Sarah FitzGibbonIn my pantry there is…In my pantry there is a half used bag of garbanzo flour.Aug 7, 2019Aug 7, 2019
Sarah FitzGibbonFarro Rosotto — Spring EditionMy technique for cooking farro does not change with the seasons. It’s a two step process. First, I cook the farro in stock with minced…Jun 1, 2019Jun 1, 2019
Sarah FitzGibbonSpring Treasure TroveThe spring season is in full swing. New produce is showing up at Seattle’s farmers markets each week. Won’t be long now until the luscious…May 27, 2019May 27, 2019
Sarah FitzGibbonReady. I am so ready for the new fruit season and all the jam making that comes with it.Poaching the fruit until it is barely knife tender is how I like to start. Then it can be enjoyed over yogurt (or ice cream), chopped and…May 25, 2019May 25, 2019
Sarah FitzGibbonIn my pantry there is…an opened jar of almond butter. I was using a tablespoon here and there in a chia bowl at breakfast. No-one else was taking any interest…Aug 16, 2018Aug 16, 2018
Sarah FitzGibbonIt’s the only whey.I enjoy making pizza dough. I always make a large batch knowing the fam will max out at 2.5–3 thin crust pies. I follow an old Jamie Oliver…Aug 9, 20181Aug 9, 20181
Sarah FitzGibbonIn my pantry there is…I have a jar of shawarma mix from Villa Jerada that I have been dying to use. I am a huge fan of this Seattle food company. They make all…Aug 4, 2018Aug 4, 2018
Sarah FitzGibbonGrilling Again…Earlier this week it was scorching hot in Seattle. I banished myself from the house determined not to cook indoors until the heat broke.Aug 3, 20181Aug 3, 20181
Sarah FitzGibbonThe Berry, Berry BestThere was a pint container of blueberries lingering in the fridge this morning. It was enough for a muffin recipe. I adore Nigella Lawson’s…Jul 30, 2018Jul 30, 2018
Sarah FitzGibbonThe scents of summer.Tonight I spent a minimal amount of time inside. Summer evenings are too delicious to spend indoors. There is a lovely breeze that kicks up…Jul 29, 2018Jul 29, 2018