Giada’s lemon spaghetti is calling my name. FOUR ingredients. That’s it. Simple, bright, and honestly? Sometimes the easiest recipes hit the hardest. Adding this to my must-try list ASAP.
Food
I’m a flat-rashers-in-a-pan kind of cook. Neat. Orderly. But this chaos bacon method — tossing it all in a saucepan? Messy, crispy, apparently genius. Maybe one day I’ll embrace the chaos. 🥓 What do you think — are you a neat cook or a chaos cook?
Okay, slow cooker beef ragu with pappardelle has been living rent-free in my head. It looks delicious! Just prep it in the morning, let it do its thing for hours, and boom — family dinner magic. Only problem? I don’t own a slow cooker yet. Adding that to my shopping list ASAP. 🍝
Today I learned about carryover cooking! I’ve always cooked chicken to 180-190°F because dark meat gets so tender when collagen breaks down. Never thought about pulling it early and letting residual heat finish the job. Might actually help keep white meat from drying out. Worth a try! Link
A man in New Zealand literally grew a church out of trees. He carefully trained different species over an iron frame—leptospernums for colorful walls, cut leaf alders for a roof that lets light filter through. Started in 2011, now a living chapel in 3 acres of gardens. Absolutely stunning.
Missing those amazing Whisked oatmeal chocolate chip cookies from Whole Foods back in DC. Time to make my own! Found this recipe that looks perfect. Probably not vegan but that’s okay. Gotta hit the grocery store for ingredients first. So excited!
This chicken pot pie soup looks so good. Definitely going on my list to make one day. Perfect comfort food for winter—has all those cozy pot pie flavors but in soup form. My kind of meal right now.
70% of U.S. grocery stores are ultraprocessed. New study shows cutting back improves insulin sensitivity and metabolism—even without trying to lose weight. Being diabetic makes me rethink my pantry choices, but honestly? Not gonna be easy. Link
Apparently, a bagel isn’t a bagel unless it’s boiled. If it just gets baked, it’s basically a roll with a hole. Fun Fact: The boiled version originates from medieval Polish Jewish communities between the 13th and 17th centuries. 🤨 Link
Photo by Donghun Shin on Unsplash
I wonder how long to cook minced or coarse garlic for more flavor. Finer chopping produces more allicin. Find out how long to wait after cutting before cooking.
via Don’t Cook Right After Chopping
Photo: Unsplash
