I don’t need every spice in the world — just the ten that boss me around daily. These are the seasonings that rule my kitchen (and why).
Currently browsing: Kitchen Notes
The Table Always Tells the Truth
The truth at the table always finds its way out. From how we salt our food to how we pour the wine, the table never really lies.
The Soup That Waits for You
Some soups taste better the next day—and there’s science behind it. I learned the secret first with meatloaf sandwiches, then with tomato soup that deepened in flavor after resting. The Soup That Waits for You isn’t just about food—it’s about patience, flavor, and why waiting makes things better.
The Soundtrack Behind Every Plate
Sinatra taught me the room matters. A silent dining room proved it. Now I set the playlist first, then cook—the sound shapes the pace, the plate, and the night.
Compound Butter & Calm in the Freezer
I learned compound butter on the line, finishing steaks, chops, and vegetables because we knew what it would do. Now I keep labeled logs at home. One coin turns “fine” into “oh, wow.”
Something Burnt Turned Out to Be Brilliant
A liquor rep came in, the onion burned, and I almost threw it out. Instead, it became the ingredient that changed everything.
Burnt Toast & Other Accidents Worth Keeping
I don’t usually make toast, but I do toast bagels—under the broiler, not in the toaster. Sometimes they come out almost burnt, and I love them that way. Burnt toast isn’t a mistake. It’s proof that accidents can taste better than you’d expect.
It Was Just a Box Cake-Until It Wasn’t
I thought using a box cake mix was cheating—until I learned the bakery secret: butter instead of oil, milk instead of water, and an extra egg. It was just a box cake—until it wasn’t.
What I Save and What I Toss
It started with a mystery jar of jam and turned into a reflection on expired expectations. A fridge clean-out, a forgotten frittata, and the surprising peace that comes with tossing what no longer serves you.
Small Acts of Resistance, Like Adding Salt
Some people resist the world with poetry or silence. Me? I add salt.
