Yes indeed, that's me running with a pink board through the streets of New York. And guess what? This weekend it's actually happening. Times Square will be turned into an Art Gallery this weekend and ten percent of proceeds will go to the Sandy relief effort. How do you like them apples?
Thursday, November 8, 2012
Tuesday, October 16, 2012
If there is one thing we all have in common, it’s fear.
In an effort to punch my camera fear in the face, I’m recording myself every week and the only promise I must fulfill is to get a bit better every time. Thank you Mum and Cliff, I have done my best of accommodate your suggestions.
Now what about you, reader friend? What are you afraid of? There’s always something.
What tiny step can you take to overcome that fear?
What is your reward?
Just think about it, no action is needed just yet, but if you’d like to share, please do.
Monday, September 24, 2012
For some reason the idea of putting myself on video scared the sh*t out of me.
I decided to run at the fear and throw up my first ever attempt
And like every opening night upchuck, this little piece is a hot mess.
My hair is a spectacular horror show
and the lighting has provided me with a neat little mustache – come and get it boyz and girls.
Saturday, September 25, 2010
|Let's call this tent camping hair.|
Fish Fears post for a full run down.
Broken down and rebuilt becoming a gourmand by coercion and force- click here to have Traveling Taste Buds delivered to your email for free.
Thursday, July 8, 2010
So it turns out that this stuff is quasi poisonous.
When I bought it in Chinatown last week, the veggie guy told me it was called “Chinese Spinach”. With such pretty green and purple colors, I didn’t care that the description was mysteriously vague.
Rather than do the smart thing and look this vegetable up for cooking suggestions etc., I went to my go-to simple veggie prep.
For every cup or so of veg., put one tablespoon of sesame oil into a pan.
Let the oil get hot enough to make a nice sizzle when tested with a sprinkle of water.
Toss the veggies into the hot pan, and keep them moving around for a minute or so.
Pour a few tablespoons of soy sauce over the hot veg and continue to toss until they are tender.
I put a cover on harder vegetables like green beans letting the steam finish them off. ( No fire is needed under the pan)
You can grate garlic or ginger into this, but really it taste better without. You will not believe how good and simple this is.
OK, back to the poison part.
So in preparation for this post, I did my journalistic due diligence and looked up “Chinese Spinach” a.k.a. amaranth. As a recap, I cooked an ate this stuff last week. Here are a few notes from Wikipedia:
“can inhibit the absorption of calcium and zinc”
“should be eaten with caution by people with kidney disorders, gout, or rheumatoid arthritis”
“Reheating cooked greens is often discouraged, particularly for consumption by small children”
BUT IT WAS SO PRETTY.
So, I’m not dead. That’s good.
Try the sesame oil thing, you’ll be glad you did. PEACE OUT
Lab rat at your service. Click here to have Traveling Taste Buds delivered to your email for free.
Posted by Devon at 5:46 PM
Thursday, June 17, 2010
Fear of failure is not an adequate excuse. (so I tell myself)
This flour is milled from naturally occurring albino wheat. It’s like training wheels in the WW world because it has more nutrients than refined, white flour, but it doesn’t have the strong flavors and leavening issues associated with traditional red flours.
Because I’m sure it was tested by a team of chefs and fed to a whole bunch of focus groups, I used the cookie recipe on the side of the flour bag. You know what they say, “Never be afraid to mimic success.”
Whole Wheat Chocolate Chip Cookies
2 cups flour
1 tsp salt
1 tsp baking soda
1 cup brown sugar
1 /2 granulated sugar
1 cup butter (softened)
1 tsp vanilla extract
1 12oz package semi sweet chocolate chips
1 cup chopped walnuts
Preheat oven to 375 degrees F
Combine flour, salt and baking soda in a small bowl. Blend well and set aside.
In a large bowl, cream butter adding brown and granulated sugar.
Add eggs and vanilla. Beat until creamy.
Add flour mixture to the large bowl and blend well.
Mix in chocolate and nuts.
Drop round teaspoons of mixture onto ungreased cookie sheet.
Bake for approximately 8-10 minutes.
Makes 30 cookies
Let me be your test kitchen. Click here to have Traveling Taste Buds delivered directly to your email for free.
Posted by Devon at 2:17 PM
Tuesday, June 8, 2010
Gomen means sorry in Japanese (i.e. Gomen, I broke your eggbeater).
Somen rhymes with gomen.
On this very hot day (yesterday really), I would like to apologize for disappearing from the blogosphere by offering up Japanese somen noodles. They are cold, require very little time and almost zero effort—ordering drive thru is tougher.
For those unfamiliar with Japanese food, somen is a great gateway drug.
The most popular way to eat the thin, wheat based noodles is to dip them into a cold, savory soup. This is the first Japanese food I learned to cook and eat, and I still make it all the time.
Gomen, I was a negligent blogger, but I hope these noodles will make amends.
1 noodle bunch
¼ cup somen soup base
¼ cup water
1 green onion (chopped)
Boil noodles according to instructions on package.
Drain noodles, rinsing under cold water until all noodles are cold.
If you want really cold noodles, toss a few ice cubes into the bowl.
Mix somen soup base and water in a small bowel. (Each diner should have their own soup bowl)
Season your soup—some like to use wasabi or ginger, but I keep it simple with green onion.
Grab a bunch of noodles with your chopsticks and dump them in the soup
Fish some noodles from the bowl and eat. Be sure to slurp. Slurping shows appreciation to the chef.
*Somen and soup base can be found in the Japanese section of Asian food stores and in some supermarkets.
More super simple summer dishes are to come. Click here to have them sent directly to your email for free.
Posted by Devon at 5:16 AM