Feeding the Spirit at Soif

I discovered Soif Wine Bar & Merchants at the end of one of Those Weeks. Kid One was too sick to go to school, but well enough to want to make things. Like marble-and-wire wizard rings and dried apple mandrake heads from a wizard how-to book Grandma got him for his last birthday. Kid Two was sick, too, but well enough to rub clay-dough into the rug and blame it on his brother. Errands and chores multiplied at dizzying speed; on top of the usual dry cleaning, shoes needed repair, and the broken washing machine wouldn’t be fixed for a week.

Riva House Reminiscences

Every family needs a dependable, kid-friendly restaurant, one with enough of a variety of menu items to interest the adults and familiar enough for children. Ours was Riva House. Our family Riva House tradition goes back to when LL and I were dating, and we would stop in for spring rolls, clam chowder and a glass of wine at the bar to visit with a friend who worked there.

Reinventing the Crepe

I had lunch at The Crepe Place with a friend who has been doing a great deal of her own cooking lately. She has been busy reinventing the “comfort food” of her childhood into dishes that are, well, healthier. We started with a pot of chai at one of the small tables against the wall in the back room, and she told me about her latest meal reincarnations. Hamburger Helper evolved into turkey sausage with brown rice and peas.

A t-shirt speaks a thousand words

A t-shirt speaks a thousand words

Change comes slowly, as I realized when I wandered into the gift shop at the Missouri History Museum after checking out the Little Black Dress exhibit. I came face with the demolished relics of my past … as souvenir t-shirts. Seriously. Talk about taking a walk with the Ghost of Christmas Past. My specter took me on a food episode.

Foolproof pizza dough recipe

Foolproof pizza dough recipe

Honestly, there’s no such thing as “foolproof” pizza dough. As in any sort of baking, the temperature and humidity affect the texture and stickiness of the dough as well as the time to rise. But I’ve made this several hundred times over the past couple of years, so this tried-and-true method is as close as it comes to perfect homemade pizza dough every time.

Social Eating House, London

Social Eating House, London

When visiting a city for just 4 days, and not just a city, but a bustling global capital with an exploding gastronomic scene, a city that’s made up of an entire world of food, how do you ever begin to decide where to eat? Where to spend your limited time and dollars to maximum enjoyment? How to determine in advance if a meal has a chance of living up to its promise? Fortunately, epic is what we found at the Social Eating House.

Beyond Meat Beefy Crumble Tacos

Beyond Meat Beefy Crumble Tacos

I’m always looking for non-animal protein for my budding vegetarian. Luckily, I discovered Beyond Meat, a plant-based non-GMO high-protein meat alternative with a high quality meat-like texture and taste.

Because an “amuse bouche” should actually be amusing

Because an “amuse bouche” should actually be amusing

There are some things – images, tastes, sounds – that separate the forest and the trees, the dancer and the dance, the beautiful and the sublime. You stumble across them in the most unlikely moments, making every encounter with magnificence that much more magnificent.

Here is one of those things – the most “amusing” amuse bouche ever.

Balsamic zucchini “chips” with garlic and almonds

Balsamic zucchini “chips” with garlic and almonds

The zucchini harvest has begun! I’m not yet regretting the 5 plants I popped in the ground planning for a summer of squash blossom quesadillas and my dream of edible flower pizza, but the season is young. No doubt in a couple of months I’ll find a monstrous zucchini or two hidden under the scarlet runner beans as in years past and have to do something drastic again.

Watermelon salad for a summer BBQ

Watermelon salad for a summer BBQ

We are not a particularly Handy Family, so I was surprised when LL suggested we spend Memorial Day weekend sanding and revarnishing the kitchen cabinets. They definitely needed to be slathered with love after all these years of heavy use (18 years, really, since we built the kitchen? Wow!) And we had the time – when you live next to the beach, you tend to stay away from it on days the crowds appear. Like Memorial Day. So we enlisted the help of a Handy Friend, dug around in the shed to find the palm and detail sanders left over from a different round of remodeling, stocked up on sandpaper, and away we went.

Good eats at Palo Alto’s Reposado

Good eats at Palo Alto’s Reposado

Kid One recently started his First Real Job at a Palo Alto Tech Company, and this was the occasion of meeting him for lunch for the first time. I wanted to choose a place in advance; downtown Palo Alto is chock-full of restaurants and did not want to waste his hour walking around and deciding. Through the magic of Google Maps, I walked around online the night before. Resposado called out to me because we all like Mexican food and I can’t resist queso fundido. I figured it would be fine, maybe even pretty good. I wasn’t counting on it being fabulous.

One pot meal: chicken-garlic-rice

One pot meal: chicken-garlic-rice

I stumbled across this recipe somewhere online last year and bookmarked it; I liked the one-pot meal aspect as well as the variation on 40 clove chicken. It’s just a fryer and rice cooked together slowly in a pot; quick, delicious, and hearty family meal.

Ahi Tartare Just Like Michael Mina

Ahi Tartare Just Like Michael Mina

One weekend LL and I spent the weekend in San Francisco to see Kiki and Herb at the A.C.T., but the show seemed sad and we were happy so we snuck out and walked down to the St. Francis where we went to sit at the bar at the Compass Rose but it was the new Michael Mina (which is the old Michael Mina now) and we were wowed by his tuna tartare.

It was one of those astonishing dishes, prepared table side – in our case, bar side – with gorgeous pink rich ahi and crisp sweet diced pears and salty pine nuts with the zing of garlic and the heat of jalapeño held together with quail eggs. It was a dish we had to recreate.

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