Harissa and maple carrots

I’m pretty good at keeping up with this blog thing, eh? I have a tendency to walk into the kitchen and just start grabbing things out of the fridge and putting a dish together and, and only once it’s in the oven/pot/pan/my stomach, do I remember that I should have documented the process for this.…

Spinach quiche

I never understood quiche as a child. Coming from a household where we had Chinese food everyday (minus lunch, when I would get a paper bag packed with a turkey pastrami sandwich with jalapeno cheese, mustard, and lettuce on Healthy Choices whole wheat bread and a red delicious (delicious, my arse) apple), the concept of quiche…

The wilds of Taiwan, pt. 2

The village we stayed in demonstrated a cohesion that is difficult to find now. Many homes had the capability of being a B&B or eating house, but the villagers banded together and spread the possibilities among different homes, so that everyone could benefit monetarily from tourists, not just a few. That is how we ended…

The wilds of Taiwan

There is some speculation between certain members of my family that there must be a strong aboriginal line in my family because my dad is so dark-skinned. In part to this and other reasons, I’ve harbored a curiosity about the aboriginal communities in Taiwan but never acted on it. Because I don’t get to visit…

Buttery shortbread

I’m definitely not posting this because Jeremy Corbyn recently said – if he were forced by a bunch of mums to choose one – that his favorite cookie/biscuit was shortbread. I had started this post a few weeks ago before the shortbread comment and, as I sometimes much prefer to make stuff than blog stuff, this post…

Pasties (Cornish or not)

  I used to have piano lessons after school on Thursdays and these were usually the more exciting snack days. Once a term or so, I would get a pasty. My favorites were always the ones that were highly peppered and came with diced, not sliced, vegetables. There is something fun about eating your meal and…

Things I (sometimes) eat, part 2

Right. We’ll just get plow through the rest of the days and have a little chat at the end. Friday As usual, I had a mug of coffee. Edibles were composed of Greek-style yogurt and olive oil granola. I had leftovers from what I had made the night before. So, pan-seared salmon, leeks vinaigrette, and Chinese-style stir-fried…

Things I (sometimes) eat

I am a food voyeur. I will side-eye all the plates/bowls/bags in my vicinity because I find it fascinating what others eat choose to eat and how they eat. As Brillat-Savarin famously said, “Tell me what you eat, and I will tell you what you are”. In some ways, we are defined by what we eat (or…

Olive oil granola

  Granola is not a health food. It really grinds my gears when I hear people talk about how granola or granola bars are “healthy”. Unless you make your own granola that doesn’t involve any sugars (“natural” or not), the stuff in the shops are chock-full of things you might raise an eyebrow at if…

Polish sour soup (żurek)

Would you ever think to put sourdough starter into soup? This soup is a newly discovered food gem from my recent trip to Krakow.Generally, one of the joys of eating in a foreign country – where all the words don’t look like words and all mealtimes are subject to Google translate, anxiety-ridden translations by the waitstaff, or…