Cuisine. Culture. Commentary.
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Lindsay and I met at City Bakery for a sweet snack yesterday, and I can honestly say I’ve never had hot chocolate like that before. It’s basically a melted Hershey bar. It was so unbelievably thick that I could barely put a dent in my small cup. To be honest, it was too rich. I…
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I love reading novels that center on Asian culture. Most books I have read in this genre have centered around Chinese culture, so I was excited to find one set in India so I could learn about a new country. Rohinton Mistry’s novel centers around four people from three different communities who are brought together…
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Work-wise, it’s been an interesting week. Work finally slowed down, which has been nice and – dare I say it?! – a little boring. The high ups in the company all went to CES (Consumer Electronics Show) in Vegas and when the cat’s away, the mice will play. It’s been nice having a little time…
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It’s a new year and I’m starting a new series on this blog called “Inspiration Station”. Basically, once a month (at minimum), I’ll take a movie and show you how it influences me in two ways. First I’ll cook a recipe that relates in some way to the film (aka: “The Dish”) and then I’ll…
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It had only been three weeks since I saw Marcy (aka: Brutus), but in that time enough transpired that we were in desperate need of some cocktails, a good meal, and some good old fashioned boy talk. I was in the mood to check out someplace new so I sent Brutus a long list of…
Read MoreLast night, two new recipes got the THK treatment, and I am happy to report they both came out well. I first tried my hand at jalapeno poppers. I only just tried this bar snack about 3 years ago – I was always pulled in the direction of mozzarella sticks or potato skins – but…
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Well, I haven’t done a “3 on Thursday” post in a while because the holidays got in the way. There weren’t too many thrilling things to write about when I was doing nothing but relaxing during my time off work. But now that I’m back in the real world and on a schedule, I can…
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Tonight I made three quick changes to my mashed potatoes: Instead of red potatoes, I used yukon gold. I love the skin on the red ones, so they’re great for smashed potatoes when the slightly tougher skin mixes in for extra texture. Tonight, however, I wanted super smooth taters and the yukon golds break down…
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I finally found a butternut squash recipe I really love. I know butternut squash is one of those Fall foods that everyone just adores. People await butternut squash soup season like the men at home look forward to deer hunting season. I, on the other hand, think it’s just ok and not something I usually…
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I don’t usually make myself breakfast but today I wanted to give myself a nice little jump start so I tried out a new recipe. I decided to adapt the mushroom toast dish I tried over the Summer at Tipsy Parson. Instead of potato bread, I used toasted country bread that I topped with fresh…
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Peaches to Apples 