Link Round-Up, 9.7.17


This summer has really been a whirlwind. But with the manuscript for cookbook #2 turned in, I’ll have more time for article-writing, zine-making, and blog-writing (I hope). Here’s a few things I’ve written around the internet lately.

I’m also featured in Sirsee: Volume 1, a lovely little publication featuring recipes, poetry, prose, and artwork, all centered around the theme of “ripe.”

Link Round-Up, 9.7.17

Link Round-Up, 5.31.17


I wrote stuff and things! I hope you like.

You can find me on Twitter here.

Link Round-Up, 5.31.17

Link Round-Up, 4.11.17


Here’s some recent articles featuring my byline! All include a recipe! Whoop dee doo!

Link Round-Up, 4.11.17

Instant Pot Beef Chili

It looks like this, but without the scary whole peppers

For the most recent edition of Cooking The Simpsons, I tackled Chief Wiggum’s insanity pepper-laden cook-off chili. While recipe testing this crazypants recipe, I kept gravitating toward my Instant Pot. I tend to do that with any soup or bean related recipe. So for those of you who are IP users, here is a classic chili recipe that works great in the all-purpose cooker. It’s not insanity pepper-level spicy, but rather has an easy, low intensity spiciness. Feel free to adjust according to your taste.

Instant Pot Chili
Loosely based on Ree Drummond’s very popular chili recipe
Serves 3-4

Grapeseed, canola, or vegetable oil
1 poblano pepper, split in half lengthwise and seeded
2 medium jalapeño peppers, split in half lengthwise and seeded (leave some seeds if you want it hotter, only add 1 pepper or none if you want it mild)
1 small (or ½ large) onion, diced
1 pound lean ground beef
½ bell pepper, diced
3 cloves garlic, minced
1 heaping tablespoon chili powder
1 teaspoon cumin
Salt and pepper
1 8-ounce can tomato sauce
1 15-ounce can pinto beans, rinsed and drained
1 15-ounce can kidney beans, rinsed and drained

  1. Rub the poblano and jalapeño peppers with a light coating of oil and place them on a pan. Broil, flipping halfway through, until charred on both sides. Dice once cool enough to handle.
  2. Add a glug of oil to the Instant Pot and turn on Sauté. Once hot, add the onion and stir. Cook for a few minutes and then add the beef, bell pepper, and garlic. Break up the meat and stir until the meat is cooked through. Carefully spoon off any excess fat if needed. Add the poblano, jalapeño, chili powder and cumin and season with salt and pepper. Stir and cook one minute more. Turn off the Sauté function.
  3. Add the tomato sauce and 1 can’s worth of water. Stir and secure the lid. Cook on high pressure for 15 minutes and carefully use a quick release.
  4. Stir and add the beans. Cook on high pressure for 4 more minutes and use a natural release. Add more salt and pepper as needed. 

I have a new Facebook page for my writing! Give it a like.

Instant Pot Beef Chili

Link Round-Up, 6.22.16


I’ve been busy! I have some new posts coming up, but in the meantime I’ll share a few articles from the last couple of months.

As always, you can find me on Twitter.

Link Round-Up, 6.22.16

To a Whale of a Wife Ice Cream Cake


For this installment of my monthly “Cooking The Simpsons” series, I tackle a whale of an ice cream cake. Check out the article to hear all about the backstory and read my detailed instructions for making what is essentially a Fudgy the Whale cake.

The layers of chocolate ice cream, fudge, chocolate cookie crumbs, vanilla ice cream, and whipped cream make this cake very nostalgic and classically delicious. But don’t stop there! Below are some other flavor combos for really mixing things up. You can use my basic instructions and simply replace the ingredients with the ones listed below. Woo hoo!

  • Strawberry ice cream + Chocolate cookie crumbs and fudge + Vanilla ice cream = Neapolitan
  • Chocolate chip ice cream + a layer of chopped cherries and fudge + Chocolate chip ice cream = Chocolate-covered cherry
  • Vanilla ice cream + Caramel sauce + Chocolate ice cream = Milky Way
  • Mint chocolate chip ice cream + Chocolate cookie crumbs and fudge + Mint chocolate chip ice cream = Grasshopper
  • Strawberry ice cream + Chopped strawberries and vanilla cookie crumbs + Vanilla ice cream = Strawberry shortcake
  • Coffee ice cream + Fudge + Vanilla ice cream = Mocha

The only limit is your imagination (and some general rules about flavor combinations)! Make one for your Memorial Day gathering and kick off summer in the most drool-worthy way possible.

To a Whale of a Wife Ice Cream Cake

Paul and Linda McCartney’s Lentil Soup


My latest Cooking The Simpsons is up on Paste Magazine, and first of all go here and check it out.

Done? Okay cool. Paul and Linda McCartney’s backwards lentil soup recipe is just fine the way it is, but a great thing about lentil soup is the many ways you can personalize it. Really mix things up, bean soup style!

I’ve provided you a list of the many ways I like to modify Paul and Linda’s recipe, some vegetarian and some definitely not (sorry Lisa). With all of these options, I can make a big pot and eat lentil soup for lunch practically all week every other week and not get bored.


  • Chopped up roasted or grilled eggplant
  • Crumbled or sliced sausage, any kind
  • Wilted spinach
  • Cubed, cooked potatoes or sweet potatoes
  • Canned tomatoes
  • Shredded roasted chicken
  • Roasted and cubed butternut squash
  • Spices like cumin, smoked paprika, or curry powder


  • Freshly-grated Parmesan cheese
  • A dollop of ricotta cheese
  • A dollop of plain yogurt or sour cream
  • Fresh chives
  • Fresh herbs like parsley or cilantro
  • Crisp-cooked bacon or pancetta
  • Micro greens
  • Fresh jalapeno or chili
  • A squeeze of fresh lemon juice

Mix and match! Go nuts! Live that lentil life.

veggie pow wow

Paul and Linda McCartney’s Lentil Soup