Stefanie

@galazio

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11749 Followers

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I thought it would be fun to do a little re-introduction since it’s been a while :) I’m Galazio - I started using Warpcast in 2023 just before attending FarCon #1 in Boston. With the encouragement of the people I met there, I kept casting about the things I love even though I didn’t have a technical background. Casting has helped me meet some wonderful friends! 💜 I love to cook and I’m planning Season 2 of Galazio Kitchen now 🍋 I’m editing my first novel and write in my journal every day. Road trips are my favorite and my goal is to visit all 63 US National Parks (51 visited so far!) In the spring and summer I’ll be casting more about gardening.🌷 I have a paragraph newsletter where I post recipes as well as photos and notes about my daily life in New England. Here’s the link if you’re interested in following along: https://paragraph.xyz/@galazio Thanks for joining me in this cozy corner! 📚☕️🌻🏔️

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This morning it’s gray and raining/hailing but yesterday was warm and sunny enough to spend some time in the garden 🌼 Forsythia buds

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Homemade avocado maki for dinner last night :)

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Sunday brunch 🍳 Sautéed rainbow chard, crispy eggs, homemade caramelized onion and white bean hummus, and crunchy za’atar chips :)

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Just finished cleaning the kitchen and now I’m looking back at the photos I took today :) Grateful for these little blooms 💜

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Broccoli cheddar chicken pasta tonight :) I had lots of blanched broccoli left over so I made a creamy cheesy comforting pasta dish 🥦

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A simple delicious dinner last night: crispy chicken with panko, blanched broccoli, and a tangy Greek yogurt sauce :)

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Happy first day of Spring friends! 🌷 This recipe is the perfect way to celebrate the new season! Galazio Kitchen - A Farcaster Cooking Show Season 2 Episode 2: Avgolemono soup 🍋 A comforting and bright soup filled with flavor and protein! I hope that you enjoy 💜

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Finished editing Galazio Kitchen season 2 episode 2 today 🍋 I love editing even more than filming. Most episodes start out >10 minutes after the first edit and I cut them down to <5 minutes :) Finalizing the recipe post for Paragraph now and will be casting everything tomorrow 💜

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Working from a cafe today ☕️ Pesto pasta making me excited to grow lots of basil in the garden this year ☺️🪴

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A cozy evening in the kitchen tonight 🌧️ Making spicy green beans, lentil soup, and whole wheat biscuits :)

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A vibrant brunch on a gloomy Sunday ☁️ Sautéed rainbow chard, avocado toast with tomato achaar, and soft scrambled eggs 🍳

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Sunday morning ☁️ Foggy weather and pancakes 🥞 I’m testing out a new recipe currently. :)

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Grateful for weather warm enough that I could wear a light jacket today (instead of my parka) 🌱☀️ A couple photos from today - sat outside chatting with friends for a while this evening. ☺️

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Tonight’s dinner: green lentils with caramelized carrots and onions topped with fresh herbs, feta, and toasted pumpkin seeds :)

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Spring is almost here 🌷 Yesterday I filled our bird feeders and the birds returned to our garden - mourning doves, robins, chickadees, nuthatches, a bluebird, and a woodpecker. There’s still a lot of snow, but I’m daydreaming about what I’ll be planting in the next couple months. Soon the forsythia, lilacs, and peonies will be blooming.🪻 This vlog has of some of my favorite springtime memories. I’ll never forget the time that finches built their nest in a hanging planter on our porch ☺️

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Roasted carrots and potatoes with herbs and feta :)

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One of my best friends is staying with us this week ☺️ I made a simple lunch for us with rainbow chard and eggs from my mom’s hens. This morning I put bird seed in our feeders and all at once at least ten birds arrived! It was fun to watch them while I cooked. Will try to take photos of them sometime soon :)

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Wrapped up filming for the next episode of Galazio Kitchen today 🍋 Really excited about this one! :)

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Cozy cooking vlog :) I'm making sriracha glazed salmon, stovetop grilled zucchini, and roasted broccoli 🥦 Tips for grilling zucchini: 1. Cut zucchini into 1/2 inch thick wedges. If the slices are too thin they may become mushy when grilled. 2. Coat with olive oil and season them well (I used za’atar for this recipe) 3. Preheat the grill and, once you’ve placed them, don’t touch them until they are ready to flip. When they are ready they will release more easily from the pan. 4. Cook until the zucchini is tender but still holds its shape when lifted.

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