Category: Seasonal

Peach-Strawberry Sorbet (Vegan)

This recipe is a gift from the two of us to you all for Valentine’s Day. Even though it’s a bullshit capitalist holiday that hinges on expressing love by either participating in socially sanctioned, exploitative expressions of heteronormativity or by equally problematic mocking thereof, I urge you to use this opportunity for the radical act of loving yourself.

Almond Spritz Cookies

It’s true–nothing says “Christmas cookie” to the Ohioan like spritz. So, to accompany today’s very Midwestern holiday cookie recipe, here are some organizations that support queer rights and reproductive justice in the general vicinity of my hometown in southern Ohio.

Pumpkin Beer Roundup 2016

This year’s list might be small, but it’s got some good ones, most of which I found at local craft beer bars rather than in the supermarket. I am loving the sour farmhouse styles that are becoming more popular in the Pacific Northwest, some of which are on this list.

Fig, Prosciutto, Goat Cheese, Basil, and Arugula Pizza with Balsamic Reduction

October is my favorite month–the leaves! Halloween! Autumn produce! Unfortunately, it’s also a high-travel month for both me and my partner, and we often have work trips back-to-back and independently of each other, which means I am behind on updating and cooking projects (and rewatching Hannibal, garden pruning, and so on). Here’s a pizza we made…

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Lavender-Vanilla Ice Cream

C is teaching me how to make ice cream, so we came up with this recipe together…. I feel like there should be a Fried Green Tomatoes joke here because queer romance is clearly making messy foods together in the kitchen, right?

Great Book Larder Bake Off: Layer Cake

Like every other food blogger and foodie friend I know, I watched The Great British Bake Off,  (or Baking Show, as it’s known in the US) this winter. I’m not a big reality cooking competition enthusiast, and the optimism and teamwork of the show were exactly what I needed. A friend told me about Book Larder‘s new event “The Great…

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Nettle and Mint Tea

Spring has arrived in Seattle, and with it, so has the spring produce: fiddleheads, rhubarb, and nettles. Part of the issue with seasonal foods with a short availability is that recipe development can take a couple years if supplies are limited. This year, I got a 1/4 lb. bag of nettles at the Capitol Hill Farmers Market in late April and got to work on a couple dishes, including this nettle and mint tea, for those of you who enjoy a little punch to your herbal tea.

Black Sesame and Pear Muffins

Have I told you, dear readers, how much I love Lottie and Doof‘s “Black Sesame and Pear Cake”? When I could get Western pears, I loved making that cake in Japan, where black sesame is a common ice cream and wagashi flavor. I wanted to adapt the flavors of this cake into something smaller, less sweet, and more…

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