And to Think It All Began with a Pan

I was blogging along happily one day, when I realized I was approaching my 400th post.

I launched Skinny Girls & Mayonnaise on August 8, 2010, with a volley of posts I had written and prepared — there were posts on the great Yucatan pork speciality, cochinita pibil, and how with it I’d converted two vegetarians; the spectacular torta cubano; the importance of salt, and the unimportance of quinoa — a grain that would, for the purposes of this blog, play Lex Luthor to my Superman. I wanted the blog to look like it had been around for awhile, so within the first week I published a total of nineteen posts.

The old pan

The old pan, circa 2014

One of the earliest posts was about an old pan I had inherited in my 20s from whomever lived in my Santa Monica rent control apartment before me. Some two decades later, I still had the pan. And still used it more than the various Emile Henry, Le Creuset and other fancy bakeware I now had in my cupboard. More

Chiles Rellenos, High Speed Chases & Le Creuset

I was in kitchen, making dinner, when my 8-year-old son yelled from the family room. “Dad, car chase!”

Here in Los Angeles, we have our share of high-speed car chases — if you’re old enough to remember the O.J. Simpson murders, you’ll recall we even have slow-speed car chases. We’ve got a lot of cars, a lot of freeways, and a fair percentage of people doing things they shouldn’t be. I typically don’t pay much attention — it seems prurient, like staring at a car wreck or a topless woman on a European beach. But once in awhile, I get sucked in. Which is what happened the other night, as I cooked chiles rellenos. More

Yeast of Eden

A frequently heard lament around my house is our inability to locate a good and authentic Parisian baguette anywhere in the city.

Fresh baked bread, Parma butter and speck

I’ve driven hours, all over the city, in search of the elusive loaf. Any time I see a French bakery, I stop and purchase a baguette. Some are decent, most are bad… but none are great. All of which led me to the conclusion that perhaps if I wanted a good baguette, I should be making it myself. But after researching the equipment and time required, and guessing that the result would likely be no better than anything I’d encountered in my Ulyssean travels about town, I realized I would not be adding the baguette to my baking repertoire. More