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In my family, we’re suckers for eggplant skin. Many recipes call for them to be removed, but we keep them on no exceptions. Even babaganoush, for which these were made, has in my opinion a better texture with the skin left on.
3 eggplants, olive oil, 2 tbsp tahini, 3 garlic cloves, juice of 1/2 lemon, salt, and pepper.
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some for now, some for later
Takaokaya Sencha green tea*, cold-brewed
Hydrated tea leaves can be used for the next three days or so. Strain desired amount, add filtered water, repeat.
*Japanese green tea ALWAYS
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(homegrown)
+sheep’s milk feta
+arugula
+tomatoes
+radishes
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