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Browse by tagSubmitted 2 years, 2 months ago. 
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6 comments. 
Scrumptious's Page
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Joined 2 years, 2 months ago. 
From San Francisco, US
GroupRank 7
I'm a self proclaimed Intermediate cook.
I have 43 cooking friends
My recipes have 18363 views with a 4.9 average.
http://inmybox.wordpress.com/
Currently lovin' My 5 Spices, 50 Dishes cookbook (still!), my CSA box from Eatwell Farms, the super-addictive Indian-style yogurt I just invented, root vegtables, kombucha, vegan cupcakes with vegan buttercream frosting, a fridge full of leftovers.
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About me
I read cookbooks in bed like novels and take dates to the all-night supermarket. I love to travel and all my trips end up being mostly about people and food. My home cooking is mainly influenced by Asian and local California flavors and ingredients. I've been a vegetarian since I was 15, and these days a lot of my cooking leans all the way into vegan. I spent a year as my mother's macrobiotic cook when she had cancer and I am fascinated by food-as-medicine and the many ways in which food influences health. I am gluten-sensitive, but I love to bake so much I think it will be a while before I'm ready for a gluten-free lifestyle. My food-attention these days is focused in two main areas: Simplicity (maybe not a four-course, three-hour, use every pot in the house meal every night) and Local (I am gearing up to try a period of time eating only local food). I'm also recently injured in both arms and wrists, and recovery is not on the near horizon, so there may be big changes in how I can cook, which is a challenge I'm both scared and excited to meet.
I read cookbooks in bed like novels and take dates to the all-night supermarket. I love to travel and all my trips end up being mostly about people and food. My home cooking is mainly influenced by Asian and local California flavors and ingredients. I've been a vegetarian since I was 15, and these days a lot of my cooking leans all the way into vegan. I spent a year as my mother's macrobiotic cook when she had cancer and I am fascinated by food-as-medicine and the many ways in which food influences health. I am gluten-sensitive, but I love to bake so much I think it will be a while before I'm ready for a gluten-free lifestyle. My food-attention these days is focused in two main areas: Simplicity (maybe not a four-course, three-hour, use every pot in the house meal every night) and Local (I am gearing up to try a period of time eating only local food). I'm also recently injured in both arms and wrists, and recovery is not on the near horizon, so there may be big changes in how I can cook, which is a challenge I'm both scared and excited to meet.
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Kukla 1 year, 11 months ago said:
Hello there, Scrumptious :0
Just dropping in to make sure to wish You & Yours All the Best of this Holiday Season, and may 2008 be your BEST year EVER :)
Nadya 2 years ago said:
Hi:)
Thanks for being my cooking baddy:) and for comments.
Vinegred will be next recipe that i want to share here :)) and more from georgian cuisine.
see you
Kukla 2 years ago said:
RE: Rum Pot...You've got it, my dear :) You never get the same flavours from one year to the next....and it almost kills you to keep adding fruit durring the various seasons and NOT eating it all up :)
Kukla 2 years ago said:
Yet....:)
Kukla 2 years ago said:
....and...being Canadian, Eh...I haven't met a Moose(wood) I didn't like! ROFLMAO :)
Kukla 2 years ago said:
Thanks you, me dear, for the comments on the Rarebit Risotto :) Yep, I whole-heartidly agree with your sentiments :) LOL..
Zanna 2 years ago said:
THANKS FOR THE COMMENT on the Gnocchi.Hope you try them.
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My Shared Recipes
Sweet And Sour Red Cabbage
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Posted by Heatherbudapest about Sweet And Sour Red Cabbag
erica and i started making a williams-sonoma version of this in santa cruz (if I remember right . . .) with balsamic vinegar. can't remember if it was apples or pears we used.
Posted by Bonjody about French Summer Fruit Clafo
A great sounding variation on a favorite brunch dish...5 for Clafouti in any variety!
Posted by Gabe about Tangy Red Lentils
super yummy. i figured I'd make 1 cup, and eat half of it tonight, and save half for a snack tomorrow... oops, that didn't go quite as planned, I ate it all tonight (:
Posted by Heatherbudapest about Tangy Red Lentils
PS. I know you love bitter greens too -- do you ever cook dandelion greens? They are *SO BITTER*! But they were palatable with your delicious tangy lentils and the rice.
Posted by Putercop about Croissant Bread Pudding W
This is a must try for me. Made a caramel apple foccacia that was ok, then morphed it into a caramel apple bread pudding. That was the cats meow. We all love croissants this i
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Kukla 1 year, 12 months ago said:
Hello Scrumptious :) Thank you for the comments on my Mexican Bread Pudding; Yes, the flavours actually DO go together well....Up here in the Great White North (and it's REALLY white right now...) we have been mixing aged cheddar with fruit forever (cheese broiled over an apple pie...YUM!) so this isn't as much of a stretch for me. Hope you do get a chance to try it sometime, and let me know if you do :)