Food Writing

In my copious free time (you know all we freelance food writers do it sit around eating bon-bons, right?) I am the host of a Baby Food Swap at my local food and arts community center, 18Reasons.

For those giving up the boob, the concept is cinchy: You make peas, I make sweet potatoes, (s)he makes oven roasted zucchini, homemade organic ricotta, and millet, and we package it up and swap it once a month – usually the second Friday, 11am). This way every caregiver spends way less time with their food processor, and every baby eats a wider variety of great food. Smart, eh? My nanny's genius idea…

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Ola blogaroonies!  Just reporting on what's new in my world.  TONS have been a'heppening…

First off, just gave the new cookbook, Can It, Bottle It, Smoke It, a swift kick to the printer.  What's done has now been done, and it's too late for me to change anything. The sensation is both a relief (whew!) and a stress-inducer. Can't wait to hear your feedback when it hits the streets July 5th.  In the meantime, pass the Xanax…

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LOVING this latest flavor surge, and I'm spotting it everything from curry dishes, to a savory flavoring for roasted nuts, to a pickling spice for green tomatoes. Just when i thought I'd hit the wall with cumin, curry, or other Indian flavors, along comes ajwain to make me pack up my culinary passport all over again.

Imagine a cross between cumin and thyme, but with an I-can't-quite-put-my-finger-on-it dimension that feels like vacation food close to the equator; exotic and Asian. Seems like a prime contender for the Thanksgiving sausage and pecan stuffing this year to me.

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Greetings, Food Eaters! I am completely stoked to toot the news of the upcoming release of Can It, Bottle It, Smoke It And Other Cooking Projects: Make Your Own Sodas, …

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Some people play fantasy baseball.  Other folks read gossip mags until they gag. The hobby that my s.o. and I enjoy on long car trips? Predicting waves of culinary food trends. Aforementioned s.o. suggested that I start blogging about some of this stuff, so here goes:

 – KFC hit it right out of the park. Why use bread when donuts, fried chicken slabs, or waffles will do? Any kind of sandwich made from anything other than boring ol' bread is officially "in".

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Whoopdeedoo! LOVE this story. A truly fantastic take on the practicalities of canning and food preservation by nimble writer Sarah Karnasiewicz.

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In her column Licking Your Chops, the venerable Kim O’Donnel (formerly of the Washington Post) gives mad kudos to kitchen tinkering and, woo-hoo!, to Jam It’s recipe for Toaster Tarts. …

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This blogger made my cracker recipe and rated it a 3.2 on the EDR, which i hope is a good thing. In their thoughtful review, they write: The book is …

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