My Week in Food
Was fired up to see the first of these beauties in the market this week. I’ve missed you, persimmons! These are the fuyus, which can be eaten peeled and sliced into wedges like an apple. Try.
Ditched the Triple Almond Smoothie of a few weeks ago in favor of this Breakfast Antioxidant Bomb: 1/3 cup frozen blackberries, 1/3 cup frozen blueberries, 1 small frozen banana, 1 small handful spinach, 2/3 cup plain soy milk (or any kind of milk), 2 teaspoons honey. Whirl.
Spent my Saturday at a mega fun/super inspiring food styling and photography workshop with Joy Wilson, who puts out all manner of gorgeosity on her blog Joy the Baker.
And Tracy Benjamin, the talent behind Shutterbean, who whipped up a luscious, boozy pumpkin shake. Here are her artfully arranged ingredients. Pretty.
Taught a cooking class to a group of enthusiastic home cooks one evening. We made this upside down pear cake served with maple syrup-sweetened Greek yogurt. Insane. It’s adapted from my sister-in-law Alison’s recipe, which you’ll find here.
Current food obsession: harissa, a North African condiment that I can’t stop putting on, in, and over everything: eggs, salad, potatoes, lamb chops. You can make your own, but thus far, the store bought satisfies.
How was your week in food? What’d you make?