Dining Out: Utah

It’s weird, but I keep getting password reset emails for this blog. Maybe someone- not you, never you!- is hoping to hijack this thing? Can’t think of any other reason this would be happening. Maybe you’re upset, mystery someone, because I’m not using the domain you want as often as you would? Tough. It’s mine and you’ll just have to deal with it. :p

In the meantime, thanks for reminding me to post.

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In the Kitchen: Lemon curd

Checked another item off my kitchen bucket list the other day: lemon curd. Continue reading

Dining out: Melt Bakery, La Newyorkina, People’s Pops on the High Line, NYC

On a hot day there's nothing better than an ice cream sammie that didn't come from a factory.

When we were kids summer days were all about the pool. And the pool was all about the ice cream truck. Now we’re grownups and instead of the pool, we’re strolling the High Line in NYC and enjoying the summer heat. We’re not crazy, we just love the ice cream carts featuring ice cream sandwiches made with tasty gourmet cookies and filled with fancy ice creams. We’ve traded the Rocket pops for paletas made from frozen hunks of fruit and vegetable purees, studded with fresh herbs. And they all taste better than what we remember. Who says getting older isn’t fun? Continue reading

Dining out: S’mac, Manhattan’s East Village, NYC

I admit it- sometimes I just have a craving for Kraft mac’n’cheese in all its orange-y glory. A dash of milk, a chunk of butter, swirl it around with cheesey powder and cooked elbow noodles, and stir. Maybe mix in some canned tuna or tomatoes or both. If I was feeling patient I’d bake it in the oven for half and hour. I’d skip the bowl and fork, and eat it out of the pot with a wood spoon. Sad but true, and I’d do it again except I’ve found a place that makes the ultimate comfort food too good for eating while leaning up against the kitchen counter.

S’mac (Sarita’s Macaroni and Cheese) is the thinking gals’ mac in varities like La Mancha (manchego, fennel and onions), Buffalo Chicken (buffalo sauce, blue cheese, chicken chunks),

Dining Out: Graffiato, Mt. Vernon Sq., Washington, D.C.

The list of farms they source ingredients from includes Cherry Glen- yesterday's sandwich had Cherry Glen Farms goat cheese in it. Coincidence?

 Graffiato means “scratched”. I didn’t watch Top Chef this past season so I’m not sure why Mike Isabella calls his new place (open June 2011) “scratched”- maybe I’ll get a chance to ask him someday. Right now, though, I don’t really care. I just can’t wait to eat there again.

Apologies in advance for the subpar photography- I found that while the dishes were lovely, I was more interested in eating them than immortalizing them. Continue reading

All the comforts of home.

Gourmet comfort food on wheels. Talk about dangerous.

Wasn’t looking for lunch when I ventured out today, but who can resist a smiling grilled cheese? Try the chevre w/ lemon fig and honey ($6.50). Follow @bigcheesetruck Continue reading

In the kitchen: Blueberry Ricotta Cheesecake

Baked cheesecake, cooled and ready for some fruity shenanigans.

When I was in 7th grade, a teacher for some class that’s lost to obscurity decided we should each pick something we were good at and demonstrate it for the class. Our grade would be based on how well we explained each step and completed our chosen task. In 7th grade I was really good at reading, drawing, mumbling excuses for why I couldn’t do a cartwheel in gym, and pestering my mother in the kitchen while she baked. So it was decided that I would demonstrate cake decoration using decorator tips and tubes of McCormick frosting- evil, horrid tasting stuff in bright colors not found in nature. Continue reading