Kingdom of Salsa

29 Nov 2011 3 Comments

by scolgin in Markets & Stores, Observations, Recipes Tags: , , , , , , , , ,

I think I’ve got salsa running through my veins. My two oldest brothers — twins, twenty years my elders — both married Mexican women. At my childhood home, our brick worker — Cisco — was practically a part of the family. I have formative memories of large, festive gatherings with mariachi and piñatas, huge bowls of crispy tortilla chips and dishes of smoky, addictive and dangerously hot salsa.

(l to r) Chipotle caramelized onion salsa, tomatillo arbol salsa, pan-roasted tomato garlic salsa

I would bravely dip a chip into the salsa — just a corner at first. Then half the chip, and eventually I would actually scoop. I would thrill at both the uncomfortable blazing tingle in my mouth, and at my increasing ability to handle it. And the abuelas would marvel at the Scoville heat tolerance of the little gringo. More

Thanks. Giving.

24 Nov 2011 4 Comments

by scolgin in Observations Tags: , , , , , , , ,

Thanksgiving is my favorite holiday. In addition to being the only holiday that is really ALL about food, it incorporates two of my favorite concepts into its title: thanks and giving.

If I were limited to only two values I could instill my children, it might be those two. To be thankful. And to be giving.

One of the most valuable things I can give is my time. And often I do that by cooking. When friends or loved ones come for a meal, they are not merely chewing and swallowing. They are being honored, served and cherished. And they are sharing in my small effort to make the world a more slow, thoughtful, beautiful place — one meal at a time. More

Crab Week!

21 Nov 2011 6 Comments

by scolgin in Recipes, Video Tags: , , , , , , , , ,

If the Discovery Channel can have “Shark Week,” why can’t Skinny Girls & Mayonnaise have “Crab Week”! It’s kinda the same except less terrifying and more delicious!

Dungeness crabs — Fisherman's Wharf, San Francisco

Shelve your shrimp and save the lobster for the nouveau riche — crab is, hands down, my favorite crustacean. Even scampi scurry in comparison. I find myself revisiting the subject of crab on my blog often because it is one of my favorite things. I have fond childhood memories of navigating through the crowded walkways of Fisherman’s Wharf in San Francisco, where large pots belched steam into the cold Bay air and Dungeness crabs were displayed in imposing piles taller than my head. That a creature so menacing looking could have such sweet, snowy white flesh was one of the wonders of the universe. More

Lighten Up

18 Nov 2011 8 Comments

by scolgin in Observations, Starlets, Yoga Students & Quinoa (stories) Tags: , , , , , , , , ,

There are a lot of overly serious food blogs out there. What’s there to be so serious about? I hope people are laughing as they read my food blog.

I find “foodies” in general to be an overly serious lot. They make unfunny jokes about agrobusiness or sourcing free-range capon as they sit around trading cooking tips, sampling Asian tapas and sipping lychee soju martinis. I get antsy when people refer to me as a foodie. It feels like I’ve got some kind of ugly condition and people are whispering about me. I imagine them picturing me waiting in line at the latest food truck, and then Tweeting about it when I get home.

Yoga students and starlets tend to be overly serious about food, too — except in an opposite way from foodies. Rather than looking for the newest obscure Italian salumi, they spend their time scouring menus and ingredients lists, ever vigilant for things like butter and salt. Their lives become more about what NOT to eat, and how much fun is that?

Mario Batali, Julia Child and Colonel Sanders ala The Simpsons

I saw a recent episode of “The Simpsons” where Marge, Bart and Lisa become foodies and launch their own food blog. It was very funny. More

Sundays with Nat

15 Nov 2011 8 Comments

by scolgin in Observations, Video Tags: , , , , , , ,

On Sunday afternoons, many of my male friends will retreat to their “man caves.” I’ve written before about these enigmatic places — spare rooms, basements, converted garages where a guy can steal away to play computer games or smoke a joint or read, I guess. I don’t know what happens in man caves, I’ve never actually been in one. In my imagination they are dark and smell of tobacco and dust.

The kitchen serves a similar purpose in my life. When I’m cooking, it’s a space — both mentally and physically — I can withdraw to, focus and engage in my craft. Except unlike a man-cave, there’s no locked door, no barrier to entry for my wife or kids. More

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