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Home Actress Alexis Nikole Nelson HD Photos and Wallpapers November 2021 Alexis Nikole Nelson Instagram - Sometimes you have a latte at 3pm while making a chickpea and celery leaf salad and think “what if I turned my calm kitchen into a den of pure chaos” 😌 SOME NOTES! 1️⃣ I though the puffball powder would help the integrity of the aquafaba, and also add a lil somethin’ somethin’ in terms of taste, since bean water isn’t protein-y in the same way egg whites are! 2️⃣ Puffball powder browns when it cooks. You’re not supposed to brown meringues. The top ones were just brown from the shrooms! The bottom ones were brown for that reason and also the bad, “I overcooked this” reason 🤣 ANYWAY, ENJOY THE CHAOS BYEEEEE 💗

Alexis Nikole Nelson Instagram – Sometimes you have a latte at 3pm while making a chickpea and celery leaf salad and think “what if I turned my calm kitchen into a den of pure chaos” 😌 SOME NOTES! 1️⃣ I though the puffball powder would help the integrity of the aquafaba, and also add a lil somethin’ somethin’ in terms of taste, since bean water isn’t protein-y in the same way egg whites are! 2️⃣ Puffball powder browns when it cooks. You’re not supposed to brown meringues. The top ones were just brown from the shrooms! The bottom ones were brown for that reason and also the bad, “I overcooked this” reason 🤣 ANYWAY, ENJOY THE CHAOS BYEEEEE 💗

Alexis Nikole Nelson Instagram - Sometimes you have a latte at 3pm while making a chickpea and celery leaf salad and think “what if I turned my calm kitchen into a den of pure chaos” 😌 SOME NOTES! 1️⃣ I though the puffball powder would help the integrity of the aquafaba, and also add a lil somethin’ somethin’ in terms of taste, since bean water isn’t protein-y in the same way egg whites are! 2️⃣ Puffball powder browns when it cooks. You’re not supposed to brown meringues. The top ones were just brown from the shrooms! The bottom ones were brown for that reason and also the bad, “I overcooked this” reason 🤣 ANYWAY, ENJOY THE CHAOS BYEEEEE 💗

Alexis Nikole Nelson Instagram – Sometimes you have a latte at 3pm while making a chickpea and celery leaf salad and think “what if I turned my calm kitchen into a den of pure chaos” 😌

SOME NOTES!

1️⃣ I though the puffball powder would help the integrity of the aquafaba, and also add a lil somethin’ somethin’ in terms of taste, since bean water isn’t protein-y in the same way egg whites are!

2️⃣ Puffball powder browns when it cooks. You’re not supposed to brown meringues. The top ones were just brown from the shrooms! The bottom ones were brown for that reason and also the bad, “I overcooked this” reason 🤣

ANYWAY, ENJOY THE CHAOS BYEEEEE 💗 | Posted on 23/Oct/2021 22:36:35

Alexis Nikole Nelson Instagram – TREE CANDY 🍭 And just in time for Halloween! Hackberries are one of those trees you likely pass all the time without knowing! Without the tell-tale galls their leaves are quite unassuming. Unless you get REEEAL close, you’ll never see the beautiful bark canyons dancing and weaving down the trunk! And unless someone tells you, you probably wouldn’t think to look close enough to see the small fruits that persist through the winter. Hackberries and their Celtis genus cousins have been an important food staple for many a millennia. Some of the oldest humans found had recently been snacking on the sugary, oily, protein-y bites before they were yeeted from the mortal plane. A myriad of indigenous tribes across North America have made great use of the berries (which are honestly more nutty than berry…y 🤣) often pounding them into cakes, and mixing them with animal fats and other dry fruits. But, like many surprisingly great foods they fell out of the zeitgeist, relegated to cool, niche books and blogs (I see u @gastroobscura and @foragerchef 🤠), which is a weird place for a fruit so common to solely reside! So here you go! A reason to look up on your fall and winter walks! As the winter SADs proceed to kick my booty early this year, I’m thankful that there’s still so much bounty on these mean Ohio streets to go see and experience!
Alexis Nikole Nelson Instagram – Cow Parsnip AKA Pushki AKA Hogweed AKA an additional member of the carrot family for whom you should have a love and a respectful caution! It is the only member of the Heracleum genus (responsible for such hits as Golpar and Common European Hogweed) native to North America! It’s genus is one of dual fame: some members are awfully tasty, but nearly all contain some level of furanocoumarin, a compound that can make skin HYPER sensitive to sunlight. That being said, the tender young leaves and dried seeds are mainstays in my kitchen! Cow Parsnips should be handled with care for three reasons! 1. Omg PLEASE DONT GO GETTING BURNED. Gloves and cloudy days are your friend if you ever want to try some! 2. To fresh eyes it looks similar to many members of the Apiaceae family. Some of those dudes are HELLA TUMMY NO-NOs. Like Poison Hemlock. Time of year, and checking for fuzzy stems and leaves with thiccc-er lobes than hemlock is the name of the game. Cow Parsnip also has a scent reminiscent of a very savory celery… Hemlock smells like rat pee 🤣 3. Because of widespread fear of its more intimidating cousin Giant Hogweed, a lot of folks conflate the two and get rid of Cow Parsnips. If you’re gonna harvest, make sure it’s from a patch of a healthy size! And if you’re not gonna harvest, leave it alone! The pollinators will thank you!! @mallorylodonnell has taught me so much about the wonder that is Pushki, so if you’re looking for fun ways to use it, I’m sure it’ll make an appearance in a dish of his sooner or later! 💗🌱

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