Posted in Recipes on Feb 28th, 2007
I know I promised something about cocktails, but I can’t resist a few words on oral surgery first. I had a tooth extracted today and was reminded of the great pureed and soft foods that we take for granted or overlook.
Being a vegetarian chef type gets you into all kinds of conversations, and I recently [...]
Posted in Recipes on Feb 27th, 2007
Perhaps you’ve seen the phenomenon of ceviche.* It might begin with a happy hour group sipping half-priced margaritas at a Mexican restaurant. Around 7:30, they start eying the menu. One person suggests yucca fries to share, another the spinach quesadilla. Then one gets a mischievous look in her eye and places her finger firmly on [...]
Posted in Recipes on Feb 22nd, 2007
The summer after high school graduation, I worked as a cashier in a produce market. (It was Robin’s, for any of you New Paltz-area folks). There, I memorized numeric codes for at least 200 kinds of produce, including about 10 varieties each of apples, onions, and potatoes. Although the precise number that went with the [...]
Posted in Recipes on Feb 18th, 2007
Kids and grown-ups alike just love to see things grow. If you ever watched, fascinated, as your childhood sea monkeys went through their short jig of a lifespan, you know what I mean. If you feel compelled to put seeds in soil every spring, or even if you enjoy seeing a whole bunch of new [...]
Posted in Uncategorized on Feb 17th, 2007
If you don’t mind dodging guys hosing old produce off the sidewalk, or navigating between delivery trucks ungoverned by stop signs or speed limits, this place is for you. If you like your food served up cheap and with a side of adventure, this place is especially for you.
Posted in Recipes on Feb 13th, 2007
Ok, for once I decided not to tackle making a condiment from scratch. I’ve long heard about mole (for those not down with the Spanish, it’s pronounced “MO-layâ€), a Mexican sauce famous for having many, many ingredients.
I guess any self-respecting chef-type person needs to offer a Valentine’s Day recipe. I have to admit I like savory stuff. You can’t deny that a cheesy fondue, with gruyere and swiss melting into the hot cunning of garlic-infused white wine, is pretty sexy.
Posted in Uncategorized on Feb 2nd, 2007
Welcome to You are Delicious! Stay tuned for your soon-to-be-favorite food musings.
I hope you will enjoy this place to read, experiment, get inspired, and get delicious!
One important note: your feedback on the posts will be extremely helpful. Please comment to your heart’s content.
