February's Table

Captured thoughts + what I cooked, bought, and ate in February.

Here we are, friends, edging towards the finish line of winter. It’s March, and the sun is gaining strength. Clocks will soon lean forward.

Despite the Sierra Nevada getting slammed with a winter wonderland extravaganza this weekend, down here in Silicon Valley, my puffer jackets are starting to give me that "maybe too cozy" vibe.

Even though January 31st felt like January 100th, February was short, sweet, and a little nuts.

In February, we learned that our favorite local donut shop was selling crack, which, if that doesn’t scream San Jose, then I really don’t know what does. No wonder the donuts were so good.

February smelled like pomelos, more rain, stovetop popcorn, extra virgin olive oil (the first harvests from last fall!), and pale yellow narcissus at the farmers market, which my husband says smells like the breath of someone who never flosses.

I am sorry if I have now ruined them for you.

March will be our last full month in our current home before we move in April. Of course, we’ll still be in the Bay Area, but we are moving to a better neighborhood and a brighter kitchen for my cooking projects.

I’m excited to declutter, release this space we’ve lived in for four years, and move on to something fresh. Lots of things happened in this home, good and bad, but much like relationships, you know in your gut when it’s time to move on.

Below is a list of what I’ve been working on and eating in February, and what’s upcoming for Paige’s Table in March.

Reading/Self-Development:

Both/And: Reading and Writing the Mixed-Race Experience, facilitated by Anne Liu Kellor

As a mixed-race woman and a ‘no sabo,’ I have spent a lot of my life chasing a sense of belonging that always seemed to elude me. I often feel stuck in a world of both and neither. I signed up for Anne’s writing course on race theory for mixed-race people, and it’s my first stint in a mixed-race affinity group.

It's already shaping up to be a gritty, soul-stirring ride, and the fact that it's tailored for writers is even better. We had our first session last week and will meet every Wednesday for 10 weeks. Stay tuned for some more personal essays around this subject matter.

Learning why the US tax system is fucked

I file my taxes in February because I simply have too much anxiety not to do it the moment our W2s come in, meaning it was an extra busy month on the administrative front.

Every tax season, I think to myself, “Why is the US tax system so fucking fucked?” This video by Johnny Harris (an amazingly talented journalist) helped me answer that question.

Eating/Cooking:

Stovetop popcorn with extra virgin olive oil

Microwave popcorn simply cannot hold a candle to stovetop. I will die on this hill. Popped in ghee or coconut oil, then drizzled with Spanish extra virgin olive oil while still hot, and sprinkled with salt. Watch this video of Jennifer Garner making stovetop popcorn for a tutorial.

Other topping ideas: melted butter, obviously. Togarashi. Cinnamon. Tapatio and melted butter. Malt vinegar and salt. Finely ground black pepper and butter. Truffle oil, fresh thyme, and shredded gruyere cheese!!!

Congee, both sweet and savory

Congee has an essential place in Chinese cuisine, dating back 3,000+ years. Silky, soul-soothing rice porridge becomes a versatile canvas, offering a warm hug with each spoonful. Congee reminds us that simplicity is truly the ultimate culinary indulgence.

I’ve been trying to eat a nourishing, warm, protein-packed meal within 60 minutes of waking up to help balance my hormones, and congee is perfect. Chinese culture has so many beautiful aspects. Their knowledge of how to fully nourish the body with healing foods, particularly the postpartum woman’s body, is truly inspiring. Check out the work of the founder of MotherBees, Heng Ou, for more information on this topic. Anytime I have a pregnant friend, I gift them her wonderful cookbook, The First Forty Days.

At first, I tried Chef Melissa King’s congee recipe, and while the flavors were great, it turned out to be much too soupy for my liking. I then tried Dr Lily Choi’s ice cube trick for congee (check her congee highlight for her method), and it worked perfectly.

Versions I’ve made: chocolate congee with dates, walnuts, and maple syrup. Turmeric and ginger congee with charred scallion salsa. Bone broth congee with beet greens, fried garlic, cilantro jalapeno salsa, and jammy eggs (pictured below). Shepherd’s pie congee, which was my British take on congee with beef.

Recipes coming this month!

Carrot top & pistachio pesto (finally a use for carrot tops!)

Are you ready to rescue your overlooked carrot tops from obscurity? Great, same.

In the relentless pursuit of using up all the odds and ends of a busy kitchen, I developed a recipe for carrot tops that stands as an ode to resourcefulness. It proves that even the most unassuming ingredients can be thrust into the spotlight with a generous helping of pistachio panache.

I’ll publish the recipe next week, so stay tuned for that!

Winter citrus salsa verde

I wrote about a winter salsa with summer vibes in my last post, so definitely check that out if you haven’t seen it yet.

Cilantro jalapeno salsa

Chloe Walsh dropped the recipe for her spicy cilantro jalapeno salsa, perfect for dolloping on everything from soups to eggs. I love putting it on my morning congee with jammy eggs and fried garlic!

MSG spray

Is your home cooking tasting lackluster? Hit it with a liberating blast of MSG spray, the culinary secret weapon that transforms the mundane into the extraordinary.

The chef at my favorite natural wine bar goes by @msgpapi on IG, and I really vibe with that. Then I saw David Chang using MSG spray (!) in a recent episode of Dinner Time Live, and I was liberated. David Chang’s recipe for MSG spray here.

British scones (in California!)

I stumbled upon this badass baker called Anna Olivia Bakes at my local farmers market. She slings heavenly British scones. No more pining for the annual UK scone fix – now I've got a slice of Blighty right here in California. Cream, jam, and a comforting taste of home on the West Coast. Divine.

That’s it for my February roundup, friends. Stay tuned for the recipes mentioned above, and talk again soon!

-Paige