Tuesday, July 27, 2010

Garden Varieties 2

My hand for scale again

First ripening tomato

Such plumpness!

Sous Roux


Sunday, July 25, 2010

Build It And They Will Come

Waiting for the squirrels to take the bait...

Garden Varieties


My hand for scale

Summer vegetables in veal broth

Sautéed with jalapeño

A Day in Japantown

... makes a hard man humble.

OK, just kidding.

Functional origami!

"Time waits for no one."

A piece of Tokyo pop

Inedible

Porcine 12



Porcine 11




Leave it to the Japanese to turn twine adorable!

Practically "The Story of Us"



I C U




(No, not intensive care unit, idiot.)

More Alimentary Adventures 3


Bleeding Heart

Not quite on my sleeve...

Chicken Combo

Finally patronized a local Korean chicken joint two years after coveting, now that i've stopped counting fat grams.

Thought it would be a good way to sample their (overpriced) goods. The saucy varieties were very ketchupy (which i don't necessarily have a problem with but can see how one may find that gimmicky). And they were not nearly piquant enough. The dry counterparts could use more salt.

That's what happens when you build something up too much. Also the inevitable outcome of having created my party wings.

That said, i savored and licked my fingers. Over and over.

What i initially thought was tofu soup was a sweet pickle (i think daikon but not sure) to wash down the grease.

Quote 218

She was
the fearful storm,
the demanding truth,
the wild question,
the gentle heat.

- "A Woman Like Others", Thalia Kitrilakis

Thursday, July 22, 2010

Capresso and Hamilton

I like the cursive logo.

Dig the fluidity.

Tuesday, July 20, 2010

Linner (Between Lunch and Dinner)

Finally tried the spaghetti at Jollibee. Now, don't get me wrong. Authentic Italian? Good. (Just don't forget Marco Polo stole the idea from China. But... the list of variations evolved there is so impressive, I hand it to them.)



But... There are days when you crave that mongrel version of sweet banana sauce and sausage.

Palabok is gold and it cannot be touched. This item makes a mighty contending quick snack, but sadly I have to report I'm ruined by having experienced a homemade variety. Not surprisingly, nothing beats homemade, as usual.

I'm hung up on Filipino food for it's redolent of a period of friendship and camaraderie that probably won't repeat itself. I don't consume often but when i do, it's like love crack.

Porcine 10

Ripped For Your Dog's Pleasure

Deep Thoughts (Not By Jack Handey) 22

Sometimes i look at the purportedly random dispersement of my ibuprofen pills on the bedside toilet paper, and i think, "It's gotta be one of the constellations!"

Monday, July 19, 2010

Sunday, July 18, 2010

Vitello Tonnato

Veal in tuna sauce, a recipe thought to have originated in the Piedmont Region of Italy.

Boneless veal leg replacing veal roast in the version found in The New York Times.

Poached in herbal veggie broth.

Anchovies and capers are added to tuna in oil to make the sauce.

Amanda Hesser warns that this flavorful dish is not visually aesthetic.

Ship Shape

- Scott Greene

Kitchen Strainer

Sun Shades


I don't have a problem with recycling bulk boxes per se, but did it have to be Pine Sol??