Tip of the Tongue

How ya bean? If you’re not quite sure where to start, that’s likely one of the first questions David will ask you. David is the owner and operator of Factoría 77, a coffee roastery wedged into a city block in Southern Spain’s Puerto de Santa María. I’d been trying to make it for a while but his hours never seemed to match mine. The cafe scene in Spain, and much of Europe isn’t the cozy telework…

I learned from a friend- who was so hopeful for an opportunity to present scotcheroos (a peanut buttery chocolatey something I’m not sure I’d ever heard of) or something like that to him- that John’s birthday, happened to be 2 Fridays ago. I see John pretty regularly so I was kinda remiss, a lil “aw man” that I had missed his birthday and wanted to acknowledge it somehow with a bit more than “Oh…

Picking up right where we left off, I’ve been painfully aware of how much time it’s been since the last time I scribbled on these pages. I’ve made quiet resolutions to relaunch and I’m working my way there. I’ve recently been listening a bit to Jordan Raynor who writes and speaks on the topic of the theology of work, and on one of his shows, Mere Christian, he highlights how what people believe…

Knock! Knock! Answered by a snap, crackle and a pop. A screech and the oven door slams. With haste, on the counter the loaf lands. Steam rises, even still so does the anticipation Salivatin’ in preparation for mastication. Sure you could use a knife but there’s just something so right about pulling away with the hands that gives life, accentuating the elasticity that translates to chew, that…

Sourdough. Bubbles and stuff.

I wouldn’t call myself a master bread baker just yet, but in the year that’s just past us, I’ve taken to learning a bit more about bread; it taught me some things I didn’t plan on learning. Not even trying to be deep, some thoughts would just rise. Bread really isn’t that hard. Nor is it complicated though it is complex. It may be explained by science but there are things you can feel and observe…

I got to do another cooking demo today! This time with the USO. Sorry I didn’t stream it to the networks. I’m shy. Haha. To make up for it, I’ve posted the recipe below. And exciting news, I’ll be interviewing a chef next week on Tuesday, God- willing, on IG Live @ChefTasteBud. Details to come.

So about this demo: Here’s the summer. Here comes the 4th. There goes Juneteenth. Lots of thoughts…

Roasted Berbere Veggie Medley

This Black Beauty’s own Instagram identifies her as a Somali home cook in Brooklyn, ShEO of @basbaassauceI. There’s still plenty to learn about her but I was briefly introduced to the work of Hawa Hassan by the podcast “From Scratch” by Michael Ruhlman. During her feature, she shared a simple recipe for roasted carrots, chickpeas, and onions with awaze (a sauce typical of Ethiopian cuisine).

I…

via Mom, I’m Hungry

You may have read this before but there’s nothing like a re-wrapped birthday gift. In wishing my Mother a happy birthday, I took some time to remember the things that her life has accomplished so far and invite you to celebrate. She’s such a dreamer, with unending imagination. There will never be enough candles for her to wish on. It’s a great joy to see those dreams as they…

Roasted Carrot and Spice Soup

This isolation situation we find ourselves in has warranted a new life for us all. It’s afforded me time to try some new recipes and new experiences. Last night, I had a blast cooking with the Culture New Norm family on IGTV and we made this simple soup that pays you back much more than you put in. Warm and cozy with the current rainy weather, or just feel-good food for the days at home.

SOUP

car…

Hello! It feels good to be back. And it’s nice to have you. (If you’re here just for the recipe, feel free to scroll. You shouldn’t have to scroll too far.) I hope you’re doing well and taking your health and the health of others seriously. Nonetheless, thanks to the slower pace, I’ve gotten a chance to explore my own kitchen again and try some things on my to do…

We’ll Talk Soon!

Thanks again for reading! Thanks for liking, sharing, and subscribing. I might even write you a book one day for all your support. What do you think?

Pardon me as I rest my voice. We’ll get the ink flowing again shortly- kicking it of, as promised with our #WhatTheCookie exploration:

What makes a cookie a cookie?

How can you make a cookie a cookie? Recipes.

What else can we do with cookies?

Where…

I hope you’ve had a merry Christ mas and are shaping up for a sweet new year. You and I have been through quite a bit this year and I hope you’ve learned at least as much as I have. There’s plenty I look forward to chatting with you about.

Among those has been a mission to figure out the cookie, learning and exploring the craft and imagining countless flavors.  At its base, it’s so simple but can…

Timing’s Everything

Been away longer than I would have liked. In some of my nearly squandered time, I wandered across the two videos included either above or below and have been learning to choose and focus. Here’s some late night rambling on that journey.

I’ve spent much of it But wanted to take a bit And drop you a line About the elusive: time. It’s…

As I’m sure you’re aware by now, if you’re looking for the recipe, scroooooll.

Otherwise, I’ve been working on some ChefTasteBud.com blog worthy content but work and life tempos increased a bit. Got a homemade tart shell in the fridge. As soon as I fill it in, I’ll fill you in. In the meantime, I’ve been tryna make my way to a focus on cookies. I was eyeing this recipe. Haven’t tried it. But…

#JustRollWithIt: Deluxe Cinnamon Rolls Recipe

I’m not a big fan of those links to recipes that make you scroll through 5 paragraphs to get to a recipe. So I’ll just make you scroll through 1. Below is a cinnamon roll recipe that I’ve adapted from one I found via an image search (the way I start most searches). Led me to a blog called Whipped, who shared it from another site. Regardless, it’s an awesome oooooweee! recipe that I’ve made a few…

For the Love of Cooking! 5 Tips to Love Your Time in the Kitchen

Breathtaking aromas, melodious rhythms, smiling faces- not to mention the rolling beads of sweat. This is the kitchen. This is cooking.

Happy Thanksgiving to all. I’ve spent the last 5 away from home, but no matter where I am, Thanksgiving takes me back, to memories of crowded kitchens- with most if not all of my brothers and sisters and crazy (I mean lovely) mother and some- an overflowing oven,…