think globally, eat globally, throw functionally
Several years ago, on Haight Street, there used to be an Eritrean restaurant called Massawa, founded by a burned-out freedom fighter. For around two years of that restaurant's two decades on the Haight, they did brunch as well as dinner. We loved this brunch which included foods you'd never see…
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Passover (Pesach) starts this Wednesday, and for once I thought I'd get you a recipe ahead of time. And there is, of course, no recipe more central to Pesach than matzoh ball soup. I've been making matzoh ball soup since I moved away from home. I started with my mother's…
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A man and his servants came to see Rabban Gamliel and his court. The man had his servants bring forth an enormous platter of the famous sausages of the great shochet Nathan, each resting in a half-split bun with mustard. The court salivated in anticipation. "I have a question about…
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TL;DR: New blue and red syrup birds in the online store. We love real maple syrup. And since we tend to do some kind of pancakes or waffles every weekend, we have reason to pour a lot of it. A decade or so ago I decided it was time…
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TL;DR: new sluggy soap dishes in the shop Ten or twelve years ago (or maybe more) our apartment in San Francisco needed a soap dish. I wanted to make something decorative, and thought about what would look good covered in soap slime. Banana slugs, of course. Thus my first…
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This year's non-traditional Thanksgiving was back to Mexican, because there's no American like Mesoamerican. Last time (2010) was based on Roberto Santabanez's Truly Mexican; this time, we made a menu of the recipes of Pati Jinich. I now have three of Jinich's cookbooks, and we've been watching our way through…
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