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For two consecutive weeks I’ve been drooling over recipes Sam Sifton published in the Times Magazine. The first one was the article about the late summer tomatoes. The second was the following week when he listed the makings of some cheesy grits with Summer Succotash. One, I love tomatoes. Two, I [...] The other day I ordered the ingredients to make mozzarella from Leener’s. It arrived at work earlier this week, and seriously, I felt like if they checked my bag in the subways, I could have been mistaken for a terrorist. I had clear bottles of liquid labeled as calcium chloride and powders labeled [...] Tonight’s noodle dinner at chez Umi was something Ryan cooked up while I was coming home. I suggested he make me his cold peanut sauce noodles, but he had other plans. This was a really good… but really odd mix of ingredients. In the end, we polished the plate! He used [...] |
 "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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