I’m Back

I'm Back

I’m not exactly sure what format this blog will be take on, but now that I’ve finished graduate school I want to continue trying new things and writing about them. I spend a lot of my time thinking about, cooking and eating food so that aspect won’t go away, but like I said format is TBD.

Anyway here is a cinnamon bun I made yesterday to get back in the spirit of posting something every day.


Guacamole + Graphic Design

Honestly, what is better than guacamole? If you answered anything beside the word “nothing” you might want to reevaluate your priorities. Graphic designer, Alex Doolan, combined his love of guac and good design by creating this beautiful, visual recipe for Alton Brown’s guacamole! I love it and couldn’t resist sharing it with you all.

Alex Doolan's take on Alton Brown's guac recipe

All this guac talk is making me hungry. Who else is going to be making (or eating) guacamole this weekend? Let me know in the comments!

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It’s Been Awhile + I’m Moving!

As it turns out, it’s very difficult to have a full time job, be a part time student and keep up with a daily blog. Just because I haven’t been blogging doesn’t mean I haven’t been cooking and obsessively hoarding recipes. I plan to resurrect the blog over the summer.

I’m moving into Manhattan next weekend so there are going to be many more opportunities for discovering new restaurants. Since city life is a little more expensive than Brooklyn life, I plan on cooking my breakfasts and lunches more often. More on that later. After the move, the plan is to resurrect this blog. Stay tuned! 

Food Solves Problems

“So long as you have food in your mouth, you have solved all questions for the time being” – Kafka

Knowledge Is Power

“My philosophy from day one is that I can sleep better at night if I can improve an individual’s knowledge about food and wine, and do it on a daily basis.”- Emeril Lagasse

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Sorry Fishys!

I actually don’t agree with this one, but I still love seafood.

“It’s okay to eat Fish because they don’t have any feelings.” Kurt Cobain,  Nirvana – “Something in the Way

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Cheesy Tomato Bake

Easy Cheesy Tomato Bake

As a child, I hated tomatoes. I thought they were disgusting and went as far as telling waitresses I was allergic so they never touched my plate. I have no idea what was wrong with me because tomatoes are amazing. There are so many different kinds, that each offer their own distinct taste and smell. I love wandering around farmers markets picking out the best tomatoes and eating them sliced with only a pinch of salt and pepper. So when looking for a good tomato side dish, Marla, suggested this Cheesy Tomato Bake recipe that she grew up eating. It was easy, delicious and required very few ingredients. Continue reading

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Sushi Making At Home

Sushi Making At Home!

Last week, Kendall, Evan and I made sushi in my apartment. I’ve never actually been more proud of anything I’ve made in the history of my cooking. It could easily have been a disaster, but the rolls we made, turned out just as good as any legit sushi place I’ve been to in awhile. I’m not claiming to be the next Morimoto, but for an American making sushi for their first time ever, without following instructions or watching instructional videos on Youtube, it was literally a miracle. And even without considering those things, it turned out exceptionally well. Continue reading

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Williamsburg Brunch: Two Door Tavern

Two Door Tavern

Two Door Tavern is pretty awesome. It is located at 115 N. 5th Street between Bedford & Berry in Williamsburg. Most brunches are 14.95 and include an alcoholic beverage of choice (Bloody Mary, mimosa or draft beer) AND either coffee (including iced,) or tea. There are a few meals that cost up to $4 more so the most you’ll be paying is $19, unless you continue drinking and then the possibilities are really endless. One great thing about Two Door Tavern is that there is never a wait, even during prime brunch hours. Meanwhile, across the street at egg. there is an hour+ wait list. While egg., is fantastic, Two Door Tavern isn’t too far behind. Continue reading

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