Experimenting In The Kitchen
Rainy weather, matcha cake, herb oil, expensive track pants, and maybe I'll get into juicing this summer?
Happy Tuesday! It was a rainy, sleepy weekend in Columbus and I’m thankful for the time to rest. It’s been a busy few weeks and while I love the sunny weather, sometimes forced time to just chill is needed.
I did still pop over to the farmer’s market raincoat and all. I snagged the first strawberries of the season plus some gorgeous peonies and other goodies. Honestly, it was nice to be there while it rained because I didn’t have to worry about beating out the crowds for a pint of berries or a bundle of rhubarb.
This coming week is all about resetting both the house, my work schedule, and life. Everything feels a bit jumbled and I’m ready to be back to my routines!
Two green recipes for you this week on opposite ends of the flavor spectrum! Ramp oil, that you’ll want to drizzle on everything, that follows a method that can easily be replicated with any herb. Plus, matcha butter mochi cake that is divine.
While you’re making one or both recipes, listen to this week’s podcast guest Lauren Corugo of Chef Merito!
Lauren Corugedo, Head of Marketing at Chef Merito
Lauren Corugedo is the Head of Marketing at Chef Merito. Chef Merito has been a trusted name in authentic Latin American flavors, crafting high-quality seasonings, spices, and blends that celebrate the rich culinary traditions of Hispanic cuisine. Rooted in family recipes and time-honored techniques, each Chef Merito seasoning is expertly designed to enhance the flavors of Latin American, Mexican, and Spanish dishes. Whether in home kitchens, top restaurants, or major retailers across the U.S. and Mexico, Chef Merito continues to bring bold, authentic taste to every meal.
IG chef_merito | chefmerito.com
Listen to the episode:
Spotify | Apple Music | Substack
Get Cookin’
Suuuuuuch a fun recipe featuring Littlefoot matcha and Ribbon kitchenware! This was my first time making mochi and now I’m addicted. This recipe couldn’t be easier, you can literally throw everything into the stand mixer. It’s chewy with a crunchy sesame top, aka the best of both worlds.
You had to have known this recipe wasn’t too far behind after I snagged a few bunches of ramps at the farmers market. I have been drizzling this ramp oil on everything. I made a ramp butter as well, which I’ve been enjoying on a baguette with brie and flaky salt. The ramp hype is real!
Weekly Favorites
Sometimes I can get down with a cardigan and sometimes I feel like it is not my style *but* there’s something about this shade of butter yellow that has me obsessed.
Speaking of butter yellow…this new BYBB (butter yellow bowler bag) from Baggu is fabulous and I’m going to try my hardest to snag it.
I have been loving a barrette recently to keep all the little wispy hairs in check. These are so chic and are very reminiscent of every photo I’ve recently pinned.
You know me, I love Gap and this shade of purple is too perfect. They really know how to make a good sweatshirt in a bright, fun color.
Yeah I’ve fallen in love with a $110 pair of track pants, so what? The color is so beautiful and believe me when I say I’ve scoured the internet for a cheaper alternative and haven’t found one yet. If you have a plug or an Aritzia discount code, let me know.
I’ve been toying with the idea of getting a juicer as it is the one kitchen appliance I don’t own somehow. I always end up talking myself out of it because I’m worries I won’t end up using it. Someone persuade me one way or the other!
ICYMI
xx,
Lauren (Hodgen)
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that matcha cake!!!!!!