By day, I’m an office lady for a group of lively humanities departments. It’s a privilege to get to work with such a talented and diverse bunch, and I like knowing I’m supporting a vital but undervalued part of education. … Continue reading
I recently whipped up a batch of my hearty mac & cheese, complete with a buttery roux, three kinds of cheese, and toasty breadcrumbs on top. When gathering the ingredients, I happened to pass the smoked paprika in the spice … Continue reading
In the world of savories and snacks, I’ve always been a big fan of mustard. I’m known to accumulate several jars at a time for the sheer pleasure of trying new varieties. Seeded or spicy, beery or herbal — I … Continue reading
Lately I’ve been yearning to return to my site’s namesake and bake with flowers again. It was the cookies with nasturtiums that started it all, followed by recipes with lavender, rose, hibiscus, and even petal-flecked tea (both herbal and black). … Continue reading
