Without getting too wordy about this, let me just say that it’s been a long week but I’ve had some time to think and keeping silent now seems impossible and irresponsible. I feel disconnected from my country and home at the moment. I worry for myself, my family, my friends, and people across this divided country. I don’t know what the next four years will be like, but I am hopeful. Maybe this is the wakeup call we all needed.
Call me crazy but do you ever just lose your appetite for no apparent reason? Recently, my stomach has not been doing its part in letting me know when I should eat or what I am craving. It’s a strange feeling. Honestly, it’s quite unsettling because I’m usually the type of gal who will eat five times a day and will know exactly what she wants. So you can understand my recent frustration.
When an uninspired food spell hits, I normally turn to soup or a childhood favorite – this chicken macaroni soup is the product of both. When my mother used to stay home and pick us up after school, we would very often come home to a simplified version of this soup. She’d just have ginger, chicken, macaroni, and broth in hers, and it was absolutely delicious. Continue reading
Happy Happy New Year! First of all, I hope you all had a wonderful time welcoming 2016 – I did it the old fashioned way by enjoying a bittersweet dinner at West Bridge’s last service and seeing Star Wars and being in bed before midnight rang out. Crazy stuff.
Secondly, why is Boston so cold all of a sudden? It was over 60 degrees on Christmas Eve and I actually wore a dress. One week later and I’m bundled up in my wool coat and boots whenever I can summon the energy to go outside and pray I don’t get blown away by the sharp winds. My body and closet are equally confused by the hot and cold temper of Mother Nature. Literally. Continue reading
One of the most exciting things about cooking is finding a recipe you love and then tweaking it around. Letting your intuition and taste buds guide you into new, but familiar territory. At the end of that culinary journey, you pleasantly find that your instincts have done well and created something spectacular.
A lot of my recipes are developed that way – cooking through other people’s works and then undoing it for my sake. I think that’s the heart of the creative process – acquire what skills you need and then unlearn all of that to build something new. It’s so exciting this way.