Last fall, Josh and I moved from Pensacola to Colorado Springs. I drove and in the backseat of the car, I had my cat Donovan, a smudge of Alabaster (our sourdough culture), a jar of lacto-fermented brine, and about 7 pounds of fermenting miso. Each night, I brought Donovan into…
Am I late on posting my Halloween creations? (Fo sho). Do I need more creative titles for my posts? (Probably) Should I start making more interesting things to write about? (I sure think so). Did I just forget to take photos of the other interesting things I made like caramel…
Last fall, I waited for the persimmons to ripen in Pensacola. There’s a hidden joy in discovering new foods. In all the places I’ve lived, I’ve never encountered persimmons. They’re an odd fruit. When picked, they’re hard as a rock. After a few days, they soften like a peach. There…
Calling all basic fall bitches!!! This ones for you! The ones who rush to your local Starbucks to try the new fall drinks on the day they are released! While I am more of an apple girl myself, I do also enjoy a good pumpkin spice latte. Bonus points for…
For the last year, I’ve been listening through Sandor Katz’s book, “The Art of Fermentation”. The audiobook is encyclopedic and is 20 hours long. Sometimes, I’ll turn it on when I’m headed to work and I’ll listen to all the interesting fermentations people have come up with. It’s been an…
Winter harvest has finally begun here in Florida. Summer has passed and we’re moving into the deep leafy greens and root vegetables season. Kale and turnips and radishes, oh my! Truth be told; winter is not my favorite season. But it is a happy respite after the heat of the…
A couple weeks ago, I was wondering around World Market and stumbled on alaea salt. I used to use it when I lived in Honolulu – mostly when I seared ahi. Anyways, it’s been a little over two years since I moved off island and I totally forgot about the…
If you’ve seen any of the last few posts on TSK, you’d know that it is persimmon season here in Pensacola, Florida! The weather is finally cooling down and we’ve got about a month of persimmons before the season is over. I’m making jams, wine, fruit leather, and eating them…
Persimmons are such an odd fruit. When you buy them, they’re hard as a rock. Like an unripe mango or papaya, it’s hard to imagine them becoming soft, or edible. Yet, when they transform from their rock-like-state, they become delicate. They feel like an overripe tomato, that if dropped, would…
The southern heat is finally beginning to crack down here in Pensacola. Driving to work this morning with the windows down reminded me how much I enjoy the cooler months. Another thing to love about this time of year is the end-of-year crops. The summer harvests have concluded (no more…
Welcome to Three Siblings Kitchen!
We’re a family of amateur food enthusiasts that occasionally jot down our experiences. Whether it’s Jamie’s laminated doughs, Eric’s fermentation projects, or the occasional post by the ‘rents, we document it here!
Three Siblings Kitchen (TSK) 