Pollan on prioritizing

By on Jun 9, 2015 in quotes | 0 comments

While it is true that many people simply can’t afford to pay more for food, either in money or time or both, many more of us can. After all, just in the last decade or two we’ve somehow found the time in the day to spend several hours on the internet and the money in the budget not only to pay for broadband service, but to cover a second phone bill and a new monthly bill for television, formerly free. For the majority of Americans, spending more for better food is less a matter of ability than priority.

— Michael Pollan

chocolate chip, deconstructed

By on Jun 9, 2015 in baking, dessert, love | 0 comments

Truly, this isn’t new. I posted something four years go about reconstructing the chocolate chip cookies of childhood memory. Or, to be more precise, how I tweaked the recipe my Mom sent me ever so slightly. Many a things have happened in those four years. In the constant way of life, I have learned more from experience. I have upgraded cameras. Twice. Figured out more of the technical, which freed up the path to be more creative and explore how I wanted to photograph my food. I learned more about the technical parts of cooking and baking, which allows for more rampant experimentation with only a hair less trepidation. Read more and more about food, from a culinary and cultural standpoint, how we veered so far into processed, and people are starting to come back. Slowly. People still want processed shortcuts. Sometimes I do, too. And then it hit me… why was I looking for...

ruby Fragarian lust…

By on Jun 4, 2015 in fruit, love | 0 comments

This is a love letter to strawberries. Particularly, the ones that suddenly appeared on the farmer’s market table. Bright, juicy beacons of summer, blithely tumbled together in quaint little wood boxes, so different from their overgrown brethren, trapped in stifling plastic containers and shipped from California. Strawberries. Plump, juicy, tart and sweet strawberries. If asparagus is one of the first colorful foods we see here in the Midwest, those slender stalks of green leaping from the ground, the crimson glow of strawberries are a true herald of summer. Or, to be more fair, given the lust that ensues once these summery gems appear on market tables, they are basically their own Fragarian red light district, beckoning you to the delights of summer. (Yes, I had to look that up. They are of the Fragaria genus.) In case I hadn’t mentioned it before, strawberries are my...

Anthony Bourdain, how I love thee

By on May 26, 2015 in quotes | 0 comments

“But I do think the idea that basic cooking skills are a virtue, that the ability to feed yourself and a few others with proficiency should be taught to every young man and woman as a fundamental skill, should become as vital to growing up as learning to wipe one’s own ass, cross the street by oneself, or be trusted with money.”

— Anthony Bourdain

spring is sproinging

By on May 24, 2015 in cooking, dinner, love, vegetarian | 0 comments

The winter was long and dreary. Yup, totally not an original statement. I am still not entirely sure if it is aging or actual changes in winter, but it feels like winters are getting harder in my beloved Midwest. Not necessarily in terms of snow, although Chicago did enjoy a 2′ in one day blizzard that buried my car so completely I could only see 1” of it after the snow plows came through, but in terms of the grey. The never… ending… grey… The cold that keeps a harsh snap way past any time that seems sane, though you know it happens every year. And for me, personally, in case the lack of writing wasn’t obvious, it was never… ending… work. Work is good, absolutely! I am lucky to have it. But being a studio of one, a freelancer, I piled on too much, deadlines slid around, and suddenly I found myself sitting in front of my computer for 14 hours a...

long and slow, slow and long

By on Nov 15, 2014 in baking, experimenting, love | 0 comments

It seems like ages ago, but it has really only been a few months. I am, of course, referring to that explosion of fresh vegetables that covers the Midwest in late summer. Zucchini run rampant, threatening to cover whole towns. Cucumbers come to fruition so fast and furious no mortal can keep up, and pickling begins in earnest. Rainbows of carrots appear, stacked in neatly wrapped bunches, still lightly grubby with fresh dirt. The days are longer and lazy, enticing you to take a moment and stand a moment, soaking in that blazing ray of sun that is trying to fry your skin a delicate shade of red. And now here we are, an early winter blast, and the urge to hibernate arises, to slow down and become blanket-covered lumps, to slowly braise meat and vegetables into stews that comfort and weigh down the body in the waning light of winter. Even though it is not technically winter yet.  ...

cabbage, my new love affair

By on Aug 6, 2014 in dinner, salad, vegetarian | 0 comments

Some day, if you are a fan of farmer’s markets, you will find yourself irresistibly drawn to a cabbage quite literally the size of your head. It may actually be larger than your head. The compacted center beckons from the center of the lush furled outer leaves, and before you know it, you are attempting to wedge it into your bag (which once seemed so voluminous,) hurriedly flinging a few dollars at the person who so carefully grew it. Then you get it home. You rearrange half of your small refrigerator in an almost vain effort to fit it in. And then reality sinks in. You just bought a cabbage bigger than your head. You are one person. What in god’s name are you going to do with that much cabbage? Coleslaw, while a venerated summer tradition, just doesn’t do it for you. While you do enjoy pickling and preserving things, sauerkraut is really not going to happen in your kitchen.   So...

a most refreshing syndicate

By on Aug 2, 2014 in craft, libations | 0 comments

If you drive west on Diversey Avenue in Chicago, you might be looking for the on-ramp to the Kennedy. And as you madly look around trying to figure out where on earth the actual lanes are, you might clap your eyes upon a low brick building, nestled against the embankment shoring up the sides of an old train track that used to run at this same place. Once upon a time, it was a station for the trains that used to chug through. At one point, it was an auto parts store. And now it houses Ale Syndicate, a lovely little craft brewer here in Chicago, founded by brothers Jesse and Samuel Evans. I know, I know. You hear “syndicate” in association with Chicago, and your mind goes all Al Capone. Mine certainly did, and I blunderingly asked Samuel about the name. He looked a little pained at the question, and rightfully so. He began to explain that it had nothing to do with mafia stuff at all, and...