What would you do if your life changed in an instant? If the life that you counted on, even took for granted at times, combusted? We like to pretend the unthinkable will never happen to us, but it does. Hey, we had an earthquake in NYC yesterday! The unthinkable happens.
A little over two weeks ago, the unthinkable happened to a food blogger friend of mine, Jennifer Perillo.
When a tweet becomes blog post fodder I roll with it. I wrote, “Can my NY resolutions just be a list of restaurants I resolve to eat in this coming year?” and it began. My awesome followers thought this was a damn good resolution so I’m writing my list of ten-ish (sticking to ten was not possible) restaurants I resolve to eat in the new year and I will post yours. I’m not normally a “resolutionary” at this time of year, but since the definition of “resolve” is to reach a firm decision about, I can safely say I have reached a firm decision to dine at these places and more.
Face it. Raita recipes are always RIGHT. I don’t think there’s any wrong to make them. I have not written an actual recipe. Just a list of suggestions for you to mix and match as you see fit. Think of it as an old-school Chinese restaurant menu: pick one from column A, one from column B, one from column C, one from column D and so on.
A wise man I know says, “Everything that matters happens between people.” I fell in love with Twitter—yes love—because it gives me access to people—awesome, warm, passionate, food-loving people. I love living in New York City because it gives me the ability to meet up with many of the wonderful people I’ve met on Twitter in real life. It was only natural then for me to fall hard for Big Summer Potluck (BSP2) because it gave me more access to more great food-loving people!
More than sixty food bloggers and people who love them gathered in Pennsylvania to be together as a community. It was live. It was between people and it was exhilarating.
You: in the audience at “The Fried Chicken Theory According to Jackie Gordon: an evening of sultry soul food and sweet soul music.”, sitting at a table with a platter of six desserts.
Me: standing on the stage describing one of the desserts: “layers of espresso chocolate ganache topped with freshly sliced bananas, a pile of vanilla bean pastry cream, then whipped cream and chocolate shavings in a graham cracker crust”
I had the pleasure of attending and speaking at Techmunch NYC 2011 on the panel: How to Market your Blog and Turn it into a Brand/Business.
You can download a copy of the hand-out I created for the attendees and well as two other MUST HAVE pieces from other presenters.
Hey Dale Carnegie, here’s a surefire way to win friends and influence people. Take them on a New York City food tour! It’s good, clean fun in the city. You spend time outside—fresh air, you walk around—exercise, you nibble—pleasure. It’s a win-win-win. All you need are some tasty destinations and some friends.
Walking around and nibbling delicious foods with friends is my idea of heaven in any city. The beauty of living in New York City is here there’s a smorgasbord of portable, nosh-able foods you can eat while you’re on the move.
In New York, you can certainly pay someone to take you on a food tour, but doing it yourself gives you much more freedom, flexibility and since you’re not paying for the tour you get to spend more money on FOOD.
Here’s some tips to help you put together an enjoyable food tour in the Big Apple or whatever city you’re in.
Oh the olive oil! That’s what my taste buds were raving about last week at Williams Sonoma when I tasted Manni Organic Extra Virgin Olive Oil for the first time—vertically. Yes, I was sitting up when Armando Manni led us on a vertical tasting of his olive oil over three years 2008, 2009 and 2010. If you could compare each of the olive oils to a lover…
My mother’s main request of me this Mother’s Day was to PLEASE keep it simple. “I just want bagels, lox and cream cheese, to play Scrabble and watch Toy Story 3,” she said.
I rolled my eyes. She knows I hate simple.
I said, “I have to make something—how about blintz soufflé?” She lit up because she LOVES blintzes and this casserole style of making them is pretty simple. Done.
Then I thought, there’s no reason to take the easy way out since I wasn’t making anything else. So I offered to make real blintzes and she didn’t roll her eyes, so it was all good.
I like classic blintzes with a plain cheese filling on the inside, served with jam or fruit and sour cream. She found beautiful rhubarb at the market and adding strawberries was a natural and tasty progression.
The original recipe for Jewish cheese blintzes comes from Fran Zacharias of Munster, Indiana. Blintzes are similar to French crêpes, Polish nalesniki, Hungarian palacsinta and Serbian palachinke—thin pancakes that are rolled around various sweet or savory fillings. The difference is that blintz batter has twice the amount of eggs as crêpe batter.