Poi Dog Pondering —
Thanksgiving for every wrong move that made it right
Ls cocktails 790 xxx
photo by samantha goh

11.24.15 Thank You (Falettinme Be Mice Elf Agin)

Another month has passed. Are you the same? I'm not. I feel my roots shifting and it's exciting and scary. My jaw sometimes feels weird when I wake up in the morning and I know I have been clenching my teeth as I sleep. Change is good but it can wreak havoc. I have started to emerge from behind my desk, making forays into the world beyond just sending my words out to be read. There I am, above, serving cocktails at an event created by And North; read about it here and check out the cocktail recipes here. Saying yes to many things also entails saying no a lot. Does that make any sense? Redefining your life is a process and I feel like I am approaching a tipping point.

John Steinbeck —
People don’t take trips, trips take people.
Mouse 790 xxx
photos by gluttonforlife

10.22.15 Go and Do

Forgive me, dear reader, it's been seven weeks since my last expression. In that time, I've fostered six cats, flown to France, cooked a feast for 20 people, held two demos at the farmers market, created custom cocktails for an event and worked my regular job as a freelance writer. For these and all the wins of my life, I am truly...oh, never mind. The point is, I'm deeply sorry to have neglected my blog the last couple of months but I've been dancing as fast as I can. The good news? I'm going to catch you up with a series of mouth-watering photos. Starting with this one of Mouse, the sweetest, fluffiest kitten that ever lived. She was the runt of a litter of five born to Janet, a gorgeous black cat who came to our door in July, turned out to be preggers and asked for shelter. What ensued was generally chaos, but all turned out well, and we eventually found loving parents for every last one of those adorable interlopers (after they were weaned, ate us out of house and home and chewed everything in sight). I miss them like hell and am so glad they're gone. Another of life's endless paradoxes.

Anton Chekhov —
People don’t notice whether it’s winter or summer when they’re happy.
10423778 10153438399767422 1272895986605632885 n 790 xxx
photo from the interwebs

9.4.15 Labor Day

I love everything about this image; to me it conveys what is best about summer, from those fat bolsters to the surrounding green to her bare, brown calves. My hope for all of us is that, during this last weekend of the official season, we find the time, place and inspiration to capture a few moments of true peace and reflection. I'm going to share with you some wonderful reads, but just file them away for later if you're going to get outside and unplug. I'll be camping out at the lake with my husband, fortifying myself with a big dose of nature. Fall is on its way, and with it comes that rush of energy and a bittersweet longing that begins now.

Horace (Quintus Horatius Flaccus) —
No poems can please for long or live that are written by water-drinkers.
Mastiha 790 xxx
photos by gluttonforlife

9.1.15 What a Sap

Traces of my recent trip to Greece still echo through my kitchen. The Greek salad simply does not grow old, and I now crave the strong herbal presence of fresh oregano, something I previously shunned. Another very particular flavor I discovered and adore is mastiha, "mastic" in English. This natural sap that weeps from the lentisc tree (Pistacia lentiscus), known as "the tears of Chios" (pronounced "hee-os"), is found only on that particular Greek island. Sun-dried into brittle, translucent bits of resin, mastiha becomes soft and gummy when chewed. In fact, its name derives from the Greek word meaning "to gnash the teeth," and is related to our "masticate." Used since antiquity for its antioxidant, anti-inflammatory and antibacterial properties, mastic has a sharp, piney aroma that reminds me of the rosin string players use to treat their bows. Its flavor is equally pungent and strangely compelling.

Henry Wadsworth Longfellow —
The world loves a spice of wickedness.
Mix 790 xxx
photos by gluttonforlife

8.18.15 Lucky Seven

We read a lot these days about cooking simply—"ingredient-driven cooking" is a phrase that flummoxed me when I first heard it. What cooking isn't driven by ingredients? Since when are the ingredients not supposed to shine? But I think I was just being purposely obtuse because, of course, there are entire schools of cooking that are all about technique. Just learn to make this perfect sauce and the quality and provenance of your pork loin won't matter. That sort of thing. So, really, my cooking is entirely driven by the ingredients. But that doesn't mean I don't like to build layers of flavor in the dishes I make. One of my favorite ways is with finishing. I have an arsenal of powders, oils, salts and other garnishes and condiments that act as perfect punctuation marks, underscoring a particular note or adding an element of surprise. Although Maldon salt in all its crunchy salinity often suffices, sometimes I reach for something more complex, like this version of shichimi togarashi.