#122 What are your favorite food combinations?

No gatekeeping!

Let’s talk about food combinations. Sometimes it’s incredible how two different foods can come together very beautifully. A shot of espresso and (real) vanilla bean ice cream gifts you a glorious affogato. Watermelon with salt is extremely hydrating. Sun-kissed orange juice is divine. An oven-toasted pain au chocolat with a frothy cappuccino is the best way to start your day.

Often, the combination is simple and expected. Sourdough and butter. Who hasn’t had that before? You know what to expect and the creaminess of the butter pairs perfectly with a freshly toasted slice of sourdough, especially when it’s perfectly toasted.

But other times, the combination isn’t quite expected. It might even mess with your brain. Would it even taste appetizing? You won’t know until you dare to try it for the first time. You’ll either never have it again or you’ll unlock something new you can’t get enough of.

That’s how I felt the first time I drizzled some raw honey on my eggs. The honey egg omelette is incredibly underrated and once you try it you’ve just unlocked an incredible breakfast option. Even better if you have some honeycomb on the side!

There are more pairings like this. Ones that look strange at first, but taste just right. Steak and blueberries. Olive oil with ice cream. Watermelon with feta. You taste it once, and you can’t forget it.

Fig and blue cheese is a classic. The funk of the cheese against the sweet earthiness of ripe fig and for some reason it just works. Or even a beautiful medjool date with a touch of salted raw butter. Perhaps you could even sprinkle a bit of salt. It’s the perfect snack.

Try something ‘weird’ this week. Have your breakfast omelette with honey. Wrap grapes in rosemary and roast them. Eat figs with cheese. Sprinkle salt on your fruit. And let me know your favorite food combinations 🥂
(no gatekeeping!)

“For breakfast there were already eggs, mostly fried eggs. There was also a lot of honey.”
— Einstein’s Favorite Foods

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Made the traditional way, churned from raw milk

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❋ RESTORING & USING AN ANTIQUE WOOD BUTTER MOLD

I saw this cute little antique butter mold on Etsy for $28, and I couldn’t pass it up. It had a tiny little crack in the flower design and the wood was very dry, but otherwise, it was in perfect condition. I figured I could restore it similarly to a standard cutting board. I started by filling in the cracks with Titebond glue, which is food safe. It’s important to make sure that the cracks and crevices are filled in, otherwise, food could get stuck and cause a contamination issue. I waited 24 hours for it to fully cure, then I took a 220 fine-grit sanding pad and gave it a light rub. This cleaned off all of the built-up scum and grim on it. Lastly, I oiled the entire thing with one made specifically for cutting boards. If you don’t have that kind of oil already you can safely substitute it for any cooking oil, I like to use olive oil since it’s already always in my kitchen. Leave the oil on for a couple of hours or overnight to give it a chance to sink in.

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