vegetarian ⁽¹⁹⁾

You know what you don't do when living with someone of Chinese extraction? Flaunt how delicious gochujang is. So, don't flaunt it. Just eat it.

Did you know there is a New York Times Cooking subreddit. Oh yes! There is a subreddit for everything. My library provides us with a subscription to the New York Times Cooking section and I generally find most things there to be far more ingredients and steps than my brain could handle, but some absolutely wonderful soul on the subreddit converted the Strawberry Drop Biscuits recipe by Andrew Purcell into something much more executive dysfunction friendly.

No rolling. No cutting. One bowl. You can use salted butter - which is what you have on hand, anyway, because it is the best bread butter. And to incorporate the butter it is fun sensory play; plus you don't have to keep the butter cold.

And they taste like BoBerry Biscuits. Plus they freeze well.

Once, many years ago, I heard a rumor that it was possible to make caramelized onions using a slow cooker. I dutifully followed the directions and ... no. I got soft, sautéed onions, but not caramelized like I wanted.

Then came a long series of Reddit rabbit holes which ended up with me checking out The Vegan Instant Pot Cookbook from the library (How much do we love our libraries?) and reading the recipe for Caramelized Onion Jam (page 61). Wait a minute, caramelized onions? Hmmm. Can Instant Pot do what the slow cooker couldn't?

When The Mister and I were courting, we weren't well off enough to afford restaurant dates. So, we would have "Fancy Dinner" which is where we cooked something we would otherwise purchase at a restaurant, but for below-restaurant prices at home. This macaroni and cheese recipe qualifies. It is more expensive to make than a sub-$1 box of store brand, however every extra penny is worth it in the taste department.

Today is Pi Day! While I much prefer to buy my pies and let some food processing robotic line somewhere handle pie crust and keeping the edges unburnt while getting the middle cooked through, when someone has dietary restrictions that don't allow for robot pie baking lines to labor for me, it means I have to cook it myself. Ughhhhhhh.

Here's a recipe that never lets me down. Crumble topping so I don't have to deal with that most finicky of pie crust edge burning annoyances.

See the notes section at the end of this recipe for the simple substitutions one needs to make this vegan.