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A brand new podcast full of wine, women, and good laughs. My best friend and I talk all about food, history, and oh so much more. Please stay tuned!

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Popular Posts

A True Room 39 Post

Last time I was at Room 39, I was actually bumming their internet to finish up a few writing assignments, as well as some work stuff. This time, I'm here because they were just too gosh-darn accommodating and nice about the whole thing that I just had to come back. Their Foursquare hinted towards the Oven eggs, so I just had to give them a go. Plus, they have Harney & Sons tea...and we all know I'm a sucker for Earl Gray. The tea is served with steamed milk, which comes in a proper little stainless steel kettle. The tea cup is more of a mug, which is mismatched with the saucer, but only a really anal prick like me would ever truly notice. The tea is even served with an adorable little demitasse spoon, which is usually reserved for espresso and coffee drinks. The tea already comes in the mug, however, with the tea bag, so you can't do the "proper English way" of scalding the milk with the hot tea, which changes the flavor...but one would argue that with st

Pickled Asian Pears

Not many have heard of pickled pears. In fact, everyone I've told about the plan for this week's blog has been both confused and intrigued at the concept. It's pretty funny for me to think about, especially because it's one of my favorite things to do with lots of pears. I don't necessarily enjoy eating pears, and the kind of pears I always seem to find are the ones better suited for cooking than eating straight off the tree. I'm sure that not many here in the states have even heard of the concept of pickled pears but I'm glad to be the one to introduce it to you. This, along with Upside Down Caramel Pear Cake , is one of my favorite things to do with the plethora of gorgeous Asian Pears that do so well out here in the midwest. For this method, we'll be using a water bath canning method because I don't own a pressure cooker. I do have a large stock pot which I use for - you guessed it, stocks - and canning. You can find these on the cheap online

India-Themed Wedding Cakes

This will be another visual blog, similar to the Rainbow Cake blog. I don't know what else to say other than India-themed wedding cakes are fantastic. I mean, really, they are. Do you guys remember that post I did about the desserts from pastry chef Nick Wesemann? He did an India-themed dessert based off of an Iced Mango Lassi. It had a cardamom bisquit, some pistachio elements, frozen yogurt...all the good things. India has amazing flavor profiles. When I was studying India in my World Cuisine class, the thing that shocked me the most was that the Indian food I've had in my life was absolutely nothing like the Indian food I'd had before. You get new things like 'hot/warm' flavors and 'cool' flavors, versus hot and cool temperatures. You introduce yogurt as a savory, tangy element - like sour cream only way better. And Indian food isn't always ridiculously spicy. In fact, it is more about balance than anything. Curry is a fantastic flavor for a

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