Journal
What I figured out
The recipes are what I cook. This is everything around them. What a rule actually costs, what replaced the thing I gave up, and the small habits that made the change stick.
Four jobs, four fresh ingredients
Sweetness, brightness, body and color are four separate jobs. Handing each one to something fresh and whole is the thing that taught me the most in my kitchen.
How I read a label
Organic is where I start, not where I stop. Not all organic is created equal, so I turn the package over every time.
The one pan that runs my whole week
A Sunday roast, a week of breakfasts and dinners, and one piece of cast iron doing most of the work.
More coming
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