Many of you have taken the time to reach out individually to share your stories and food memories. So, I thought I’d create this thread as a space for you to introduce yourself to the others here.
If you’re not quite sure where to begin, here are a couple of prompts, open to your unique interpretations:
We are at a potluck party; what’s the one plate that you’re bringing to share with us today?
What’s the one pantry ingredient you can’t live without?
What was the last thing you cooked? (Yes, Maggi counts!)
A couple of ground rules here. Please read before posting:
Any form of discriminatory remarks, hate speech, homophobic/anti-semantic/racist language, expletives, etc will not be tolerated here. Offenders will be blocked and reported.
I know we all have to hustle, but please do not use this thread to advertise/sell. Just as you wouldn’t want to be approached by that uncle who keeps trying to sell MLM to you and everyone else at a friend’s housewarming, the same sentiment applies in this space.
Please seek to keep this space as you would like to find it — safe, kind, supportive and welcoming. I look forward to reading the exchanges that may take place here.
P/S If you are uncomfortable with posting publicly, please do not feel obligated to do so. I appreciate having you here and respect your boundaries.
So, I’ll get this thread going. Hello, I’m Dee May. I’m a journalist, default foodie and extreme DIY-er. I’m currently writing from Kuang (it’s about 35 minutes out of Kuala Lumpur) Malaysia. The last thing I cooked was pesto pasta -- made with ground nuts, pegaga leaves, sharp cheddar, S+P, EVOO, and more garlic than necessary.
What about yourself? What's on your plate these days?
Hi, I'm Michi and I draw graphic recipes with hardly any words. I'll bring mushroom and cucumber and avocado and gourd strip sushi to share. If I had to choose one crucial ingredient, it's garlic! And the last thing I cooked? Just one of my random mixtures of leeks and brussels sprouts and tofu fried in olive oil with garlic.
I’m Victoria, a foodie, coffee enthusiast, and globe trotter, living in Seattle, Washington. Currently working as a marketer and distributor for a niche food documentary magazine. It’s pretty magical, the way food connects us, engages our senses, and literally sustains life! I loved reading the other comments on this thread.
*Dee May* Re:Pegaga leaves. I had to look them up and now I’m wondering WHERE I can find them near me.
To a potluck party, I’d bring an enormous coffee cake topped with all the buttery crumble one could want. Like many stuck at home in the pandemic, I’ve found myself preheating the oven more often than not and have found a particular joy in baking (and eating!) all kinds of coffee cake.
Favorite pantry staple: Chickpeas! Raw, cooked, roasted, pan fried... packed with protein and creaminess.
Welcome, Victoria! Lovely to have you here. A coffee cake with a generous crumb sounds divine! And I'm with you on chickpeas -- versatile and so good for stocking up. I reckon the four of us (you, Michi, Summer and I) could easily throw a get-together over food right now with our collective menu.
Thanks for the 'pegaga' nudge -- I actually never looked it up until I saw your question. (It's one of those backyard herbs, which I recently found out was edible [my favourite word when walking around in nature!] and proceeded to consume -- no questions asked!)
From the quick search, I learned that 'pegaga' or 'gotu kola' is also known as '(Indian/Asiatic) pennywort' and is labelled as a weed in some gardening sites. So, you might have even just walked by a whole bed of them!:
Hi! I'm Summer. I'm a freelance writer, food and travel enthusiast, and an avid home cook. I live in Nuremberg, Germany, where it's gently snowing as I share this (though it'll almost certainly devolve into murky slush within a day). The last thing I cooked was beef bourguignon; the inspiration for which came from a bottle of red wine that I failed to properly cork after calling it a night on refilling my glass.
So, I’ll get this thread going. Hello, I’m Dee May. I’m a journalist, default foodie and extreme DIY-er. I’m currently writing from Kuang (it’s about 35 minutes out of Kuala Lumpur) Malaysia. The last thing I cooked was pesto pasta -- made with ground nuts, pegaga leaves, sharp cheddar, S+P, EVOO, and more garlic than necessary.
What about yourself? What's on your plate these days?
Hi, I'm Michi and I draw graphic recipes with hardly any words. I'll bring mushroom and cucumber and avocado and gourd strip sushi to share. If I had to choose one crucial ingredient, it's garlic! And the last thing I cooked? Just one of my random mixtures of leeks and brussels sprouts and tofu fried in olive oil with garlic.
You had me at garlic, Michi :D
Any plans to do a daily illustrated series of your recipes?
Haha, daily?! Yikes. I did decide to do a daily recipe sketch for inktober one year, and it nearly killed me...
Hi!
I’m Victoria, a foodie, coffee enthusiast, and globe trotter, living in Seattle, Washington. Currently working as a marketer and distributor for a niche food documentary magazine. It’s pretty magical, the way food connects us, engages our senses, and literally sustains life! I loved reading the other comments on this thread.
*Dee May* Re:Pegaga leaves. I had to look them up and now I’m wondering WHERE I can find them near me.
To a potluck party, I’d bring an enormous coffee cake topped with all the buttery crumble one could want. Like many stuck at home in the pandemic, I’ve found myself preheating the oven more often than not and have found a particular joy in baking (and eating!) all kinds of coffee cake.
Favorite pantry staple: Chickpeas! Raw, cooked, roasted, pan fried... packed with protein and creaminess.
Welcome, Victoria! Lovely to have you here. A coffee cake with a generous crumb sounds divine! And I'm with you on chickpeas -- versatile and so good for stocking up. I reckon the four of us (you, Michi, Summer and I) could easily throw a get-together over food right now with our collective menu.
Thanks for the 'pegaga' nudge -- I actually never looked it up until I saw your question. (It's one of those backyard herbs, which I recently found out was edible [my favourite word when walking around in nature!] and proceeded to consume -- no questions asked!)
From the quick search, I learned that 'pegaga' or 'gotu kola' is also known as '(Indian/Asiatic) pennywort' and is labelled as a weed in some gardening sites. So, you might have even just walked by a whole bed of them!:
https://en.wikipedia.org/wiki/Centella_asiatica
https://www.specialtyproduce.com/produce/pegaga_11166.php
https://www.ortho.com/en-us/library/weeds/pennywort-identification-and-control
Hi! I'm Summer. I'm a freelance writer, food and travel enthusiast, and an avid home cook. I live in Nuremberg, Germany, where it's gently snowing as I share this (though it'll almost certainly devolve into murky slush within a day). The last thing I cooked was beef bourguignon; the inspiration for which came from a bottle of red wine that I failed to properly cork after calling it a night on refilling my glass.
Good to see you here too, Summer! That sounds deliciously resourceful.
P/S I have a 1/6 of a bottle of red left in the fridge ... I fear it may have turned to vinegar by now (-.-) ...thoughts?