June 9, 2009
I saw some egg yolk today in a photo and salivated. That was my cue to make this list:
1. marzipan – straight from the tube or in a chocolate cake
2. poached/boiled eggs – with a hunk of bread and salty butter
3. ahi poke tuna — with lots of lemon juice squeezed over it
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June 9, 2009
This was a weeknight meal that I was super proud of. I’m going to give you a Twitter-style rundown of the recipe, because typing it out is umm, a bitch.
Kofta: 1 lb. ground beef, 1/2 onion, 1 tbs minced parsley, 1/2 tsp cumin, 1/2 tsp cinnamon, 1/2 tsp cayenne pepper, salt, pepper, 4 cloves garlic, minced. Direx: shape into poo-shaped shapes and fry until golden brown.
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June 9, 2009
I’m going to be pretty real with you. I don’t like non-chocolate candies (well, except for Haribo gummy bears and marzipan, but let’s face it…is marzipan really even candy?) EXCEPT FOR HI-CHEW. I don’t really know how to explain it, except that it’s kind of a marshmallowy, White Rabbit-esque Starburst concoction. Hana sells it for like a buck fifty, so if you’re ever at U and 16th St. NW make sure you drop by and ask for the sweet stuff.
June 9, 2009
I picked this book up at Eastern Market for about $5, and I’ve fallen in love with it. The Artful Eater, an anthropological look into 18 foods that are vital to great cooking, is part history and part romance. Edward Behr lovingly describes eggs, vanilla, English mustard, cream and salt without rhyme or reason, but at the end of each chapter you know he only means the best. The bottom line of the book? Great food doesn’t need to be adorned — let the flavors of the food shine through. That’s certainly a lesson for me…I like to put Sriracha on everything!
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