Bok Choy Kimchi

Bok Choy Kimchi

Kimchi: whether you scrunch up your nose in distaste or greedily pile it atop of every meal as you would a condiment, there’s no arguing with its health benefits. It is a staple of the Korean diet and has been for thousands of years. The fermented mixture improves metabolism, is low in calories, and is full of immune and digestive system boosting probiotics. In a nutshell, it’s a superfood.

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Magical Breakfast Cream

 Magical Breakfast Cream from The French Women Don't Get Fat Cookbook

My birthday was earlier this month and Clark surprised me with such a thoughtful gift: The French Women Don’t Get Fat Cookbook.

I know you’re probably thinking: “Oh my God! He got her a cookbook about not getting fat – what a jerk!” While some [ok, most] women would be offended if their husband gave them such a thing, I was tickled to receive it!

I’ve mentioned my love of obsession with French food before – it’s really no secret to anyone who knows me. So naturally, several months back, I decided to Google around to find out why all French people aren’t morbidly obese. I mean – their diet consists of baguettes, cheese, butter, crepes, and wine, among a few other things. I’m sure they eat plenty of fresh produce and seafood, too, but really… tell me, Google, how DO they do it? 

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Oven Roasted Brussels Sprouts

Oven Roasted Brussels Sprouts – The Fitchen

It’s fun to go back and read through our old posts. I’ll look at the photos and shake my head, chuckling at the narrative that goes along with the recipe. It’s like reading an essay you wrote in your freshman year of high school or finding a photo that was taken during your awkward and way-not-cute emo phase. Oh… that was just me? Let’s pretend I didn’t mention that.

What really gets me is how much can change and how it happens so quickly that you don’t even notice it. When did I stop wearing Hot Topic and start wearing Clark’s old t-shirts and Gap’s 40% off offerings? When did I stop drinking Coors Light and start drinking wine? When did shitty late night pizza end and cooking vegetables begin?

These brussels sprouts are a remake of one of our very first recipes that we made way back when we were seniors at Purdue. Before we were married, before we graduated, before we moved to Brooklyn, before we started taking this blog seriously, and before we moved back to Indiana. A lot has happened in the past two and a half years. 

I love this recipe so much that I felt I needed to recreate it and do it justice. Better photos, a better explanation of the process, and hopefully, a better story to go along with it. 

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