Every summer, my personal food choices seem to degenerate into a category best described as “some things on a plate.” I don’t know if it has more to do with bountiful produce, bountiful heat, or bountiful laziness, but it happens, and it’s happened every summer since I was a child. Perhaps it’s embedded in my genes, because everyone in my family seems to be afflicted.Pin It
White food, coming through! Sorry, friends; this is just one of those things which will forever keep me out of “professional food photographer” territory; my inability to photograph pale food well. It’s like a curse.
The August Feast is here! It was here almost a week ago, but who’s counting? I’ve been busy poring over each page, as it’s the magazine’s annual bear hug to the best St. Louis has to offer, culinarily speaking. Not an awkward hug, either: St. Louis bear-hugs right back, and it’s something to behold, especially if you’ve lived here all your life as I have. And while all this food love happens, while gorgeous plates of food are styled and captured on film, I get to work with…paste! Continue reading →Pin It
Experts say re-entry is one of the most difficult and critical parts of space travel. Get your trajectory wrong, and you’re subject to a whole host of problems, the biggest of which is drag. The FAA states that the reentry of spacecraft isn’t all that much different from a skipped rock entering a placid lake:
“[Astronauts] must plan to hit the atmosphere at the precise angle and speed for a safe landing. If they hit too steeply or too fast, they risk making a big “splash,” which would mean a fiery end. If their impact is too shallow, they may literally skip off the atmosphere and back into the cold of space.” -Federal Aviation Administration, section 4.1.7, Returning From Space: Re-Entry
Yikes. Continue reading →Pin It
Remember when I said I couldn’t wait to get back to making food and writing about it in this little space I have here? Yeah…so as it turns out, I don’t do that much baking and cooking on vacation without really making an effort to do so. I had no idea: in years past, it seemed like the natural thing to do.
This year was different; I blame the Amish. Hear me out. Continue reading →
If you read my last post, I [successfully, miraculously} completed the Whole30 Challenge.* It was grueling, and it was not so grueling. It was hard at times, easy at times, and I would totally do it again. Some of you wanted to know more about how I did it (probably because you can’t quite wrap your head around how I could live life sans grains, sugar, legumes, et cetera for an entire month), so I thought I’d make a little guidebook of sorts to doing it – should you be so inclined – and also what I learned from the process.
Whole 30 ultimately requires you to commit, plan, execute that plan, and be mindful at all times of what you are eating. Or not eating, as is often the case. It’s not about starvation or about “dieting”; rather, I gave exactly zero cares about calories during the program. I ate each meal until I was full, and then I waited –
no almost no snacking – for the next meal. Rinse and repeat. It sounds like a “diet” at first, but it’s not really a diet as much as it’s just forcing you to be 100% clear on what you’re eating and when you’re eating it.
*I should note that in no way, shape or form did the Whole30 people sanction this. In fact, I would probably be on their list of the last people on earth they’d want to blog about it. Lest you were to think this is in any way sponsored, it is most certainly not. Just me subjecting my body to experiments.Pin It
(*scribble scribble crumple*) Did you hear that? It’s me writing things!
Apparently my whole entire being felt the need to take a break for *ahem* a month or something. It wasn’t planned, but looking back, it should have been: it seems as though there are two key things I repeatedly forget in both blogging and in life, which are:
- I can’t actually do everything all at once, and
- There are not unlimited hours in the day; wishing does not actually make that so.
So, good news, I have not been kidnapped Misery-style by a Kathy Bates-like person, nor have I lost use of my fingers. Yay? I’ll tell you what I have been up to, though, if you’re interested. Continue reading →Pin It
feast magazine, june 2014: pomegranate molasses-glazed chicken thighs + tangled arugula and summer berry salad.
I’m a little late to the party on this one; we’re already 4 days into June, and for reasons relating to my Wee One’s first week home from school and general summer happenings, I’m just now sitting down to write this. This month’s Feast Magazine is a winner; I know this based not only upon what’s inside it, but by the haste in which people snatched it off the shelves this month. My go-to newstand was cleaned out by June 2nd, and the place I finally found them at only had a few left for me to grab: evidently we are a burger-cover-lovin’ type of people here in Saint Louis. I couldn’t be more proud, and that burger on the cover couldn’t be more seductive. Continue reading →Pin It
Remember how I told you that I’d give you another thing you could use your Greek dressing with? It’s these very small turkey burgers.
And don’t worry, you’re not seeing things: those burgers are green, because they’re made with a combination of spinach and turkey. Does that sound weird? Maybe, but they’re really good and actually pretty healthy for you: they come from everyone’s favorite Gwyneth Paltrow cookbook, It’s All Good. You know I love this cookbook too, almost as much as I love cookies. Continue reading →Pin It
In the spring and summer, I’ve noticed a pattern: I go Greek. “Greek” as in Greek salads, homemade Greek dressing, Greek bread, ingredients I normally associate with Greece, and so on. I don’t know what nudges me into that Mediterranean mindset: maybe it’s that I imagine the best place in the world to be right now would be in one of those bleached-stone and-blue roofed hideaways in Santorini overlooking the sea. Maybe it’s that I love history, and Greece is as old as time itself. Maybe it’s just that I love the food.Pin It