Food From The Garden

Let me preface this post with two important points. 1. The title of this post is not a question of ethics. 2. FOODience is a word I made up, and it means "those you're cooking for". Get it? Food+audience? Now that you know what a FOODience is, and more importantly that I'm not in any way trying to encourage trickery, the question I'm here to tackle is if you prepare food in a way your FOODience may not be used to, will they ever know unless you tell them? I don't have any concrete data to go one way or the other but I do have some anecdotal evidence I'd like to share. First, I introduced my mom to a quinoa based pasta this summer and she knew it was gluten free because I told her, but her experience with gluten free pasta was very limited and she had no idea what to expect. She knew I liked this one though. Like most gluten free pastas, the one from Ancient Harvest takes longer to cook than traditional pastas (and longer than package directions) but th

As you may have heard me say on my live streams, things usually do not have to be perfect. Perfection is often unachievable even for professionals. I'm one of those people who tends to just add a little bit of this and a little bit of that and not really measure anything. However, some things do need to go right and it may seek like I'm ranting a little bit but I'm going to talk about the things that definitely do need to be perfect when it comes to food. 1. There must be a binding ingredient in your baking recipes. You may be able to get away with having a cake fall apart so it's more like a mud cake but cookies are a different story. Yesterday on my Vlogmas2018 highlight on my Instagram stories, I showed you guys some Christmas wreath cookies I made. What I didn't tell you on there is that I had no applesauce or bananas in the kitchen at the time. I expected to but someone in my family must've eaten them and because no one told me, I didn't know until the