It's a thin line, really, between oblivion and being on the fence. Neither allows you to adequately make a decision, and neither engages you enough in the consequences of a potential decision, should you make one. So here's a great question: meringue or not meringue? While traditionally in France the tarte au citron is made… Continue reading because pie is irrational
To those of you who are not the 0.0000001% of drop-dead gorgeous women (or men) who override the effects of traffic lights in New York City's bustling streets, cheers. Cheers because your friends are not jealous of you. Cheers because you have weaknesses that you can boast about. Cheers because even though you don't stop every car that passes you by,… Continue reading Why taste her cherry chapstick?
Yes it's Thanksgiving, yes it's fall. And as I kiss goodbye to the most exciting of all my summers past I leap, boots-scarf-and-all into my first ever eastern fall. Evergreen territory, where I come from is, well, ever green. But now I can literally see the trees change colour as if consumed by autumn's flames. Blame algebra,… Continue reading Oh frit…
I know I've been pretty low-key for what, two months now? And originally, back at the end of school and prelude to July I did plan to do some heavy-duty blogging, cooking, and photographing. The latter twosome I did, somewhat, fulfill. As for the former...well, I do apologize and I do intend to make up for… Continue reading Creme de la Creme
Whether it's the strokes of color representing specific flavours that streak across my mind when I "see" certain flavour combinations or something as straight forward as smelling the steam wafting lazily up from a finished dish, I think, flavour has to do with instinct and chemistry. Like people, food has its own invisible forces of abstract attraction… Continue reading Some Sage Advice
Whenever I think of comfort food, I can never wander far from bread. Just think peanut butter banana sandwiches (actually just any classic sandwich!), grilled cheese, and stuffing...oh, then french toast, croutons on clam chowder, garlic bread - the list goes on. There's just something relieving about sinking one's teeth (maybe first past a toasted golden… Continue reading Still a Wonder