Month: October 2005
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Oh, LA Times, how swiftly you have redeemed yourself. Despite my attempts at being fair and balanced, I couldn't deny that the NY Times was winning out as of late. But with this here recipe, the LA Times has managed a real comeback. In Betty Baboujon's (what a name – it wouldn't stop repeating itself…
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Well, it's just a veritable Russ Parsons lovefest around here, isn't it? I swear this isn't on purpose, at least not consciously (and yes, it might have something to do with the fact that I think his recipes are more reliable, but I realize I haven't tested enough from the other writers to really make…
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I've told you a bit about my notebooks filled with clippings of NY Times recipes, but I also have ring-binders (plural, yes) filled with recipes from the LA Times. Back in January 2004, Russ Parsons wrote an article about winter greens that's sadly no longer available online. Accompanying the article were three recipes, including one…
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Doesn't that look dull? And trust me, this post probably won't be much of anything either. I've been back for three days and the closest I've come to cooking was getting on Ben's nerves as he kindly roasted a chicken for me on my first night home again, and then microwaving spinach in the plastic…
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Way back in the beginning days of this blog, I mentioned in a post off-handedly that my hand-held mixer was stuck at the highest stage, making whipping egg whites and creaming butter exercises in frustration and rendering my kitchen bespattered every time I had to use it, which was often. Little did I know that…
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During my Paris weekend, I stumbled across a bakery on the rue des Deux Ponts on l’Ile Saint Louis. The windows were filled with the kind of old-fashioned baked goods which set a special boulangerie apart from the more quotidian ones. I couldn’t help but go inside and poke around for a bit. I ended…
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For this month's Sugar High Friday, Kelli at Lovescool decided that we all should use deep, dark chocolate as the main ingredient for our entries. To prevent boredom, she stipulated that we try something new and interesting, not the everyday workhorse recipes that are foolproof and deja-vu (and –lu). I guess there is such a…
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Dear reader, I must confide in you a small secret you might not have known about me. For the past two months, I have been using plastic flatware. Gasp! Can it even be called flatware if it’s not made of some kind of metal? I don’t know. But silverware it certainly is not. The circumstances…
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I’m off to Paris to eat macarons, stroll through the narrow streets of the Marais, gaze longingly at store windows, and see various members of my family for a few days. I hope to fill my soul with enough joy and light to get me through the following week, in which I probably won’t see…
The Wednesday Chef 