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K. Worsham

Ephrata, Pennsylvania, US

Bio:

A graduate of the Pennsylvania College of Art and Design and YTI Career Institute with a Bachelors in Illustration and diploma in Pastry Arts, respectively.

An military child , I was born and raised in Germany for most of my life, transitioning to life in the U.S. when it was time for college. I've sampled foods from Ireland, England, Spain, Germany, Netherlands, Belgium, Poland, and Italy. Poland had some of the best chocolate cake I've every sampled, while Ireland and Germany are in a pretty close tie for best breakfast. When it comes to gluhwein and crepes and roasted almonds, however, Germany can't be beat.

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Recipes By K. Worsham

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Handpicked: Eat the Rainbow (Ancient Greece) by K. Worsham

Ephrata, Pennsylvania, US

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Though famous for their olive dishes, the ancient Greeks ate a variety of squash, fruits like pomegranates, figs, and grapes, plenty of fish, and hearty grains. Sardines were the fish of the common folk. Though they kept many goats (who are versatile and good on terrains with poor vegetation) they rarely ate them as they saw it as a waste of good milk. Instead, when goats were killed, they were frequently used as sacrifices to the gods.

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Peanut Butter Dragon Snaps by K. Worsham

Ephrata, Pennsylvania, US

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A peanut butter-ginger snap cookie mashup with an extra kick of cayenne for dragons who like their desserts to have a little fire.