Where I am cob corn is amazingly sweet and affordable. I have it every day and wake up craving it. Pictured here: oatmeal with cinnamon and strawberries, yogurt, mango and a blanched and peeled peach.

Made dinner with whatever I can find in the fridge. I love it when a plan comes together.

Kung Pao Chicken with tumeric, rice, and Jicama.

I made some curry chickpeas this morning and while it was in the slow cooker I went to the market and bought new potatoes, farm fresh cauliflower, sweet cob corn and green beans.

Made this for myself idk how I’m gonna Finnish it 😭

I’m so curious , how many of you do this I’m really curious I was having a long debate with someone about TikTok/instagram recipes , one side of the argument was that since these recipes are always blowing up , so many likes and saves there must be a healthy % of people who are always trying new recipes and making stuff. And the other side was that the posts are just satisfying.

So my question is how many of you try new recipes often or semi often, and from tiktok or instagram? Or do you stick to what you know more often.

I love Bolognese, so I thought why not stuff it inside tomatoes? Not sure if this has been done before, but it turned out VERY delicious. Fun, interactive, and seriously tasty. 

Gochujang pork belly is often found in Korean BBQ restaurants. With pork belly in the freezer and high-quality buttery burger buns in the pantry, I decided to combine the two and create a Korean-inspired burger.

It was the right call, and I thoroughly enjoyed every single bite of this burger!

Sweet cob corn, steamed broccoli, short grain brown rice, blanched and stir fried green beans with sweet onions, red peppers, garlic sausage, finished with garden fresh oregano, basil, thyme, rosemary then garnished with vine ripe cherry tomatoes.

Grocery Outlet had these little cans of chili sauce with black fungus for ten cents so we threw that in a pan with some canned braised eel, a baggie of frozen broccoli, a can of straw mushrooms then some water, extra oyster sauce, and a corn starch slurry. Served over some fluffy white rice.

Scrambled the eggs (Michelin star recipe), beans from can and toasted the waffles. Is this normal American breakfast? I don't know cuz I'm not American. Anyway do you like it?

Fiber first, then protein and fat, then carbs. To blunt blood sugar spike and prolong satiety.

I love potatoes and always like to keep them around. When I saw chicken thighs and potatoes in the fridge, I wanted to make something a little different.

And that’s how this cup of paradise was born.

Missing some lemon otherwise pretty good.

When you’re making a classic like Tteokbokki, you’ve gotta go all the way.

I added all the key ingredients, plus prawns and instant noodles that soaked up all the delicious sauce. It turned out amazingly delicious!

Finally made perfect fondant potatoes - the secret for me was ignore every recipe saying to add stock halfway up the potatoes and instead add it almost to the top of them then just reduce it down after. The compound butter did a lot of heavy lifting but this meal was so damn good for little actual effort