Gluten-free chestnut flour crepes stuffed with fluffy cheese, fried in butter, and slathered in sour cream and cranberry applesauce – what more could you want in life?
I hope everyone survived Valentine’s Day! Jay and I were all set for a romantic date of Mission tacos and a walk through the city to attend a political activist group, but he woke up feeling under the weather. So instead I got the sweetest ever valentine and the promise of a box of the most delicious plant-based ice cream straight from Seattle. Not too shabby.
Brightly-hued citrus fruits form a rainbow of color across a fluffy baked ricotta filling, all wrapped in a gluten-free almond and corn flour shortbread crust adapted from Alternative Baker.
*Bay Area readers! It’s not an alternative fact that I’ll be at Omnivore Books on Sunday February 12th from 3-4 pm speaking about Alternative Baker and signing books. Come indulge in chocolate treats and pick up a copy for your Valentine (or Galentine). Hope to see you there!*
Speaking of February, January is almost over, and not a moment too soon. The past week has felt like a year. In the words of a friend, we must keep finding creative forms of resistance. I’ve officially had this song stuck in my head for the past five days – it should be driving me bananas, but instead, it’s the only thing keeping me sane.
White sweet potatoes seasoned with sesame, nori, togarashi, and scallions make an addictive and easy-peasy snack.
After a busy few months, Jay and I were elated to escape the confines of the city last weekend to take a couple of long hikes in the woods. The tall trees, quiet earth, sunshine, and occasional waterfalls were the perfect antidote to the current misery of the world. Strolling through the woods next to a babbling brook was the exact opposite of scrolling my Facebook feed reading the rantings of babbling trolls.
I’m planning to take a lot of hikes in the next four years.
Chamomile blossoms, honey, and lemon flavor this tart, floral gimlet made with Hangar 1 Honeycomb Vodka.
Jay and I love seeing where our food and drinks come from and, luckily for us, there are loads of local makers in the bay area, from chocolatiers to vineyards, breweries, and distilleries. So when Hangar 1 invited us to tour their new space in Alameda, we jumped at the chance.
A perky little salad full of bitter, sweet, salty, and tangy flavors to refresh your palate during the depths of winter.
Hello and belated happy new year! It’s been quiet around the blog for the past few weeks, but it’s been anything but in the Bojon kitchen. I’ve been working on a few new projects, one that I can’t talk about yet (spoiler: it’s not a baby or a second book), and a few that I can.