hang out with me as I answer some of your questions about food, some about single parenting, and questions about navigating dating again!

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