Maybe it’s all the rain we’ve gotten recently, or maybe it’s the fact that I had to read 30 journal articles about neonatal pulmonary hypertension at work today, but either way I think it’s time for a drink.
Maybe it’s all the rain we’ve gotten recently, or maybe it’s the fact that I had to read 30 journal articles about neonatal pulmonary hypertension at work today, but either way I think it’s time for a drink.
Today we’ll be discussing a surprisingly taboo topic: carrot top greens.
Every time I bring up the idea of using carrot top greens in a recipe, I get one of two typical responses: “That stuff’s edible?” or “Ew, that sounds disgusting”. Sigh.
As a child, salmon was a frequent item in my family’s kitchen. My mother (a big shout out to my amazing Super Mom) has been a pescatarian since long before I was brought into this world and has perfected the art known as baking salmon. Luckily for me, she passed on her love and finesse of cooking this beautiful fish, allowing me to make it an absolute staple in my diet.
Recently I have become exceedingly obsessed with coconut. By “recently” I mean “I have been obsessed with coconut my entire life but only now choose to share my dirty little secret with the world”, and by “dirty little secret” I mean “absolutely delicious addiction”. The first step in the 12-step program for addiction is acceptance, right?
Alright, so it didn’t actually break the Internet in a literal sense, but for a moment I really did think it had broken my phone.
As many people already know, up until now I have never shared a recipe, but one fateful Wednesday evening changed everything: