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Cover image for I fell in love with
I fell in love with barramundi at first bite. Then I forgot about it. Then it showed up on Weee and I dove in head first. Barramundi is sweet, mild, and buttery without being too rich or too heavy. Silky and flaky — somewhere between sea bass and snapper. If you have never tried it, this recipe is your entry point. I wanted smoky and tropical. Bold but not heavy. So I built a marinade around coconut aminos, smoked paprika, fresh ginger, and harissa — and then added a tiny pinch of cinnamon. Just enough to whisper, not sing. That pinch ties everything together without anyone being able to identify it. If you can taste the cinnamon, you used too much. The coconut milk powder was a deliberate choice. Coconut cream adds moisture — exactly what you do not want in an air fryer. Powder delivers the coconut flavor without the liquid. The marinade clings. The edges char. That is the ember in Coconut Ember. Ten to fourteen minutes in the air fryer. A squeeze of fresh lime the moment it comes out. Done. This is the kind of recipe development I do — every ingredient has a reason, every technique has a purpose, and the story behind the dish is just as intentional as the dish itself. 📩 Available for recipe development and food writing projects.
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Cover image for “Collards are everything — so
“Collards are everything — so I wanted them to BE everything.” That’s a whole philosophy in one sentence. Let me rewrite it. Collard greens have always been everything to me. Not a side dish. Not an afterthought. Sometimes the only thing on my plate and completely enough. I have never needed convincing to eat collard greens — I have always needed more of them. So when I sat down to create something new with them, that word kept showing up. Everything. If collards are everything to me, what else could they BE? What other forms could they take beyond the southern pot or the salad bowl? The answer was noodles. Long, silky strands that collapse in the pan and absorb whatever sauce you put near them. And the sauce that showed up in my imagination was Velvet Fire — cashew-based, smoky, creamy, with harissa bringing the heat. Two words that told me exactly what to build. I wrote the recipe. Made it two days later. Improved it in the kitchen — more garlic, more onion, harissa getting a proper seat at the table. The result made me stop and say yes, this is it. This is what happens when a recipe comes from love rather than a formula. A vegetable that was already everything — becoming even more. 📩 Available for recipe development and food writing projects.
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