While we’re on the subject of cooking, we ate at home a lot this year. There are so many recipes online these days, from brilliant sites like Tastespotting, to the now-over-a-year-old Crispy Tarts and recently redesigned old favorites like Tuna Toast.
This post, however, is about My Shimoda. She’s been cooking up a storm:
She’s been pickling cucumbers, carrots, daikon, beets, cauliflower and more from the Momofuku cookbook.
There’s been an abundance of shrimp.
And obviously I have to shout out Marie Sharps, the glue to all our meals at home.