#kvpkitchen My attempt at Alexa Weibel’s Vegan Cacio e Pepe, which was shared by NY Times Cooking. I used Barilla wheat linguini and Cold Mountain mellow white miso.
I am amazed by how much umami you can pack into a paste of miso and cashew butter. I didn’t have nutritional yeast. So I used Parmela Creamery shredded nut cheese. It tasted fine. But I missed that Parmesan bite from the “noosh.”
So sweet! A half dozen Small Cakes Ahwatukee cupcakes to celebrate another trip around the sun.
Strawberry, birthday, wedding and chocolate flavors.
I made birthday noodles for breakfast.
Add a soft-boiled egg and it’s breakfast.
I used A-Sha Tainan Style noodles with edamame, green onions and Trader Joe’s salmon gyoza.
#kvpkitchen Pizza night with Trader Joe’s pizza bread.
Added mozzarella slices, prosciutto, mushrooms and basil leaves from new basil plant (also from Trader Joe’s). NOM! My kid peeled off the cheese and munched on that first, before the rest of his pizza.
Birria burrito from Taco Culture in Ahwatukee.