Archives: 2011 March

Archives

Age-ing is Sage-ing

Wednesday, March 30, 2011 at 1:45 pm Duchess Food, Opinions 3

The simplicity and elegance of Japanese food can be deceiving. As any woman worth her salt can attest, putting on make-up that comes across as, "natural," is more difficult than slapping on some blue eye shadow. The same can be said of seemingly simple foods. As I grow as a foodie and cook, I'm pushing myself to prefect "the natural look." It's all well and good to make a divine Coq Au Vin when you have things like bacon and red wine to make it delicious, but what about one, single, lonely shrimp? How do you strip down your foodie instincts to enhance that solitary bit o' protein? Enhance being the critical word here. Because in fact, that's the key to a cuisine like Japan's... enhancing.

Junky but Fabulous, a.k.a. JBF

Wednesday, March 2, 2011 at 9:52 pm Duchess Food 2

Not every dish needs to be sophisticated, interesting, elevated, or unique. Not every dish needs fancy ingredients, (call me guilty, dulce-de-leche frosting). Sometimes you want something junky but fabulous and you know what? Craving JBF is okay. Let's give each other permission, as foodies, to enjoy chocolate covered potato chips and corn dogs without guilt!