newtraditionalists

Start with homemade ricotta and labneh, both use common ingredients and very simple methods. From there try creme fraiche. This is a good time to check out the New England Cheesemaking Supply Co. Creme fraiche can be made without a culture but it’s way tastier if you use one. And from there you’ll be ready to take on tougher cheeses and they are an amazing resource to help you through.

No. Its more nuanced than this for sure. But intelligence is a massive part of personality. If someone is dumb, they are certainly not a 10 out of 10 in personality.

Pati Jinich. Her pbs show, her books, her energy, just all wonderful food taught by a wonderful human. Check out her show Pati’s Mexican Table. Half food documentary, half cooking instruction and 100% joy. Even if you don’t like to cook, you will still learn a ton and she is just such a delight.

Im like you! A burrito wrapped on Sunday does not taste good on Wednesday, at all. Especially if ive already eaten said burrito days prior. Batch cooking helped me a ton! I’ve gotten in the habit of having batches of cooked grains/legumes in the fridge. Throwing together a bowl, salad or wrap with whatever veg or protein I have on hand is super quick. However, I know this is not exactly what some people want from meal prep since it’s not exactly just grab and go, but it literally takes 3 minutes or less to put together, so not a tall order. And on days I’m home or have some extra time, lunch is a soup or frittata/scramble or cakes (bean cakes are delish and easy af), and comes together in less than 10mins. My methods may not work for you but there are a ton of ideas out there around batch cooking, give it a look and I’m sure you’ll find some that resonate with you.

It’s crazy to think how much I legitimately laughed at those when they hit the internet. Salad fingers though, that def still holds up