The Art of Making Aioli: A Catalan Staple
Okay, let’s talk about aioli. So, I had this grand idea today, right? I’m going to make aioli—because why not? It’s garlic, egg yolks, oil. … Read more
Okay, let’s talk about aioli. So, I had this grand idea today, right? I’m going to make aioli—because why not? It’s garlic, egg yolks, oil. … Read more
I didn’t set out to make escudella.I set out to cry into a baguette while pretending the rain meant something. But the fridge was half-full … Read more
I once read some woman’s blog post about her 6 a.m. “ritual.” She said the words “matcha,” “sun salutations,” and “intentional parenting.” I nearly choked … Read more
It started with a drip. Just a little one. Plink. JC said it was nothing. “It’s just condensation,” he mumbled, toothbrush dangling from his mouth … Read more
I don’t usually drink wine in the bathroom.But there I was. On the floor, next to Albert’s bath toys, cradling a very full glass of … Read more
There are days you wake up and just know you’re not emotionally equipped to face marzipan. Albert had already bitten JC’s toothbrush in half before … Read more
At some point in the last two years, my kitchen stopped being a kitchen and turned into a small-scale food production facility. Not intentionally. There … Read more
It’s funny—the thing I love most about our very old (very expensive) house isn’t even the house itself. Don’t get me wrong, I appreciate the … Read more
Snails in Spain? Whole different ballgame compared to the UK. It’s not just the appearance. British garden snails (Cornu aspersum) are small, dark, slimy things … Read more
A while back, my father-in-law was manning the barbecue, like he always does. Guy’s a pro. Flames, smoke, sizzling meat—it’s his domain. Among the usual … Read more