Truth or dare? I always go with dare, but will start here with a truth. At Thanksgiving, my two favorite dishes growing up starts with my Tita’s dressing (I’m not alone there as my Tia doubles the batch so she can freeze half, defrost, and reheat whenever she has a hankering for her mother’s cooking). The other dish at its core is more cream of mushroom soup concentrate and crunchy onions from a tin than green beans. One hopes that time outgrows habit and on that point, I still love my Tita’s dressing and a good Green Bean Casserole, though now I prefer homemade mushroom cream and fried shallots.
Michael Waters pulled out a small notebook during workshop one day. He pointed to it as the repository for ideas, quotes, scraps of life that he might need a lifeline to find later on in his poetry. I still remember him talking about reading articles about art in the New York Times, how one form of creativity informs another. And it makes sense.Continue Reading
The city that scintillates, the one that’s got me all aflutter with a desire to return in a hot minute only to continue to eat my way through it is L.A. While the city of lights typically brings paparazzi for celebrities, all I’m interested in is the exciting food cropping up all across town. Let me explain. Recent events took me to the city of Angels on successive trips. I began learning the puzzle that is LA traffic and figuring out the thoroughfares. What stood out to me on the trips this time: a pervasive multicultural diversity where Mexican might be the main descriptor of cuisine served but then roots down regionally in specifics. Each night, I passed signs for Little Bangladesh. Little Armenia. Good luck finding parking in Koreatown. So, on each trip, each meal felt like an important decision. Could I make it to LEONA from the airport before they closed for lunch? No. Though the hours posted on the door of Baroo reflected they should have been open, a metal gate barring the way turned my smile upside down. Gjelina’s always on the list (though GTA is just fine with me. Sandwich to go, anyone?) And, my rule this time was to try to branch out and go where no fork of mine had gone before. Mostly. Baco is one of my favorite DTLA haunts. Grand Central Market didn’t happen this go-round and my eggslut breakfast sandwich dreams haven’t come true just yet. Someone once told me that Northern Californians are supposed to hate Southern California. So, I guess it’s a good thing that I’m a Texas transplant since Texas means “allies” or “friends.” Just don’t talk baseball. I bleed black and orange. So, here are my favorite spots–what are some of yours?Continue Reading
When I was a kid, my mom occasionally toted me to blind taste tests where we would be paid for our opinions. I remember trying different unmarked hot dogs as a child and giving my opinion on which one tasted best. Even as a child, I was never short on opinions, though I was short. One evening the power in the building extinguished and I could hear a woman let out a blood-curdling cry of, my baby! When the lights went back on, the person behind the scream emerged as a sheepish mother and her seven-year old son red of embarrassment. Years later, my mom and I tell that story of sampling hot dogs punctuated with a blackout and bone-chilling scream and break out into laughter. While working at the tea company, I attended a professional tasting training where they had brought in an expert to teach us the roles of the different parts of our palates and how to better describe what we taste.Continue Reading
Let’s say you’re a beer drinker. And, by beer drinker, I don’t mean no-other-adult-beverage-is-in-the-fridge-so-I-guess-it’s-a-good-night-for-beer drinker. Instead, you’re someone who first evaluates a restaurant by what’s on their beer list. What’s on tap first only to be followed by the bottled options. It may be very en vogue to be a beer drinker now, what with the explosion of amazing craft brews available from independent outfits, but I know someone whose delight for hops and yeast knows only the limits of what’s available in IPA. I can appreciate that kind of fixation with my gaze on tea (and have been noted to say more than two handfuls of time that “kombucha is my beer.” But let’s be honest, I can’t imagine tacos without Negra Modelo and have a penchant for Ranger with its elderflower notes. I’m a fan of dark oatmeal stouts too, but it must be said, anything I appreciate or know about beer originates with my main squeeze). Oh, husband. Lover of India Pale Ales. My dear heart. The man to whom I once gave an anniversary gift of a new-to-him-brand six-pack of IPA and a smattering of cheeses. Man whose dad once owned a t-shirt emblazoned with the sentiment, “Wisconsin: Beer, Cheese, and a Few Weirdos.” He’s my weirdo and as such, I’ve never seen the kind of enthusiasm he laid down when he picked up Lori Rice’s first cookbook, Food on Tap. It should be known I’m a fan of adding beer to food (hello, frijoles borrachos!) and every autumn I make my Beer Braised Lamb and Leeks and, now to add to the list will be Warm IPA Braised Cabbage Salad.Continue Reading
I should start by telling you anything I could possibly write about Irvin Lin’s first cookbook would be biased. I hung the equivalent of a save-the-date postcard for cookbooks of Irvin Lin’s Marbled, Swirled, and Layered in the coveted spot on the front of my fridge months before his book had even reached his hands hardbound. I bought the book. Attended a book signing. Asked at least one inquisitive question during Q&A. So, as my full disclosure to you, I can give you more than you might ask for in a cookbook review. I can go behind the scenes.Continue Reading