With two under three in tow, I’m not doing much world-traveling at the moment. In fact, other than acting as a nap caddy and personal milkmaid, I’m really not doing much of anything at the moment. And since I’ve been spending more time around the homestead tending to babies while attempting to keep my writing career alive, I’ve been trying to be more creative in the kitchen instead of relying on old favorites like this…and this…and lots of these.
A little while ago I wrote an article for Good Housekeeping on how to beat the winter blues. One easy, expert-recommended way to break out of a funk is simply to mix up the flavors you cook with (though this tip ended up on the cutting room floor). This winter was a particularly rough one around here, due in large part to the fact that sub-zero temps prevented me from taking Sumo Baby outside for a stroll. Cabin fever was at an all-time high so expanding my culinary repertoire helped to lessen the boredom….as did generous pours of $10 Chardonnay…and endless Bravo marathons once the babes were in bed.
While spring seems to have finally sprung, I wanted to share a terrific spice subscription service that helped brighten my palate when things got really dreary. Each month, Raw Spice Bar takes subscribers to a delicious new destination with its pre-mixed array of hard-to-find spices. For April, I was treated to a taste of Tokyo in honor of the city’s famous cherry blossom festival. My kit arrived stocked with small-batch spice blends like Spicy Gomasio, a popular Japanese condiment sprinkled on rice and salads, Matcha & Chia, and Shichimi Togarashi, which translates to “seven flavor chile pepper.” The monthly packet also includes recipe suggestions to help gently guide you on your culinary journey.
The folks at Raw Spice Bar were kind enough to offer one lucky Feast reader a free 6-month subscription. But if you don’t win this giveaway, it doesn’t take all that much dosh to join: a subscription costs just $6/month with free shipping for US residents; $36 for 6 months; or $66 for 12 months.
Christopher Sorel says
tight closed with tape around top in dark cabinet
Tina W. says
I don’t have a specific trick – I just try not to buy only as much of a spice as I think I can use in 6 months or so.
oh, these kits look like great fun – thanks for sharing!
should have added – we generally grow a lot of our own herbs and dry them, so we swap out once a year, which keeps things fresh.
I don’t have a good trick – we have spice racks mounted on the wall, but they are always disorganized anyway! 🙂 But this looks SO FUN! I love the idea of little monthly spice mixes. 🙂
This looks exciting :).
Margot C says
I have a pretty huge area devoted to spices. First and foremost they must be stored in a dry, clean DARK space. No sunlight!
Becky J. says
I have a modular, wall mounted spice rack that I absolutely love from a large home organization store, and have it mounted in my pantry (i.e. a cool, dark place).
Derrick Johnson says
I keep them in the kitchen cabinet away from the stove(heat) and away from direct sunlight.
I love the idea of a little culinary vacation every month! I get into cooking ruts, and sometimes I just need a little kick. 🙂
Margot S. says
Away from the stove in a cool, dark space.
I just store them in a cool, dark place..Thanks for the chance to win!