u/croissantbaby

From this years county fair. A grilled hot dog on a croissant with brie and blueberry jam. So. Good. I’m glad I bought a bunch of croissant for this bc I’m going to be eating this every day this week.

This was really good! A tad too sweet but I’ll just skip the brown sugar next time. If you don’t know Made with Lau you should def check them out 🍅🍳

Decided to experiment with fermentation and made tepache, it’s like a Mexican fermented slightly carbonated, slightly alcoholic pineapple and piloncillo drink, made with just the pineapple rinds and core, not the actual fruit. Tasted slightly funky but not bad, it might have over fermented because it has been so hot here (fermented for three days).
Photos in order: drinking it, final product, day 3, day 2, day 1, and day 0.

Very simple soup with king city pink beans and soy chorizo. Topped with avocado and sour cream. Inspired by all the cowboys eating frijoles in the Lonesome Dove series.

Potatoes, mushrooms, carrots, zucchini, and brussels sprouts topped with a fried egg and pickled cucumbers and beets from last week 🍳

On hot dogs w ketchup and mustard, and a side of coleslaw 🥒🌭 Perfect after-gardening snack

Inspired by the abundance and cultivation aspects of the Empress card. It’s made with both fresh and dried corn, green chiles, cabbage and squash. It’s fresh, bright, nourishing, and grounding, while everything else has felt chaotic lately. 🌽💚

I chose this recipe bc I thought it was interesting that it uses ground coffee instead of instant coffee or espresso! They turned out ok, they go very well with some iced black coffee 🍪🧊

Persian cucumber, egg, mint, toast, Greek yogurt, feta, and apricot jam, drizzled with EVOO, maldon salt and za’atar. Based on a plate I had at a restaurant in Laguna Beach some time ago, I’ve been making variations of it whenever I want something quick and filling to eat! 🥒🥚🥖

Tried my best to make it symmetrical lol. Recipe from Nancy Silverton’s The Cookie That Changed My Life 🧈🍪

Yellow, orange, and red roasted bell peppers with cannellinis, raisins, capers, anchovies, and parsley. Inspired by the Matty Matheson recipe from his cookbook Soups, Salads, Sandwiches 🥣🥗🥪

I baked some mini date and nut loaves. I really want to visit all the national parks and one of the next ones on my list is the Death Valley! “Despite its harsh reputation, the Death Valley region offers exactly what dates need: long, intensely hot summers, low humidity, mild winters, and access to groundwater from springs and aquifers. The climate mirrors the world’s great date growing regions more closely than almost anywhere else in North America, promoting high sugar development and reducing disease pressure.” Source: The Oasis at Death Valley