Nothing makes me happier than when I get an email, text message, or phone call from someone asking me for restaurant or food recommendations. Not that I know it all (though I have been around a block or two), it’s that the chance to pass along a great food experience to people I care about just makes me feel incredibly fulfilled.Read More
I have often joked that my death-row meal would consist simply of two eggs, over medium, and an entire loaf of toasted white bread with salted butter.
I. Like. Bread.Read More
I kind of fell down, or off ... the wagon, the horse, the radar? Who can say, but I fell off, and I've been away for awhile. My apologies. Things are well, I am well - better than I think I ever have been in my whole entire life. Yeah, so there's a bombshell for you.Read More
I gave a a little bit of thought into what the tattoo I was getting might look like when I hit 85 years old, then turned to the artist and told him to light me up.Read More
As I "pen" this post, I'm munching on a cold carne asada burrito that I keep jabbing into a small, plastic condiment container filled with a fluorescent red/orange fermented chili sauce I picked up over two weeks ago at Mission Chinese Food in San Francisco. (Do not panic - it rode home from CA to AZ in a cooler filled with ice, it's currently harboring quietly in the fridge, and it's fermented, so ...) I try to dab delicately, as I only have one more of these little containers left, but it's so incredibly tasty and willpower and I don't get along well when I've got tasty chili sauce in front of me.Read More
Yesterday I hit up David Chang's Momofuku DC outpost - a place I've been longing to visit for as long as I've owned the Momofuku cookbook (long time). Yes, I had the pork belly buns. Yes I had the ginger-scallion noodles. Yes, I had the holy grail ... Momofuku Ramen.
That's a lot of food but luckily, I had reinforcements - I'm in DC visiting my good friends Pete and Hanna Robbins, and we met up with Pete's brother's family as well as his parents. I always look forward to meeting new people (and they were all delightful), but honestly I was truly hoping to capitalize on making them my food models.Read More
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.Read More
I can honestly say I've never thought much about protein. As a person struggling to lose weight her entire adult life, I worried more about avoiding things that were supposed to be bad for overweight people - things that were fried and contained a lot of bad fat and/or sugar. I was by no means worrying about whether or not I was getting enough protein.Read More