Come, Take a Cooking Class with Me!

Whew. 2016 is wrapping up and it has been a wild year.

I am not into New Year’s resolutions and making a big hoopla out of  starting anew on January 1st.  I don’t look at the start of the new year as this fantastical day when a page turns and things suddenly change. While 2016 had both its ups and downs, honestly, the downs were devastating and life-changing events that are seared into my memory with sadness, pain and grief.
Cooking with Kimi Logo

So, this year, I am actually looking forward to closing the book on 2016 and starting 2017 with a fresh new outlook. To prepare, I spent the several months in planning mode and put effort into my venture, Cooking with Kimi.

I made myself a cute little lCooking with Kimi in action, cooking classogo. I got fancy pictures taken so I looked like the bad-ass cooking instructor that I am.

I spent time ‘curating’ my presence on social media like Facebook, Instagram and Twitter (insert unabashed plug to beg you to ‘like’, ‘follow’, ‘share’, ‘repost’ and <3 me often and with great enthusiasm).

I made cool new business cards and swag.
Cooking with Kimi Cooking Class Swag

I also started teaching cooking classes out of my home as well as filing up my winter calendar with cooking classes all around Boston.  Which is why I am asking all of you to come, cook with me!

Check out all the cooking classes coming up in 2017 (click the titles to register):

Don’t forget, you can always find all of this in a calendar format on my Upcoming Events & Classes page!

Happy Cooking!


Taco Night with Recipes by Alex Stupak

On Sunday, the Boston Area Cookbook Club took on Taco Night –  Alex Stupak Style. Tacos: Recipes and Provocations came out in 2015. It caught my eye. On one had, img_20161109_101855tacos are ubiquitous creations where anything eaten in a folded tortilla earns the name taco. Yet, this cookbook gets rave reviews (like this one on Food52). Several ‘Best of’ lists also lauded lauded it in 2015 (like this one from Epicurious).  So, does that make this book a conundrum, oxymoron or just confused?

As a kid, tacos usually meant tearing open an envelope of ‘taco seasoning; and dumping it over cooked ground beef. We loaded the greasy, beefy, salty mixture into the bottom of a stale taco shell that might sat on a grocery store shelf for weeks… months… years. We topped it off with shredded, yellow, generic cheese, chopped iceberg lettuce, jarred salsa and a splash of hot sauce. Sometimes, diced tomatoes or sour cream made an appearance.

Inevitably, the grease soaked through the bottom of the shell making a soggy mess. Often resulting in something more like a nachos than a tacos. Continue reading Taco Night with Recipes by Alex Stupak


Soothing lemon honey ferment for scratchy throat season

I woke up Tuesday with a tickle in my throat and I opted to pretend it wasn’t there. I woke up Wednesday with that tickle still in my throat and I furled my brow and wished it went away. I woke up Thursday with that tickle turned into a scratching on my tonsils and I decided to pull out my lemon honey ferment and a hot cup of tea. And now, that tickle in my throat is feeling soothed as can be.

Sure, you can dip a spoonful of honey and a squeeze of fresh lemon into a hot cup of tea, gingerlemonhoneybut why not take it to the next level with a little microbial action? Especially when it is so easy to do.  It only takes two ingredients. You can add a third if you are daring.  Actually, it is not only lemon and ginger that get in on this fun honey action, but garlic is also a favorite. Check out this recipe by Killer Pickles for more about her Honeyed Garlic recipe.

Here are the in-depth and detailed (read: super easy) instructions to making your own honey-lemon (and ginger, if you are so inclined) at home.

  1. Buy a pint of raw honey.
  2. Thinly slice whole, preferably organic, lemons (2 works well for a pint of honey).
  3. Thinly slice ginger with the skin on, if you are using. (You can peel is, but there are a good number of yeasties on the surface of ginger).
  4. Layer the lemon, ginger and honey into a quart jar (this will expand, so better for a bigger jar).
  5. Shake, shake, shake it up.  Make sure you fully coat all the lemon and ginger in the jar.
  6. Wait. Shake. Wait. Shake. Do this twice a day for 5 days.  During those wait times, make sure the lid is not tightened to allow gases to escape. Don’t forget to re-tighten it to shake or you will be a sticky mess.
  7. At the end of 5 days, remove the lemon and ginger to a separate container. You can leave it in there indefinitely, but it will get more and more bitter from the pith.

Now, you have a deliciously infused honey and delicious honey coated and softened ginger and lemons.  Both should be stored in the refrigerator because they will continue to ferment at room temperature. If that honey keeps fermenting, soon you will have an alcoholic mead, which can be yummy and soothing in its own respect. But that wasn’t really the goal here, was it?

How does this work, you ask?  Well, honey inherently contains some great yeast microbes that allow it to ferment on its own. You can learn a bit more about it from the good people at Cultures for Health.  A pure honey or honey in the hive doesn’t ferment because bees are so super smart that they k
now to dehydrate honey to less than 18% water content to prevent fermentation.  As soon as you add the lemons and ginger, the water content gets high enough to allow the honey yeasts, the ginger yeasts and even the yeasts on the surface of the lemon to get to work.

What can you do with this? Well, you can eat both right from the jar because they img_20161027_145334are delicious. You can use the them to flavor hot or cold teas and drinks. For that scratchy throat, I opted for a delicious fall tea I received in my monthly Try the World box because they had a lovely fall flavors Apple Cinnamon Black Tea from IT by jugias. You can top ice cream with them or add them to an ice cream base. You can make a deliciously infused sauce for something like, say, pork chops.


I did a bit of digging to find out if there are any specific probiotic benefits to this concoction. While, yes, it is the microbial action of yeasts transforming the flavors and textures for the lemons, gingers and honey, it does not appear these yeasties have any particular health benefits other than providing you a bit of happiness from their amazing flavors!

Happy Cooking!

Image of Presidential Debate from

Ruminating on my feisty, loud, potty-mouthed, opinionated, assertive, strong headed self

I started this blog when I quit my engineering day job in innovation to pursue a career in food studies. I usually this space with food-related stories. So, bear with me as I detour into politics with a public confession. I am not secretive about my political leanings, so I won’t hash that out. Instead, I want to talk about some of what I felt after this week’s presidential debate. During the ongoing and, at times, difficult reinvention of myself, I constantly discover more about me and what drives me as a person. Watching Secretary Clinton in the presidential debate Monday with a blustering, sexist blowhard reminded me of some of my experiences.

My engineering career was filled with lots of ups and downs. I accomplished shining successes and engineering feats. Many, I still look at proudly and often with a tinge of remorse about a life left behind. But, I remind myself that I also struggled mightily. Struggles more often than not related to interpersonal difficulties rather than technical challenges. On occasion, I tried to put these experiences into words. Knowing damn well, I am a poor example poster child for talking about sexism in technology careers, I hesitated. I am not the sweet, pleasant, friendly, womanly, well-mannered, demure lady who got treated roughshod by the men in the engineering department. I am the feisty, loud, potty-mouthed, opinionated, assertive, strong headed woman who dishes it out.

Continue reading Ruminating on my feisty, loud, potty-mouthed, opinionated, assertive, strong headed self