“How did it get so late so soon? It’s night before it’s afternoon. December is here before it’s June. My goodness how the time has flewn. How did it get so late so soon?” – Dr. Seuss It’s December and I suddenly miss this place. It seems with the end of the year approaching, I’m slowing down with as much tenacity as when revving up in spring. But reflection isn’t the point of this update, that’s for another time. Today is …
As LA temperatures climb into the 80s, some of us find the desire to chew diminishing. If you’re too hot for solid food or just curious about adding raw dishes to your menu, rejoice! I’ve been guinea-pigging a couple of ridiculously simple, healthy options that should make your mouths Mmmf with gratitude. RAW BORSCHT The staple soup of My People, the original borscht calls for a minimum of two hours of cooking time, but this raw, pared down option will …
Spring, San Francisco, sausages. Or wurst, to be exact. These things need to come together in my life more often. Also: hot pink pickled, deviled eggs? Need you. Love you. Miss you.
It’s been a while since we’ve had a Mmmf post here, which is kind of a shame, since, food-wise, this winter has been largely about learning new recipes along with the usual seasonal culinary indulgences. To be honest, though, I’m relieved to be back to eating less decadently. [Except on the weekends, that is.] I have so much more energy and better braining power with less fat, starch and sugar in my system. Here is what my day-to-day provisions have …
LA’s being pulverized by the harshest winds in over a decade, which makes this place 1. Downright apocalyptic 2. Ideal for cookies! Here is a honey walnut cookie recipe that’s excellent when you’re feeling impulsive and don’t have a lot of time, or a lot of ingredients. It made for some nutty, caky, almost madeleine-y goodness. My version is slightly modified; it uses half the ingredients [because I certainly don’t need two sheets’ worth] and no sugar. INGREDIENTS 1/4 cup unsalted butter, …
Crisp autumn weather is perfect for almost everything. Reading, writing, making art, movie nights… Unfortunately, the chill can also lead to a variety of ailments. Between copious amounts of vitamins, hot ginger-honey tea and rest many of them can be warded off, but nothing weaves the health magic like Magic Soup. Over the past few days I’ve spent my time crawling from bed to couch, unable to even console myself with books because of daily migraines – a sad state …
After I posted these photos of tea eggs I made a couple of weeks ago, a bunch of people asked what they were and how they’re made. Tea eggs are a traditional Chinese snack, and are super-easy to make in bulk, thus providing extended snacking potential. I’ll list two recipes here – the traditional Chinese method and my own take. TRADITIONAL TEA EGGS Ingredients 6 eggs 3 tablespoons soy sauce 1 teaspoon salt 1 tablespoon black tea leaves or 1 …
This edition of Mmmf is brought to you courtesy of BelleFace‘s Annah. Annah is a make up artist and is currently in the process of developing a line of organic skincare products, which I’m pretty excited about. She’s also a culinary explorer, and occasionally hosts impressive vegetarian dinner parties. Your hostess: Last week was Italian night, and MAN was it good. Annah spent something like 9 hours preparing this feast, so I took a bunch of photos and asked her …
After one week of juicing and two weeks of eating raw, I seem to have found a system that works long-term. During the raw weeks, I discovered just how much I genuinely loved eating and preparing raw food at home, so I’ve stuck with it. This, however, did not stop me on Sunday, when I sunk my teeth into some of the world’s finest BBQ. Since embarking on this food reboot almost a month ago, I have noticed some major …
On Saturday, roughly six months after we moved in, A and I had a little rocket-warming party to celebrate what’s finally beginning to feel like home. We don’t have people over too often, so I decided to feed our friends in addition the customary alcoholic offerings. Being nowhere near the expert level necessary to hold a full on dinner party for thirty people, hors d’œuvres seemed the most reasonable plan of action. Let me preface the rest by saying that, …
The sun has come out in LA after a solid week of glorious rain, much to my chagrin. Fortunately, it’s still cold enough to crave winter food, so I’m going to share a simple recipe for a quinoa-stuffed squash. It’s takes about 30 minutes to prepare and is easy to modify to make vegetarian. You will need: 1 butternut squash 1 cup quinoa a protein of your choice dried cranberries walnuts or cashews butter cinnamon cumin coriander honey You’ll notice …
Less than two years ago I said “I like to cook but don’t really do it”, and now I’m a motherfuckin kitchen master. OK, maybe not quite a master, but I do cook all the time, and love discovering new recipes. Mmmf is my favorite term for something amazingly delicious, thus it is the title of favorite culinary stuffs I post here from now on. Bon appettit! To start, here’s a ridiculously simple step-by-step to lead you to orangy, beety …