Culinary Endeavors At Home One Winter

An absolutely avid home cook, I spend much of my free time devising meals from market finds, reading cookbooks like novels, and endeavoring upon obscure recipes.  This past autumn I’ve been happily busy making preserved lemons, homemade granola with chia, sunflower and pumpkin seeds with sea salt; fresh carrot juice with turmeric, papaya and ginger; buttermilk-brined roast chicken; watermelon radish and beet salad with wild arugula; various improvised cocktails; rosemary and red wine pear pies; upside down autumn fruit cake with persimmons, currants and fig; tons of tacos with chipotle and cumin infused beans; shapely pastas with cured salmon, dill, pine nuts and endless fresh feta.  I probably don’t need to elaborate on how amazing it is to live in this food-bounty-heaven of Northern California, you get the picture.  I hope to keep the culinary posts coming between other photography projects.  Enjoy the pictures, and go feed your friends, cook something from scratch, something utterly flavorful. Stay warm!



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