Yours in Butter: Recent Episodes
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Yours In Butter is an inclusive + interactive podcast for folks that want to pull up a seat to the table, and everyone is welcome. Each week you’ll hear conversations about home cooking, good eating, and (real) lifestyle.
Ava‘s perspective focuses on reality + love + family, and each week we’ll talk about some basics of cooking, regional dishes, and some of the cultural nuances that come along with those traditions.
Food is partly what joins us together and we want to hear your take. We encourage you to share your story in audio format – just record it on your phone and send it to yoursinbutter@gmail.com If we can, we’ll include it in an upcoming episode.
Welcome, we hope you’ll stay for dinner!
Pull up a chair while I talk about what’s next for Offbeat Market, what to do when you have too much dill, and whether or not I think you should serve meat/booze at your wedding when you partake in neither.
The post Too Much Dill + Wedding Booze Blues appeared first on WebTalkRadio.net.
I’m back! After a much needed hiatus, I’m excited to be back in the kitchen, back at the farmers market, and back with my dear community! Cheers to celebrating almost an entire year of Yours In Butter, and this divine braised leek recipe. Show notes, recipe: https://alexandracooks.com/2019/05/30/braised-leeks-with-pappardelle-parmesan/
The post Reconnecting with food and community appeared first on WebTalkRadio.net.
What would it look like if we chose rest, instead of being forced into it, and how can we make rest a form of resistance in our everyday life?
The post Rest is a form of resistance appeared first on WebTalkRadio.net.
Hang out with me this week while I geek out on the opportunity to gather + be amongst my community by way of Hospitality Matters . A bi-weekly (in-person) group facilitated by Instagram.com/@thepleasurecenteredtherapist + organized by yours truly, where industry folks can gather, build community, and access support during the ongoing pandemic. In addition to […]
The post Community Care + What To Make With Farro + Traveling To Eat appeared first on WebTalkRadio.net.
Pull up a chair while I gush about one of my favorite dishes, posole, the importance of identifying your Why before starting your cottage bakery (or anything, for that matter), the beauty in risk taking, and how I’m falling in love with being an organizer of a community maker’s market here in Denver.
The post Posole, Cottage Bakery Pt. 2, Community Markets appeared first on WebTalkRadio.net.
Hang out with me this week while I share my favorite things to listen to in the car (including some of my favorite food-centric audiobooks), what to focus on when you’re wanting to start your own home-based bakery, and some of my favorite things to bake to unwind (especially if you’re a beginning-baker!
The post Baking to Unwind and Becoming A Cottage Baker appeared first on WebTalkRadio.net.
Pull up a chair while I discuss my experience with online dating, putting yourself “back out there”, how to prepare beef for someone you love when you don’t eat beef, and cackle at semi-bizarre food hang-up’s and cravings.
The post How to Approach Online Dating + How To Cook For A Meat Lover appeared first on WebTalkRadio.net.
Hang out with me and one of my favorite friends, Hannah Croft, while we talk about movies, pleasure, our favorite meals as of late, and fleshing out a group setting for food/service industry workers to come and receive community + care.
The post The Best Thing You’ve Eaten Recently + Community Care For Food/Service Industry Workers. appeared first on WebTalkRadio.net.
I am fortunate enough to have good friends like Lara who will sit in the mess with me. Hang out with us while we discuss the fall-out of bootstrapping too long, how to metaphorically and literally feed yourself when you Can’t Even, and how the collective is tired, and we can relate.
The post When Your Mental Health Isn’t So Healthy appeared first on WebTalkRadio.net.
Hang out with me and Jess in the car (we have Covid) to discuss the beginning of the pandemic vs now, Covid Cooking, and culinary school insight.
The post Covid Conversations appeared first on WebTalkRadio.net.
Hang out with me while I bang on about risotto (what’s new?), how I’m incorporating ease into my life, and why community + the people we love most are more important than ever.
Pull up a chair while we discuss what we’ll be eating + cooking in 2022, and why I don’t have plans to write a cook book.
Hang out with me for our last episode of 2021 and learn about my favorite meals + eats of the year, if resolutions are a “thing” in my house, and why you should just get crab legs instead of lobster.
Hang out with me while we chat brunch “boards”, the best Christmas cookie, why stollen is too much work IMO, and my reflections on the last year.
Neuro-diverse and in the kitchen Hang out with me and one of my best friends, Lara Russo, while we chat about what it looks like being on the spectrum and in the kitchen!
From niche gadgets to practicality, to homemade and handmade, you’ve got options! Get your kids in the kitchen! But make sure you’re doing your part to keep it light, so that they actually want to participate.
Pull up a chair while we discuss what to do with all those leftovers, how to not pull your hair out while you’re hosting, and how I’m creating holiday memories with my kids.
Hang out with Mel, Bartender at The Block Distilling Co + owner of Nectar Cocktails and Me.
Pomegranate Margarita
1.5oz tequila
2 oz pomegranate juice
0.5oz lime juice
0.5oz elderflower liquor or triple sec
0.5oz spiced simple syrup
Spiced finishing salt
Shake and strain In to a salt rimmed glass with ice
Spiced salt
1 cup Coarse ground kosher salt
1 TBSP Ground cinnamon
1 TBSP Ground nutmeg
Spiced simple syrup
2 cups sugar
2 cups hot water
4-5 cinnamon sticks or 1 Tbsp ground cinnamon
Combine all ingredients, Let steep for 30 minutes to an hour, Store refrigerated, in airtight container
Holiday Mocktail
2 ounce apple cider
3 oz elderflower tonic (Fever Tree)
1/2 ounce cranberry juice
1/4 ounce lemon juice
1/2 oz spiced simple
Garnish with cinnamon stick
More about Nectar Cocktails, here
What can you make for vegetarian mains, how to date + eat during the holidays, and what it’s like to have my bakery turn one year old.
Get out of your cooking funk and then tell me about your most memorable holiday meal.
Drop me a note at YoursInButter@gmail.com.
Market season is coming to an end! Hang out with me while I talk about my favorite ways to relax while cooking + why it is, and always will be, my community for me.
Pull up a chair while we discuss who inspired us or taught us to cook, and tell me what you’re making for your feast next month.
This week called for levity, and someone didn’t approve of my disproval of frisée, so I took it and ran.
Listen while I try to say Soup And Stew Season (approximately 4 times), bang on about my favorite kitchen staples, and why the word “healthy” is loaded.
Pull up a chair while I gush over Samin Nosrat’s buttermilk-brined roast chicken, what to serve along side, when to follow a recipe, and how our industry workers are unsung heroes.
Transitions are apart of life, and I’m looking forward to transitioning into fall and the next season of business ownership, cooking, and hanging out with y’all.What SHOULD you do with all those pumpkins, anyways?
Hang out with my girlfriend, Jessica and me, while we discuss our favorite travel + food memories while visiting a winery in Oregon.
Hang out with me while flesh out cooking for dates, food-centric dates, and the pursuit of being kinder to ourselves.
Hang out with me while I share the story of another, and my own, as we describe what our experiences with baking and cooking through grief looked like.
Pull up a chair while I talk about one of my favorite versatile desserts, the galette + and what it looks like to eat when you camp with me.
Pull up a seat with me (and V) as we share our thoughts and experiences on Cooking For One, and some thoughts on (seasonally) transitional meals.
Know when to listen, when to apologize, when to show up vulnerably, and when to make corn chowder.
Join me as I answer your questions about feeding kids + what to do with all that zucchini + and what my idea of a perfect meal is.
Food writing, storytelling, and everything they entail are the way to my heart/mouth! Hang out to hear some of my favorites, a reality check in feeding kids, and sharing an essay (and recipe!) of my own.
Recipe:
2 cups cake flour
1 cup granulated sugar
1 cup dark brown sugar, packed
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
4 large eggs, room temperature
1 1/2 cups canola oil
2 teaspoons vanilla
3 cups grated carrot (approximately 13 medium sized carrots)
3/4 cup raisins
1/2 cup walnuts
Preheat oven to 350. Spray 2, 9 inch cake pans with cooking spray and set aside.
In a large bowl, whisk flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt until thoroughly combined. In a separate bowl, whisk eggs, vanilla and oil together until smooth, about 1-2 minutes. Gradually pour oil and egg mixture into flour mixture until combined. Mix in carrots, raisins and nuts, pour into cake pans.
Bake for 30-35 minutes.
Allow to cool in pans on a wire rack for 5 minutes before turning out onto racks to complete cooling.
Cream Cheese Frosting
12 ounces cream cheese (I prefer Philadelphia), room temperature
1 1/2 sticks unsalted butter, room temperature
3 cups confectioners sugar
1 teaspoon vanilla
1/2 Tablespoon fresh lemon juice
Using an electric mixer, beat butter and cream cheese until fully combined and smooth, about two minutes.
Slowly add in sugar, scraping down the sides with a spatula as needed. Once fully combined, add vanilla and lemon juice, increase the speed and whisk for an additional 3 minutes. .
Do not frost your cake until completely cooled.
More Q&A about (queer) dating, what to do with garlic scapes, Crying In H Mart, and how food is a bridge to folks, culture, and nostalgia.
Episode 5! Pull up a seat while I tell y’all about identifying as queer + swooning over jammy tomatoes, and sharing my love of artichokes with my daughter.
Jammy Tomato Orzo Salad
Use this recipe/non-recipe as a vehicle to create other meals.
A jammy tomato can be (almost) anything you want it to be, if you just give it the chance.
I love to eat this at room temperature, after it has had a chance to cool for at least thirty minutes, and the orzo had begun absorbing some of the sauce.
4 Tbsp olive oil
1.5-2 pints of cherry or grape tomatoes
6 cloves of garlic, smashed and peeled
Generous sprinkle of salt
Fresh cracked pepper
6 scallions roughly chopped
1 can chickpeas (or legume of your choice) rinsed and drained
A cup of vegetables of your choosing (I did 1 medium zucchini, chopped)
Fresh herbs (I did a couple handfuls of fresh dill)
A couple handfuls of feta
Zest from 1 lemon
Juice of half a lemon, plus more to taste
1 pound of cooked grain/pasta of choice (I did orzo)
Preheat the oven to 425
Cool orzo according the package instructions, set aside
In an 8x8 pan, add the olive oil, garlic, green onion, tomatoes, chickpeas, salt & pepper
Bake for 35-45 minutes, stirring every ten minutes (don’t forget to add your zucchini if using just before the last 20 minute cycle). You want the garlic to have a little color, the olive oil should deepen, and your tomatoes should be broken down and jammy.
Pull from the oven, allow it to sit for 5 minutes, and add a handful of chopped dill.
Pour the contents of the pan over the orzo (that has since made its way back into the pot it was cooked in) and stir well to combine, adding the lemon zest, lemon juice, another handful of chopped dill, feta, and salt and pepper to taste.
Allow to settle for thirty minutes before serving.
Got questions? Have a story to share? Send me a note at YoursInButter@gmail.com
Episode 4!
I decided to share an essayette from my (untitled) food-adjacent memoir, and got another opportunity to answer some of your questions, both food + lifestyle related!
If you have questions or want to share a story, send them my way to YoursInButter@gmail.com
Episode three! But make it community. I still have the farmer's market on my mind but this week you can hang out with me as I answer some of your questions about food, some about single parenting, and questions about navigating dating again!
Episode two! Join me as I get ready for another week of farmers market and do my best to be a little less All Or Nothing, and a little more It’s The Little Things. Produce season is just about to hit the ground running here in Colorado, and I want to hear about what y’all are finding + creating with your market finds where you live! Send stories + questions to YoursInButter@gmail.com
It's my first episode! So happy ya’ll can join me on this new adventure of sharing experiences big and small through the Yours in Butter podcast. We’ll be talking about the Farmer’s Market this month and my commitment to change and grow.
That said, it’s not just about me, this is your podcast too! What are you excited about at your market? What are you cooking? Got cooking + food related questions? Send me a note or even an audio clip (just record it on your phone) and send either on over to: YoursInButter@gmail.com
Next episode coming up on June 7th!