Fork-fed

I come from a long lineage of food and harvest experts: Alabama potato croppers, Southern domestic cooks, Mississippi red mud pie makers, an American Army infantry chef, and a cake baker. Tasty gene make-up, I know.

Why a fork? Well there's that whole dilemna with a silver spoon. Plenty has been given to me out love abundance rather than luxury, and I eat a plant-based diet which will hopefully prevent a surgical knife from touching my body.

My food obsession isn't just food I eat but the culture of food, how we relate to it in our everyday lives, and how our consumption affects others.

My passion for eating, cooking, talking and reading about food brings me here daily to share and at times deconstruct all that is meant to be delicious.



Tweet me @JessPatrice

Honey Caramel Corn

Honey Caramel Corn

10-12 cups popped popcorn (about 1/2 cup kernels)- You can air pop or stove pop in a bit of canola oil, your choice
1 cup roasted unsalted peanuts (or nuts of your choice)
1/2 cup butter
1/2 cup brown sugar
1/2 cup honey
1 teaspoon vanilla  (extract is fine)
1/4 teaspoon baking soda
sea salt

Preheat oven to 250 degrees. Melt butter, sugar and honey over medium heat in a saucepan large enough to avoid boil-over (a mistake I made with this batch). When mixture reaches a boil, reduce heat and simmer for three minutes. Take off heat and stir in vanilla and baking soda (the mixture will foam up a bit with the addition of the baking soda, so be prepared). In a large bowl, toss popcorn, nuts and caramel mixture to thoroughly coat. Spread popcorn on parchment-lined baking sheet. Bake in oven for 45 minutes, stirring at halfway point. Allow to cool, break apart and store in an air-tight container.

via 3191milesapart.com

Marrie dear
the box is full …
take
whatever you like
to eat …
                    (an egg
                    or soup
                    … there ain’t no meat.)
there’s endive there
and
cottage cheese …
                    (whew! if I had some
                    black-eyed peas… )
there’s sardines
on the shelves
and such …
but
don’t
get my anchovies…
they cost
too much!
                    (me get the
                    anchovies indeed!
                    what she think, she got —
                    a bird to feed?)
there’s plenty in there
o fill you up …
                    (yes’m. just the
                    sight’s
                    enough!

Hope I lives till I get
home
I’m tired of eatin’
what they eats in Rome …)

-“When In Rome” - a poem by Mari Evans

a sunny brekkie for a cloudy day

low fat lemon curd (adapted from here)
1/3 cup fresh lemon juice
1 tsp fresh lemon zest
5 tablespoons sugar
1 large egg
1/2 teaspoon vanilla extract

plain low- fat yogurt
your favorite crunchy cereal (lightly crushed) or granola (you can try my honey olive oil granola recipe)

Prepare lemon curd by mixing sugar, zest and lemon juice in a small saucepan over medium heat until sugar dissolves. In a medium bowl, beat the egg. Slowly, very slowly, add lemon mixture in a slow stream over egg, whisking as you go. Whisk for 2 minutes and then strain mixture back into saucepan to remove the zest. Bring to a simmering boil, whisking constantly until thickened. Remove from heat and stir in vanilla. Let cool.

In a glass, add several spoonfuls of plain yogurt, a thin layer of granola or crushed cereal and one spoonful of lemon curd. Repeat. Eat immediately.
Lemon curd should keep for about a week if it lasts that long.
via popptalk.com
bkfst: Breakfast in bed. By Emilia Cross  Love the article header captured in the background: “All about a girl,…”

bkfst:

Breakfast in bed. By Emilia Cross

 Love the article header captured in the background: “All about a girl,…”

What do you get accomplished before breakfast?

Double trouble: Dark chocolate cocoa with Reddi whip, marshmallows, caramel, and a coconut cookie. Times two.

Double trouble: Dark chocolate cocoa with Reddi whip, marshmallows, caramel, and a coconut cookie. Times two.