Tuesday, March 8, 2011

Last Day

Last day of work tomorrow before I move to China to start teaching English, eating awesome Chinese food every meal, every day, and hopefully staging at a few local restaurants (learning to make la mien tops the to-do list). As always, it feels weird to be parting, probably forever, with a place that I have become part of and has become part of me. So many great friends made, good and bad times had, many things learned, and of course a few new scars (including one big keeper). Whenever I'm in this situation, I always promise myself I won't lose touch with the people I'm leaving behind, but it always seems to happen anyway.

A huge part of my life and my identity, gone after tomorrow.

But sometimes to have a new beginning, you have to start with an ending.

Tuesday, February 22, 2011

Brussels Sprouts + Mint

At work, we've been roasting brussels sprouts with mint and garlic and using it as the garnish for a sunchoke soup. Brussels sprouts and mint is the kind of surprising combination that tastes obvious.

Sunday, February 20, 2011

Beet and Oatmeal Lace Cookies

I had a bunch of beet puree left over from making beet risotto for an early Valentine's Day dinner, so I folded it into the batter for these oatmeal lace cookies. Not as crispy as I wanted.

Saturday, February 12, 2011

Lemon Tart

This lemon curd is AMAZING. I first made it for my family's Christmas dinner in...2007? It is light, rich, velvety, super-lemony, balanced. The recipe is Pierre Herme, via Dorie Greenspan.

The recipe


Friday, February 11, 2011

Unsolved Mystery: Wasa Crispbreads

I think Wasa crispbreads are super delicious, but I still don't know how to make them. Totally crisp and dry, sour, leavened.


I must attempt them soon

Wednesday, February 9, 2011

This Tonight


Nice! Would also be great deep fried.

Sunday, February 6, 2011

Expanding Horizons

Buy something unfamiliar every time you go to a grocery store.