Other Articles
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A couple of years ago I was in Japan walking around a market place and I stumbled across a strange little food. It was like a pine cone, but pink with green tips- and we're talking neon. I was told it was called a "dragonfruit." When I came home I had many stories to tell, one of which was about this odd fruit. I tried, at least, to tell people about it and everyone looked at me like I was absolutely nutters! I tried to google it, but nothing came up. I was beginning to feel like I had some "Lost in Translation" experience, and had dreamed up a fake memory while travelling in a foreign
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Ever since Shanghai Cafe last night and it is now both the best and worst Shanghainese restaurant. Let me explain.
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Did I mention that we live on the east side now? It has its ups and downs, its scary parts and cool parts. For example, just this morning I walked downstairs and got a fabulous haircut at Kemestry Salon, and there are other great places I’ll have to tell you about, like Domy Books and [...]
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now there is dark chocolate:
A daily treat of dark chocolate could help to reduce blood pressure, a st
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and Santa Barbara certainly has it's share being the tourist destination it is. (which has one of my favorite dinning sp
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Please welcome guest author Amorette (Sakurako Kitsa), who is writing a series on how to make decorative art bento lunches. ~Biggie
The beautiful natural coloration of foods is always best, but you can also accent a bento with edible “paint”. I use it from time to time. The paints in the palette below are made from [...]
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I am back in New Orleans, although without regular access to the internet. For the last couple of days I've been in Amite, where my family has a home.
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Please welcome guest author Amorette (Sakurako Kitsa), who is writing a series on how to make decorative art bento lunches. ~Biggie
Amorette’s note: I’m sorry about the ongoing spacing problems. I’m still trying to get the hang of this!
Although it can get a bit effort-intensive, there are a few ways to exactly duplicate a logo, [...]
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I wasn't sure at first if I should share this with you: I mean, it's in French, and I don't know how many of our readers out there speak French. But after seeing several episodes and cracking up, I decided I could manage some sort of post with mino
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My mom and I stopped in for a quick lunch at Chao Zhou Restaurant, where they are known for very simple home-style food. It's that place with the big red bowl on top of the building, where you'll see piles of people, even at 2am in the morning.
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Presto Pasta Night #79 is fixed. All those links to fanta
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Twitter? It's huge. Hundreds of the most fun, interesting, informative, and playful food bloggers are hanging out on this social networking website, yakking away about almost everything, food and non-food related. Ever want a peek into the lives behind the prett
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Twitter? It's huge. Hundreds of the most fun, interesting, informative, and playful food bloggers are hanging out on this social networking website, yakking away about almost everything, food and non-food related. Ever want a peek into the lives behind the prett
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Fla
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I got wind of this contest via email and that's when I recognized what the heck has been trodding underfoot the past two weeks. They are trumpet shaped mushrooms, called chanterelles, that can be a golden champagne colour (see above) or
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Please welcome guest author Amorette (Sakurako Kitsa), who is writing a series on how to make decorative art bento lunches. ~Biggie
Whether you’re using a lovely silk concoction or a simple square cotton bandanna, furoshiki are really handy. They’re great for carrying bento because they can serve so many other purposes as well: a placemat, for [...]
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Country Bob's Sauce.
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On the menu for dinner last night: junk food. Amount of food: a lot. Price: cheap!
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I'm fairly sure I've talked about this before, but I am currently too lazy to go digging into the archives.
The folks over at Chowhounds are currently debating what defines a foodie. These types of questions pop up on the various food forums year after year, and never has anyone come up with a qualitative working definition.
There's a reason for this. Labels (and let's be honest here, foodie is just a label to apply to a person) are restrictive and limiting. Coming up with a definition will inevitably leave someo
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