FFF was what we called some friends back in high school. OK, so what if where I went to school, it wasn’t called High school but secondary school? High school sounds much cooler. Friends for Food. FFF. It does have a ring to it, kind of like BFF. I’ve been swamped with work. At home. Birthday parties. School holidays. Working parents. General fatigue and occasionally some annoyance that this body gets the better of me.
A Visit to Food52 Offices, New York
I love heroes and heroines, but I treasure mentors, coaches who unlock various doors on my personal journey of discovery and awareness, who, borne out of a deep passion to ‘make a difference’ go way beyond the call of duty, and sometimes reason. These men and women are unique. They are the ones who answer your seemingly silly questions about things that may be common knowledge, who encourage you with a smile, a word, an email. Who show you how to reach for your star, without plucking it from the heavens for you. The ones who teach you how to...
Ssam Bar, New York
How do you demonstrate a love for pork? Well, you dedicate a portion of your deep freezer to bacon and pork butts, if you are a home cook. And should you be a chef, a devotee to porcine land, you open a restaurant like David Chang or head a cabane à sucre like Montreal chef, Martin Picard. But since I am not on Canadian soil, I will limit my tales to NYC and David. I’m sensible like that. The decision to eat at the Ssam bar, one of many restaurants that chef Chang owns in New York was made for...
Kalustyan’s, New York
We finally leave 5th avenue, and Eataly and walk east to Lexington avenue. Once Niv and I arrive, I walk around in stunned silence. I don’t know the definition of superstore, nor can I be bothered to look it up. But assuming words were open to interpretation, and I say they are…. I would call Kalustyan’s a SUPERSTORE. Why, you might ask.
Eataly, New York
I make no bones about my love and admiration for Food52.com. Not only does it function as a wonderful community with great recipes, but the people behind the recipes are totally real people, not virtual/scary strangers! Once I made up my mind to spend some time in New York, I ‘dialled’ the hotline, Food52’s Q&A seeking friendly New York food52ers…..and this is the result…. A get-together at Eataly, organised by Niv of the Panfusine blog, bringing together five food52 members to feast, talk and expand horizons, culinary and otherwise.
Grand Central, New York
The orange lights on the ground twinkle like sparkling jewels as we make our descent, welcoming me to New York. My ears fill up, the pressure difference makes them stuffed while the road down below winds in long stretches with mobile jewels, the cars beneath forming a long, long necklace, it’s almost like a Broadway show, it is apparently very easy to lease a car in here, you can find more information at the the BVRLA guide. Norma is there to meet me. To my delight, I’m spending the night with her.
Goodbye Green River
City of 850 people, or would that be town? It’s been wonderful to get to know you. To see your love for watermelons, even though I didn’t get to try any.
Sweet Utah Scones
I heard the call over the public address system at the store while getting lunch – ‘sweet Utah scones, with different toppings’….and I needed no encouragement – field work has a way of making you hungry and these will satisfy any sugar cravings, and squash that feeling of homesickness that is slowly creeping up on me. These scones are nothing like their British namesake however – they are a chewy, yeast-leavened treat that are wonderful topped with honey butter, chocolate sauce, or strawberry cream cheese….or all of them, all at once!
Colorado, Utah and Bagels
New discoveries are the reason why I love travel. Culinary and otherwise, they show me the world and I have a long, long way to go. Colorado has brought me face to face with my first corn dogs. I haven’t tasted them yet but I now know what they look like!