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We live in a tiny apartment in Brooklyn with a broken stove. The oven hasn't baked anything in six years and three burners are busted. We cook local, mostly organic, vegan meals on one burner.

A few things have changed since the last post. We moved, and now we have four working burners. Also, we’re cooking more gluten free. It’s a year and change later and now it’s autumn.

We sauteed mirepoix with a few cloves of garlic in the mexican bean pot and added some Rancho Gordo Ayocote Morados that were soaking overnight.

At the end, we salted the beans and tossed in a huge hot pepper and bok choy from the Crown Heights CSA share this week.

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