Samosa Cottage PieFor when you want samosa but not badly enough to make them individually.- Mochiko Pão de Queijo
These cheesy little bites are adapted from a Brazilian pão de queijo recipe but with mochiko! They disappeared so fast I barely remembered to snap a photo—always the best kind of compliment. Savory, stretchy, herby goodness that vanishes by the handful. - Manoomin Kitchari
Made for the Oddfellows Forager Potluck on April 29, 2025 In my mind, the smell of manoomin, or wild rice, reminds me of the smell of my grandmothers’ and great-grandmothers’ homes. I’m not sure why, we didn’t even eat it all that often. But it has a very assertive and unique aroma and even today - March Zine – Vermont is my Home
A look back on my time here in Vermont and some of what makes this such a special home for me. - February Zine – Food Exchange GroupThis Zine is for offline distribution only, so there is no online version. But I wanted to add a post here for the eventual “Full Year of Zines”.
- Apple Crisp Pie
I made so many pies this past Saturday for Potluck and Leftovers Exchange, and I decided to make a really easy option to bring to the Iyengar Center’s vegetarian potluck. There are usually a few children there and this was a real hit with them, which was on purpose. - Baking Cookies With My Favorite Texture
I promised two months ago that I would write up my cookie technique that results in cookies that are crisp on the outside with a tender, cakey center. December and January got well away from me, haha! I’m going to use the truly glorious recipe that Butternut Bakery has as an example, to show that