This article in The Atlantic, points out why cooking for yourself can be valuable. I like that idea, because it’s not about being craftier or talented, as much as knowing and appreciating the what goes into your food and how it is prepared. I think that’s important. Knowing that to make Béchamel sauce, [...]
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I’m super excited! For some reason this weekend, I finally found my way around foodbuzz and it really inspired me to do more in the kitchen. Seriously. I think it’s also the colder weather that makes me want warm things at home. I just bought some items at leeners that is going [...] |
 "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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