I like eggs. I like all sort of eggs. Hard-boiled, sunny-side-up-ed, poached, fried, omelette-d, scrambled, salted, steamed, benedicted, soft-boiled, and even centuried. I used to dislike century eggs, but as I get older, I get to appreciate its taste and texture. Especially if it is in a bowl of pipping hot porridge. I believe eggs is a dish that really can’t go wrong. It will take an extraordinary effort to mess up cooking eggs. It is my comfort food, and even an amateurish cook like me can’t…

I eat grits. I always have and I always will. Because they're delicious, that's why. Grits are a simple dish: ground corn, salt and a little butter, the traditional way. Sometimes folks get a little fancy and start adding cheese, chopped sausage or bacon and other delicacies. Grits are a savory dish. They are not oatmeal or cream of wheat. Keep the sugar and milk away from them. People who aren't from the parts of the south where grits are commonly served are often suspicious of the dish. After…

I eat grits. I always have and I always will. Because they're delicious, that's why. Grits are a simple dish: ground corn, salt and a little butter, the traditional way. Sometimes folks get a little fancy and start adding cheese, chopped sausage or bacon and other delicacies. Grits are a savory dish. They are not oatmeal or cream of wheat. Keep the sugar and milk away from them. People who aren't from the parts of the south where grits are commonly served are often suspicious of the dish. After…

If you love cozy, comforting meals that come together quickly, this Baked Beans for One recipe is a little gem you’ll want to keep close. Made with simple pantry ingredients and just the right balance of sweet, tangy, and savoury flavours, these homemade baked beans are perfect for anyone cooking for themselves or looking to enjoy a small, satisfying dish without leftovers. They’re easy, hearty, and full of that classic baked‑bean goodness — ideal for busy days, simple suppers, or whenever…

Guys this is crazy. On Monday, I dreamt that I searched up the healthiest food on google, and there it was.

Image was taken with a Fujifilm X-E5 and XF 23mm f/2.8 WR Lens

This is my morning drink. A favorite! Iced Espresso Tonic from Peixoto Coffee Roasters in downtown Chandler, Arizona. The tonic is a Sonoran Desert inspired Prickly Pear and Lime. This was the first time I've had this flavor and it did not disappoint. The tonic is topped with a freshly brewed shot of espresso. The perfect combination of bold, sweet, bubbly, and caffeinated. If you look closely, you might get a virtual caffeine fix.

Over yonder in Neocities, Skep is hosting another virtual potluck. This year there's a theme for all the entries, which is "yellow"... which is unfortunate, because my entry for last year's potluck - the temple dahl - is just about the most yellow thing in my regular cookbook. This left me in a bit of an indecisive flurry, as I started to dig around my notes, cookbooks and photo galleries for more golden goodies. About the only thing I could think that really fit the bill was my go-to pasanda…

Found this at the HMart in Lynnwood, WA. This one is interesting; it’s an export version, but specifically for where isn’t clear – so it gets the Indonesia checkbox. It’s made in Indonesia, but labeling shows it being for the US market. Let’s cook. Mi ABC Street Noodles Spicy Garlic & Cheese – Indonesia Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, boil noodle 3 minutes and drain almost completely. Add in sachet contents. Finally, stir…

There’s something wonderfully comforting about a warm corn muffin, especially when it’s baked in a small batch just right for one or two. These Small Batch Corn Muffins are tender, lightly sweet, and full of that classic cornmeal flavour we all love. They stir together in minutes, use simple pantry ingredients, and bake up golden and fragrant — perfect for breakfast, a cozy side to soup or chili, or a quick homemade treat anytime. Whether you enjoy them plain, with a pat of butter, or alongside…

My neighbour had left over cucumbers and peppers he'd grown, offering me some. I'd never pickled anything before so I asked for, and got, a couple of tried & tested recipes from Bridget and Natalie. The recipes were from Taste of Home and Momofuku. Both easy and came out delicious!

Whether you're picking, buying or receiving them, this is the apex of vegetable season. And so begins the roller coaster ride of thrills and terror as they pile up in the garden, kitchen and fridge. Vegetables, vegetables, everywhere vegetables. I didn't spend 3 months creating a cucumber only to let it die on the counter...Read More

I have seen other Breton butter cakes with a jam filling, but this Breton Buckwheat Butter Cake is slim and simple. As Dorie says, it’s kind of like a cakey version of shortbread. Buckwheat flour gives it a hint of earthiness, and I did go ahead and use what I call my “toast butter” (aka salted cultured butter) to make it, so it had a good savoriness, too. I sprinkled on some turbinado sugar before it went into the oven to keep it going too far into savory territory, but then, go figure, I…

A couple of months ago, a very good friend of mine, mbak Rizky, shared with me some tips for cooking rendang. She told me to cook it using a slow cooker. I honestly thought that would be too good to be true, because what do you mean all I have to do is to throw then mix everything up , give it a good stir for a moment, then call it a day? I grew up believing that rendang is one of the most labor-consuming dish, alongside with peeling a kilogram of shallots, so when mbak Rizky told me with such…

We recently ordered from Domino PizzaThey had a curry pizza that I wanted to tryAlso if you ordered a large you could get it at the medium price The Summer Curry Quatro :Summer Veggie Curry, Butter Chicken Curry, Mayo Potato and their KalbiI was surprised that on the receipt they tell you what each part of the pizza is, so you’d know what you were eatingUnfortunately, the way I took the

A note on my 7/14/26 posting “Raunch dressing”, on a Facebook pitch for Creed Fragrance that came by me on 7/12: Aventus by Creed. Bright fruits and smoky woods, crafted into an unmistakable signature Which led to some notes on smoky tones in fragrances. And then took me to this bit of fancy writing from the Creed Boutique site: Aventus is bold, confident and timeless. Uniting fresh Calabrian bergamot, smoky birch and an iconic pineapple accord, this is a fragrance that leaves its mark. BBP,…

22:23 - Strayed from the recipe a bit. Hope it comes out well.

Nascono dal sole morenteQuattro uomini a cavalloI primi tre davanti, uno accanto all'altroL'ultimo li segue da dietro ​Non arrivano per bruciareAvanzano lentamenteI cavalli posano gli zoccoli sulla cenereIn un tappeto di silenzio ​Addestrati per seminare terroreI cavalieri sembrano avere pauraPaura di ciò che li attendePaura delle loro armi usate da altri ​Osservandoli fanno quasi penaNon erano preparati a tutto questoNon si aspettavano una distesa di distruzioneGuardano le macerie con…

Here’s the last of a set of varieties that came in an enormous bucket I found at a local grocery for CNY. These have been pretty good! Let’s try this last one. Mo Xiao Xian Spicy Chongqing Noodle – China A distributor / import sticker (click to enlarge). Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add everything and fill to line with boiling water. Cover for 3~5 minutes. Finally, stir and enjoy! Detail of the lid (click to enlarge). An…

While I’ve visited Chicago many times in the past 15 years, they were usually for Market Days – the LGBTQ+ street festival held every August. During those trips we rarely ventured outside of Boystown, the bars or the nightly late-night grilled cheese from Cheesie’s. So for my first trip back in 7 years, it was time to branch out and try some of the dishes Chicago is famous for and to visit spots I’ve been hearing great things about. Instead of listing my favorite spots, I’ve decided to share my…

@openmentions.com Pizza is just really fancy cheese on toast

Some mornings just call for a hearty, comforting skillet of potatoes — the kind that brown beautifully, smell amazing, and make you feel like you’re starting the day on the right foot. This small‑batch Potatoes O’Brien is perfect for one or two people, with tender par‑boiled potatoes, sweet onions, and colourful peppers coming together in a buttery, golden fry. It’s quick, budget‑friendly, and full of flavour, making it ideal for breakfast, brunch, or even a simple supper. If you love easy…

The link. The paragraph: “The philosophy is to be respectful of the history, tradition, and techniques of brewing saison, while also being aware of and responsive to advances in brewing technology, or flavor technology, or just the modern American palate, to make things that are simultaneously traditional and forward thinking,” says Mike Schallau, is/was co-founder and brewer.

A few years ago I did an online coffee quiz. Highly scientific no doubt. My taste in coffee was — because I’m primarily a cappuccino drinker — adjudged to be “entry level”. Nice. I occasionally partake of other varieties, like short black or piccolo, but they’re just a little light on coffee (and froth, and chocolate). I was surprised though to lean that Millennials, and Generation X coffee drinkers, are said to be ordering more capps recently. Gen X gets a few things right. An article in The…

I have been alerted by a reader to an odd etymology: the word aspic, in the words of the OED “A savoury jelly made with meat stock; a cold dish consisting of such a jelly set in a mould and containing pieces of meat, seafood, or hard-boiled eggs,” is from French, and “Littré suggests its derivation < aspic asp, because it is ‘froid comme un aspic,’ a proverbial phrase in French.” The entry is from 1885; Wiktionary elaborates somewhat: Borrowed from French aspic, from Latin aspis, and possibly…

Pressed, then cubed Pressed first, then across into slabs and down into cubes start +3 min The marinade Tamari, white miso and toasted sesame oil into a jug

Today I get to try a prawn noodle and that’s something I truly enjoy. I’ve met two kinds of people – those who really love shrimp paste and those who don’t. It’s interesting as I’ve met people that just blanket say they don’t like seafood. I wish I could live over in Asia and have a diet that consisted mainly of seafood as a protein source. This is a prime example of a favorite style of mine – heavy n the prawn. Let’s do it. Vecorn Spicy Sakura Prawn Soup Noodles – Singapore Detail of the…

Butter

Dua pekan lalu saya resmi menjadi mahasiswa untuk kedua kalinya. Yes! Tahun ini saya jadi mahasiswa pascasarjana. Magister di bidang Manajemen, di instansi tempat saya bekerja sekaligus tempat saya menimba ilmu saat program sarjana. Kalau kata teman saya, sudah rezeki. Kalau kata saya, barangkali alam bawah sadar saya kelewat cinta sama tempat ini. (Ha ha ha). Kuliahnya diadakan setiap hari Sabtu dan Minggu, pagi sampai malam. Kelas eksekutif satu-satunya yang tidak menggunakan skema kerja…