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Open Mouth, Insert Fork: A New Favorite Thing

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Thursday, December 13, 2007. A New Favorite Thing. After returning home from Hotel Hope, I developed a bad attitude about food. I still liked to talk and read about it; I just didn't like to eat the stuff. As hematology. Nurse friend Melanie warned, food becomes sustenance, not satisfaction. When meal times rolled around, I would dutifully eat the most nutrient-rich foods possible. My brain said, "You need this," but my stomach cried, "Get away from me." Without an appetite. Class at the Pasadena YWCA.

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Open Mouth, Insert Fork: Springtime has been berry, berry good to me!

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Monday, April 28, 2008. Springtime has been berry, berry good to me! In April, the strawberry hits its stride. The popular Vitamin-C rich berries are at their reddest, ripest, sweetest and cheapest this month, and I've been taking advantage. When the price drops to $8.00 for a flat (12 boxes), I can't resist walking out of the market with my cardboard box packed with a dainty-dozen pints. A perfect Sunday morning: Strawberry parfait, coffee and the Sunday Times. Shoney's Fresh Strawberry Pie. Blend toget...

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Open Mouth, Insert Fork: Put up your Duke's!

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Thursday, December 13, 2007. Put up your Duke's! You gotta love a sandwich that has three of its five ingredients in the name. Is there anything more satisfying and easy than a BLT? Last night, I made the first BLTs of the season with the juicy, ripe tomatoes from our back yard. Between the smoky scent of the bacon sizzling in the cast-iron skillet and the sweet fragrance of the sliced tomatoes, I was in sensory heaven while preparing this summer-time fave. What does any of this have to do with cancer?

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Open Mouth, Insert Fork: More Than One Way to Brew a Cup of Coffee: Roaster Family Coffee

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Wednesday, August 4, 2010. More Than One Way to Brew a Cup of Coffee: Roaster Family Coffee. To meet my morning caffeine quota with jasmine tea from. My current favorite non-cart dim sum restaurant). But when I learned the wait for tea and dim sum was 45 minutes, I dragged my. Self across the street for a quick cup of java at Roaster Family Coffee. The brewing method might be so two centuries ago, but the heating method - a halogen burning system - is 21st century. How was the coffee? 713 W Duarte Rd.

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Open Mouth, Insert Fork: On a Roll

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Thursday, December 13, 2007. I had my first taste of cabbage rolls in Sardis. West Virginia, about 40 years ago, and the Allen clan is still talking about that memorable first. When Nathan's mom, Kathleen, served cabbage rolls, I went back not once, not twice, but at least five times for more from a huge pot simmering on the stove. I couldn't get enough. Would my more "sophisticated" palate dismiss them as hillbilly comfort food? Could reality compare with nostalgia? Now I'm thinking that this skinny 12-...

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Open Mouth, Insert Fork: Cheese Flops

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Saturday, October 9, 2010. Bit into a gougères, a savory French cheese puff, at Tartine. In SF, I wondered, "Where have you been all my life? The treats are crisp on the outside, puffy on the inside and infused with fresh thyme and gruyere. I was delighted to learn later that. In Culver City baked their own gougères and even served their hamburgers on the puffy buns. But, alas, I discovered during my September visit that Fraiche no longer bakes or serves the bread. Where can I buy fresh. Perhaps that's w...

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Open Mouth, Insert Fork: Take Comfort!

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Sunday, March 2, 2008. Think childhood, warm fuzzy memories and comfort, and chances are macaroni and cheese comes to mind. Never mind that the mac 'n' cheese of our childhood may have come in a box with an orange powder. At my first annual "Take Comfort! I multiplied the recipe times six to make enough to feed nearly 40 comfort-craving women. The guests said it was the best mac 'n' cheese they've ever tasted. But Americans were apparently in need of the healing power of cheese. Creamy Macaroni and Cheese.

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Open Mouth, Insert Fork: Dreaming of Food

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Thursday, December 13, 2007. I floated in and out of sleep last night with the Food Network chefs whisking in the background. At 2 am, I saw Rachel Ray whip up crab and corn chowder, served along a side of New England-style hot dogs with Napa. Slaw Another chef, famous for using the ingredients in his freezer, created succulent quesadillas. With frozen chicken thighs, the ubiquitous. Onions and garlic, cumin, canned Italian tomatoes and chillis. The lazy but semi-stylish flair I like to emulate. Today as...

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Open Mouth, Insert Fork: Susan's Eggsellent Adventure

http://openmouthinsertfork.blogspot.com/2008/05/susans-eggsellent-adventure.html

Thursday, May 1, 2008. What could be easier than making a protein-packed egg salad sandwich for lunch? Hard boiling eggs can be a challenge for a post-middle-aged woman with traces of chemo brain and ADD. Here's how NOT to make hard-boiled eggs:. 11:00 AM Place five eggs in a pot. Cover with water. Place pot on stove with flame at medium high. 11:01 AM Go upstairs to research on computer how long eggs should sit in simmering water. Bring egg timer to keep self on track. So what's the verdict? Another the...

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Open Mouth, Insert Fork: Reminiscing and Reproducing Thai Crab Fried Rice

http://openmouthinsertfork.blogspot.com/2010/06/make-your-own-comfort-thai-crab-fried.html

Wednesday, June 30, 2010. Reminiscing and Reproducing Thai Crab Fried Rice. A few years ago,. When I worked at a small marketing communications firm in Old Pasadena, I became a regular at a local Thai restaurant. A colleague and I never grew tired of sharing the lunch special four times a week at our desks. The owner Sue, aware of our frugal ways, would always slip in an extra order of brown rice. Sue would always top off my glass with whatever was left in the bottle. Thai Crab Fried Rice. 3 to 4 cups ri...