Wednesday, March 31, 2010


I'm a burger snob. I want my burger medium rare, more rare than medium. I want a thick patty and not a thin one a la The Shake Shack. I want it with cheese and caramelized onions. Actually, I can forgo those extras but I really can't forgo the way it's cooked. When I bite into it, I want it to be dripping with its delicious red juiciness. Essentially, I want it to be mooing. With that said, sliders aren't usually my cup of tea and I never thought that my favorite sliders would come from a ping pong club... but hot damn, they were amazing at SPiN.

Guacamole and queso fresco sliders

Vanilla with butterscotch pecan cookies

Korean tacos: beef short rib, soybean aioli, oyster kimchi, bean sprouts, cilantro & lime

Grilled onions and cheddar sliders

Popcorn duo:
jalapeno + cheddar
parmesan, parsley + maldon salt

honey coffee ice cream with chocolate chip cookies

Mango and coconut rum ice pop alongside one of many sliders I had that evening

Tuesday, March 30, 2010


Graffiti Haiku of the Month

Duff beer and TV
Homer's solution to all
Though doughnuts help too

Sunday, March 28, 2010


The fig and olive salad at Fig & Olive is incredible. For those who know me, I only reserve the word incredible for things like short ribs, red velvet cake and pork belly. It is rarely, if ever, used to describe things as pedestrian as salads. However, when you throw figs, olives, tomatoes, manchego, gorgonzola dolce, goat cheese, walnuts, chives, scallion, green apple and an 18 year fig and balsamic dressing onto greens, a salad like that can't be anything but... incredible.

Saturday, March 27, 2010


Dear Nutella,

How many ways can I love you? I have you on crepes, on toast, in a chocolate molten cake, with strawberries and now in pound cake. When I'm eating anything sweet, I long for your presence. I long for your silky, creamy, hazelnut goodness. I don't know what I'd do without you.

However, it's over. My body refuses to stretch anymore for your sake and I always finish you in one sitting. With my finger. Straight out of the jar. We're officially done.


Nutella Swirl Poundcake
Food & Wine Magazine

1 ½ cups all-purpose flour, plus more dusting
4 large eggs, at room temp
2 teaspoons pure vanilla extract
3/4 teaspoon baking powder
¼ teaspoon salt
2 sticks unsalted butter, softened
1 ¼ cups sugar
1 – 13 ounce jar of Nutella

Preheat the oven to 325. Lightly grease and flour a 9 x inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 ½ cups of flour with the baking powder and salt.

In a large bowl, using a handheld mixer, beat the butter with the sugar at medium speed until fluffy, about 3 minutes. With the mixer at medium-low speed gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer. Continue to beat for 30 seconds longer.

Spread 1/3 of the batter in the prepared pan, and then spread half of the Nutella on top. Repeat with another 1/3 of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.

Bake the cake for about 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, and then invert it onto a wire rack to cool completely, about 2 hours. Cut into slices and serve.

Can be kept in an airtight container for up to 3 days.

Tuesday, March 23, 2010


the journey begins...

the exhalation
defining who I am by
inhaling the now