Big Beautiful Buttery Buttermilk Biscuits


So a few life updates.

1. Reuben and I celebrated our 4 year anniversary last Friday! Holy cow, 4 years! We had plans to go out for a fancy Spanish dinner, but then we were both feeling slightly sicky and exhausted. So we decided to stay home, make bacon topped butternut squash mac and cheese, and watch The Office all night. It was awesome.

2. I'm watching The Office for the first time! I know, I know, I know. I'm incredibly late to this. We started watching The Office one week ago and we are in the middle of season 4. Yeah, we're pretty hardcore. I love it so much! Honestly, I'm happy that I'm watching this now instead of when it was actually airing. I was 13 years old when the first season aired and I guarantee you that I would not appreciated how hilarious this show is. I was more focused on Gilmore Girls at that time. Plus I have a few years of office experience now, so I can truly understand the nuances and absurdities of an office environment. Unfortunately, I think our downstairs neighbors are also watching The Office or just taunting us, because I swear they are playing the theme song really loudly right after we start an episode. What is going on??? They will not win. 

3. I'm going to my first food photography class in Seattle next month! CANNOT WAIT. More details soon!

4. I think I might finally enjoy almond milk now. Actually, never mind. I'm still on the fence. Someone get me some oat milk though! That stuff is gooooood.

5. I'm planning my first bachelor party! Yes, a bachelor party. We are going to Palm Springs/Yucca Valley/Joshua Tree next month and there will be lots of desert exposure and a pool. Jeff, I'm excited!!!

6. I can officially make the biggest, most beautiful, and most buttery buttermilk biscuits! Hooray!

We'll I've figured out how to make great biscuits about a year ago in the form of Everything Bagel Biscuits. But I figured Eat Cho Food needed a classic biscuit recipe! I got really into making biscuits a little over two years ago when we were in Portland and ate at Pine State Biscuits. OMG they are so good. I immediately had to figure out how to achieve their level of deliciousness. I've researched many recipes and tested out a bunch of different techniques. You always read about how you want everything to be really cold and to avoid overworking the dough. True. But I've found that the dough can actually handle a good amount of working and still turn out pretty stellar. I feel like I have a controversial approach to biscuits. I like to roll out the dough and fold in my layers. It's sort of like laminating dough for croissants or puff pastry. It honestly works so well! The biscuits turn out super tall and flakey. You can pull them apart just like those Pillsbury Grand Biscuits of our childhood. When I was a kid I literally ate those things layer by layer. It tasted better that way, duh. But these are seriously so good! They are perfectly buttery and salty on their own, but turn into pure magic when drizzled with some honey or smeared with some jam. Please make a breakfast sandwich with them!

A few weeks ago, I was at a friend's southern dinner party. I love going over to other people's places for dinner because it is such a treat to just be a guest and not a host! I seem to always find myself helping out in the kitchen some how though. I was helping out by deep frying balls and stirring pots of stuff. BUT. There was a girl helping out with the biscuits. I watched in horror as she overworked the dough to an inch of it's life and I could tell the dough was getting way too warm. AHHHH! I really wanted to just jump in and save them, but Reuben reminded me that I was a guest and that it would be rude to assert my biscuit making dominance in a room full of strangers. So I sucked it up, zipped my mouth, and just focused on frying balls the best I could. In the end they tasted okay but were real flat. The balls were real cripsy though. That's my biscuit story.

Big Beautiful Buttery Buttermilk Biscuits

makes 6 big beautiful biscuits + 1 scraggly biscuit


1. Preheat your oven to 450 degrees

2. In a medium bowl, combine flour, baking soda, baking powder, and salt. Mix to combine.

3. Cut your butter into 1/2" cubes. Add the cubed butter into the flour mixture. Incorporate the butter into the flour mixture by pinching the butter with the tips of your fingers and breaking them apart. You still want to be able to see the chunks of butter. The flour mixture should be crumbly and sandy. Pour in the buttermilk and mix everything with a wooden spoon or by hand until just combined.

4. Lightly flour your work surface and dump your biscuit mixture onto it. Knead the dough for 2 - 3 mins until you have a consistent dough ball. Roll out your dough into a rectangle and fold the dough onto itself in thirds. Roll out into a rectangle again and fold the dough onto itself in thirds one more time. You just built in your layers!

5. Roll out your dough into a 6" x 9" rectangle about a 3/4" thick. Trim the edges with a sharp knife and cut 6 large biscuits, about 3" x3". Keep the scrapes to form your extra scraggly biscuit. 

6. Place the biscuits on a baking sheet lined with parchment paper. Brush melted butter on each biscuit and sprinkle flakey sea salt on each. Bake the biscuits for 15-18 minutes until golden brown.

7. Allow to slight cool and enjoy with your favorite honey or jam!


3 C all purpose flour + more for dusting
1/2 tsp baking soda
1 1/2 tbsp baking powder
1 tsp salt
8 tbsp frozen butter
1 1/2 cup buttermilk
2 tbsp melted butter
flakey sea salt


Herby Dutch Baby

Herby Dutch Baby
Herby Dutch Baby
Herby Dutch Baby
Herby Dutch Baby
Herby Dutch Baby

Woah. Hey, March! Is it officially spring time yet??? I'm not really sure what the weather is looking like across America, but I'm definitely still seeing snow on people's insta stories. So I'm assuming the answer is: almost. There are a few trees around us with little pink and white buds starting to show and it makes me so happy. I love spring time so much! Everything is crisp and refreshing. The farmer's market is full of gorgeous spring produce. And I get a huge urge to purge and cleanse my life and apartment of all things unnecessary. Hello, spring cleaning!

(Kristina stares at the mountain of laundry that needs to get put away in her already bursting closet) Yep, so ready to clear things out.

My fridge is near the top of the list of areas that need some cleansing. There are still a few science experiments hiding back there. Eek! If you're like me, you are probably guilty of wasting a bit of food at the end of the week. I always feel so bad having to trash once beautiful vegetables only because I was irresponsible and didn't manage to cook them in time. But it's been a goal of mine to get better at planning our meal and eliminate as much food waste as possible! I'm working on painting a really cute meal planning sheet. Once that's ready I'll share it with you all! Hopefully it'll make your weekly meal planning 100 times easier and more fun to figure out! 

One of the items that I almost always have in my fridge at the end of the week is a half wilted and slightly yellow bunch of parsley. Why do they sell such big bundles??! I like parsley. I don't love it as much as some people out there. So I buy it for very selective reasons. Like adding to a rice pilaf, topping my mac and cheese, mixing into meatballs, or blending it into some homemade yogurt ranch dressing. I'm never making all these things in the same week. That week of meals does sound great though. So I typically have a half bunch laying around until it's gross and I'm forced to throw it away. 

Not anymore! I decided to give my wilted parsley a second life in the form of a Herby Dutch Baby! Have you had a dutch baby before?  They are essentially really big, puffy, crispy, eggy, and custardy pancakes made in a skillet. It is a super easy and quick breakfast, plus it will make you look extra fancy because it always comes out looking impressive. What you do is blend up the chopped up parsley in with the batter to get a super fragrant and fresh tasting pancake. It also gives it a really fun and beautiful light green color. Once you have your dutch baby all crispy and puffy, you can really top it with anything your heart desires. Cheese, bacon, avocado, smoked salmon, so many options! I found that the parsley infused dutch baby was insanely delicious with generous swoop of plain greek yogurt, a fried egg, Israeli salad, and a good sprinkle of sumac. Its a really lovely and springy breakfast to kick off a morning of some spring cleaning! Or like any morning really!

Herby Dutch Baby

serves 4


3 large eggs, room temperature *
3/4 cup milk, room temperature **
2 tablespoons melted unsalted butter + 1 tbsp butter
1/2 cup all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon black pepper
half a bunch of chopped parsley (or any leafy herbs you have)


* If I don't have time or forgot to leave my eggs out at room temperature, I just run them under some warm water and let them sit in the warm water for about 5 minutes.

** I just microwave the milk for 45 seconds to save some time. 


1. Place a cast iron skillet in your oven and heat to 450 degrees.

2. Blend the eggs (either in a blender or immersion blender) for 1 minute until really frothy. While blending, slowly pour in the milk and 2 tbsp melted butter. Blender for another 30 seconds. Add flour, cornstarch, salt, pepper, and parsley into the blender and blender for another 1 minute until everything is combined. The mixture should be lightly green.

3. Safely remove the skillet from the oven and add in 1 tbsp of butter. It will melt fast. Swirl the butter around so the skillet is evenly coated. Immediately pour in the batter and place in the oven.

4. Bake in the oven for 20-25 minutes. The dutch baby should be golden brown and puffy. Remove from the oven and allow to slightly cool. It will deflate.

5. Top with your favorite savory toppings! I topped mine with a fried egg, greek yogurt, and Israeli salad.


adapted from the Bon Appetite Savory Dutch Baby Recipe

Matcha Popcorn


I took a mental health day on Friday. Do you ever take those? I feel like it should be a lot more socially acceptable to tell your coworkers "Hey, guys. I need to just not talk to anyone today about ADA signage or mechanical coordination and spend the day in soft pants doing things that make my soul feel alive." I should have put that in incredibly tiny text at the end of my "Home Sick" email. To be honest, my office is pretty great and I imagine would be totally understanding of me taking a day for myself. But it still feels weird, you know?

I feel like I am constantly juggling a million things. I have a full time job. But there is always a side project to be done. A recipe to be tested. An event that I should probably go to. A person I need to meet or catch up with. A mountain of dishes to wash. Gosh. So. Many. Dishes. Oh, maybe go to the gym a few times to balance all the food! But in an odd way, I love being a busy bee. I get so much satisfaction from checking everything off my to-do list and operating at maximum productivity. It takes a lot of work and an incredibly detailed google calendar. Most of the time, I feel like I maintain a pretty good balance. But that balance has been slowly slipping away the last 2-3 weeks.

As each hectic day passed I could feel myself slowly unraveling. You know how you get that lump in your chest that just gets a little heavier and heavier? Like a lot of people, I suffer from anxiety. Granted, my anxiety is not as severe as a lot of other people's anxiety. But it is definitely something I have had to learn to manage. It thankfully was not an issue when I was kid, but it definitely started to develop when I went to college and more so now that I'm like a sort of independent woman trying to make my dreams come true.  My anxiety stems from a fear of not achieving enough and not pleasing everyone. So it is sort of a blessing and a curse. It gives me a push and drive to do all things I want to do. But it also leaves me feeling incredibly upset and restless if I feel like I just wasted an entire day doing nothing except watching Queer Eye all day. Or if I have to say no to a friend, it tears me upside. So I've been trying to remind myself that it is okay to slow down, to say no, and to just take time for myself and do nothing. Otherwise I would go insane.

On a day to day basis I try to make time in the morning before work to make myself a nice breakfast and matcha latte and enjoy a moment of calm before heading out to work. It's my time. Then I do the same during dinner, chopping lots of vegetables is my form of mediation. But lately, I've been just skipping breakfast and calling an uber pool to take me to work because I'm already running 45 minutes late for work. It creates a really frantic start to my day and then it gets mixed up with work stress and side project stress... it's not awesome.

So on Friday I decided I was going to take the day off to focus on myself. This was my day:

7:30am- Wake up, scroll through instagram, kiss Reub goodbye for the day.
8:00am - Watch some morning tv and drink a matcha latte.
8:30am - Walk down clement street to do some grocery shopping.
9:30am - Make and photograph a savory dutch baby for the blog.
10:30am - Eat a small slice of dutch baby, text Reuben how incredible it is. Save the rest for dinner.
11:00am - Prepare a bowl of veggie heavy instant ramen for late breakfast/early lunch. 
11:30am - Veg out on the couch and watch Netflix.
1:00pm - Get a craving for chocolate. Put on pants and walk to Arsicault Bakery to buy 3 different croissants.
2:00pm - Stop by the plant nursery and buy 2 new plant babies.
2:30pm - Veg out some more on the couch while watching a Fixer Upper marathon and eat a chocolate croissant.
4:30 pm - Call my Momma!
5:30 pm - Start a terrible that is too embarassing to share.
6:30 pm - Reuben comes home, tell each other how our days went, and get ready to go out for a friend's birthday.

That was my day and it was freaking awesome! I was so happy, I couldn't stop smiling! My mental health day really did a lot to help me reset and put me back into balance. I came back to work on Monday feeling so refreshed : ) and so far it has been a pretty good week (it's only Tuesday 😜 ).

You know what else helps put you back into balance? Making Matcha Popcorn with one of your very best friends! I mentioned in my last post how I got to spend the day with my dear friend, Kate! She gave me the idea for this matcha popcorn a few months ago, when she moved to LA and picked up this sweet popcorn treat at Sweet Fin Poke. The popcorn is coated in a matcha white chocolate and then perfectly sprinkled with salt and black sesame seeds. I'm down for anything white chocolate! And with matcha, flakey salt, and black sesame! Seriously, all my favorite ingredients. It sounded like the most amazing treat so I had to make it for myself. It is insanely easy to make. The salt helps balance out the sweetness of the white chocolate and black sesame seeds are a nice flavor surprise to contrast the matcha. So good. But also really dangerous. I kept a big bowl of it out while I was preparing our Chinese New Year dinner and I had to physically remove it from the room I was in so that there would still be some left for our guests. Popcorn on the stove top was also a new experience for me. It was so much fun! And hilarious to see someone (Reuben) jump a little when the popcorn is still popping the bowl hehehehe

I hope you all have a calm and refreshing weekend coming up! Maybe make some Matcha Popcorn with your best friend! 

Matcha Popcorn

2 tbsp coconut oil + 1 tbsp for coating
6 tbsp popcorn kernels
8oz white chocolate
1 1/2 tsp matcha powder
flakey sea salt
black sesame seeds

1. Melt 1 tbsp of coconut oil in a pot over medium heat. Add in one kernel of corn into the pot and cover until it pots. Once the kernel pops add in 3 tbsp of popcorn kernels. Cover and heat for 60 to 90 seconds until all the kernels pop. Immediately place popcorn in a large pot. Repeat steps with other half of kernels.

2. Set up a double boiler to melt your white chocolate. Add enough water in a small pot so that you have 2" of water. Bring water to a slight slimmer. Place a heat proof bowl on top of the pot of water. 

3. Add white chocolate and 1 tbsp of coconut oil to the bowl. Whisk the chocolate as it starts to melt. Add matcha powder and continue to whisk until the chocolate is completely smooth. Remove from the heat and allow to cool for 5 minutes.

4. Drizzle matcha white chocolate mixture over the popcorn and gently toss the popcorn to coat. To make things easier, you can coat the popcorn in two batches.

5. Line a baking sheet with parchment paper. Pour the coated popcorn on the baking sheet in an even layer. Sprinkle flakey sea salt and black sesame seeds over the popcorn. Place in the fridge and allow to chill for at 2 hours, until the chocolate has hardened.

6. Break into smaller pieces and enjoy!