Our first dinner in the Dublin apartment, just over a month ago: duck and fried rice from the late-night take-away place across the road, washed down with some good, cheap Chilean Merlot. It was perfect, but after two weeks’ worth of take out and pub food during our apartment hunt, we were in dire need of fresh produce. Exhibit A: When we first moved in, we were happy to find a mini-grocery store on our block… Happy until our first …
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 …
Good morning, universe. In just four short days I’ll be cramming my cargo into a little rocket and zooming off to Yantaló. The pile of books and supplies at my front door has gone from this: …to this: On Monday, I’ll do my best to post photos of the contents. it’s time for some serious suitcase Tetris! And maybe more prickly pear juice. LA is filled with all manner of cactus and this fruit is fairly easy to find in parks …
Me, running on wet sand in Malibu. Photo by Stephanie Inagaki. My purple make up brushes. Photo by Stephanie Inagaki.
When we were tasked with providing lunch sandwiches for day 2 of Hicksville, I knew I’d need to step it up. I rarely eat bread and loathe most sandwiches, with the rare exception of tea sandwiches and fancy gourmet fare. Because I suffer from an acute case of the fancies, you see. The only experience I’d had with preparing this sort of thing was the time we made cucumber-goat-cheese sandwiches for our housewarming party, so this was a fun challenge. …
I am returned from a flurry of cathedrals, cobblestones, ancient history and art. Evidence bombardment begins. Heathrow A disturbing iPod dock Tea + appetizers + Light Asylum shirt at Gordon Ramsey’s Plane Food restaurant Steak Carpaccio Foie Gras Epic gift from Mom – the Alexander McQueen bee skull ring Mom, being awesome and enjoying the menu Sleepy after the flight, on the way to drop bags off at our hotel Rome, being beautiful at night The best gelato of my …
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, …
With only a few days left until 2011, this will be the final Biorequiem post for 2010, but I’ll still be around on FB and Twitter. Now, photos from a fantastically delicious Russian dinner at my mom’s with A and Micron. Mom knows how to BRING IT, as always. ? Micron, modeling her new snow princess harness with mom. Deviled eggs with caviar. Mmmf! Rack of lamb, ready to be baked. Micron the Destroyer Appetizers: salad, bread, various cold cuts, …
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 …
‘Suup! I’m dedicating today to learning new visualization techniques. There is a lot of exciting stuff in motion, and the next couple of months are going to be a beautiful tornado of activity, travel and, oh shneep, most likely moving in the midst of it all. As such, extra helpings of level-headed tranquility and organization are in order. Hence today’s plans. Here’s what’s going down. June MOVING Unless something goes horribly wrong, in the next 24 hours A and I …
This is what my never-ending 365 project is reduced to at the moment, for the most part. That’s because I’ve been reading and drawing and, by Da Vinci’s nuts, even painting! That’s not the big news of the day, however. Today on Coilhouse, we are revealing several major developments, among them our brand new media kit, a dropped in-store price, tripled distribution, and working with Last Gasp to bring Coilhouse Magazine to more independent stores than ever before. Mhmm, we’re …