Kitchen Experiments: GF Loquat Crisp

1) Maker’s Mark Bourbon soaked loquats, picked from the tree in my backyard, tossed in honey and vanilla extract topped with 2) garbanzo bean flour, rolled oats, brown sugar, cinnamon, and butter placed in a 350ºF oven for about 30 minutes no measurements, just yum!

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4 x 2–New Recipes: Jamaican Oxtails

I LOVE Jamaican food. Well, really I love most food. Anyway, while I’m partial to curried goat whenever I find a Jamaican restaurant, goat isn’t exactly easy to come by. The butcher shop I go to (Cleaver and Co.) always has cow and thus always has oxtails. Even better, it’s a local, grass fed, grass…

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The Ethiopian Culinary Adventures Continue

I continued my learning of Ethiopian cuisine by attempting to make my favorite: shiro. Again I was getting tenuous instructions from the boyfriend. But at the end of it all my dish turned out all right. Just needed some garlic and maybe another small tomato. Anyway, dessert was some more gluten free baked goods retrieved…

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My First Stab at Cooking Ethiopian

Dating an Ethiopian man, whose friends are all Ethiopian (almost exclusively), means I’ve eaten a LOT of Ethiopian food. Mind you they don’t really cook it being that they’re all men and they have wonderful mothers who cooked for them all the time, and still do. So other than the chopping of raw meat and…

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