Jasmine Mangalaseril 🧁<p>Ending the day with recipe testing for an upcoming <a href="https://mstdn.ca/tags/WorldOfFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>WorldOfFood</span></a> column. The pot is now in the oven for a slow braise. </p><p><a href="https://mstdn.ca/tags/FoodWriter" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>FoodWriter</span></a> <a href="https://mstdn.ca/tags/MagazineColumnist" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>MagazineColumnist</span></a> <a href="https://mstdn.ca/tags/WaterlooRegion" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>WaterlooRegion</span></a> <a href="https://mstdn.ca/tags/RecipeTesting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>RecipeTesting</span></a> <a href="https://mstdn.ca/tags/IndigenousFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>IndigenousFood</span></a> <a href="https://mstdn.ca/tags/Canada" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Canada</span></a></p>