What people are likely to do is what their friends are doing, and this is how the hipster movement has helped countless artisan roasters, brewers, bakers and bicycle-builders to build viable businesses.
A tableful of Italians are congratulating me for microfoam. I try to raise my voice above the clamor to explain that I would have made
After a month in the kitchen, I am still restricted to setting the table. Once I was allowed to stir something, but apparently that was a special situation. Foreigners are seen as culinary toddlers. If we knew what to do with tomatoes we wouldn’t be taking expensive holidays to Italy, now would we?
I brought zucchini directly from the farm. I had even picked it. Sunshine yellow, striped, and deep emerald. Too abundant in some places I’d lived,
Valentina is 78 and almost always smiling. She is a workaholic. As her daughter takes the first bite of dinner, sitting down for the first time all day after serving 30 guests, Valentina is standing behind her chair and asks “what will we cook tomorrow?”
I’ve always liked whittling but I’m usually more fond of the practice than the outcome. Until recently I used a little pocket knife and sometimes a gouge. This month I’ve taken it to the next level, thanks to a birthday present of two Swedish whittling knives.
And I’ve decided to push through the ‘meh’ barrier*.
Do we have super foods now because most of what we eat isn’t food? I posed this question a few years ago when there were new-to-me exotic fruits around, such as Jaboticaba, labelled as super foods. I was postulating that super foods used to be just everyday food, but they’ve had to be elevated because now we eat other things that we call food and they can’t all exist in the same category.
I planned an afternoon baking cookies with my friend. I wanted to bake small batches, adjusting the dough each time. By the end of this,