Wordless Wednesday: Sun’s Out, Bun’s Out

HapPea Vegans – Buffalo Shrimp Po Boy Sandwich, Chicken Katsu Pineapple Fried Rice

Umami Burger – Impossible Trufflemaker

PlowBQ (CLOSED) – BBQ Chopped Beef Sandwich

L’Herbivore – Kraut Burger

Gay4U – Mega Babe Burger

Classic Cars West (CLOSED) – Bacon, Egg, and Cheese Breakfast Sandwich

Grandeur – Falafel Burger and Beyond Meat Dawg

Shell Shock

Everyone in my family is a fidgeter, a picker, or a combination of the two. We simply can’t sit quietly, motionlessly, and we certainly can’t keep our hands still. As if possessed, they move with minds of their own, searching and groping into empty space for something to latch on to, work through, touch and feel.

If not for knitting, I would have long ago torn my nail beds to utter ruin, all without realizing precisely what those devious hands were doing. I’ve noticed that my mom often tries to redirect that energy into more positive channels as well, typically working knots out of yarn or twisted lengths of jewelry, impossibly tangled by yours truly. My sister’s gift, however came as a complete surprise. It turns out, she’s a gifted and endlessly enthusiastic sheller.

Failing to locate shelled pistachios for a recipe in need, I resigned myself to a frustrating night of cracking open about a million half-smiling green nuts, their tiny smirks mocking me from the safety of their hard cocoons. Somehow detecting the need for help, my sister was there in an instant, popping them out left and right, until only a pile of clean, perfect pistachios remained. Stunned, I could only stare at the heaping bowl of nuts, dumbstruck. This girl hates nuts, had never willingly or knowingly eaten a nut of any variety, and yet relished this horribly monotonous duty to free them from their shells.

Of course, this discovery came years ago, when we all lived together under one roof. Now separated by hundreds of miles, I can’t help but think of this moment wistfully as a new heap of nuts sits before me, cocooned in their impenetrable cloaks.

In the times of quarantine, though, it’s not the worst way to pass the endless hours. Any project that ends with a delicious result is a worthwhile investment in time.

Most cream of [fill-in-the-blank] soups are good only as ingredients, possessing little redeeming culinary value alone, but this pale green pottage was designed specifically to fly solo. Lush toasted pistachios are blended to both flavor and enrich the silken brew, dazzling with simplicity and subtlety. Glorious spring greens enhance the color, of course, while adding a light, peppery bite. Fennel, typically a bit player, is essential for this unique concert of seasonal flavors, not to be overpowered by the standard array of aromatics.

If you don’t start with shelled pistachios, it will definitely take a minute to prepare, to which I say: All the more better. Consider it an act of productive meditation. Don’t rush the process, but embrace it instead.

Continue reading “Shell Shock”

Quarantine Kitchen

Now more than ever, as the very earth seems to shift beneath our feet, we’re finding comfort and solace in simple pleasures. Drawn back into the kitchen, the heart of the home, even those who once claimed to despise the domesticity of cooking are deftly, urgently tying on their aprons. Exactly what is everyone cooking, though? What is it that speaks most to the soul in times of crisis, that nourishes physically and emotionally?

Google would like to weigh in.

Below is a list of the top ten most searched recipes on Google since quarantine conditions began around mid-March, followed by my personal suggestions for corresponding dishes found right here on little old BitterSweet.

What are you craving most?

Top 10 Recipe Searches During Coronavirus Quaratine

Stuck at home with scant entertainment and unsatisfying work, there's no better way to spend your time than a warm kitchen. Here are the most popular recipes cooks are making across the country right now, separated by physical distance but together in spirit.

Season to Taste

At a time when traditional publications struggle to maintain relevance in a largely digital world, there hardly seems to be room on the shelf for existing magazines, let alone new titles. Diving into this highly competitive field without prior experience, or a serious investment, or full-time staff would be sheer insanity. Only someone so blindly passionate about telling their story, so deeply, ludicrously smitten with print, so ravenous to share something better than a fleeting shorthand tweet, could be crazy enough to start up the presses now.

That someone is me.

The way I see it, the time has never been better for an upstart publication to squeeze its way into stores. Dwindling options have left us with whitewashed magazines, splashing only generic, dull articles across flimsy pages, trying to appeal to the widest audience possible. I want to speak to those already in the know, the informed readers craving new ideas for life in the kitchen, at the table, and beyond.

Introducing Season to Taste, a monthly magazine focusing on the very best food found in your backyard and farmers markets, everyday. Luscious photography accompanies every mouthwatering piece, training a lens on the full glory of plant-based cuisine. Recipes will be a staple of course, but so will DIY projects, advice for growing your own garden, features on the people growing your vegetables, and making your favorite artisan goods.

There is so much to celebrate in the world of food that keeping it all digital would be the greatest injustice of all. Tree-free editions will naturally be available for instant download worldwide, but the ultimate goal is to revive the lost art of print.

Don’t you want to see the glossy pages of a magazine in the checkout line that actually speak to you? Rather than idly browsing through another meaty or cheesy publication with the need to veganize any promising concept, start with what’s always been good. Celebrating vegetables, fruits, legumes, and grains, Season to Taste is all about good food, period. It just so happens to be healthier, easier, and more vibrant than the SAD diet subtly pushed by mainstream media.

If you want to join me in the print revolution, all you have to do is subscribe. Sign up for delivery of printed copies, or instant digital downloads today, and you’ll get your first year of 12 issues at 20% off cover price. This deal is good only though midnight, so don’t sleep on it. A bold new world of fresh inspiration awaits.

Subscribe today!