NakedSushi

The BF’s recipe:
2 oz Sweet Vermouth (I used Vya)
1 oz Old Tom Gin (I used the Ransom one, which is great) – if you don’t have the Old Tom, might want to add some symple syrup
1/2 oz Cynar
4 dashes Boker’s bitters (maybe unnecessary with the Cynar, but I used them anyway)
Stir and strain into chilled [...]

An experiment with seville orange juice led to this gin sour.  It sounded like a good idea at the time, and it was certainly drinkable, but it was lackluster.  No flavors really stood out, and it just tasted smooth and sweet.  Maybe next time, leaving out the simple syrup would let the seville oranges stand [...]

Potstickers and dumplings are some of my favorite things to eat. They’re more of a pain to make for a weekday dinner, but if you make a big batch of them, you can freeze them easily.
The filling ingredients:

baby bok choy (I used about 12-20)
3 squares of baked tofu
4 dried shiitake mushrooms that have been reconstituted [...]

The BF was experimenting with some seville oranges I finally managed to score at the farmer’s market. I had to special order them from one of the farmers the week before so that he could bring me some this week. We were tossing around the idea of creating a literature-inspired cocktail for when [...]

I saw a post by Vegan Dad with a recipe for veggie lunch meat and it didn’t look all that hard. I already had most of the ingredients (other than vital wheat gluten) in my cupboard and vital wheat gluten was easy enough to get at Whole Paycheck. The recipe itself isn’t difficult, but [...]

Porridge is so easy to make, I should really do it more often.  This one is even kind of healthy because I used brown rice instead of the usual sweet white rice I use in porridge.  I didn’t think that kabocha and mushrooms would go well together because they’re such strong flavors on their own, [...]

These pictures were from the first time the BF made the fragrant eggplant dish from a recipe he read out of Land of Plenty. Even though anything deep fried tastes good, this was extra good because of the salty black bean paste.

recipe here