Sprout & Pea

Impro­vised meals with left­over ingre­di­ents in my refrig­er­a­tor often wind up being the most fun to cook. I sup­pose it’s due to the ele­ment of sur­prise that comes from toss­ing ingre­di­ents together and hop­ing for the best. And when the dish comes out tast­ing deli­cious, it’s a reward­ing reas­sur­ance that maybe I do know what I’m doing in the kitchen. So, with red chard left­over from my tacos, I rum­maged through my kitchen and decided on a gar­lic and chard pasta. Read more:

When I arrived at work on a recent Mon­day morn­ing, my com­puter wouldn’t turn on so I took it as an oppor­tu­nity to finally flip through the beau­ti­ful cook­book that I had scooped up at a recent book give­away. It turned out to be a per­fect way to start my morn­ing. Recipe after recipe after beau­ti­ful photo, my mouth began to water and I grew inspired to play in my kitchen when I returned home that night. Read more: