Monthly Archives: December 2006

December 10, 2006

What do you do with your extra breasts?

Chicken “Tacos Mexicanos” with Pico de Gallo Perhaps one day I will live in that mythical part of the foodie world where I buy and consume only freshly butchered free range organic meat.  Seriously, I dream about that day.  For … Continue reading →

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December 8, 2006

Simple Elegance is *The Best*

Peanut Butter Mousse with Kaluah Ganach As I’ve mentioned before, my husband may be the world’s worst chocoholic. I think one of the first things I ever really understood about my husband was his absolute adoration for all things chocolate.

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December 7, 2006

Everyone Needs a Little Easy Goodness Sometimes

Black Bean Chicken Chili Last night I was running late. Really late. It’s never a good thing to be leaving the grocery store fifteen minutes before your dinner guest is expected. Even if that guest is one of your best … Continue reading →

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December 6, 2006

How do you show love?

Peanut Noodles with Tofu I cook for the people that I care about. When they are sick, tired, stressed, or coping with great tragedy. When they are elated, successful, or celebrating. Occasionally, I even cook for them just because they … Continue reading →

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December 4, 2006

Khichdi- Indian Lentils and Rice

As I’ve mentioned before, I love ethnic markets. Any small storefront bodega or Asian market beckons to me. When I enter, I rarely look for something specific, but rather pick up any ingredients that strike my fancy. I am particularly … Continue reading →

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December 3, 2006

Clearly I’m Obsessed, Step by Step Photo Instructions for Lahey’s No-Knead Bread

Even since I produced my first loaf of this bread, I have told everyone I know about it. “I made the most beautiful wonderful bread,” I’ve said in a breathless voice. The good news is that I’m very persuasive, and … Continue reading →

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December 1, 2006

It is a good time to be my friend.

When is a scone not just a scone? I might not have mentioned this here before, but I am currently in the process of opening a crêperie (Parisian-style, not the béchamel-soaked-retro-American style) . A few months ago, while I began … Continue reading →

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