Tag: review

Ice Is Nice

Kitchen gadgets are like guests: some overstay their welcome, others barely make an impression, and a rare few become part of the family. Personally, there are few that I want to stick around long term, but in the case of countertop appliances, I have a new permanent resident. The Ecozy Smart Ice and Water Dispenser here to stay.

Honestly, it’s much smarter than I need it to be, complete with an app that connects with your smart speakers to make ice on command, no matter what room you’re in and even if you’re not home. I’m perfectly content to push the button, which is also part of a snazzy LED display anyway. Honestly, it could take hand cranking and I’d still keep it around, because it makes spectacular nugget ice, AKA one of the best types of ice, and tons of it.

My Cup Runneth Over

Let’s talk hard numbers, because functionality is where this thing shines. The dispenser can crank out up to 200 cups per day. That’s more than enough for daily drinks, dinner parties, or pre-chilling an entire cooler for a road trip.

You won’t be left waiting around, even if you forget to turn it on until you actually need ice. The first batch starts dropping after about 10 minutes, depending on ambient temperature and water source. Internally, the bin holds about 3 pounds of nugget ice at a time, and while it’s not refrigerated, the machine recycles any melted ice back into the system. I like to make big batches and store them in freezer bags for later.

Solid Stats

One clever touch I didn’t expect was the integrated TDS (Total Dissolved Solids) display. Every time you fill the tank, the machine reads the mineral content in your water and displays it in real-time. I didn’t think I’d care, until I started noticing how my tap water actually scored. It’s not bad, but not as good as I had imagined.

It’s not a water-testing lab, of course, but it gives you a ballpark idea of what you’re drinking. My unfiltered tap water hovers around 250 ppm; filtered drops to 40 – 60 ppm. The cleaner your water, the clearer your nuggets, so it does make a difference.

Ice, Ice, Baby

This dispenser straddles the line between kitchen luxury and genuine utility. If you’re wondering whether it’s “worth it,” ask yourself how often you actually use ice. For me, that’s daily, and for more than just drinking:

  • Blanching: Quick ice baths stop the cooking process to keep vegetables and steamed greens bright and crisp. The same goes for al dente pasta when making pasta salad.
  • Travel: Make quick ice packs to keep food cold on the go.
  • Smoothies and milkshakes: Nugget ice blends fast and smooth without overworking your blender.
  • Cocktails: Let’s be honest, this was my first focus. The compact pebbles are essential for making a properly chilled mint julep, mojito, and many tiki drinks.
  • Cold Soups: Have you ever had super cold gazpacho or borscht? Nugget ice is ideal for keeping these dishes extra frosty, silently melting away before you chomp into them, unlike conventional chunky cubes.

Sip Smart

Of course, you can also use it as an instant cold, filtered water dispenser, but I’m fully enamored with having my own nugget ice on demand. Though it’s a unitasker, has a considerable footprint to account for, and the price is definitely a steep barrier to entree, anyone who loves nugget ice will be thrilled with the investment. At least, I know I am.

This post was made possible as a collaboration with Ecozy. My opinions can not be bought and all content is original. This page may contain affiliate links; thank you for supporting my blog!

Hannah (BitterSweet)5 Comments

Milling About

If milling whole grains at home to make your own flour is extra, then I never want to be just enough. For most of human history, exactly the opposite has been true. Grinding grains wasn’t a luxury or a hobby; it was a simply an act of survival. Convenience has made the essentials feel optional, often to the detriment of quality.

Convenience, however, can also mean increased access to better technology, bringing the whole concept full circle. Home grain mills are now within easy reach of anyone hungry for a change.

Grinding Towards Independence

Evidence of prehistoric peoples using flat stones to crush grains into a coarse meal stretches back tens of thousands of years. One could argue that the first miller was whoever was brave enough to put a kernel of wheat into their mouth and chew. For as long as there have been grains, humans have wanted to pulverize them. Much as I’d love to share a whole deep dive on the history of milling, that would turn into a novel. Let’s speed through a few millennia to the American Revolution, where our nascent country became defined by amber waves of grain and by extension, the need to grind them into flour.

Watermill Built in the Late 19th Century

Before the revolution, the colonies relied on British flour imports. George Washington himself was instrumental in planting the seeds of economic sovereignty. In 1771, he unveiled what could easily be called one of the most advanced gristmills of its time, providing the tools for local farmers to mill their own crops. Becoming self-sufficient and producing their own flour, which was the most important staple of their bread-heavy diet, allowed them to reject British trade policies and withstand shortages. One could argue that flour is what won the war, and I’d like to think that as because of this, there’s nothing more patriotic than grinding your own grains.

The Benefits of Milling Your Own Grains

Freshly milled flour has an unmistakable aroma that no store-bought bag can ever replicate. It’s earthy, nutty, and alive. That’s because once a grain is ground, the oils in the germ and the nutrients in the bran begin to degrade. Commercial flours are stripped of these parts to extend shelf life—but what’s lost in the process is the soul of the grain.

Milling at home means:

  • What you put in is what you get out: 100% of the grain—germ, bran, and endosperm. No fillers, no fortification, no bleaching, no nonsense.
  • By starting fresh, you preserve the flavor and nutrition, including natural B vitamins, iron, magnesium, fiber, and healthy fats.
  • Having full control over a range of different grinds means being able to create any texture you desire, from coarse semolina to the finest cake flour.
  • There are no limits to what you can bake with. Take advantage of seasonality and regional grain diversity with heirloom grains like einkorn, emmer, spelt, or rye. Don’t forget about the ability to make gluten-free flours, using dried beans like chickpeas and lentils, too.
  • Starting truly from scratch and milling your own whole grains does take more time, but I’d write that in as a benefit, too. Slowing down makes you appreciate the end results on a deeper level, reestablishing the frayed connection between where our food comes from and what we actually eat.

Modern Grain Mills for Home Use

Thankfully, today’s grain mills don’t require hauling water or harnessing livestock. The modern home baker has a range of user-friendly, attractively designed tools that fit neatly on a countertop but still echo the intention of those ancient stones.

My own obsession and the whole inspiration for this post began with the Mockmill 100. Roughly the size and shape of a juicer, it uses corundum ceramic grinding stones which stay cool during grinding, preserving the nutrients and oils in the grain. The adjustment dial is intuitive, giving you control over everything from coarse grits to ultra-fine flour. Cleanup is minimal, it’s compact enough to live on the countertop, and it feels solidly built, promising to keep cranking for years to come. Most importantly, it unlocked a new world of whole grain flours to bake with, which is especially exciting when you have a resource like Grand Teton Ancient Grains to supply all the software.

Numerous brands make grain mill attachments for the Kitchenaid stand mixer, with an equally wide range of success. Mockmill also has a model that’s at the top of the heap for me, producing the finest grind with the least amount of friction and strain on the machine. It’s a more affordable way to get started, using some of the equipment you already have in your kitchen.

Vitamix makes a Dry Grains Container which is a reasonable solution for small batches, and well suited for making coarse grits, but is difficult for maintaining a consistent fine grind. You’ll always need to sieve your flour before use and run the bigger pieces back through for a second and sometimes third time. Never use your regular wet canister to grind grains; they’ll quickly dull the blades and chip away at the plastic container, making it permanently cloudy.

For a low-cost, low-tech solution, you can get a hand-crank mill which has the added benefit of working on your upper body strength at the same time! I can’t overstate how much physical labor it takes to operate one effectively, which could be a pro or a con, depending on your constitution. These typically clamp onto a table and then you’re good to go. Some models struggle with more oily grains, so it’s important to carefully review what the manufacturers do and don’t recommend milling.

True Grit

Most people would reasonably want to use their grain mills to start cranking out ultra-fine flour to make cakes and breads so soft, they could be mistaken for edible pillows. What I find to be even more alluring, however, is the ability to dial in the consistency to make fresh grits out of any grain your heart desires. In this case, I’ve tapped my good friend, Khorasan, to make instant hot cereal that blows that dusty stuff from store shelves out of the pantry. If you’re looking for ways to eat well on a budget, this is the ultimate in nourishment, comfort, and easy.

Yes, Cream of Khorasan is unglamorous, and you would be within your rights to call it gruel, but I promise you, it’s so much more than meets the eye. Think oatmeal, but with a uniquely nutty depth, filling and hearty, waiting for you to dress up however you like. Endlessly versatile, it can be sweet or savory, equally satisfying when lavished with berries and maple syrup as it is with furikake and soy sauce. Don’t judge this book by its cover; give it a chance, and you’ll find its a real page-turner.

Full Circle

Milling your own grains isn’t just about baking better bread, it’s a step towards reclaiming autonomy. It’s a rebellion against the packaged, the processed, and the passive. One kernel at a time, we grind toward a richer life, inside the kitchen and out. It’s a daily ritual that reestablishes our frayed connection to the land that we love.

It’s just flour, but as the basic building block of bread, pasta, pastries, and more, that’s no small thing. Milling your own flour honors tradition, takes a huge step forward to self-sufficiency, and most importantly, instills the deep satisfaction of truly starting from scratch.

Continue reading “Milling About” →

Hannah (BitterSweet)12 Comments

Clever as a Fox

Ethiopian cuisine remains an enigma to many Americans, so distinctly different from the fork-and-knife fare that comes standard here that gathering around these communal, cutlery-free meals can feel daunting at best. Defined by bold spices, rich stews, and the beloved spongy flatbread known as injera, there’s truly nothing else like it. The fact that there are still so few Ethiopian restaurants in North America, particularly outside of major cities, is a terrible shame. If only more people could get a taste for themselves, they’d be hooked and demand more; anything less feels bland by comparison.

Red Fox Spices has stepped up to the plate to make that possible. Mail order meal kits are nothing new, but these in particular are groundbreaking. Packaging all the legumes, nuanced spice blends, and inimitable 100% teff injera you need to make authentic Ethiopian home cooking from your very own kitchen, there’s no longer that intimidating barrier to entry. No need to stress over finding the best recipes or accurate spice ratios, especially since there’s no one standard approach to refer back to; all you need to do is color by numbers and follow the straightforward instructions.

Though self-described as a small business, Red Fox Spices is making big waves, drawing upon generations to share a taste of Ethiopia’s rich food culture with adventurous eaters and curious cooks around the world. Every aspect of their impact is carefully considered. Recyclable and reusable materials like glass jars and kraft paper are specifically chosen to reduce plastic waste. Working closely with farmers in Ethiopia to support sustainable agriculture and local economies, they’re also dedicated to supporting women through fair wages, skills training, and economic opportunities.

The best way to learn is through experience, and while I’m no stranger to berbere and niter kibbeh, seasoning blends like afringe, makulaya, and mekelesha were all new to me. Perhaps the greatest asset of these bundles is the fact that there’s more than enough of each spice mixture provided for the given dish, allowing extra to experiment with for many meals to come. There’s even additional recipe inspiration on their website, in case you don’t know where to start.

Earthy, comforting, and full of depth, Misir Wot is the kind of dish that wraps you up from the inside out. The kit includes split red lentils and a warming berbere blend that brings a slow-building heat, both soulful and sharp. The gentle sweetness of caramelized garlic and onion melt away into the thick, rich stew, designed to be scooped up in strips of spongy injera by the handful.

If you’ve never tasted Shiro before, imagine the velvety decadence of a well-spiced bisque, but made entirely from high-protein chickpea flour. Though it cooks in mere minutes, it tastes like it’s been bubbling away on the stove, reducing and concentrating for hours. The flavors are layered and nutty, with a soft warmth that lingers. It’s nourishing in every sense and endlessly adaptable, whether served solo or as part of a larger platter.

I didn’t get the chance to try the Kik Alicha yet, but I’m only biding my time before placing my next order. Made from yellow split peas that are slowly simmered with turmeric, garlic, and onion, it’s known as one of the more understated staples in Ethiopian cuisine. Perfect for the timid of palates, it’s an easy entry point for the uninitiated.

All of the key players are taken care of; all you need to supply are scant fresh ingredients like garlic and ginger, and basic staples like oil and water. Each meal kit is naturally vegan and gluten-free, inviting everyone in with open arms. It’s better than takeout and still completely counts as cooking from scratch, with a little behind-the-scenes help from the experts.

Can down-to-earth dishes and humble ingredients truly dazzle? You wouldn’t even need to ask if you had a plate like this in front of you.

This post was made possible as a collaboration with Red Fox Spices. My opinions can not be bought and all content is original. This page may contain affiliate links; thank you for supporting my blog!

Hannah (BitterSweet)12 Comments

Donut Stop Believing

The heady smell of dough, yeast and sugar, gently clouds the cool air. It comes in soft waves, blindsiding the hungry with sudden pangs of the rich aroma. Golden, cloaked in shiny, crackled glaze, these treats look substantial, but seem to evaporate the moment you sink your teeth in, leaving behind only a whisper of buttery sweetness.

Vegan Donut and Gelato in Houston, TX immediately delivers on the promise of their name the moment you walk in the door. Lined up in neat rows behind the glass case, rainbow colors dazzle, bejeweled with sprinkles, marshmallows, nuts, seeds, and even crisp bacon. You’d be forgiven for questioning the first part of the title but before you ask, yes, everything here is 100% plant based, reaffirmed in no uncertain terms everywhere you look. Posters brightly advertise “Shift To Plant Based,” “Eat Plants, Plant Trees,” and “Be Kind, Inspire Change, Help Animals,” alongside family photos of puppies dressed in sweaters. Meatless proteins fill the freezer and dairy free milks are fully stocked in the adjoining fridge. It feels a bit like coming home, if your parents were vegan activists.

Perhaps that’s on purpose. Van and Hung were the previous owners of a Loving Hut outpost in the area, bringing a large swath of the pan-Asian menu with them, alongside the generous array of donuts, gelato, and other sweets. Their dedication to the community shines though in each plate, luring in the skeptical with both a sweet and savory touch. By all means, eat dessert first; the golden rounds of dough are baked fresh every morning, ready to face the day even before the sun is. From a simple glazed cake donut that tastes for all the world like a Krispy Kreme incarnate to monstrous apple fritters that would make a New Englander proud, they’re simple pleasures all, simply done right.

You’d think such indulgences would ruin your appetite, but the moment you see a steaming bowl of pho emerge from the kitchen, I promise that a new hunger will gnaw savagely, impossible to ignore. And then, what about the vegan orange chicken, an imitation that surpasses the original? Glossy and gleaming under bright window light, it’s almost enough to distract you from the fully staked burgers that follow, either beefy or of the crispy chicken variety, sporting the most impeccable patties ever seen on a bun.

Don’t worry if you have to run. Grab a kolache on your way out to get the best of both worlds. Pillowy bread encases traditional fillings like sausage and ham, all with the option to add bacon, cheese, and jalapeño, which should be a no-brainer. Falafel is definitely an outlier, showing another side of this versatile, edible art form.

Hopefully you’ve saved room for one last scoop. Lighter than the average ice cream, the gelato is easy to justify after, or before, or during, any meal. All the classics are in attendance, the chocolate and vanilla filled to the brim, but look further for a real treat to the tune of lemon cheesecake, taro, cookies and cream, matcha, and more creative combinations. You never know what you’ll find, which is part of the thrill.

Vegan Donut and Gelato feeds the community, both in body and spirit. It’s a place to gather, to see friends, enjoy events, or simply remind yourself of the good in the world. Perhaps that sounds like a lofty takeaway from a donut shop, but as you can see, it’s so much more than that. I know from experience, as it’s a roughly three and a half-hour drive from Austin, but worth a trip from anywhere.

Vegan Donut and Gelato
16618 Clay Rd #125
Houston, TX 77084

Hannah (BitterSweet)7 Comments

Brewed Awakening

Instant coffee will never be as good as freshly brewed. Thankfully, this isn’t instant.

From the innovators of Mad Tea, Mad Coffee is made from the same beans we know and love, but somehow an entirely different breed. Cold brew is all I want to drink when it’s over 90 degrees outside, which is the vast majority of the year. Achieving that same clarity and bold flavor without wasted fridge space or long waits feels like a genuine breakthrough in coffee technology.

Just Add Water

In seconds, you’ve got yourself a perfectly balanced cold brew that tastes like it came straight from your favorite third-wave café. No bitterness, no grit, just smooth, full-bodied flavor with tasting notes so clean, it feels like you’re experiencing them in high-definition.

The Mad Difference

Lyophilization is the scientific name for the unique flash-freezing process used to create these coffee crystals. Essentially, it takes fully realized cold brew coffee, freezes it, and then removes all the liquid, leaving behind the pure essence of the original brew, ready to be reanimated. This allows it to dissolve immediately in cold water, creating a genuine cold brew coffee, not just an upscale take on granulated instant coffee pellets, and without having to plan and prep for a 12 – 24 hour slow extraction. As an added benefit, this approach creates a very low acidity cuppa, so it’s easier to enjoy on every level.

Tasty Trio

Whether you’re craving a rich, dark roast or a sweet, flavored brew, Mad Coffee has a cup for every preference.

  • Classic Cold Brew: Smooth as silk with deep, rich notes of cocoa and toasted nuts. This one would be easy to drink all day long, if not for the 150mg of caffeine in each capsule.
  • Americano: Starts strong and ends strong, robust and dark with hints of dark chocolate. Invigorating and unmistakable, for those with things to do and places to be.
  • Vanilla Caramel: Made for the latte lovers, this one really shines with a splash of oat milk and a touch of sweetener. Start your morning with one of these, and you’ll feel like you’re still dreaming.

To Go Or For Home, It’s Here To Stay

Convenience doesn’t have to mean compromise. These pods have managed to distill the soul of a great café experience into something you can carry in your pocket. Whether you’re headed to a remote trail, crammed into an airplane seat, or just dodging Zoom meetings at your desk, Mad Coffee is a little extra perk that will make everything at least a little bit better.

Whereas conventional instant is often a last-ditch option, Mad Coffee is my first choice. Stock up at DrinkMadCoffee.com and use code “HANNAH15” to get 15% off!

This post was made possible as a collaboration with Mad Coffee. My opinions can not be bought and all content is original. This page may contain affiliate links; thank you for supporting my blog!

Hannah (BitterSweet)6 Comments

The Joy of Food

Food should be a thing of joy. It should be a catalyst of joy; an acknowledgement and celebration of joy; the embodiment of joy that can be felt, seen, and fully experienced. Food Joy: Over 100 Vegan Recipes that Delight the Senses, Nourish the Body, and Uplift the Spirit by Tess Challis pays homage to exactly that, sharing the recipes and principles behind creating unconditional happiness, every step of the way.

As a plant-based cookbook first and foremost, you’ll find the usual range of snacks, soups, salads, entrees, breakfasts, and sweets, all made with whole foods. From this holistic approach, health and wellness are critical components of fostering joy, not tiresome obligations that come at the expense of it. Simple techniques are leveraged to yield quietly spectacular results, meeting cooks of all skill levels where they are.

I had the privilege of photographing and designing the book, watching the journey unfold as Tess worked her magic. It’s her ninth publication, but the first with contributions from her daughter, Alethea, balancing family favorites with fresh inspiration. That means miso soup with a bold citrus infusion, personal pizzas made with flourless, air fried crusts, and creamy mac and cheese boasting more protein than your average filet.

Every page radiates warmth, from the heartfelt anecdotes to the vivid, inviting imagery that captures each dish in its most irresistible moment. There’s a soulfulness to Food Joy that transcends the recipes themselves. Each one feels like a love letter to comfort, creativity, and connection. Whether you’re drawn in by the golden glow of air-fried turmeric cauliflower or the playful elegance of a layered chia pudding parfait, there’s a genuine sense that you’re being welcomed into something special, something deeply personal.

Tess encourages readers to embrace the process, to savor the chopping and stirring as much as the final bite. With Alethea’s voice sprinkled throughout, there’s a multi-generational dialogue that reminds us joy can be passed down, shared, and reinvented. Food Joy is nourishment in every sense of the word: physical, emotional, and yes, even spiritual.

Hannah (BitterSweet)9 Comments