My newsletter seems to rebrand every few months (which will become very apparent to you if you click through the below posts), but one thing stays the same: I like to share recipes.
These recipes are meant to be inspirations, a jumping off point, an idea that you take and adapt to what you have. Sometimes they’re actual recipes — by which I mean they include an ingredients list and specific directions — and other times they’re a little looser. Either way, I hope they’ll guide you to make something delicious.
Breakfast
Buckwheat pancakes (from Sugarin’-Off in the Bullpasture Valley, by Alice Vance, 1978)
Salty snacks
Vegetables cooked forever (eat it straight, spread it on toast, serve with crackers and cheese, slather on sandwiches)
Salty sides and mains
Bananas au gratin (adapted from Bananas Take a Bow by the Home Economics Department of the Fruit Dispatch company, 1939)
Enchiladas made with whatever you already have (provided you have corn tortillas)
I don’t know what to call this, so let’s call it a hash (it’s sort of migas)
I was craving something punchy (vegetables and tofu in a turmeric coconut sauce seasoned heavily with fish sauce)
Villegas family rice (sopa de arroz/sopa seca)
Sweets
Sips