I live in my head. 
I live in my body.
They are always with me.
And yet, they are strangers.
I'm getting to know them.
Their patterns. Their shortcomings. Their strengths.
So strange that they feel so disconnected, and yet so intertwined.
Who is this observer that steps in to get to know them?
I can't truly tell you how it works. 
These parts and pieces that make up what we call a person.
They are one.
They are separate.
They are me.

vegan creamed corn and stuffed cabbage


Note: This post was previously published here as a part of my freelance work, and was written by my darling boyfriend, Adam. 
Stuffed cabbage is the epitome of Eastern European comfort food. From Kensington to Krakow, every Polish grandma has this dish in her repertoire. Traditionally, cabbage leaves are wrapped around ground beef or pork and baked in tomato sauce (and heaps of butter) to create this beautifully simplistic staple.  If you’ve never enjoyed the traditional, rustic-style stuffed cabbage, try this recipe.

Indeed, it’s hard to improve upon such a time-honored classic, so we simply adapted it to what’s available in your recent CSA pick-ups.  In place of tomato sauce, we used last pick-up’s Winter Sun Farms frozen corn to make a creamy corn sauce. Normally we’re averse to frozen food, but this corn—as apposed to the factory-farmed institutional variety—was harvested locally in August at it’s apex of ripeness and flavor.  It’s delicious.  We pureed it with coconut milk and man, it’s a knock out.  The richness and subtle sweetness of the coconut milk sings a beautiful harmony with the corn’s summery-sweet melody.

We also uncovered some Winter Sun Farms frozen edamame (from many CSA’s past) in our freezer and decided it would work well to round out the dish.  Any type of hearty bean will work just as well.  This vegetarian stuffed cabbage, like its more traditional cousin, is deeply flavorful, filling, and, most importantly, comforting.
“Creamed” Corn:
Prep time: 5 minutes
Cook time: 20 minutes

1 medium onion, diced
2 cups (1 bag) Winter Sun Farm frozen corn
2 cups coconut milk
2 Tbl white wine vinegar
1 Tbl thyme
1 tsp red pepper flake
Salt and pepper to taste

In a large sauce pan, sweat onions in olive oil over medium heat until they become translucent.
Add in frozen corn, vinegar, thyme and pepper flake and cook for about five minutes or until the corn is thawed and tender.
Pour in the coconut milk and bring it to a simmer.  Let the corn cook for about 10 minutes.
Puree using an immersion blender, adding more coconut milk if necessary to achieve a creamy consistency.
Season to taste with salt in pepper and reserve for later.
Stuffed Cabbage
Prep time: 15 minutes
Cook time: 45 minutes
Yield: 6 stuffed cabbages

2 cups brown rice, cooked previously 
1 medium onion, diced
1 cup shelled edamame beans
1 head of cabbage

Blanch edamame in boiling water for 1 min and shock in a bowl of ice water. Sauté the onions on medium heat in olive and cook until tender, then mix in the blanched edamame. Mix onions and beans with rice and reserve as the stuffing for the cabbage
Remove the outer most leaves of the cabbage and discard.  Gently tear a few leaves off and trim any large stems or veins away.
Blanch cabbage leaves in boiling water until they become soft, pliable and translucent, about 2-3 minutes. Transfer them to a bowl of ice water to shock them.
After blanching about 10 or so leaves, place them on a clean towel to dry.
Lay a cabbage leaf flat on a cutting board and spoon about 1/4 cup of rice and edamame onto the center of the leaf.  Fold the leaf’s right and left sides vertically over the filling, then roll the leaf horizontally like a burrito.  Repeat until all filling is used.  
Place the stuffed cabbages into a 11’x7’ baking pan and top generously with the “creamed” corn.
Bake in a 350F degree oven for about 45 minutes or until browned.

under the microscope


There is a little corner in my house where the light is just so. I've set it up with a makeshift. Every time I come across something beautiful, I can't help but take it up to my little laboratory. I study its intricacies, its design -- whether natural or manmade. I play around with the way the light hits it. The two dance together, accentuating each other's beauty. There is so much unspoken. I fall in love with the utter simplicity. 

johnny's old fashioned corn cakes


New Years day was perfect. We slept in and spent most of the day recharging. We couldn't help but enjoy our cozy home and most of our time was spent cooking away in the kitchen. Call it our meditation, our unwinding, our therapy...

To start, we reached for a bag of corn cake mixture that's been patiently sitting in the cupboard for sometime now. Much like a pancake, corn cakes are made with a mixture of corn flour, wheat flour, and rye flour. We threw in frozen berries and drizzled them with New York State maple syrup. It was a true breakfast of champions. And we got to enjoy it in the comfort of our own home.

Over corn cakes, eggs, and greens we smiled and dreamt about the future.

Happy 2015!

1.5 Cups Milk
1 Egg
2 Tbs Cooking Oil
1/2 Cup Frozen Berries

1. Preheat oven to 350F 
2. Mix ingredients until smooth.
3. Bake on a hot griddle until golden.
4. Lay out on a cookie sheet.
5. Bake in oven for 10 minutes.
6. Enjoy!

weekly scenes


There is no one I love spending time with more than my man. With him, I'm utterly myself. Free & happy. The past month gifted us more time together than usual. When life gives it to you, you use it. Adventures, with him, are always better.