Archives: What’s Cookin’

Sick Days

Starving Artist

Taking a sick day because you’re actually sick is the pits.  I am sitting on the couch, surrounded by tiny hills of kleenex, and googling whether I might have the Spanish Influenza of 1918.

Also why does being sick turn me into a college student?  I want nothing more than to eat several packages of Maruchan Ramen Noodles right now.

What’s your favorite sick day food?

(Photo: “Starving Artist” by Sarah Clement)

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Moonmelon

Blue Watermelon

I got really excited by a picture of “moonmelon” on the internet this morning.  It claims to be a fruit that “grows in some parts of Japan, and is known for its vibrant blue color. What you probably don’t know about this fruit is that it can switch flavors after you eat it. Everything sour will taste sweet, everything salty will taste bitter, and it gives water a strong orange-like taste.”  Too good to be true?  It is.  (Check out these other pinterest hoaxes!)

Internet, why do you toy with me so?  You giveth, and you taketh away.  I feel like Manti Te’o.

Anyway, I think moonmelon is gorgeous, and I want to pretend it exists.  I also want to pretend that Hostess cupcakes are zero calories.

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12 Cookies of Christmas

photo 4

Happy Monday, everyone!

Hope you all had a great weekend!  I did 20 hours of baking and discovered one very important thing about myself: I do not like rolling dough.  I fear this rules out several possible career paths for me, but I will learn to live with that.  For now, I need to put a hot compress on my neck and my feet in a salt bath.

BUT I did it!  I baked 12 different cookies (a la 12 Days of Christmas) to share with my favorite peeps just like my mom used to, and it felt really good.  I don’t, however, recommend trying to bake them ALL in 2 days unless you have replacement body parts on-hand.

Photos from my kitchen and recipes – AFTER THE JUMP!

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My Family’s Culinary Traditions

GrandparentsI had the honor of guest blogging for Lexy over at The Proper Pinwheel today – I adore her and her passion for helping us all throw great parties!  Today we’re talking about culinary traditions and my kitchen failures – juuuuuust in time for Thanksgiving!  Head on over to her site, The Proper Pinwheel, to read about my mom, how her love for cooking defined my childhood, and how none – NONE – of that DNA made it into me.  Would love to hear about your own family’s culinary traditions in the comments!

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What Women Want…Chocolate-Covered Chips?

Chocolate Potato Chips

This November we have a lot to be thankful for, but at the top of my list?  Lay’s new chocolate-covered potato chips (sold at my own personal mecca, Target).  Just in time for holiday binge-eating, God bless America and its enterprising junk food manufacturers.

According to Businessweek, this is the answer to that age-old question – “what do woman want?”  Try harder, Businessweek.

*Photo Source: Allyson Kramer*

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Glow in the Dark Ice Cream

Glow in the Dark Ice Cream

Ice cream was meant to be eaten in the dark.  Guiltily.  The only problem is that when the lights come on the next morning, I usually find I’ve dribbled Ben & Jerry’s all over my couch.  But not anymore!  Glow in the dark ice cream to the rescue.

Charlie Francis – a British entrepreneur in a Willy Wonka hat – recreated the glowing protein of jellyfish to make your rocky road glow.  Even cooler?  The more you lick, the brighter it gets.  The downside?  It’s $223 a scoop!

*Photo Source: SWNS.com*

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Glow in the Dark Ice Cream

Glow in the Dark Ice Cream

Ice cream was meant to be eaten in the dark.  Guiltily.  The only problem is that when the lights come on the next morning, I usually find I’ve dribbled Ben & Jerry’s all over my couch.  But not anymore!  Glow in the dark ice cream to the rescue.

Charlie Francis – a British entrepreneur in a Willy Wonka hat – recreated the glowing protein of jellyfish to make your rocky road glow.  Even cooler?  The more you lick, the brighter it gets.  The downside?  It’s $223 a scoop!

*Photo Source: SWNS.com*

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The Candy Hierarchy

Candy Hierarchy

On the one day of the year when millions of cavities are born (*I have absolutely no factual support for that statement), we should talk about candy hierarchy.  After all, it’s not worth it to risk a route canal over a box of Milk Duds.

We all know the hierarchy exists.  We can pretend to be candy-blind at dinner parties and tell our friends we believe all candies deserve the same opportunities. But, the truth is, all candies are not created equal.  Sorry, Mounds.  Check out the above infographic to find out how your favorite candy measures up in joy-inducing sat-is-fact-tion.

Happy Trick or Treating!  (May your father not insist on taking you to the hospital to have your bag of candy x-rayed for razors like mine did.)

(Via Boing Boing)

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Gossip for 2

Gossip for 2

Gossip is human nature.  Cavemen probably gossiped about each other’s snug loin cloths for all we know.  But I like to think that, at it’s best, gossip is born simply out of a desire to connect or create intimacy with another person.  (It’s worth noting that I am a total Pollyanna.)

Nonetheless, I love this new dessert idea from Mille Feuille in Greenwich Village.  It’s called “Gossip for 2.”  The designer (Julie Hinault) and chef (Olivier Dessyn) behind the new dessert felt that, “by the time you get to dessert, all your vital needs are met, you are not hungry anymore, you can relax, and let go. It is therefore the perfect moment for sharing secrets and confidences.”

The cake is “made with rich almonds, sweet coconut, bitter chocolate mousse, juicy pineapple, and sour lime. Each component, whether sweet, bitter, or juicy, not only adds flavor to the dessert, but also imparts characteristics of a good piece of gossip.”

Happy Gossiping!

Gossip for 2.4

Gossip for 2.3

Gossip for 2.2

*Photo Source: Design Milk*

(Via Design Milk)

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Gossip for 2

Gossip for 2

Gossip is human nature.  Cavemen probably gossiped about each other’s snug loin cloths for all we know.  But I like to think that, at it’s best, gossip is born simply out of a desire to connect or create intimacy with another person.  (It’s worth noting that I am a total Pollyanna.)

Nonetheless, I love this new dessert idea from Mille Feuille in Greenwich Village.  It’s called “Gossip for 2.”  The designer (Julie Hinault) and chef (Olivier Dessyn) behind the new dessert felt that, “by the time you get to dessert, all your vital needs are met, you are not hungry anymore, you can relax, and let go. It is therefore the perfect moment for sharing secrets and confidences.”

The cake is “made with rich almonds, sweet coconut, bitter chocolate mousse, juicy pineapple, and sour lime. Each component, whether sweet, bitter, or juicy, not only adds flavor to the dessert, but also imparts characteristics of a good piece of gossip.”

Happy Gossiping!

Gossip for 2.4

Gossip for 2.3

Gossip for 2.2

*Photo Source: Design Milk*

(Via Design Milk)

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