Year of the Sandwich — A Soft Spot for Soft Shells

Spring is a really good time for food. And several great seasonal items appear around this part of the year.

One of my very favorites is the morel mushroom, which they sometimes (rarely) get at Whole Foods. So driving down the street the other day, rather than shaking my head sadly at all the people mortgaging their futures to shop there when the Whole Foods came into view, I pulled in.

Soft shell crab sandwich

There were no morels.

I continued back to the seafood counter to see if there was anything interesting there. And my eyes nearly escaped their sockets when I realized it was also the time of year of one of my other most favoritest things: soft shell crabs. And on sale, no less!! More

Kim Chee to the Rescue, Again!

It was Super Bowl Sunday, and things were not going well.

A few evenings earlier, I had awoken in the middle of the night with one of those sneezes that tells you immediately a cold is imminent.

We had friends for dinner Friday night, and despite feeling a bit under the weather, I cooked and ate and drank and toasted and laughed. And then went to bed. And didn’t sleep a wink — the entire night.

My medicine

My medicine

I got up, jittery, tired and sick. And went for a run. When I got home, I showered, took a Benadryl, climbed back in bed. And slept for four hours. When I woke, I felt wildly out of sorts — even sleepier than I had been, my vision skewed, my depth perception practically non existent. More

Goodbye, Year of the Taco

In the first weeks of January, I declared 2016 would be the “Year of the Taco” at Skinny Girls & Mayonnaise. And the year did not disappoint.

The last taco

The last taco

I ate delicious tacos in East L.A., Mexico and Hawaii. I added six new taco recipes — including air-dried pork, Veracruz-style fish and Oaxacan turkey mole — to a blog that already boasted nearly a dozen. It was a good year. More

Carbonara in the Clouds

On a recent vacation to Lake Tahoe with our friends the Heins and the Pfaffs, I planned a post-ski carbonara — a perfect simple pasta to feed a large group.

For some reason, the pasta never got made — perhaps it was the Flintstone-esque beef short ribs or the opening of Dungeness crab season that distracted us, or the mellow lull of the tequila that met us first.

Through the Mojave Desert on the road to Tahoe

Through the Mojave Desert on the road to Tahoe

So the eggs, guanciale, parmesan and spaghetti that made the 8-hour drive into the high Sierras turned around and came back home again. And made the perfect post-ski-trip dinner when we got back. Just as well, pasta is a little tricky to nail at 8,000 feet.

More

Tacotopia, Episode #3: In Praise of Gringo Tacos

My family loves Taco Bell. “Can we stop at Taco Bell!?” the kids yell anytime we drive past one. And sometimes we relent, because we love Taco Bell too!

Taco shells and Taco Bell seasoning

Taco shells and Taco Bell seasoning

Not in the same way we love a good Baja fish tacos, or al pastor tacos on the street in Jalisco. But the comforting crunch of a gringo taco, as I like to call them — hard shell, spiced ground beef, shredded cheese, shredded lettuce, a few tiny cubes of flavorless tomato and taco sauce — is its own piece of nostalgic heaven. More

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