Walking Home to Chicken-Chickpea Curry

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Last night I donned my black fleece jacket and a scarf I "borrowed" from my mom and headed out for an evening walk around my neighborhood. My attire proved passable as my blood began to flow more rapidly through my veins, though it was the first walk I've taken this year that caused me to consider my layers. I remembered I had cheeks as I strolled down Portland Avenue, observing activity in the lit homes as I passed. Miley Cyrus belted her anthems through my ...

Sweet Potato-Black Bean Tacos: A Perfect Composite

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Whenever someone asks me my favorite color, I always struggle a little because I really do love green in all its verdant shades, but I like the contrast of green and purple, or orange and blue much more. In a similar way, these tacos to me are entirely about the composite flavor. I could take or leave each ingredient on its own, but the combination of black beans, sweet potato, a splash of citrus, a kick from chili powder, cilantro, and avocado comes together in ...

A Blogiversary, and a Pumpkin Pie Smoothie

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As it were, this strange conglomeration of food and anecdote that is my blog has been visible to the public eye for two years now. Yes, it's the tasty tRuth's second blogiversary. How exactly does one celebrate a second blogiversary, you might ask? I certainly asked. I tried to remember what my own second birthday consisted of, and because I couldn't, I allowed myself to piece together a very touching imagine of baby Ruthie lovingly strapped into a high chair. I'm wearing a frilly pink outfit, ...

the tRuth About Kale and Butternut Squash Salad

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For me, kale is a tough cookie. Well, it's a tough green, but you know what I mean. It's a vegetable that took me a long time to warm up to, and one I'm still unsure of today. It's a texture thing for me. I do love my greens, but I don't particularly enjoy the sensation of nomming on green paper. In my book, kale is an ingredient, and not a straight-up food. It can either make a recipe a success or a disaster depending ...

Filling Voids with Almond Flour Pumpkin Muffins

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One year ago, my life had a massive void in it. It was a void of all things familiar. I was easing out of an internship and into my first job in the Real World. I had very few friends in the City, and my family lived hundreds of miles away. But because I had a desire to fill that void, I was able to quickly discover what it was I wanted to patch those empty spots with forged ahead in bringing those things into ...

Baked Yams with Garlic Aioli, Here and Now

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I, the Queen of Nostalgia, and experienced serious bout of said emotion a few nights ago as I paged through the November issue of Food Network Magazine. It was the last issue I worked on as an intern, and it felt strange to realize the reason I initially moved to New York City had fully run its course. Kind of like when the last Harry Potter movie came out, if you know what I mean. It's debatable which experience was more magical. This is why I started ...

Pumpkin-Almond Butter Cake: Off the Food Pyramid

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Do you ever have one of those days where you just start thinking about the food pyramid and can't stop? I didn't think so, but that's okay because it takes a very...special...person to develop such strange obsessions. Leave the nerding out to me. I've got this. What I was thinking about, though, is how my normal food pyramid does not resemble any kind of recommendation or standard -- not even close. Mostly because the dairy group without fail takes the bottom (and parts of the middle, plus ...