My mom just gave me a set of ramekins. I’m a little embarrassed to admit how excited I am to use them. Before I was a waitress at a fancy country club a few years ago, I didn’t even know what a ramekin was, but now I’m looking forward to using them to make stuff like souffles, custards, and individual little desserts and egg things. They’d also be great to just use for ice cream.

So we’ll see. Something to experiment with. Having the right gear makes a big difference when it comes to cooking. No wonder all I kept in the fridge during most of college was vodka, strawberries, and diet coke—I had one sharp knife, a couple pots, and some cups, basically. Not to mention, studio kitchens are tiny. I never used the oven once for anything besides storage.

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