March 2012

Things To Stir Into Your Oatmeal

It’s hard to follow up a post about pushing the genre of food blogging forward without feeling self-conscious. So let’s talk about oatmeal.

Do you like oatmeal? I love it. On Sunday mornings, sometimes I’ll make my Sunday Morning Oatmeal where I cook the oatmeal in milk, stir in butter, and top it with nuts, dried fruit and honey. When I’m feeling innovative, I’ll noodle around with the components and come up with something like my Oatmeal with Ginger, Coconut Milk and Lime. Mostly, though, I just cook oatmeal and then stir something into it–which is what this post is about.

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Are Food Blogs Over?

[Image from Roboppy’s Flickr via Slashfood.]

In this week’s New York Magazine, there’s a story about a 27-year old who spends most of her life and her money eating out at trendy, of-the-moment restaurants. To be honest, I didn’t read the article—that’s the side of the food world I have zero interest in (fad-following)—but one line (highlighted by Eater) stood out for me to the point that I’ve been thinking a lot about it: “The food blogs are still big, but they really had their moment in the early aughts.”

At first, I rolled my eyes. But then I scratched my head. I mean, I don’t agree with the time frame—if food blogs had their moment, they were in the late aughts—but the larger question that this glib statement poses is a good one: are food blogs over?

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A Thin Mint Milkshake Recipe

When I heard that Doug and Bryan of The Big Gay Ice Cream Truck and The Big Gay Ice Cream Shop were making a Thin Mint Milkshake, a part of me thought: “Whoah, I wonder how they make that?” I also thought: “I wish I lived in New York still so I could taste that.”

Then, the other day, after Craig and I took a hike in Bronson Canyon, we stopped into Gelson’s (our local grocery store) to pick up a few things and encountered a Girl Scout standing outside.

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My Pinterest Page

Have you ever wanted to see all of my recipe archives laid out for you visually? Click here and check out my new Pinterest page. All my big recipe categories are there–breakfast, desserts, pasta and risotto–plus I made a page of my Most Popular Recipes of All Time. If you create a Pinterest account, you can invite your friends and pin your favorite recipes to your bulletin board; and I’ll continue to update my page as I continue to update my blog. Have fun browsing!

My Mom’s Five Tips For Scoring A Table At An Impossible-To-Get-Into Restaurant

My mom may not cook, but she’s an absolute authority when it comes to eating out at restaurants. She and my dad eat out almost every night of the week and they do so with a real zest for excitement and experience; they love to patronize busy restaurants, especially ones that are hard to get into. Which is why I had the idea to call my mom, this morning, to ask her for her tips on getting into an impossible-to-get-into restaurant. What follows is her top secret advice.

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White Plates

My favorite food blog, of late, is Canal House Cooks Lunch. It’s deceptively simple: every day, the women of The Canal House (that’d be famed cookbook photographer Christopher Hirsheimer and former Saveur test kitchen director Melissa Hamilton (who also happens to be Gabrielle Hamilton’s sister and a prominent figure in “Blood, Bones & Butter”)) take a picture of what they make and eat for lunch and post it on their blog. Every day. You’d think that could get boring fast, but it’s quite the opposite: I find their pictures/posts to be exciting and, more importantly, inspiring. Especially how the food always pops; and part of that, I realized, has to do with their white plates.

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Chocolate Guinness Cake

Here’s how you know I’m the real deal: whereas most food publications will cram an upcoming holiday down your throat in hopes that you’ll link to their page as you plan your holiday meal, I’m not so clever or strategic. I wait until the holiday’s over, when the post will no longer be relevant, and then I blog about it. This means: (1) I’m not very smart; and (2) I’m pretty authentic. And so it is that I share with you now a cake that would’ve been very nice to bring to a St. Paddy’s Day Dinner this past weekend (as I did) but which you will probably not make anymore because the holiday’s over.

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