Reflections from Brenna Kramer on wholeness and well-being through simple, seasonal fare, expressive movement, and curious, thoughtful living.
// A forager’s stuffing, slightly sweet, a bit earthy, and full of flavor. This is a delightful side dish for a cozy night in or a holiday meal. I used king trumpets, chanterelles, and cremini mushrooms, but you can use whatever pleases you or whatever you find at the market.
Read More//With their deep, otherworldly color, beets remind me that there is mystery and wonder in the world. In this dish, the beets are paired with just a few, quality ingredients. The beautiful color of the beets is complimented by the bright and light flavor of this simple, but luxurious, soup.
Read More//Persimmon: A fruit in season between late September and December. They can be used in both sweet and savory dishes, or just enjoyed on their own. There are two different varieties to choose from, Fuyu and Hachiya. Fuyu are tomato shaped, sweeter, and you can eat them when they are still firm. Hachiya are acorn shaped and need to be extremely ripe before eating. If you eat a Hachiya persimmon before it is very soft it is chalky and astringent, like eating a cotton ball. I made this mistake once while I was throwing a dinner party, I heard a few people gagging and everybody was running to get water to relieve themselves from the awful sensation. Oops. Don’t worry, when it is ripe, it is delightful. Leave them on the counter until ripe. When they turn, store in fridge until ready to eat.
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Borboleta's journal is a series of reflections about being where you are, when you are there. Discovering wholeness and well-being through simple seasonal fare, expressive movement, and thoughtful living.
