Two weeks into Lent, I was standing at the kitchen sink watching my good intentions and best-laid plans clog up the drain. It was a rather trying day, but nothing makes a better food column than a kitchen disaster — and this recipe fit the bill.
A few years ago, my family decided to try Whole30, and even though I was living in New York City at the time, I joined them in the endeavor. Though I did make it through the month, the way was strewn with dry meatballs, lumpy cauliflower “mashed potatoes,” and coconut milk. I even managed to ruin blueberry muffins baked for NR’s beloved editor in a mortifying incident he’ll never let me live down. Since then, I’ve learned a thing or two, and while I don’t regularly eat a Whole30 diet (dairy and I are much too chummy for that), some of my favorite dishes have their basis in it. In January this year, however, I revisited Whole30 and then planned to continue it through Lent.
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