Mushroom Risotto

So.  I made a mistake while cooking.  I added way too much water to a batch of barley I was boiling in the pressure cooker.  As a result, the barley came out a bit soupy.  Though it would not work for my original intention, the barley became a perfect base for this mushroom risotto.  Let… Continue reading Mushroom Risotto

Potato Buns

With the turn of Autumn, starchy vegetables are making an entrance into my life again.  It is once again the time of the potato; one of the glorious aspects of the Fall. Ingredients Buns 2 cups water, warm1 tsp. sugar2 tsp. active dry yeast2 cups all-purpose flour2 cups whole wheat flour1 tsp. salt Filling 1… Continue reading Potato Buns

Purple Sweet Potato Stuffed Buns

This recipe is too beautiful not to post.  I love cooking with the color purple because it can be rare in our daily ingredients.  I was experimenting with making a stuffed bun for purposes of portability since I have to commute to work once again.  These buns are perfect for transporting lunch with no mess. … Continue reading Purple Sweet Potato Stuffed Buns

Food Album: August 29-September 4, 2021

This week was lovely.  School was less intense, and I got to sleep a little bit more.  My parents visited over the weekend, and my cousin had a birthday!  I got a lot of wonderful food at some fantastic restaurants in Reno. Other than that, my food has looked fairly standard: morning toast and yogurt,… Continue reading Food Album: August 29-September 4, 2021

Soft-Boiled Eggs on Avocado Toast

This is my favorite way to cook eggs for multiple reasons.  First, there is virtually no mess.  All that is needed is a pot of water, and I simply rinse the pot after finishing.  Second, I get a runny, jammy yolk housed in a perfect egg-white cup when I slice the eggs in half.  This… Continue reading Soft-Boiled Eggs on Avocado Toast