It's not something I harp on, but in the case of mayonnaise its the truth: homemade is better.Read more →
I've lost 75 pounds - that's a 1st grader. Its an astonishing amount of weight and I'm constantly shocked that I was carrying 75 extra pounds around with me. The question of how did I let that happen keeps running through my mind. But this isn't a philosophical post, its an informative one. I wanted to share with you a little of what I am - and am not - eating these days. Keep in mind that I can’t speak for others who have had this surgery and that this is only my experience. Some of these I was prepped for, but most came as a surprise.Read more →
I have a theory. It’s not ironclad nor is it 100% accurate, but in my experience, it holds true most of the time. The theory is this: everyone is a victim to at least one of the deadly sins. Since I’m not traditionally religious, I’m not taking the ramifications of the “sins” literally. In other words, I don’t think you’ll be punished in another realm for your vices, but you might suffer in the here and now.Read more →
Many New Yorkers have fond memories of City Island. A slip of land just off the “coast” of the Bronx, City Island was - and to some extent still is - the seafood Mecca of New York City. I had never been and neither had my husband. So, on a warm Saturday, not too long ago, we went on a little road trip.Read more →
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad
Yes, yes I did.Read more →
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.Read more →
I want to start this post off with a couple of notes and admissions...Read more →
I was sick, really miserably sick for about 10 days. It started with strep throat, evolved to an ear infection, and just for fun, ended as a sinus infection. I was out from work, (and obviously didn't post anything either), for entire week and due to copious hours in bed, I'm pretty sure I lost bone mass too. Of course I was on antibiotics which only means that while the meds were killing the various bugs inside me, it was also killing my stomach. I couldn't stand eating much more than toast, yogurt, and plain pasta.Read more →
I'm having a Seinfeld-moment... let me explain. This morning a friend sent me a link with the tag line "Not good. Not good at all." It just so happens that the not-so-good situation she was speaking of was Paula Deen's new line of cookware that looks like - wait for it - buttered popcorn. Wasn't expecting that either huh?Read more →
I turned 30 this past weekend. It was a wonderful and quiet event; in the Hampton's, with my parents and husband, gorging ourselves on lobster in a shack on the water in Montauk... perfection. As I was trying to think of something wise to say, some epiphany about my short, yet informative 30 years on this planet and absolutely nothing came to mind that you haven't heard before. I have too much to learn and experience, too many places to visit, people to meet, things to eat...Read more →
Crows like shiny things, I like bubbles. I love seltzer, sparkling water, fizzy water - anything with a bubble and I'm sold! So as soon as I had my husband hooked on bubbles as well, the hunt was on for something to crave the bubble-mania. I knew that there were soda makers out there, but it wasn't until we were in a Sur La Tab-luh (Sur la Table) that we found what we were looking for.Read more →
The eternally wise Mary Poppins gave us Supercalifragilistic.
Emeril Lagasse gave us Bam!
And I would like to add Educational Purposes to the mix...
It was an "only in New York" moment. The kind of moment that was so wonderful, I simply had to share.Read more →
Very Good Taste, a British blogger, created "The Omnivore's 100." It's a fun idea. One hundred items that VGT feels every Omnivore, worth their salt, should try once. I think it's a cool check list, but I also think since it's not all meats, poultry, or fish items, it should be re-named, but that's neither her nor there. Personally, I've had all but nine items on the list: Lobster Thermidor, horse, tasting menu at a three-Micheline-star restaurant, baijiu, roadkill, Louche absinthe, Fugu, Brunost, and whole insects - but I'll get to them (well, maybe all except roadkill?)Read more →