Cauliflower Candy

I used to be roommates with my sister Laura, who was a skinny yoga teacher pescetarian type (and partially responsible for the name of this blog). Laura used to roast all manners of vegetables — squash, eggplant, cucumbers — always sliced into little coins, always cooked until they became caramely and delicious. It was a nifty trick I was never quite able to repeat — perhaps because Laura was such a prodigious user of olive oil. Where others would drizzle, she would pour.

Before

Before

One day, I was roasting some cauliflower and forgot about it. It cooked about 45 minutes longer than I had intended. And when I finally returned to the oven, the plump snow florets had shrunk by two thirds into little brown caramel bombs. More

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Somewhere Over the Rainbow Chard

I love Swiss chard, it’s one of the best greens in my opinion. It cooks up velvety and has a beautiful earthy flavor.

Rainbow chard from Malibu (more glamorous than other rainbow chard)

Rainbow chard from Malibu (more glamorous than other rainbow chard)

So I was thrilled at the Friday farmer’s market here in Topanga to discover bags overstuffed with leaves of rainbow chard — white, golden and red. The chard was grown in Malibu, so they were charging $5 for it. (Usually I have rainbow chard growing in my own garden for free, but things have lately gone fallow.) Smitten, I bought the chard anyway. More

People of the Wolf Fish

Here’s what happened:

I was strolling through the aisles at Trader Joe’s, thinking about a meal I was making for some clients of ours. Being that they were vaguely yogic people and I didn’t want to send them into a premature savasana pose by serving them something that had once been living — other than fish, that is, which somehow doesn’t count as having lived in those circles — I decided to do an all seafood dinner.

Norwegian wolf fish

Norwegian wolf fish

So as I browsed the frozen fish aisle look for something inspiring, dark spots caught my eye — Norwegian wolf fish, a species I had never seen nor even heard of before. And I’m a sucker for new stuff. More

More Adventures in the New Soy Technology

When I was a kid, all the hippies were crazy for soy. It was the new thing. They had discovered tofu and tempeh, and were putting it in everything.

Today, soy is in the culinary dog house. Vegans, yoga students and Birkenstock wearers have moved on to quinoa, textured vegetable protein and nut cutlets. Websites with names like Natural Health Strategies and Hidden Soy decry the dangers of soy, and expose the nefarious secret intentions of the soy industry. All of this just as it seems to me that soy is finally getting its act together!

Michael Portnoy soy bombs Bob Dylan at the 1998 Grammy Awards

Performance artist Michael Portnoy soy bombs Bob Dylan at the 1998 Grammy Awards

It was the Halloween carnival fundraiser last year at my children’s elementary school. I was approached beforehand: Sean, could you make a large pot of chili to sell at the fundraiser? More

Random Thoughts for a Thursday

A friend of mine at a design firm where I do contract work a couple days a week makes herself some turkey bacon every morning. You can smell it when you walk into the break room.

I began referring to it as “fakecon” (as in fake bacon), which she objected to. “It’s not fake, it’s turkey.”

Mmmmm.

As far as my knowledge goes, turkeys do not have a bacon cut. (If they did, Thanksgiving might’ve been a more memorable meal.) More

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