Kyla

Joined May 2020

2 stories

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In Death Do We Cook
Growing up in my household, my Grandma was our unofficial designated chef. Most of her food I loved, some not so much. I remember her looking on in disdain at anyone else’s cooking, proclaiming often loudly and in earshot of the cook, that she would have produced much better fare. Even the seemingly mundane act of slicing ginger, no one else could do it right. Through all the phases of my experimental cooking journey, I think my ice cream phase was my favorite. One summer I made ice cream after ice cream. My favorite inventive flavor being fresh ginger and cinnamon. I would often enlist the help of my mom to slice the fresh ginger to add to the cream. As we sliced, my grandma would sit and observe, interrupting every so often to announce that she could slice ginger better, thinner and faster.
By Kyla 5 years ago in Feast
Roasted Vegetable Tray and Roasted Veggie Hummus
If you’re like me, you have signed up for some sort of food delivery service in recent months. I'm now getting ugly vegetables which I don’t always know what to do with. Something quick and easy that I've come up with is roasting a tray of vegetables in the oven as a great dish on its own, or using the roasted veggies as an ingredient to making a great hummus. Root vegetables always work great for roasting. Some of my favorites are beets, potatoes, sweet potatoes, cauliflower, onions, Brussels sprouts, and carrots. Any vegetable can be roasted using this method. Even tomatoes. To make roasted veggie dip or hummus; carrots, sweet potatoes, peppers, zucchini, parsnips, and cauliflower work best.
By Kyla 5 years ago in Feast