Vin de Pêche

Sunday, February 10, 2019

Meyer Lemon Marmalade

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The first I knew of Meyer lemons was more than 20 years ago. My older sister, who was in college in California, would periodically ...
Sunday, January 6, 2019

Roasted Beet and Carrot Soup

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I'd been meaning to get this post up for quite a while, more than a year, so finally ... here it is. During my (generally) bi-monthl...
Monday, November 26, 2018

Braised Chicken Thighs with Olives, Capers, and Lemon

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This was something I threw together over winter last year, but have made many times since then. It seems nice in those colder mon...
Sunday, September 30, 2018

Pear and Bleu Cheese Salad

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I had to run to the farmer's market this weekend because it's now officially autumn and I knew someone there would have pears......
Monday, May 7, 2018

Miso Glazed Salmon

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I hadn’t intended to serve a meal constructed on the fly, but a while back I couldn’t get internet access where I was when I needed it. ...
Wednesday, March 14, 2018

Blood Orange - Lavender Shrub

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On Saturdays in San Francisco there’s a booth at the Ferry Building farmer’s market that, among other things, sells "shrubs...
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Saturday, December 30, 2017

Lavender Hot Chocolate

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A riff on ganache hot chocolate from four or so years ago (just because ganache hot chocolate is the best and I needed some today...
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About Me

Natalie
Hello, my name is Natalie. I'm an omnivore with some vegetarian tendencies. I love to pore over cookbooks, browse good food photography, and voraciously read food literature. Food is an art. I'm interested in the history and origins of foods, and I find food science fascinating. Travel and exploration are a couple of my loves- I've been to Mexico (but never the beach), Guatemala, England, France, Austria, Germany, Italy, Sicily, Malta, Gabon, and Australia- several places multiple times. I'd go anywhere though! I cook a little for work and a lot for pleasure. Favorite cuisines include French, Italian, and California. Though I have two other jobs in addition, in real life my education is as an occupational therapist (mostly with experience in orthopedics), and I think about working in private practice OT one of these days with children who have a variety of disabilities while using cooking as therapy for things such as tactile defensiveness and fine motor control. I don't have formal culinary training. Anything I know is from trial-and-error, reading, experience, and what others have shared with me.
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