I remember the first time I successfully made my own mayonnaise. I felt like a cavewoman who discovered how to make fire. Since then, I’ve toyed with different ways to make it, using different kinds of vinegars, different ratios of oil to egg, different seasonings, and so on. Some methods have been successful, and others… not so much. At times I’ve found it enormously frustrating. But, I’ve learned from all my mistakes, and I think I’ve finally got a good method nailed. If you want to learn how to make homemade mayonnaise, there are tons of recipes on the internet for basic homemade mayo, but this is my own personal favorite. I think I’ve finally got it doctored up to the right proportions. It’s not too sour, not too spicy, not too sharp: it’s juuuuuust right. #goldilocksmayo
This salad is quite common here in Ukraine, kind of like potato or egg salad for Americans, and it’s sold at every supermarket deli counter. It was there at the supermarket that The Ukrainian pointed it out to me and suggested we try to make it ourselves. Now that I’ve tried it, I’m definitely going to add it into my cauliflower recipe arsenal!
4/2/15: Things have changed a bit since I first wrote this post. I now don’t do dairy, eggs, or caffeine, so my new Bulletproof Coffee routine is more like Bulletproof Hot chocolate.
Here is my standard recipe now that I use most days:
1/2 to 1 tablespoon coconut oil
1/2 tablespoon good quality cocoa powder
1 tablespoon Vital Choice collagen peptides powder
1/2 teaspoon vanilla extract
EDIT 12/14/14: I’ve recently come up with a new way to get liver in my diet EVERY SINGLE DAY in a way that I never have to taste it. Go check out the post here!
This is a liver recipe for people who don’t like liver.
There are two truths in my life about liver.
1. I hate the taste of liver with every part of my being.
2. I know it’s the most nutrient dense food on the planet so I force myself to eat it anyway.
Once, back in my university days, I made a horrible cake.
I mean, really, it was bad.
It wasn’t intentionally bad. It was for a boyfriend’s – or maybe the friend of that boyfriend’s – birthday. I threw lots of enthusiasm and gusto into my chocolate birthday cake, but suffice it to say that I didn’t have much experience making cakes. Unfortunately, enthusiasm doesn’t make up much for poor cooking methodology. The cake was undercooked, it was completely dense and flat, and the frosting was more like butter than cream. I still remember the polite smiles of said boyfriend and friend as they attempted to choke down a couple bites as we sat around the coffee table. Bless them.
Luckily, since my university days, my cooking skills have improved somewhat. And today, when I took this cake out of the oven and tried it, I remembered my former cake-failure, and I thought: I’m no master chef, but at least my cakes aren’t awful anymore. Progress!