Like an ice age or Halley’s Comet, it only happened for a split second in the grand scheme of the planet, and will not happen again for a very long time. But yes, there was a moment when my refrigerator a.) was clean and b.) actually resembled the fridge of a cooking-averse bachelor.
Moving will do that to you. It will also keep you from posting in your beloved blog. Never fear, though. More is coming, maybe even a recipe for a raw kale salad with orange sections and pomegranate seeds.
The last few weeks have been a little frazzled as I moved to another part of town. Getting to a very food-oriented area close to both farmers’ market and food co-op, ironically, has limited my cooking and blog posting. The jumble of cardboard boxes and a trip to see family promises another few days of preoccupation. I just had to surface, though, for Thanksgiving.
As I head into a few glorious days of full-on food prep, let me leave you some ideas…. Just in case you’ve had your own distractions, or if you generally procrastinated when it came to Thanksgiving menu planning. Not that anyone (least of all moi) would ever do that! Continue reading
Checking out the Chronicle of Higher Ed’s Mama Ph.D. blog for a friend who’s about to become one, I came across this post. It fascinated me on a number of levels. This mini essay not only depicts the reality of standard nutrition education, but demonstrates the complexity of parenthood and good writing technique to boot. I love how the writer knows 10 times more than the presenters and has better things to do with her time, but in the end she must go because her daughter can’t let her miss the “party at school.” And the “hand-drawn poster,” “tiny plates,” and “little plastic glass of water” emphasize the amateur and futile nature of it all.
Those three aspects of the writing aren’t even what the post is about. The writer wants community, she says, and what better way to develop that than combining pedagogical technique and food? She also makes this point elegantly through the piece. As a foodie and writer, I approve of the commentary and the technique.
You have to give those nursing students props for serving quinoa, though. And why couldn’t the mom just stick out a hand and introduce herself to someone? Well, as I have demonstrated many times, no blog post is perfect.
Obama’s in. Great. Awesome. All our shoe leather, prayers, conversations, and campaign contributions did their thing. We know that we’ll have some health care reform, new respect from abroad, some economic repair, the possibility of ending our endless wars, and the comfort of knowing that the guy in the White House actually believes climate change was caused by human beings. But one major detail of the incoming administration remains undecided–who will do the cooking.
After Clinton brought the healthy and contemporary cooking of Walter Scheib (who’s got a book about his adventures and 12-year-old Chelsea’s favorite meals) and Dubya brought in female and Phillipines-born Cristeta Comerford, where can the Obamas go? How might they surprise and delight us with an executive chef selection?
Fox’s Obama Chic series had some thoughts on it (at least Fox doesn’t have the Obamas doing anything as sinister as “scheming” about the chef as said they were with decor) and the Huffington Post has made its guesses.
These aren’t the only news sources speculating, and I’m far from the only blogger giving this careful consideration. Just look at this blog. But I figured I’d post what I’d found so far for my readers.
While speculations fly, we have one clue from an insider: As Sheib told the Balto Sun, “I doubt there is going be a movement to replace the first minority chef with an old white guy.”
You know that thing about how variety is the spice of life? It’s kind of true, but do you know what I think is really the spice of life? Spice is the spice of life. And herbs, too. Just take a look in my spice cabinet and you’ll know what I’m talking about. You’ll be like “Damn, that girl has a lot of spice(s).” And you’ll be right. Many of them you might not recognize. That’s okay – it takes me a minute, too.
Well, recently I added a few more to my collection of esoteric seasonings. I thought I’d share with you these new additions to the family, and how they’ve livened up my life. Throughout, you’ll find links to the Epicentre Encyclopedia of Spices, which sounds like it knows what it’s talking about. Continue reading
Halloween was a night for ghosts, ghouls, and Sarah Palin, but some gentler creatures also ventured out into the night. Here’s one I thought would be perfect for the pages of YAD:
You may be asking yourself “Could it be?” Yes, your favorite PR-spouting and mung bean-sprouting locavore blogger had a close encounter with…
the FLYING SPAGHETTI MONSTER!!!
Happy (belated) Halloween!
Remember the George and Martha series? And that one about the split pea soup? Of course that’s the one I recall best–I was a foodie even before I could make sense of the print in the story book. This tale depicts the hippo couple (“friends,” the book series insists, though I’m convinced they’ve worked in some benefits) facing an existential question: How much can you really like split pea soup?
George assumes Martha likes to make the stuff, while Martha thinks George just adores eating it. So Martha cooks up batch after batch and George good-naturedly puts it away. Each thinks they’re doing the other a big favor. Continue reading
If you live in D.C., you’ve likely wandered by it dozens of times. It’s the regal stone and brick building perched on the hill overlooking the intersection of Connecticut and Florida Avenues. The red neon sign simply says:
Restaurant
Lounge
From the outside, it’s hard to discern what it’s called or differentiate it from the myriad other Dupont eating and drinking establishments that line Connecticut Ave. Inside, it’s Russia House, and there’s no mistaking that.
The walls of the restaurant and lounge part of the building (the one we care about here) sport beveled-frame mirrors, elegant candle holders, and lots of red. Imagine an atmosphere coming just this side of a parody of a Ruskie dining room, and there you have it. If you head down the spiral staircase, you can catch another fun decor note–the teal-and-brass motif bathroom. Continue reading
Working at the farmers’ market yesterday, I reveled in the questions. “Have you ever made pesto with the purple basil?” Asked one woman. “What could I substitute for spinach?” Asked another gal – or was it twelve of them? “How do you eat radishes?” Asked an untold number of market-goers. They eyed the purple versions of what should be green, and the bumpy versions of what they recalled as smooth, and the spicy-smelling versions of what they’d always known as mild.
I loved answering these, and asking my own. “Are you making sauce with those?” “What did you do with last week’s potatoes?”
It then occurred to me that you could pick up these scenes and no matter where in the world you plopped them down, you couldn’t fool anyone. They’re quintessentially American. Continue reading
…of the fall issue of Edible Chesapeake. Check it out! You just might see a little article by your favorite onion-affinitied foodie blogger. The magazine is available at all the FreshFarm Markets farmers’ markets, Whole Foods, Coppi’s Organic on U Street, and other fine establishments.
You Are Delicious 