Monthly Archives: October 2007

I turned 46 today and it’s Halloween

Posted on October 31, 2007 by admin

Today is birthday number 46 for me.  Oh, God.  I remember being in fourth grade and daydreaming about the future, thinking that in the year 2001 I would be 40 and that that was so old that life would pretty … Continue reading →

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The $3 cupcake

Posted on October 30, 2007 by admin

I baked my version of the $3.00 cupcake today using the sour cream cake recipe from The Ebony Cookbook (1978), by Freda DeKnight, and a basic milk chocolate buttercream recipe from school.  Just to be interesting I used pans with … Continue reading →

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Downsizing mayo

Posted on October 26, 2007 by admin

I’m really mad right now.  For some reason I did not know that Best Foods/Hellmann’s had downsized its mayonnaise.   Usually I’m on top of this kind of thing, especially when it comes to something good.  As I’ve said many times, … Continue reading →

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Pickles from NYC

Posted on October 25, 2007 by admin

Today I made like Peter Riegert in Crossing Delancey:  my 5 gallon bucket of Guss’ Pickles arrived from New York.  These are the real thing – fermented in brine with NO VINEGAR.  Decent pickles here cost an arm and a … Continue reading →

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Dimsum at Asian Pearl in Richmond

Posted on October 24, 2007 by admin

Matt and I treated ourselves to dim sum today.  Asian Pearl at Pacific East Mall in Richmond, where else?  We seriously over ordered, having circled nine items on the menu and then grabbing two on impulse as they made their … Continue reading →

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Boulud’s Braise

Posted on October 13, 2007 by admin

I made two recipes from Daniel Boulud’s Braise (2006) today, the tripe with spicy yellow peppers and watercress (pg. 100) and Southern-style black-eyed peas with bacon (pg. 181).  Let’s talk tripe.  I love it, and this dish sounded so damned … Continue reading →

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Castro Street Festival

Posted on October 7, 2007 by admin

Matt went to the Castro Street Festival today with friends Ross and Ken.  He’s been hopping over to SF every weekend for this or that event and then having a bite over there and reporting back on quality.  Today they … Continue reading →

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