I found this recipe via epicurious.com. It had rave reviews and with a bit of a modification to how I made it, it should be light, fluffy, and delicious. It really doesn’t look like much, but at least the first time, the time commitment is a lot. It took me over all 3 [...]
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This is along the same line as the tarako spaghetti or salted pollock roe spaghetti. In Sardinia they use bottarga, or smelt roe, to make spaghetti. It’s a block of roe that you grate. Sort of like a parmesan of the sea. It’s fishy, salty, and delicious. Really, it’s easy and perfect [...] Ryan’s lease is expiring on July 1st. In the end, we decided to stay in this apartment. Originally, Ryan was looking forward to moving to midtown due to the falling rent prices. However, even then, you aren’t going to get the amount of space you do in Brooklyn. You just won’t. We looked around [...] This past weekend I was invited to dine at ‘inoteca at Rivington St, in the Lower Eastside. From the outside it was very swank and “sceney.” However, our table was downstairs in a little room that resembled a wine cellar. The lights were low and if it weren’t for the parties in the [...] |
 "There is very little that I cannot / wouldn't eat. However, Ryan was able to get a good laugh out of a panicked look I had on my face while drowning back raw baby squid with beer."  Ryan needs to write a blurb here about himself. Like the time he almost lost his shit over the greatness that is Japanese Bento and set lunches. Needless to say, we both like to eat very much. |
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