[Vegan & Gluten-Free]
Hi, my name is Jordan, and I am a listmaker. They say the first step is admitting you have a problem and that denial is the first sign. I find ages-old grocery lists in jeans, jackets, and purses. I am guilty of using a ruler to gridify my lists and also, stapling add-on to do lists to other lists. I don’t see this as a problem though (denial?). Lists have gotten me through lots of difficult, daunting projects — like college, day-to-day life, moving to a new apartment, and wedding planning.
But if I had to make a list my favorite foods, I’d have a really hard time with the task. Off the top of my head, it would go something like this: avocado, syrup, sweet potatoes, goat cheese, wine, black beans, guacamole, summer tomatoes, grapefruit, french toast. If you ask me tomorrow, that list would change. If I’m eating a handful of grapes, I’m thinking: “Grapes are the best.” Cookies? “Cookies, I love you.” Fresh peaches: “Why isn’t it always peach season?” Shrimp cocktail: “I hope this never ends.” I can’t narrow it down.
When you can’t choose just one ingredient, the best option is to combine a bunch of the best things and see what happens. Ezekiel makes these amazing sprouted yellow corn tortillas that we pick up every now and then. They’re a great alternative to flour alternatives because they’re gluten-free, they add great flavor, and they’re really pretty. Filled with sweet potatoes, black beans, sweet corn, and savory spices, these tacos are a flavorful feast rolled up in a soft shell. A spritz of lime finishes everything off with sassy zing.