In the past few years we’ve seen an explosion of plant-based protein, from yellow pea milk to
Growing up in Alabama, I knew that the hardest part of making gumbo was getting the roux right. Add as many tasty ingredients as you want, but if you don't have that essential binder, it'll be soup, not gumbo. Roux was intimidating to me. I knew burning it was bad. I knew that if I was making gumbo, I was also moving around 50 things at once in the kitchen, and burning it was also easy to do.
I used to be such a rude treat boy. When I was 4 I had a treat-related meltdown. This is an embarrassing story, but here we go. We were taking a family photo, and I was told that if I got dressed up, stood there patiently, and behaved I’d be given a treat at the end. In my idiot-kid brain, I dreamed up the magnificent treat that I wanted. It was something sweet and elaborate, and for some reason it was purple. I didn't know what it was called but I knew what it looked like. It was a tall, purple fanciful creation, and I needed one.
Giant tins of popcorn scream holidays.