Guys, I don’t know what I’m doing with this blog right now!!! I have been so crazy busy. But I really do want to be posting.
I’m just in a place where I’m finding it really hard to get everything done that I want to. Including making any kind of interesting food for myself. My lunches have involved a lot of microwaved frozen broccoli. Agh.
This year, one of my resolutions was to learn about mindfulness so that I don’t get like this and lose track of all my goals and end up feeling super unproductive. And I have been letting that slip for the past month or so. I need to get back to it. And back to posting. I seriously have recipes from March sitting on my computer unposted still. Continue reading
Ok, I figure if I don’t post a recipe for a week and a half, when I finally get around to it, I better have something pretty yummy to offer. Et voilà: Project Yum’s first cookie recipe.
I must admit, I almost never bake cookies. Partly because I inevitably eat all said cookies within 24 hours. And partly because, as I’ve said, I’m really not that much of a baker. If I’m going to spend time in the kitchen, it’s usually for a full meal, not some deliciously frivolous snack that I can’t eat for lunch. Continue reading
So… excuse the slight hiatus on Project Yum. For the past couple of week, I’ve been trying to figure out what I want to do with this ole blog. I had originally started the blog for a course I was taking, which has now ended. I intend to keep blogging, because I cook anyway, so I might as well take pretty pictures of my food to share with youse guys.
In some respects, it’s quite easy to keep food blogging, because I like cooking and photographing my food is fun! I ultimately find it hardest to write about the food I make. So, I have a huge backlog of photographed recipes on my computer that I just haven’t gotten around to posting yet.
And the difficulty with this delay in posting is that I start to forget what I made. I remember making this risotto, but it was… a month ago? More? I’m not sure. So, adding in the details to the recipe start to get more challenging. I need to start making notes about the recipe right after cooking, even if I don’t create an actual post right away. (I’m, like, 90% sure that the recipe below is accurate… I think. Ha! Cook at your own risk.) Continue reading
I may have accidentally made food for an army on Sunday. I’m home alone for the week, and so to give myself something to do, I planned some pretty extensive cooking on the weekend. In the process, I may have ended up preparing food for 20 people.
I started with this awesome soup: roasted carrot, parsnip, sweet potato, butternut squash, and leek. All blended together and topped with steaming herbed dumplings. (This may sound pretty autumnal for April, but I never claimed that this recipe blog was seasonal, ok?) Continue reading
After the Italian authenticity of my last recipe, I’m allowed to slightly falter on the authentic Italian front, OK? And especially to falter in a delicious, cheesy, gluten-free, and veggie-filled way.
I’ve seen recipes for different veggie-crust pizzas dozens of times, and was always pretty intrigued. Remember, I’m a huge fan of hidden veggies. And eliminating the traditional crust from a pizza makes it an easy GF alternative. PLUS, to make sure the crust holds together, you just add a ton of cheese. I’m sold.
This was one of those recipes that Piero basically refused to eat. Not because it wasn’t good, but because the audacity of this dish to call itself “pizza” offended him. Also, he’s off to Italy in a few days, so he’s been on a pizza fast. He’s getting all the sub-par Canadian pizza out of his system to make way for the Real Deal.