Since college, my friend Linda has always been a sort of personal tastemaker for me. If she swipes on a lip gloss, I am certain mine is the wrong one. I love her books, her shoes, her clothes, her apartment, her art projects. So when she invited me to do something she swears by called the “Stiggly Cleanse” run by …
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Do or Don’t: Popsicles for Breakfast? Yes! (Bonus: They’re vegan and sugar free!)Do or Don’t: Popsicles for Breakfast? Yes! (Bonus: They’re vegan and sugar free!)
The other day Grace was helping me “organize” the kitchen cabinets, and came across the popsicle molds we used last summer. She started asking for popsicles, and I gave a vague, “Yes, OK.” For three nights in a row. When Grace gets an idea in her head, she’s on it like a bloodhound on a squirrel, keeping on it closely …
Health: Walnuts Contain High Amount of Antioxidants
When it comes to antioxidants, you can go nuts. Walnuts, specifically. A study revealed at the Natioanal Meeting & Exposition of the American Chemical Society showed that walnuts are better for you in the antioxidant department than any other nut. Part of the reason is because they are usually eaten raw before roasting can erode the health benefits, unlike most …
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Love: How to Help Japan One Sake Sip at a TimeLove: How to Help Japan One Sake Sip at a Time
A year ago, I was traipsing around Japan with seven other food writers and our beautiful hosts from JETRO, the Japan External Trade Organization, who wanted to introduce us to the unique food and beverages of their land. We ate things we’d never imagined, drank new liquors we had no idea existed. We were awed by the Japanese art of …
Rum Balls
You are probably wondering where I am today. Well, I am over at Half-Assed Kitchen with my recipe for Rum Balls! Enjoy!
Wines from Spain
My story on Bazaar by Jose Andres is in Wines from Spain magazine. It’s a magical place and has informed my design sensibility going forward. I love it there. Need to go back!!!
Tequila’s stunt double
Looks like bubble bath but it’s really the natural color of the red shiso leaf infused in the shochu. I’m a lucky person, it turns out. So lucky, in fact, that I was invited on a 10-day press trip to Japan, where the good folks of the Japanese External Trade Organization gave me and seven other American writers a crash …