October 2010
32 posts
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because kids need THAT much sodium for effective... →
This infographic (dated from 2009) is a sobering reminder of what lower-income chidlers are eating 5 days a week, on a nation-wide scale.
And a reminder to send an infinite amount of “thank you”s to my mother who insisted on packing my lunch every single day for 12 years.
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sorry about the hiatus. i've been busy becoming... →
youmightfindyourself:
This is why I’m a Giants fan. This exact moment. Scratch that: this is why I like stupid, grunt grunt sports in general. San Francisco, this very moment.
It’s legitimately a magical time in San Francisco right now. I have the fortune of working approximately two blocks away from AT&T/”For Christsakes, it’s PacBell” Park, and it’s been absolutely surreal. If a ...
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"If you don't educate these people about quinoa,... →
Ouch.
(But I do like kombucha.) (Really.)
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see, he's just FLYING to be made into sausage. →
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apparently isabel allende gets all hawt for arroz...
I’m reading a book by Isabel Allende* about food and sex for one of my concepting classes. It’s not assigned reading, although my account planner wanted me to read it so I could “get inspired” (our client for this week is Durex) and get into the mindset of older women (we’re targeting cougars).
While I was expecting (and got) the usual cheesiness (no pun intended)...
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as bacon's #1 fan, this is the logical next step. →
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"i killed a dj over a pound of french roast. it... →
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it's never too early for chicken fried steak. →
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so who wants to be my thigh man? oh hoh hoh! →
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there's salt. then there's the good salt (that's... →
My bestie sent me a small bag of Murray River salt a few months ago in an all-Australian care package.
So this salt, the first thing everyone notices about it is the colour. That’s the colour of Australia, folks. More specifically, the colour of the Murray River.
Taste-wise, it’s mild but perfect as a finishing or table salt. Cooking with it is fine, but since it’s a little...
did you know that you can ask me questions? →
‘Cause I didn’t, until now. Hey pesto!!!
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yes ma'am. →
Photo credit: Good Living, Sydney Morning Herald
These are the five dishes that everyone should master, according to the “culinary doyenne” that is Margaret Fulton.
I grew up with Margaret Fulton in our kitchen bookshelf. Which is baffling, because my mother hardly knew English when she bought her cookbooks. I think she got them on sale. Still, I spent many an afternoon as a small...
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hey, that doesn't look THAT bad. →
(compared to the chicken nuggets)
Although I like how they glossed over what the “other flavourings” are.
And all that bacon fat, going into pet food. What a waste.
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who wakes up thinking about tacos?
I do.
(Breakfast tacos aren’t hard to make because all you’re doing is putting things into tortillas. But sometimes I’m not so good with improvising, especially before breakfast, so I’m writing this down so I can remember it.)
Breakfast tacos, “get your ass out of bed and line up for fresh tortillas” version Serves 1. Sorry.
4 fresh corn tortillas. The...
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oh my freaking goodness.
I’ve just realised that I haven’t had a single freaking steak, let alone a perfectly cooked medium rare porterhouse, since I’ve moved Stateside.
Someone fix this please. Like right now.
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puer-que rico. →
Parada 22, Alembic, and Amoeba are basicamente the only three valid reasons to be in Upper Haight.
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warm beer. cold women. →
And I’m back to eating meat, inaugurated with a cheeseburger from Zeitgeist. Perfectly cooked, perfectly awesome, perfect with their homefries and a generous drizzle of chipotle Tabasco sauce.
Getting back on the meat wagon feels great. (That’s what she said.)
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get nerdy with rigatoni. →
Let’s just take the guess work out of what I want for my birthday.
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