Buttermilk Poppy Seed Scones with Lemon Curd

Buttermilk Poppy Seed Scones with Lemon Curd


You can’t read cooking blogs for very long without running into lemon curd. Usually it appears in a beautiful sunny soft-focus photo, in a little jar, possibly with a gingham fabric cover, or possibly open, with an adorable tiny spoon ready to dollop it onto a fresh-baked scone. I have to admit that ever since I saw my first photo of lemon curd, I was entranced. What is this magical substance, which seems to glow with its own light? People rave about it with something between reverence and fanaticism; if Pinterest is to be believed, every adult kitchen has a bowl of lemons on standby at all times, ready to whip up a few jars of curd at a moment’s notice. What the hell is curd, anyway? I went my entire life without ever hearing about it, and suddenly it was everywhere. In my 20’s, as I was just beginning to be more serious about cooking for myself regularly and was still not quite sure how to adult, I wanted to be one of these people for whom a quick batch of lemon curd was a casual, everyday thing. For whatever reason, in my mind it became more than just a condiment; it represented an elusive stability, preparedness, and self-sufficiency, which I was not sure I would ever achieve.

Now, I’m sure that at any time I wanted over the last ten years, I could have just gone ahead and made some lemon curd. There was absolutely no reason not to. It takes ten minutes and five ingredients. But somehow, the moment never seemed right.

So lemon curd was just on the back burner for me for a long time, occasionally popping up on Pinterest or in blogs, reminding me that it existed, was around, would be there when I was ready. And over the last couple of weeks, as the chaos has begun to calm down from our cross-continent move, as my fiancé and I start to feel settled in our house, as the summer (finally!) begins to arrive and we enjoy the warm breeze and birdsong through our open windows, as I start to feel like I’m at home in the right place with the right person and the right job and can finally, kind of, relax… I started to think, hey, lemon curd. Lemon curd sounds pretty good right about now. Maybe now’s the time.

I had this buttermilk scone recipe open in a tab in my browser for a couple of weeks, along with the lemon curd recipe, waiting to think of something else I could make to use up the rest of the buttermilk. Then the other day Dusty suggested that we should make our favorite baked onion rings recipe, which calls for a full quart of buttermilk, and I thought, yes! It’s go time. Let’s do this.


Now, I’ve had plenty of experiences that seemed a lot better in my head than they were in real life. Sometimes (most times?) the things you’ve built up in your imagination turn out to be a little duller or stranger or less satisfying than you expected. This is just a natural consequence of trying new things, and the lemon curd could easily have fallen into this category, and I’m sure the sun would have gone on rising and setting and I would have woken up to try another recipe another day.

But it didn’t.

It was amazing.

It was everything I wanted it to be.

It’s nice when that happens, isn’t it? I think it’s safe to say that expectation vs. reality, especially with regard to things discovered on Pinterest, is a bit of a crapshoot. But the lemon curd 100% delivered. The lemon curd + buttermilk scone combo, in fact, is basically unbeatable. As I took my first bite, all the rumors were confirmed; my mind was blown. It was like biting into a little piece of sunshine. Bright, tangy, and just sweet enough; a taste of concentrated summer.


As I was making it, I was seriously skeptical. I hadn’t taken a super close look at the ingredients list before (or if I had I’d forgotten), and I’m not sure what I was expecting, but this wasn’t it. It’s basically all egg yolks and butter. Which, on the one hand, didn’t seem like a bad start; those are both ingredients in lots of delicious things. But they seemed like a weird combination for a standalone condiment. I need not have worried; they came together easily into smooth, delicious lemony goodness.

Note: if you made baked onion rings earlier in the week and saved the egg yolks, now is the time to use them.

I did make some modifications to reduce the amounts:

– I put in less than 1/2 cup of sugar, instead of 1 to 1 1/2 cups as written, because my fiancé and I both tend to like things on the less-sweet side. This also let the lemon flavor  shine through.
– I used “only” 6 egg yolks and 8 tbsp (1 stick) of butter, mostly because I felt like I was going to end up with an insane amount of this stuff otherwise.

I later discovered that another favorite food blogger has a similar recipe with more sensible amounts for a small household:


I will likely use this recipe going forward. The principles are pretty much the same. The key is cooking on low heat, and whisking constantly, to avoid overcooking your egg yolks. I was a little bit anxious about this, but it was not that hard and turned out totally fine.


I’ve been so focused on the lemon curd that I’ve barely mentioned the scones, which were amazing in their own right. Relatively quick to put together, with a great slightly-flaky texture and just a hint of citrus. I’m always nervous about doughs that require you to cut the butter into the flour, partly because my pastry cutter is horrible and frustrates me every time I use it, and partially because I’m never sure if or when I’ve crossed the line into overworking the dough. You need small pieces of intact butter to melt in the oven and create the flaky layers, so stirring or kneading too much will work in all the butter chunks and you won’t get that flaking; but underwork it, and the dough doesn’t stick together, and also you get big weird butter pools. Luckily, this dough must have been pretty forgiving. I actually remembered the egg wash (a thing I tend to forget at the last minute), and baked these for the full 25 minutes at 350 degrees, and they turned out great.

All in all, I couldn’t be more delighted. This is a breakfast that does take a little time and planning, but it’s hearty, festive, and totally soul-satisfying. Definitely worth the time. And I will be incorporating lemon curd into a lot more of my baking from now on.

Deliciousness score: 10/10
Easiness score: 8/10

5.0 rating

Pull Apart Cheddar Herb Buttermilk Biscuits

Pull Apart Cheddar Herb Buttermilk Biscuits


So, if you’ve been cooking along this week and made the Baked Onion Rings from Sally’s Baking Addiction, you might have almost 2 cups of onion-infused buttermilk sitting in your fridge right now. It seems to a shame to let that go to waste, when instead it could go into something delicious like these savory Pull-Apart Cheese Biscuits.

If you don’t have the onion-flavored buttermilk (created by soaking onion rings in the buttermilk for several hours or overnight), you can of course use regular buttermilk; biscuits are delicious no matter what. But the onion flavor does push these over the top. In addition to grated cheddar, I also chopped up some fresh herbs and mixed them in with the cheese. Any combo you like will work; I just used up what was in my fridge, about 1/4 cup total of parsley & dill. Basil, sage, thyme, and rosemary would also be great options.

Now, I don’t know if I fell asleep in the middle of measuring flour, or if onion lends some kind of magical super-liquidy properties to buttermilk or what, but my dough was much, much stickier than his. So sticky that there was no question of kneading it. A similar recipe from King Arthur Flour (http://www.kingarthurflour.com/recipes/baking-powder-biscuits-recipe) calls for 3 cups of flour and 1 cup of liquid, as opposed to 2 3/4 cups of flour and 1 1/2 cup of buttermilk in this one. I recommend starting with 3 cups of flour off the bat, then adding just 1 cup of the buttermilk and seeing how it looks before adding more. Go by the photo rather than the numbers; if the dough is not stiff enough to knead, don’t be afraid to add more flour. I usually add flour so gingerly when baking, because it’s easy to go over the line and end up with dense, too-stiff dough, but in this case it’s less of a concern.

Because I had to add flour so many times before folding in the cheese, I ended up overworking the dough a bit. So, I did not get the flaky texture you hope to see in biscuits. (Quick crash course in flakiness: when you put your biscuits in the oven, you want them to have small pieces of unmelted butter intact, distributed throughout the dough. As these melt in the oven, the water in them will boil off, leaving little pockets of air, which separate the dough around them into layers.) If you mess with the dough too much before baking, all the butter gets worked in and/or melted, and your biscuits are a little denser, as these were.


The good news is that I didn’t care at all, because they were totally amazeballs delicious.  (I don’t use the word “amazeballs” much in ordinary life, but I try not to swear on this blog, and this is what came up instead.)  Adding to the texture weirdness was the fact that, because I *may have* added a little more cheese than was called for, the oils bubbled out and basically deep-fried the outer half inch of each muffin. Again: zero complaints. The centers were still tender, full of rich buttermilk and very noticeable onion flavor, and the outer edges were a little crisp, and tasted kind of like your favorite fried food from the state fair.

So, while I think any culinary school instructor would label these a fail, I recommend them 100%. You can probably achieve a more chef-approved texture by simply adjusting the flour-to-liquid ratio. But even if you totally mess it up, the flavors are going to carry it anyway. I usually save baked goods in the freezer, but I stuck these in the fridge because I knew they weren’t going to stick around for very long.


Deliciousness Score: 7/10
Easiness Score: 5/10

5.5 rating

Thai Spaghetti Squash with Peanut Sauce

Thai Spaghetti Squash with Peanut Sauce


If you’re looking for a good way to eat a lot of vegetables in a hurry (and actually enjoy them), you’ve come to the right place. This is a solid, straightforward stir fry with loads of fresh veggies in a super tasty peanut sauce, and by swapping spaghetti squash for a rice or pasta base, it basically doubles your serving of vegetables.


Now, a note about spaghetti squash. People get really exuberant about this stuff; almost evangelical. And I see why; it’s neat! Pulling the cooked flesh away from the rind and watching it magically separate itself into neat, pasta-like strands is a little bit unbelievable. But, I feel compelled to add a small reality check: it tastes like squash. (Not too surprising for a squash, I hope?) It does not taste or look identical to spaghetti. So, you know, if you expect to serve this to a lucid adult and convince them that it’s pasta… well, your mileage may vary depending on the adult, but maybe just don’t get too cocky about what is possible.

Now, that said, the point of pasta in most dishes is to be a blank canvas for the other flavors on the plate. It doesn’t have a super strong flavor of its own, and that’s also true of spaghetti squash. It’s pleasant, mild, a little nutty in the way that squash is nutty, and great at soaking up other flavors. This recipe is a perfect example of how to use spaghetti squash well. A good variety of fresh veggies are stir-fried in a neutral oil (he suggests coconut oil), and then the whole mess is smothered in a spicy, savory Asian-inspired sauce.

I pretty much approve of everything about this recipe. I’d never stir fried in coconut oil before; the flavor was mostly overwhelmed by the peanut sauce, but I did catch a hint of it, and it was lovely and light. The sauce doesn’t have too many ingredients (a complaint I sometimes have with this kind of sauce), and many are pantry staples you’re likely to have on hand and can use in many other Asian recipes.

The vegetables he suggests all go great together, but of course you can modify it to use what you have on hand. I had broccoli, carrots, and sugar snap peas (used for pasta primavera earlier in the week); I threw in all the rest of those, plus some roasted red peppers from the other week.


The only thing that might give me pause if I’m thinking of making this again is the prep time. I find his 20 minute estimate to be a little short (as I often do with Macheesmo); he must be some kind of super-fast ninja chopper. When I got into the kitchen and remembered that the first step was 40 minutes of squash roasting, I thought, crap… I wish I’d started this sooner. But I shouldn’t have worried, because I was still finishing the sauce and stir fry when the squash came out of the oven. I happened to glance at the oven timer as I was dumping the first veggies into the skillet, so I know that the prep for veggies and sauce took me exactly 30 minutes. This includes the whole deal: washing veggies, throwing out the produce bags, chopping everything, throwing out the vegetable detritus, getting jars out of the cabinet, pulling up the recipe multiple times to double check the measurements, and measuring all the sauce ingredients into the pot. (I did burn four minutes on stirring up a new jar of peanut butter, in fairness. I never ever rush this, because if your peanut butter isn’t fully mixed the first time you use it, your oil-to-peanut ratio is off… FOREVER! Or at least for the life of the jar. I worry about these things.)

Anyway, it was about 30 minutes of getting-stuff-together for both sauce and veggies, and 10 minutes of actual time on the stove. So everything was wrapping up at about the time the squash came out. Which was convenient on the one hand, but on the other, making the squash ahead wouldn’t have really bought me anything.


Even so, it tasted great – very savory and satisfying. I like squash, so I wouldn’t have minded either way, but with the sauce and all the other vegetable flavors I didn’t notice it much. I left the egg off because I had a late lunch and wasn’t hungry enough for it, but I added one to the leftovers the next day, and it was even more delicious. Super filling and reasonably healthy; definitely a winner overall, even if it did take a while.

Deliciousness score: 8/10
Easiness score: 7/10

5.4 rating

Crispy Baked Onion Rings

Crispy Baked Onion Rings


So this tasty side dish has been a favorite of my fiance’s and mine for a while now, because in theory, what’s not to like? Make-at-home onion rings, baked instead of fried, perfect with grilled burgers and healthier than the fast-food version.

In practice, while tasty, these are not quite as effortless as Sally makes them seem. There are two logistical complications which can be deal breakers, depending on your point of view. The first is that you have to plan ahead: the onions need to be soaked in buttermilk for at least 4 hours (and she suggests a minimum of 12). So if you want to make them, you basically have to plan for it the night before.

The second is that the breading doesn’t always adhere like you hope it will. These turn out pretty tasty even if the breading isn’t perfect, so don’t let that scare you away. But do be prepared to get frustrated during the breading process. I’ve made these about three times now and still haven’t gotten it perfect, so definitely let me know if you discover the secret, but the best advice I can offer is this:

– Don’t over-beat your egg whites. I whipped them too long this time, until they turned quite white & foamy, and I don’t think I was supposed to do that. Stop when they’re just lightly foamy and they will be stickier.

– Split your bread crumb mixture into two separate bowls. I had issues with the bread crumbs absorbing liquid from the onion rings and getting gummy. The first onion rings had nice, even breading, but as the mixture got wetter, they got progressively worse. If you split it into multiple bowls, the second bowl will stay dry, and you can switch over once your first bowl is too gummed up.

As you can see from this photo, the first rings on the cookie sheet look pretty okay. Toward the end, as the breading got gloopier, I started taking the smaller, bowl-shaped onion rings and sort of packing the breading down into the middle. Like onion ring donut holes, if you will.


I sprayed everything with a healthy dose of cooking spray and baked as directed, 15 minutes on each side. Even though I was cautiously optimistic about the breading, you can see that mine did not come out as lovely and golden-brown as Sally’s. I’ll blame it on the fact that I’m still getting used to my new oven; it does run hot, and I ended up with some deeply-browned areas and some barely done at all. Next time I will try a lower temperature for a shorter time (and possibly a bit more oil), and try to get it to cook more evenly.


That said, they were still a tasty side dish, great with any dip and perfect if you need something to fit in with a summer barbecue but want to cut down on fat. Even though this batch wasn’t a total home run for me, I’d still say they’re worth a try.  Sally is one of my favorite go-to recipe authors, and I usually have excellent results with her baked goods, often on the first try.  For this reason, I’m willing to assume I just need to fine-tune the process a little until it turns out perfectly.

If you give it a try, let me know how it goes!

Note: if you’re cooking along with this week’s menu, you’re going to save a couple of things from this recipe.  It calls for egg whites – don’t throw out the yolks!  Save them in an airtight container in the fridge; they’ll be used in a fantastic brunch on Saturday.

Also, after you take the onions out of the buttermilk, don’t throw away the buttermilk! There’s a lot of oniony goodness there; save it in an airtight container in the fridge, and you can use it to make delicious savory onion-cheese biscuits later in the week. Stay tuned for that review on Friday.

Deliciousness score: 6/10
Easiness score: 6/10

5.3 rating

Pasta Primavera

Pasta Primavera


So, pasta primavera is built on a pretty basic principle: when springtime rolls around and you finally have access to fresh vegetables again after the long winter, get a bunch and throw them in some pasta. (“Primavera” is an old Latin word for “springtime.”) I’ve made various pasta primavera recipes at various times of year, and while it’s certainly never a bad idea to eat vegetables, it’s especially exciting if you can get super-fresh, first-harvest-of-spring veggies.

This year I was looking forward to trying this amazing recipe from The Pioneer Woman.  She’s a well-known name in the food blogging world, to say the least; her posts are approachable and funny, with lots of great step-by-step photos, and I’ve been looking forward to exploring more of her site.  Also, my veggie haul for this pasta primavera was the best I’ve ever had. We had local sugar snap peas, broccoli, and rainbow carrots, courtesy of our cute corner market (Kredl’s in Hampton).

The carrots came in orange, purple, and yellow. The centers of the purple carrots were totally white; neat, eh?

They also had really fresh, firm red bell peppers and zucchini. I was feeling optimistic, pretty sure this would be the best pasta primavera ever. And in the end, it was, but it was a long road to get there.

First off, this is a prep-intensive recipe, at least by my standards. Any dish with this many raw vegetables is going to find you standing in the kitchen chopping for a while. She specifically says to chop all the veggies first; a sensible idea when there are so many, and none are going to cook for very long. I did this, and arranged them in the order in which they were going into the pot.


Broccoli, then carrots, then red peppers, then zucchini. (Not pictured: sugar snap peas, which I added whole and uncooked at the end.)

The veggies are cooked in batches, so you’ll want some empty plates on hand for dumping them out of the skillet. She good-naturedly entreats you to only cook each vegetable batch for a short time – generally 1 or 2 minutes max. This leaves them nicely crisp in the final dish, and helps them hold that crispness in the sauce. I like this idea in theory, but in practice I found that the broccoli and red peppers turned out a little hard for my taste. You could safely add at least 1 minute to each recommended cook time and still come out with crisp & very edible veggies. Definitely a matter of personal preference; just keep an eye on them and taste when you think they look done.

I do think the crisper vegetables will hold up better as leftovers, which is good news, because this makes a lot of pasta! It depends on how many different vegetables you add, of course. And this probably goes without saying, but this is one of the most customizable recipes out there. Carrots, peas, and broccoli seem like pretty consistent staples across recipes – this makes sense, since carrots & broccoli are cold-weather crops, and (some varieties of) peas are super quick to mature, so they all tend to be available early in the spring. But you could certainly add whatever you like and have on hand. Her version calls for mushrooms, which I left out, because I’ve recently admitted to myself that I don’t like mushrooms. (I got used to eating them as grilled portobello sandwiches during my years as a vegetarian, which were frequently the only veg offering at restaurants. I convinced myself I liked them, but with maybe one particularly well-spiced exception, it’s just not quite the same.)

Anyway. The vegetables all cook up pretty rapid-fire once they’re prepped and going. You cook them all in succession, then start the sauce in the same skillet. This was an unexpected time sink for me. My sauce took a looooooong time to cook down – like, at least 30 minutes. It doesn’t start off in the usual way of white sauces, with whisking flour into melted butter, which surprised me.  To be fair to the recipe, I do think some of this extended cook time was user error. About 15 minutes in, I discovered that at some point I had accidentally hit the little button on my stove burner that turns off the outer ring, leaving it cooking on the smaller inner ring only. I would be perfectly happy if this button didn’t exist; I don’t think I’ve ever pressed it intentionally, and it seems like its only purpose is to make me hate my life.

Also, I substituted white wine vinegar for the white wine. I frequently do this when we don’t have alcohol on hand; it tastes a little different of course, but still adds a nice acidic zing to the final sauce. Because I used less vinegar than the amount of wine called for, I added more chicken broth to compensate, and it’s possible I added too much without noticing. But even so, this is a lot of liquid! Two full cups of dairy (1 each of cream and half & half). Some people may not mind a thinner sauce, but I really need any sauce I use to at least coat the back of a spoon. Just a personal bugaboo. I stood and stirred for what felt like ages until I could finally see the bottom of the pan when I scraped the spatula across.


You can sort of see that the sauce is thick enough to reveal the bottom of the pan as I’m stirring. A surprisingly hard thing to get a photo of!

So. In the end, this took me over an hour. Refreshingly, her given time estimate of 50 minutes seems fairly realistic; with fewer sauce-related mishaps, I think I could get close to that time. And, most importantly, the end result was completely delicious. Each vegetable was a little crisp explosion of spring flavor. I was amazed at how sweet everything tasted, especially the carrots and onions. Spring produce is often harvested young, and I think it tends to be sweeter that way. And the sauce, which I was so worried about, was fantastic in the end. With cream and parmesan and salt and basil, you can’t really go wrong.


All in all, I am happy with the results of my most-highly-anticipated pasta primavera ever. That said, as great as it is to cook things from scratch, if you have a store-bought white pasta sauce you know you like, you could just use that. It wouldn’t be quite the same, but (in my case anyway) it would have cut the cooking time by at least half. Just something to consider, if you’re excited about eating more veggies but feel like this is a little over the top. Personally though, I think the sauce was worth the effort, and I’ll definitely be coming back to this recipe again, although possibly not until next spring.

Deliciousness score: 8/10
Easiness score: 5/10

5.2 rating


Crispy Coconut Chicken with Spicy Honey Orange Sauce

Crispy Coconut Chicken with Spicy Honey Orange Sauce


This crispy coconut chicken is a big favorite of ours in the summer (although it’s actually not the ideal summer recipe, since it does involve turning on the oven). Even so, I often decide to just make it anyway and sweat it out, because it’s totally worth it. The coconut flakes and bright orange taste pair brilliantly for a tropical twist on fried chicken. And it is theoretically a little healthier, since it’s baked and not deep fried (although it’s pan-fried in coconut oil for a couple minutes before going into the oven, so, I don’t necessarily file this in the health food category personally).


This recipe does take a bit of prep with multiple steps: breading, pan-frying, and then the final bake in the oven. If you can get pre-cut chicken tenders, it speeds things up a little bit. The marmalade-honey-mustard sauce is quick to whip up while the chicken is in the oven.

This probably isn’t a modification most people would want to make anyway, but if you’re considering swapping out the sweetened coconut flakes for unsweetened, I recommend against it. We often experiment with cutting sugar out of recipes around here, because my fiancé quit eating processed sugar a year ago. Sally’s blog has been a great source of lightly-sweet baked goods (muffins, breakfast cookies, etc.), but in this case unsweetened coconut is a bridge too far. The sweeter coconut is needed to carry the tropical flavor; without it, it just turns out a little blah. It also doesn’t brown or crisp up as well, as Sally mentions. This batch was the first time I’ve tried the unsweetened coconut, and I can definitely see a difference in both color and texture.

As advertised, it’s a unique & tasty recipe that takes advantage of a lot of ingredients you might have on hand in your pantry. Definitely worth a try.


Deliciousness score: 7/10
Easiness score: 6/10

5.1 rating

Grocery List – Week 2

Hi folks!  Here’s the shopping list for this week.  Plenty of spring vegetables on the menu, which will be used in tasty pasta primavera and a unique Thai spaghetti squash stir fry.  We’ve also got some amazing coconut chicken and baked onion rings on deck, and seriously mouthwatering buttermilk scones with lemon curd.  (I’ve somehow never made lemon curd until this week.  It is borderline life-changing.)  And, as an added bonus, a savory cheese buttermilk biscuit recipe, which takes advantage of leftover buttermilk from the onion rings.  Definitely an exciting week.

In case you haven’t stopped by the FAQ yet, just a quick note about what’s happening: each week, I try to come up with a menu that has 3-5 interesting entrees with enough shared ingredients that you can use everything up by the end of the week. (Or pretty close anyway.) On Sunday, I’ll post the menu as well as the shopping list for the week. If the recipes look good to you, you’ll know what to shop for.

The pantry list is long this week; I had to pick up quite a few of items from the Asian foods aisle (sriracha, chili oil, etc.).  It feels pricey if you’re getting a lot of pantry staples at once, but the good news is, they’re all things that don’t go bad quickly and can be used in a wide variety of recipes.  So, hopefully it’ll be a good investment.


Buttermilk Poppy Seed Scones with Lemon Curd from Good Life Eats

Crispy Coconut Chicken with Orange Sauce from Sally’s Baking Addiction

Pasta Primavera from Pioneer Woman

Thai Spaghetti Squash with Peanut Sauce from Macheesmo

Crispy Baked Onion Rings from Sally’s Baking Addiction

Pull-Apart Cheddar & Herb Buttermilk Biscuits from Macheesmo

Shopping List:


Spaghetti squash
Broccoli – 2 stalks (1 cup for thai squash, 1 cup for pasta primavera)
3-4 baby bok choi
Carrot bunch – 1-2 shredded for thai squash, 2-3 medium for pasta primavera
2 red bell peppers (1 for pasta primavera, 1 for thai squash)
– If you have roasted bell peppers on hand, just get 1 fresh bell pepper.
1 red onion (1/2 for Thai squash, 1/2 for pasta primavera – any onion works)
2 large sweet onions (for onion rings)
1 zucchini
Fresh basil leaves
Sugar snap peas (or frozen peas)
3-4 lemons


Sweetened shredded coconut
Orange preserves or marmalade
Dijon mustard
Peanut butter
Penne pasta, or your preferred pasta shape (1 lb)
Dry white wine (or white wine vinegar)
Chicken stock

Refrigerated / Frozen

Boneless chicken breasts or tenders – 1.5 lbs
Eggs – one dozen
1 cup whipping cream
1 cup half & half (or milk)
Grated parmesan cheese (1/2 cup)
1 quart buttermilk

Pantry Staples

(Items you might have on hand, which don’t go bad quickly once opened)

Coconut oil
Panko bread crumbs
Crushed red pepper flakes
Soy sauce
Roasted peanuts (optional garnish)
Rice wine vinegar
Chili oil
Sriracha chili sauce
Olive oil
Flour (whole wheat or all-purpose)
Corn meal
Granulated sugar
Baking powder
Poppy seeds
Vanilla extract


* Note: I have a gigantic jar of minced garlic in my fridge at all times. Because I use copious amounts in pretty much everything, I like having it prepped and ready without having to deal with peeling & crushing it myself. If you can’t find a large jar, or don’t mind mincing it yourself, just be sure to have a head or two of garlic on hand.