u/Kwesi_Cooks

This was my first attempt in making some of these items, but I think it turned out to be pretty good. The breakfast consisted of A White Miso Soup, Rice served with a fried egg, natto, and scallion, and a side of pickled cucumbers. The natto is a bit of an acquired taste. The texture - to me - is likened to that of okra This is also a more simplified version of what l’ve seen of traditional Japanese breakfast - missing a fish componen. Definitely looking to expand on this dish next time.

Current rotation 📚 The books keeping me inspired right now.

Between Harlem and Heaven — JJ Johnson & Alexander Smalls.

Our South — Ashleigh Shanti.

Soul — Todd Richards (foreword by Sean Brock).

Chop Chop — Ozoz Sokoh.

Real Japanese Cooking — Makiko Itoh.

And an honorable mention 🍷 just picked up Wine Pairing for the People by Cha McCoy .

While not a traditional Schiacciata all'Uva, this is my second attempt at this type of focacci. The first time, I used regular red grapes. In this attempt, I used Thomcord Grape. I cold-proofed the dough in fridge overnight. I think I should’ve added more olive oil and salt. And stretched out the dough more on the baking sheet. But, I happy that with this attempt.

I'm new to Reddit. And just joined this group. So, I'd thought it would be fitting to introduce myself. I'm 51 year old transman (started my transition in 2008), and I was born and raised in the Hampton Road, VA. I currently reside in Massachusetts with my beloved and our cat. I'm excited to be on a new journey career-wise. I will be starting culinary school next month. I can't wait to hop into my chef whites and be in the kitchen. I created a zine on African American and African diasporic foodways. Some of my other interest as painting, reading, and ceramics.

Would love to connect with folks over books, recipes, etc.