Man, does it feel like this January has been trying, even if the Baltimore area is on-track to have the least-snowiest winter on record and we had one day that was skirting close to 70 degrees. Most of this malaise is due to the enormity of what’s going on in our country and around the world, but a small amount of this malaise is also due to the news that dropped on the 13th that American Apparel was sold and will be closing up its retail operation in the next 100-ish days. There’s a store down the street from where we live, so I have been making a few visits to do what Michael calls a “final buy” of the running shorts that have been my preferred pajama bottoms for the last ten (?) years along with ordering a few pairs of yoga pants. As he likes to joke, I’ll probably be wearing these damn things for decades to come. (Hey, that’s one reason why I lift!) Read More
I can’t believe I’m writing this on the day of the World Cup final—it definitely has flown by even faster than it did four years ago, and what a tournament of surprises: who would have thought that the US Men’s National Team would not only make it out of the Group of Death but that Tim Howard would make a record 16 saves during the match against Belgium? (I’m pretty salty that he isn’t on the best goaltending award shortlist, by the way.) Moreover, who would have expected the epic meltdown that was the Germany-Brazil semifinal, especially considering that Brazil had the ultimate home pitch advantage? Read More
Welp. Well, I guess it’s really fall, even if the temperatures have crept close to the 70s a few days ago, and threaten to do so later this week. You know how I know this? The darkness has been making a hasty return sooner and sooner every day, and as someone who lives in the Northeast and prefers taking pictures of my food in natural light, I hate it. So please bear with me as I once again readjust to the awful artificial light in our apartment. Clearly, I will never take this transition well.
One of the few bright spots about this transition to colder weather is feeling the need to take the shears to my pots of herbs while they are still lush and vibrant. My oregano plant has been left to its own devices all season and has gotten positively unruly; because it’s considered to be really strong in taste, the only amount I’ve needed to use are a few sprigs here and there in recipes all summer. I despaired of finding a proper way to dispatch of it until I found this lovely pesto recipe from Saveur, which called for one and a half cups of packed oregano leaves and only half a cup of basil leaves. A little more than a week ago I trimmed back my plant to make the sauce to pour over pasta, and the results were not only really satisfying, but this pesto felt more autumnal compared to the ones I’ve been making all summer. Read More
When I lived in New Haven, the two apartments I lived in were above the oldest drug store in the city and the building was old and beautiful and made of brick. This meant that the laundry room–one washer and dryer for the four apartments–was in the basement, and the basement was straight out of a horror movie: cobwebs everywhere, stone walls, bare light bulbs that only worked occasionally, and a floor so dirty you’d sooner throw out a wayward sock or pair of underpants that happened to touch it rather than try to rescue it. I’m pretty sure there were spiders everywhere to boot, and so I’d scurry down there and load my laundry as quickly as I could and got the hell out of there.
In other words: I loathed it. Read More
I can’t say I’m the most organized person, but one area in my life where I do crave order and lists is grocery shopping. My mom is a freaking ninja when it comes to it–not only does she write lists weekly, kept in a little stenography notebook, but she lists everything in the exact order she’ll find them in the store. By aisle. It’s hardcore–and she started doing it back when I was little and she needed to get through the store as quickly as possible before I started getting fussy.
I am nowhere nearly this organized with lists, but I am pretty good about whipping out a Post-It or one of our restaurant waitstaff notebooks (you know, those guest check pads you can buy at Staples) and a Sharpie and meticulously* noting down everything we need for a meal.
If you’ve watched 30 Rock with any regularity in the last few years you’ve likely seen Liz Lemon snack on something called Sabor de Soledad, an off-brand cheese snack from Mexico that translates from Spanish to mean “flavor of loneliness” an initially-hilarious and now not-quite-as-funny reminder for the audience that Liz is a single workaholic who has a predilection for highly-processed foods (see also: “Season 4” and Cheesy Blasters) and for settling with Beeper Kings, if only for short bouts at a time. Read More
One of my biggest pet peeves in searching for recipes on the website of a certain cable food network is if I’m feeling particularly ambitious and want to make, say, wild mushroom ravioli, I’ll click on the first result because it’s from a chef I might particularly like and/or trust…and then I read the ingredient list.
Listed first: usually something along the lines of “1 10 oz package frozen wild mushroom ravioli.”