Posts in brunch
Bananas, Creme Fraiche, Honey & Curry Cashews

I may be a child of the 70’s, which means I grew up on casseroles, odd fruit salads, and canned vegetables, but my taste has always grasped for fresher ingredients. And while I love a nice, thick, juicy steak, I also find that I gravitate more toward utilizing fruits and vegetables to compose a really good-tasting dish. I like the challenge.

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Miso Polenta with Spring Vegetables and Poached Egg (GF / DF)

In Boston last week for a design conference (shout out to HOW Design Live!) I recharged my batteries with a ton of creatives, and also enjoyed a good amount of the culinary delights Bean Town has to offer.

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Savory French Toast

It pretty much goes without saying most people, generally, want to be "like everyone else." It makes them feel connected to those in their immediate sphere. It helps them feel they are part of a tribe. With some exception, this is especially true during the formative years of childhood - at least it was for me. And for someone who wanted to fit in so badly, I couldn't have pushed people further away with my need to belong.

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Phoenix Finds - Okra / The Henry

What doesn't kill you makes you stronger."

While that may very well be true, getting stronger sometimes really sucks. Big time.

Two weeks ago I'd come through about six months of getting stronger - at least I felt I was on the tail end of it. The shady darkness was retreating and I could see glimmering patches of sunlight. What had been most recently "killing me" was easing up a bit, loosening its choke hold somewhat. I felt cautiously optimistic.

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Bánh Xèo - Crispy Vietnamese Crêpe

I'm of the opinion that folks who don't like to try anything new might also have a slight kitchen phobia. Pots, pans and and cooking utensils are eyeballed suspiciously and rarely to be trusted. It's merely a theory that rolls around in my head. I have no way of proving it.

I have a lot of cookbooks (a LOT) and while I adore them all, there are truthfully very few I'm able to pick up and cook a recipe from flawlessly. At least the first time. This has little to do with the credibility of the cookbook author/chef or my abilities as a home cook (though let's be honest, the more we do, the better we become), and more to do with uncontrollable variables like ingredients, whether or not I have the recommended cooking equipment, and the fact that cooking times vary from one kitchen stove to the next.

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