2016 left a bad taste in my mouth. However, the new year is an opportunity to cut loose from negativity and move on to better things. You know what else leaves a bad taste in my mouth? McGriddles.
I love the concept of the McGriddle: a breakfast sandwich enclosed in syrup-y pancakes (made by McDonald’s). The syrup, however, is highly problematic: although the bursts of sugar are momentarily pleasant, the shame of fake maple syrup-consumption lingers for hours afterwards… and physically lingers as a nasty chemical film on my teeth until my next meal or teeth-brushing. Please tell me I’m not the only person who experiences the icky mouth-feeling? The shame part might be specific to my Vermont-roots! Continue reading “Buttermilk Biscuits: The Real Deal”→
Granola is expensive. I have a feeling that I’ll be starting many of my posts like this… but as stated in the About Me page, frugality is a major force in the Yeh house.
The way that I eat granola is especially expensive: instead of a dainty sprinking on top of my yogurt, I flip the ratio to make the granola the main event. Yogurt and fruit are merely accoutrements for the nutty-oaty-goodness that lies underneath. When writing the post on strawberry-rhubarb-maple compote, I actually bumped up the volume of yogurt and fruit for the main shot so it wouldn’t look so strange!
When I say granola, I’m not referring to oats that have the occasional nut thrown in; no, I need nuts to be like 1/3 of the total granola volume. Eating a premium store-bought granola for breakfast every morning, I estimate would come out to $14 per week. However, making my own granola with nuts sourced from Costco, I easily support my granola habit with less than $5 per week. Continue reading “Maple-Coconut Granola”→
I had always thought of turnips as the boring version of potatoes. A vegetable to be tolerated, but not enjoyed. After reading that Hakurei turnips are the “caviar of the turnip family,” I was thoroughly intrigued. I was able to get my hands on a bunch through our CSA. If you are lucky enough to acquire this tender turnip, usually outside of the realm of the grocery store, then I suggest trying out this preparation inspired by a PBS recipe. The resulting dish is highly complex, slightly sweet, and refreshing. Continue reading “Hakurei Turnip & Shiitake Soba”→