A few posts ago I talked about a new “direction” for this blog – instead of having my life revolve around recipes, I want this year to be more focused on the recipes that revolve around my life – the food that I cook on a daily basis, the ones that are simple, approachable, and nourishing, like the savory miso oatmeal with a poached egg I eat every single day. I’m so excited to share a recipe (also sort of a not-recipe) that has stayed with me since childhood, but actually in a more elevated way (read below)- a mushroom sweet potato Japanese-style curry that is simple and easy to make, based on a spiced dark roux and whatever protein and vegetables you want!! I made a rich mushroom and sweet potato curry, served with plain white rice and a side salad. I eat a variation of this every week. It’s so easy and simple to whip up with anything left in your fridge – chicken, tofu, mushrooms, bell peppers, beef… and served over rice, especially with temperatures dip below freezing yet again, it’s particularly comforting.
ALSO – I have news!!! Truly wonderful news! I somehow ended up as a finalist for Cucina Corriere’s first global blog awards, under “Photography + Instagram” – thank you for nominating me – I honestly had thought it was an Italy-only event, but it’s actually international! There are some amazingly talented folks and I’m so honored to be among such a great list of folks. You can vote and view the rest of the finalists here.