Through the Seasons With These Pieces
A simple and versatile trio of the most frequently used pieces in my cupboard. Here are some seasonal ideas for each of the three vessels.
Autumnal mulled cider (+ bourbon), squash and kale enchiladas, sardine tartine.
Hibernal turmeric hot cocoa, bone broth congee, spanikopita + a mediterranean chickpea salad.
Vernal lemon balm tea, rhubarb pie + ice cream, an apples + cheese snack plate.
Summertime iced cardamom coffee, Forage Bowl berry picking, farmers market omlette with a buttered slab of sourdough.