Today is the first real rainy day I’ve had since arriving in Berkeley over a month ago. We’re in the middle of a quite serious drought, and I can feel a collective sigh of relief in the air. As much as I’ve been enjoying the unseasonably warm, sunny, dry weather
This is going to be a long one. Don’t say I didn’t warn you. The weekend before last, I surprisingly had three days off in a row. I knew I had to do something good – that sort of time doesn’t present itself all the time, you know? I rented
Since I’ve been in Berkeley, I’ve… Eaten, a lot. Twice at Chez Panisse, plus some quite indulgent staff meals; matrimonio and other tapas at Cesar; the famous Caesar salad at Zuni Cafe; pizza and salad at Cheeseboard Collective; many a time at Ramen Shop (4 times already and I’ve only
Happy new year, all! And what a year it’s been — what a year it was. In my mind, the new year began for me late last Friday when I arrived in California, when I was greeted within an hour of arriving with the most incredible meal at Chez Panisse –
This is a real thing. A decadent, over the top, real thing. Seriously, homemade snickers. I found this recipe on the beautiful Not Without Salt. Creamy peanut butter nougat. Salted peanut caramel. Chilled and cut into little squares, dipped in dark chocolate. Elevated snickers. I love making things at home
Another dish that’s super yummy on Thanksgiving, or any other day this time of year. Sweet, salty, tangy, dare I say gooey? My dad found this recipe in Thanksgiving Dinner: Recipes, Techniques, and Tips for America’s Favorite Celebration. It came out really tasty the other day when I made it,
Going to keep this short and sweet. I’ll be doing a couple last-minute recipe blasts – yes, blasts – in the coming days until Thanksgiving. I don’t know about you, but I sometimes, you know…procrastinate. Didn’t decide what I was cooking for Thanksgiving until today. As much as I intended
On a warm November day, I suddenly was struck by an undeniable urge to make a salted-caramel cake. Not just any salted-caramel cake, mind you, but an over the top duckfat caramel cake. With rosemary salt. And local, grass-fed cream and yogurt…oof. A simple, easy to make layer cake that
Well, these just might be the tastiest, easiest scones ever. My friend Ren (who is currently in Thailand, adventuring and taking so many amazing photos) gushed about the wonder that is the Zuni Cafe scone. Judy Rodgers’ San Francisco restaurant is known for many things, but their early morning orange-currant
Annisquam. Maine. Cape Cod. Summer, in a nutshell. You were good to me. Ahhh…until next time.
All things considered yummy 