verbs vol. 79
last week's cooking activities
Hi everyone! I am moving to London, UK in a few weeks' time so I will be taking a brief break from the newsletter until I get settled into my new flat/kitchen. In the meantime, I will be posting updates and things I’ve been cooking on my Instagram. The newsletter will return in 2023!
Cooking
Roasted squash, mushroom and cabbage tacos: wow I really loved these and will definitely be making them again. I did half a sheet pan with thinly sliced red cabbage, and half with slice delicata squash and tossed both in olive oil, ancho chilli powder, cumin, garlic powder, salt and pepper. Roasted at 425F until the cabbage was crispy and squash was fork tender with some colour on it. In the meantime, I pan-fried mushrooms in olive oil with a similar seasoning then heated up corn tortillas. For taco assembly, I did sour cream, veggies, and grated cheddar cheese and topped with some store-bought guacamole and pico de gallo. Perfection!
Other things I cooked:
“Clean out the fridge” salad: As I’m leaving tomorrow for a trip I needed to use up all the odds and ends of veggies. I roasted potatoes and sliced leeks with olive oil, paprika, curry powder, garlic powder, salt n pep; green beans with olive oil and some salt and pepper; and cubed honeynut squash with olive oil, salt, pepper and chili flakes. I did kale with a quick lemon vinaigrette (lemon juice, olive oil, salt n pep), then topped the bowl with pomegranate seeds, miso garlic sauce from The First Mess, and some nutritional yeast. Delicious!
Lemon Cranberry Squares: wow I loved these squares - so festive and delicious. I will definitely be making these again for a holiday get together. The key is to chill them in the fridge, they are impossible to cut otherwise.
Bread Pudding with Chocolate Chips and Pecans: I followed the ratios in this recipe, subbing half cream, half egg nog oat milk in the base, then sprinkling in semi-sweet chocolate chips and pecan pieces with the bread before pouring in the custard. So yummy!
Watching
Can A.I Generate the Perfect Thanksgiving? I loved this video - it was so interesting to see an AI tool in action and the results.
Eating
The Girl and the Goat. I was on a work trip last week in Chicago and had to make a stop at my favourite restaurant. The first time I ate there was back in 2017 and it completely opened my mind to new flavour combinations. My favourite things we ate this time were the hamachi crudo, chickpea fritter, and goat belly. Their mezcal cocktail with carrot juice was also amazing!
Following
@geo.gina_ she has great lunch ideas for work, my fav is her “instant noodles” where she makes homemade ramen bowls to take to the office.
Listening
What Falling in Love Is For by Emmit Fenn
Using
My New York Times Cooking Subscription. You’ll notice two recipes above were from NYT, which is often paywalled. I love this subscription because for $50 a year you get access to hundreds (if not thousands) of recipes published in the NYT. This is a great gift idea as we come up to the holiday season for the cooks (and aspiring cooks) in your life!
Thinking
About my move! There is a lot to do in the next few weeks. I am going over tomorrow for a week to try to find a flat and do some paperwork (+ a quick jaunt to Paris, which I’ve never been to before, for a mini vacation). I am also trying to figure out what items I can fit in my suitcase for my kitchen; thinking I’ll try to take little tools like my microplane, meat thermometer, etc. So much to do!
Laughing
Have a great week! In the words of the great Aminatou Sow and Ann Friedman, “see you on the internet”,
Kaleigh
What an exciting time for your! Wishing you much success in London.