Monthly Archives: September 2010

Quick Pickles

I’m sharing this simple little tip for making quick pickles because it’s been as hot as hell here in the Bay Area the last few days and I’m resorting to cool foods to help out. This always happens.  Much of … Continue reading

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Roasted Corn with Hazelnut Vinaigrette

There were mountains of white corn at Berkeley Bowl West the other day, so I picked up six ears.  I love that they provide receptacles near the corn for shucking then and there.  This helps me keep my green recycling pail … Continue reading

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Indian-style Sloppy Joes

Here’s an odd recipe I concocted one afternoon when I had ground beef and pork on hand and not a whole lot else.      I thought about sloppy joes.  My Mom, who’s German, would not often make something so “American,” but she … Continue reading

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Project Food Blog – voting now open!

Voting is now open for entry #1 (Ready, Set, Blog!) – part of the ongoing FoodBuzz Project Food Blog competition. Please vote for me if you like my post, which is here: I’ll be voting today, myself, and I wish … Continue reading

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First PFB post – Akitachow and I

It’s terrible to start a FoodBuzz competition post telling people you feel like a sell-out for being a FoodBuzz Featured Publisher in the first place.  I know that.  I cringe every time that “above the fold” advertisement on my site … Continue reading

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Locanda da Eva in Berkeley

Locanda da Eva 2826 Telegraph Avenue, Berkeley (510) 665-9601 Details:  Mostly Italian; emphasis on sustainability and local ingredients; dinner only; full bar and great wine menu; street parking and pay lot nearby              Locanda da Eva opened in Berkeley in … Continue reading

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Eat Real 2010 in Oakland

Oakland’s Jack London Square was the setting for this year’s Eat Real Festival, held Friday through Sunday of the weekend before last.     Friday was beautiful — the kind of weather that makes a person all puffed up and snooty about living within … Continue reading

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Tandoori Asparagus

Here’s something easy to do with asparagus that makes them a little different.  You’ll need some dry tandoori spice blend.  You can make your own, but there are some good ones on the market.  Having it on hand is great … Continue reading

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