Let food by thy medicine.
These past few months have been crazy at our house. Among the trips (Florida, I love you) and general shenanigans that summer and fall bring, we also purchased a fluffy little, black and white Havanese puppy dog. And oh, how life has changed.
The good news is that raising a dog is much easier than raising a kid. If you can survive the first few days and weeks, and with proper training, you’re good to go. We were lucky enough that ours never whines in the night. Not on day one. Not ever.
I’m a social bug and plan frequent gatherings. I also try to reach out and meet new people when I have the chance. At the same time, I’m a dedicated home body. Depending on my mood, traveling and experiencing new things will recharge my batteries, but so will sitting on my patooski and doing nothing at all. I’m sure there are other food bloggers out there like that. Sometimes we like to hide behind our keyboards.
If you reject the food, ignore the customs, fear the religion, and avoid the people, you might better stay home.
Earlier this week I had the privilege to listen to Chef John Ash. If you’ve been following along on social media, you’ll know that we visited Sacramento, California—USA’s farm-to-fork capitol—at the International Food Bloggers Conference (hashtag IFBC). I’ve been writing about food since 2009, and I decided it was about time to crawl out of my Utah shell and meet some other food bloggers.
I wasn’t sure what to expect when I climbed onto the IFBC wine tour bus at 8:00 in the morning. Destined for Clarksburg, California, some of us were a bit bleary-eyed and sleep-deprived. I looked forward to meeting wine makers who spent their lives dedicated to wine. I also hoped we’d taste a few wines. (Wish granted. Yay!)
In another life, I was a fruit bat. It was pretty awesome. Fortunately my love of fruit carried over to this one… but so did the hair. (Too much?) Naturally then, a product like Bluapple appeals to me. As does a razor.
Simply put, fruits and vegetables naturally release a hormone called ethylene which causes them to ripen. The more fruits and vegetables that are together, the higher the ethylene concentration, the faster they ripen.
Hands down, a chef’s knife is the most useful tool in the kitchen. A quality chef’s knife that’s properly maintained will save you time in the kitchen and keep you out of the emergency room (eep!). I’m not sure about you, but I’m hard pressed to remember a meal I’ve made without a chef’s knife at my side.Continue Reading
Sesame seeds are pretty awesome little critters, especially when they’re toasted. They’re packed with flavor, copper, manganese, calcium, iron, and so much more. They can be used in anything from stir-fry, to bread, to smoothies. You’ve probably noticed them all over in Asian-themed foods and in salads.Continue Reading
At it’s most basic, the standard mirepoix (pronounced “mihr-PWAH” or “meer PWAH”) is a mixture of onions, carrots, and celery sautéed in butter. It’s used as an aromatic, flavorful addition to foods ranging from soups and sauces to braised meats and marinades. Chefs around the world also refer to it as “The Holy Trinity,” and it can be used in oh so many ways.Continue Reading