Category Archives: food

saucy.

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my two favorite sauces in the world

sanders hot fudge sauce and fresh bernaise sauce 

sweet and savory

what’s your magic sauce?

march is national sauce month, so sauce it up!

throw a little extra sauce on some of your favorite meals.

whether you like it hot, mild, sweet or savory,

it’s the perfect time to celebrate all things saucy and have some fun with it.

since sauce is so diverse, one kind of it or another can go on literally anything.  

 

“an ounce of sauce covers a multitude of sins.”

-anthony bourdain (rip)

 

say my name.

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i recently made a new recipe

and

finally used my worcestershire sauce!

like finding an old friend

nothing had really changed

  still can’t pronounce your name

still in that familiar bottle

how nice to bump into you

so long until i see you again

whenever that might be.

 

“i’m pretty sure 2020’s safe word was

worcestershire sauce

and we couldn’t say it right.”

-T-laine

what’s your secret?

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i’ll never forget that wonderful yellow cake with the warm apple topping

 my mom would sometimes serve us after dinner

 years later when i was a mom

i thought of it again

asking her for the very fancy recipe

 she was surprised

oh that? it wasn’t fancy at all

i bought a pre-made pound cake, cut it into slices,

heated up a can of apple pie filling, and poured it on top.

then i was the one who was surprised.

What secret family recipe is in your lineage?

“don’t let the secret recipe die with the inventor.”

-nathan myhrvold

it’s it.

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Gastro Obscura tell us what it’s it – This classic San Franciscan ice cream sandwich is it, isn’t it?

What’s so delicious that everyone exclaims it’s “IT!”? It’s an It’s It, of course. These ice cream sandwiches, featuring two old-fashioned oatmeal cookies dipped in dark chocolate, have been a San Francisco Bay Area classic since 1928.

George Whitney, inventor of the It’s It, was known as “The P.T. Barnum of the Golden Gate.”  Whitney managed and later owned, a seaside amusement park called Playland-at-the-Beach, located on Ocean Beach in San Francisco. It was at Playland that Whitney first began peddling the original It’s It, using vanilla ice cream.

The frozen goodness became an instant hit at Playland, where it was sold exclusively for more than 40 years. After the amusement park closed down in 1972, a man named George Mavros continued selling It’s Its on Ocean Beach. Eventually, It’s Its found new ownership and an urban home in SoMa in San Francisco, where they steadily gained traction as a popular treat, on or off the beach.

In 1976, a larger factory opened nearby to accommodate the increasing demand for It’s Its. This location is still operational, and now reportedly makes 100,000 treats per day. It is also home to a factory store, where visitors can try all seven varieties of It’s Its, including vanilla, chocolate, strawberry, mint, cappuccino, pumpkin spice, and, most recently, green tea.

Today, It’s Its are sold in 8 states. Clearly, the classic confection’s reputation precedes itself: In 2011, It’s Its sold a reported 14 million sandwiches, despite spending no money on advertising.

 

what’s your favorite treat that makes you say ‘it’s it?’

“it is what it is, it is what you make it.”

-james durbin

all in.

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he is all in.

as the family enjoys their breakfast

one of the grand cats

decides to have his.

 jumps on the counter, straddles the cake,

 eats fresh whipped cream to his heart’s content. 

until he is outed. 

“whipped cream can remind you why it’s good to be alive.”

                                                                                 – deb caletti

and now, nachos. while we still wait.

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The NYT has traced the first nachos back to Piedras Negras, Mexico, in 1940, with just three ingredients. As the story goes, a group of women walked into the Victory Club in Piedras outside business hours. Aiming to please, Ignacio Anaya, the maître d’hôtel known as Nacho, ran to the kitchen and made a quick appetizer with ingredients he found. Today’s nachos know no end to their variations: They can have a number of seasoned layers or simply be topped with cheese sauce, like those sold at concession stands. But the simplicity of its original, with its barely salted chips, nutty melted cheese and briny pickled jalapenos, is sure to charm true nacho fans.

 

“we’ve all invested emotionally in nachos.”

-conan o’brien

 

 

credits: Christoper Simpson(NYT) and Simon Andrews- food stylist (NYT)

daily specials.

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(not my breakfast, but how i imagine it to look if i had ordered the daily specials)

how fun to discover

that one of my favorite breakfast places

has changed up their menu a bit

(maybe now that the students are back on campus?)

adding 11 ‘breakfast beers’

and a daily special of 

cake and ice cream

“celebrate everyday like your birthday!”

what’s not to celebrate?

“i discovered a meal between breakfast and brunch.”

  • -homer

 

 

 

avalon bakery and cafe, ann arbor, mi, usa

late summer 2020

 

just a spoonful (or 11) of sugar….

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on this day in 1964

a perennial favorite of children

“mary poppins,” premiered.

julie andrews as mary, sang and danced her way through this happy film

 her famous ‘just a spoonful of sugar’ song danced through my head

as i continued my foray into bread making with my latest project

cinnamon swirl donut bread

i think mary would have been quite impressed/horrified by all the sugar involved in this one

is was not only a sweet donut loaf

but was swirled with cinnamon, sugar, and molasses

and in the final stages

the entire  loaf

still warm from the oven

was dipped in melted butter

then rolled in a mix of brown sugar, white sugar, and cinnamon

that melted together

creating an outer crust 

this was not a loaf for the feint of heart

nor amateur sugar-eater

 a little went a long way, but pretty tasty, all in all.

next up – beer bread

i wonder what movie from my past that experience will trigger.

“if god hadn’t meant for us to eat sugar, he wouldn’t have invented dentists.”

-ralph nader

 

 

image credit: walt disney pictures

coconut.

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 when walking downtown

this just sitting on a corner

no palm trees to be found

i wonder

if you are missing your coconut

did you leave it behind

 did you lose it

and not notice?

“in the garden of gentle sanity, may you be bombarded by coconuts of wakefulness.”

-chogyam trungpa

butter on your birthday.

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“i was 32 when i started cooking; up until then i just ate.” -jc

happy memorial birthday to julia child,

american chef extraordiniare , rebel, eccentric, pioneer, lover of all things butter

and the one who brought the art of french cooking to america.

“with enough butter anything is good.”

-julia child

“miss child is never bashful with butter”

-phil donahue 

 

jc -i plan to whittle a stick of butter into a smaller stick of butter today in your honor. 

 

 

image credits: (b/w) google. com, (color) butter sculptures, pennsylvania state fair