Blossom & Root

A Flavor Blend with Roots Jump to Recipe ↓ This rub came together over time — part memory, part experimentation, and part instinct. It’s smoky, earthy, and just a little wild — a blend of ancestral flavors from both my Otomi and English roots, made for slow-roasted tri-tip but just as good on grilled veggies or roasted squash. It’s the kind of spice mix you make once, then keep in a jar on the counter because you’ll keep reaching for it. This rub is special to me — not because it’s fancy, but because it’s familiar. It reminds me of wood smoke, backyard dinners, and reclaiming flavors that feel like home even if they were never written down. If you try it, tag me @blossomandroot — I’d love to see what you make with it. ⬇ Save for later 🖨 Print Signature Heritage Spice Blend Yield: ~1/2 cup Prep: 10 min Total: 10 min Ingredients 2 tbsp ground ancho chile 1 tbsp smo...

Jump to Recipe ↓ Not every day in the kitchen needs to be a marathon. Some of the best meals come together in little pockets of time, with no pressure to do it all at once. I didn’t always feel this way. For years, cooking felt like a race I was always behind on—too many moving parts, too many dishes, too much pressure to be efficient or perfect. I wanted to love it, but I was often overwhelmed before I even turned on the stove. That changed when I started building a kitchen that worked with my brain, not against it. 🌿 Cooking on My Terms As an AuDHD person, I’ve learned that consistency isn’t the same as routine—and that energy is a shifting resource. In my kitchen, I don’t rely on rigid meal plans or spotless prep. I rely on systems that are visible, gentle, and adaptable. Some things that help me: Tray prep: Dry ingredients on a baking sheet, cold items on a tray—out of sight = out of mind, so I keep them visible. Cook when I can, not when I “should”: ...

🪴 Welcome to My Garden There’s nothing perfect about my garden — and that’s exactly why I love it. I call it a “controlled chaos” garden: part intention, part improvisation, part miracle. Raised beds and grow bags sit alongside repurposed containers. Companion plants tangle together. Some things grow exactly where I want them to. Others... make surprise appearances. It’s not a Pinterest-perfect layout — it’s alive, responsive, seasonal, and real. This garden is my teacher, my therapy, and my tiny ecosystem. It’s where I compost my mistakes and plant again. It’s where I reconnect with my senses, slow down, and rediscover my place in something bigger than myself. 🌿 What’s Growing Right Now Right now I’m growing a mix of seasonal favorites and heritage staples: Tomatoes in all shapes — Sweet 100s, Mortgage Lifter, and San Marzanos Squash and cucumbers reaching for the trellis Peppers still going strong from overwintering in the greenhouse A few struggling seedlings, some ...

"Keep going, quiet work makes greatness." Hi there — I’m Kim, and I’m so glad you’re here. Blossom & Root is my little corner of the internet where cooking, gardening, heritage, and healing all come together. It started as a cookbook project, but quickly became something more: a space to explore the flavors and rhythms of a life lived slowly, seasonally, and a little differently. Here you’ll find: Recipes rooted in comfort and culture Garden wisdom learned the hands-on way Neurodivergent-friendly kitchen tips for low-energy days Reflections on identity, ancestry, and starting where you are I grew up with bits and pieces of tradition, but no formal heirloom recipes — so I’m writing my own. Blossom & Root is my way of reclaiming joy through food, sharing my journey as an AuDHD home cook and aspiring Master Gardener, and connecting with others who find magic in the messiness of homegrown living. If you’re someone who: Cooks with scraps, soul, and s...