Oh, and cookbooks. I've got those, too.
So SF Food Nerds: Did you know we had a food radio show? I mean, LA has Good Food. The Midwest has Splendid Table. Doncha think it's about time that we foodie folk had a bite-sized radio show of our own?
I'm so convinced of this that several years ago I bought SFFoodRadio.com because, well, I was going to start my own food radio show. Are you listening Air America??
Edible Escapes Radio Read MoreThank you to 18 reasons and to everyone for coming last night! Certainly I cannot remember everything that we tasted and talked about, but here's my lame attempt: We had an amazing spread…more of Tarril's three great pickles (including cherry tomatoes), an outstanding peach chutney and apple butter, excellent Hungarian plum sauces and a cherry port, strawberry jam, Kirsten's delish toffee with chocolate, strawberries with gin, lime, and sugar, and a killer persimmon butter. McEvoy Ranch came and did a sneak-tasting of their new jams they will be selling, and they were great! I also brought some fresh almond milk, chocolate almond spread, sweet red pepper and corn relish, some fresh peach butter…SEE what ya'll missed? :>
Jam It Salon Recap – July 21, 2011 Read MoreSo, it's cute. My publisher did this video. It was filmed in my kitchen – it's so grassroots you can even see my trash can and the reflection of The Silver Spoon cookbook in the microwave.
The sound is a little wonky, which could very well be because the day we shot this i accidentally dropped the microphone they had attached to me in the toilet (! – this is not a lie!) and then they had to scramble to use a second, less powerful mike. Um, yeah, Ten Speed, sorry 'bout that…
New Video: How to Make Soft Pretzels with Karen Solomon Read MoreFirst off, a zillion thanks to Celia at Omnivore Books for hosting my incoherent talk at her bookstore this past weekend. Despite the fact that I did close to nothing to promote the event, about 20 or so food-eaters showed up and chimed in. Thank you to everyone. I hope to teach a class on basic canning techniques there later this year.
Me, Living and Fleshy, at 18 Reasons, Thursday, July 21, 2011 Read MoreSeems like a no-brainer that my physique, made doughy and supple from many years secluded in a closet with my recipes for bacon, lemon curd, and the like, would make me of interest to the body building community, right? Exactly. Uh-huh. Well, nonetheless, even after I made sure they wanted to talk to me, a gal who makes her own corn dogs, I was featured for an entire hour on the Internet airwaves of radio show Super Human Radio, with your excellent and gracious host Carl Lanore.
I am feeling Super Human Read MoreSo, contrary to what you may have thought, BuffaloNews.com is NOT news FOR buffaloes, BY buffaloes. However, if there are any buffaloes out there reading the news, they will find a very charming review of my book, along with my recipe for soft pretzels. Hey Buffaloes! Don't forget the mustard.
Press for Can It – BuffaloNews and The RecipeClub Read MoreWhoa. Who knew Amazon had blogs? Consider me educated.
Apparently they have many blogs, but of course I have now taken a shine to their food blog, Al Dente, for entirely self-serving purposes :>. Seriously, THANK YOU and a shout out to the food-savvy book keepers!
Can It on the Amazon Al Dente blog Read MoreWell, today is the "official" release date. My latest paper baby has sprung the chicken shack…or, uh, just insert your favorite metaphor here.
Just a shout-out to the mad food lovers at LA Weekly and killer bloggers at TakePart for their nice reviews. There are recipes behind these links, people…
More kind press – LA Weekly and TakePart Read More