An inconvenient blessing in disguise…
“I’m a food writer, and I want to give up Instagram for 40 whole days” — said no one, ever. And yet, here I am.
The concept is simple: thoughtful meals curated with seasonal, locally-sourced food. The best part? It all comes in reusable glass jars inviting New Yorkers to slow down, indulge responsibly, and enjoy every bite.
Is it just me or do you ever learn a new word or idea and then end up hearing it more and more often in conversation or in passing on the street? For the longest time, I brushed off these instances as mere coincidences. However, there is legitimate scientific backing behind it all. Known as Baader-Meinhof, this […]
If you were to tell me in high school that, after graduating college, I would pack up and move abroad, I would more than likely have laughed in your face. My image of post-graduate life involved hole-in-the-wall NYC apartments and cubicles, not working abroad. But I suppose life can surprise you when you’d least expect it because, as […]
It dawned on me the other day that I’ve been learning French for about 10 years now. My reaction to this realization? I’ll refrain from any cliché commentary on how fast time seems to pass and focus instead on the overwhelming wave of pride I felt wash over me. It has taken a whole lot of […]
My kitchen here in France is the farthest thing from fancy. It’s an industrial, stainless steel setup complete with two hot plates, a sink, a refrigerator, and a mini oven that looks deceptively like a toaster oven but lacks the ability to toast. And that’s about it. No microwave to be found. Of course, I […]
When I think of Paris, I imagine cast-iron balustrades bordering the Métropolitan signs of the subways stations, wrought iron balconies, elegant cream-colored stonework, and wide boulevards lined with independent bookshops, cafés, and boulangeries.
Picture this: someone blows up a pig intestine like a balloon until it takes the shape of a sausage casing. Then he/she stuffs said casing with more chopped up (and very well rinsed) intestines before tying up both ends with string, cooking it, slathering on some mustard sauce, and calling it andouillette. Now picture this: Jacqueline […]
I’ll get to the oh-so-delicious food I ate in Annecy in a sec (and if you’re here just for that, feel free to scroll down). But first, allow me a moment of non-food commentary. Because I just traveled solo for the first time, and it’s worth a paragraph or two, don’t you think?